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Culinary Innovation and Food Technology (Co-op)
3 Years Full Time
CourseImg Hotel Management CAD 56122
Min. Qualification :
10 + 2 High School / Senior Secondary
CampusImg
Niagara-on-the-Lake : English
Scholarship
Specializations
  • Culinary Arts
Fees Details
Year Name Fees Total
1st Year Tution Fee CAD 19696 19696.0
2nd Year Tution Fee CAD 18178 18178.0
3rd Year Tution Fee CAD 18248 18248.0
Required Documents
  • Passport Copy
  • 10th Marklist
  • 12th Marklist/Equivalent
  • Proof of English Proficiency Test
Admission
Starting Date Application Deadline Status
2022-09-01 00:00:00.000 2022-08-15 00:00:00.000 Active
Eligibility

Ontario Secondary School Diploma (OSSD), or equivalent including the following required course(s):

  • English – any Grade 12 (C) or (U), or equivalent

Recommended Courses and/or Skills:

These courses and skills may help you succeed academically in this program, but they are not required for admission.

  • Mathematics – any Grade 12 (C) or (U)

IELTS 
Overall score 6.0 (no band less than 5.5 in any module.

PTE 
Applicants should have a minimum score of 53-57. 

CAEL
Overall score should be 60-50 ,not less than 50 in any module.

For more Information about , language Proficiency , Click on the given link :https://international.niagaracollege.ca/language-proficiency/

Admission Process

1. Application along with supporting documents will be processed on TEN Agent portal.
2. Non-refundable application fee of $100 will be charged from the student and it will be paid by credit card only .
3. Student will receive the admission offer either conditional or unconditional on his TEN Agent portal.After accepting the offer Fee invoice will be generated on student account.
4.After getting the fee invoice student can pay the fee and fee receipt can be found on TEN Portal  (Ten Agents)'.
5.After Paying the fee, student will get a Confirmation of Application.
 

Syllabus

Term One (2022 Fall)
Code Course Name Credits
CHEM1105 Introduction to Food Chemistry 3
CULN1112 Introduction to Product and Process Engineering 3
CULN1121 Introduction to Food Principles 3
NUTN1175 Nutrition 3
CULN1148 Garde Manger I 3
CULN1145 Culinary Techniques I 3
CULN1150 Culinary Essentials 3
Term Two (2023 Winter)
Code Course Name Credits
ENGL1098 Language and Communications 3
CULN1115 Nutrition for Food Technology 3
CULN1221 Understanding Quality Ingredients 3
CULN1248 Garde Manger II 3
CULN1245 Culinary Techniques II 3
BAKG1110 Baking Essentials 3
Term Three (2023 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 (2024 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
MATH1310 Statistical Concepts 3
Term Five (Co-Op) (2024 Spring)
Code Course Name Credits
COOP1300 Co-op Work Term 0
Term Six (2024 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 (2025 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

Description

Are you interested in a career that combines food science with culinary skills to ensure the development of safe and delicious food from farm to table?

As a Culinary Innovation and Food Technology graduate, you are a culinary innovator with the unique ability to develop and improve foods, products and operations; reduce food safety risks and ensure regulations are met; and provide nutritional labelling and analysis.

Visa

For visa process, refer to this link:
https://www.canada.ca/en/immigration-refugees-citizenship/services/study-canada.html

The VISA Application should be submitted online with Documents mentioned below.
Study Permit – Checklist of Documents.
All Academic Documents
10th  Marksheet
12th Marksheet
Passing Certificate
Admit Card (12thClass)
Bachelors Marksheets
Degree Certificate
Backlog Certificate
IELTS/PTE
E- Medical – Information or tracking sheet (After Medical Doctor will give you this document).
Passport / Old Passport (if any)
2 Photographs with white background. (35mm X 45mm) (80% face should be visible)
Aadhar Card
Income tax returns of Parents (Only in case of Non-SDS Applicants).
(Experience Letter, Appointment Letter, Bank account Salary Statement (last 3 months), Pay Slips (last 3 months), Job Relieving Letter if resigned (From each employer)

Any document in a language other than English must be accompanied by notary attested English translatio

Culinary Innovation and Food Technology (Co-op)
  • Welland, Canada
  • ESTD 1967
  • Public
All Courses (89 )

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