Term one (2018 Fall)
Code Course Name Credits
CAPL1199 Computer Applications 3
BAKG1150 Professional Baking Fundamentals 3
CULN1126 Basic Culinary Techniques 3
CULN1121 Introduction to Food Principles 3
CULN1130 Health and Nutrition 2
CULN1138 Practical Cooking and Garde Manger 3
MATH1035 Mathematics 2
Term two (2019 Winter)
Code Course Name Credits
COMM1101 Language and Communications 3
BAKG1220 Modern Pastry Craft 3
CULN1230 Applied Culinary Principles 3
CULN1221 Understanding Quality Ingredients 3
CULN1246 Food Composition and Plating Techniques 3
CULN1320 Culinary Cost Control 3
Term three (Co-op) (2019 Spring)
Code Course Name Credits
COOP1110 Co-op Work Term 0
Term four (2019 Fall)
Code Course Name Credits
CULN1222 Kitchen Operations 3
CULN1233 Exploring International Cuisine 3
CULN1421 Food and Beverage Marketing 3
CULN1442 Global Gastronomy 3
CULN1440 Integrated Culinary Production 3
Term five (2020 Winter)
Code Course Name Credits
CULN1321 The Theory of Food Combination 3
CULN1420 Contemporary Culinary Applications 3
CULN1423 Food and Wine Dynamics 3
EVMT1325 Event Management 3
HOSP1114 Hospitality Supervision 3
Elective Information

Completion of additional General Education elective 1 course required