Courses

Term one (2018 Fall)
Code Course Name Credits
BAKG1150 Professional Baking Fundamentals 3
CAPL1199 Computer Applications 3
CHEM1105 Introduction to Food Chemistry 3
CULN1112 Introduction to Product and Process Engineering 3
CULN1126 Basic Culinary Techniques 3
CULN1121 Introduction to Food Principles 3
CULN1130 Health and Nutrition 2
CULN1138 Practical Cooking and Garde Manger 3
Term two (2019 Winter)
Code Course Name Credits
BAKG1220 Modern Pastry Craft 3
COMM1101 Language and Communications 3
CULN1115 Nutrition for Food Technology 3
CULN1230 Applied Culinary Principles 3
CULN1221 Understanding Quality Ingredients 3
CULN1246 Food Composition and Plating Techniques 3
Term three (2019 Fall)
Code Course Name Credits
BAKG1445 Integrated Baking Production for the Processing Engineer 3
BIOL1130 Introduction to Microbiology 3
CHEM1205 Food Chemistry I 4
COMM1088 I-Think: The Science of Thinking and Problem Solving 3
CULN1223 Food Law and Regulations 3
CULN1423 Food and Wine Dynamics 3
MATH1150 Mathematics of Functions 3
Term four (2020 Winter)
Code Course Name Credits
BIOL1230 Food Microbiology I 4
COMM1430 Technical Communications 3
CULN1224 Functional Ingredients and Additives 3
CULN1226 International Cuisine in Food Development 3
CULN1227 Packaging and Shelf Life Analysis 3
CULN1228 Product and Process Engineering I 3
MATH1250 Algebra and Calculus 3
Term five (Co-op) (2020 Spring)
Code Course Name Credits
COOP1300 Co-op Work Term 0
Term six (2020 Fall)
Code Course Name Credits
CHEM1305 Food Chemistry II 4
CULN1312 Modern Culinary Applications 3
CULN1313 Preserving and Curing 3
CULN1314 Product and Process Engineering II 3
CULN1315 Quality Control 3
CULN1323 Culinary Innovation 3
Elective Information

Completion of additional General Education elective 1 course required

Term seven (2021 Winter)
Code Course Name Credits
ACCT9700 Financial and Managerial Accounting 3
CULN1311 Food Sensory Analysis 3
CULN1324 Food Microbiology II 4
CULN1325 Recipe Development 3
CULN1326 Food Research and Capstone Project 3
Elective Information

Completion of additional General Education elective 1 course required