Program Information

The Lambton College Canadian Culinary Operations, Ontario College Graduate Certificate is a two-year program that introduces students to the traditional as well as the unique practices of Canadian-inspired culinary dishes. Students experience all facets of the Canadian food industry where trends and dining culture are constantly evolving.

Program curriculum reflects the demanding knowledge and skills required of a successful culinary professional who must constantly adapt to all Canadian industry standards regardless of the enterprise. Faculty are committed to sharing with students the importance of sustainable practices as it applies to purchasing and preparing local foods in various Canadian environments. Specific courses on applied nutrition, geographical gastronomy and the science of food and beverage reflect changing consumer tastes.

The program emphasizes the importance of operating a fiscally responsible food business through the application of business principles and costing and control practices. Technology and mobile applications are integrated into business operations with emphasis on the development of marketing and promotional strategies. Students work in accordance with relevant industry, organization and legal standards and regulations, as well as Canadian industry best practices for health, safety, sanitation, quality assurance and customer service.

The professional focus and high standards of the Canadian Culinary Operations program serves graduates well when it comes time to begin their careers. Program graduates may perform effectively as members of food and beverage service teams in Canadian establishments. They are prepared for employment opportunities in a range of settings including: restaurants, bakeries, hotels, spas, motels, resorts, cruise ships, hospitals, industrial kitchens, long-term care institutions, and catering companies. Some graduates may find fulfillment in entrepreneurial opportunities.

See Course List

Admission Requirements

Ontario College Diploma, Ontario College Advanced Diploma, Degree or equivalent

The admissions process is competitive and meeting the minimum academic requirements does not guarantee admission.

English Language Requirements

Applicants must demonstrate language proficiency by submitting one of the following scores:

  • IELTS of 6.5
  • TOEFL iBT 79
  • Passed Lambton Institute of English placement test 

Applicants from India, China, Vietnam, Philippines and Pakistan should note that IELTS is the only proficiency score accepted by the Study Direct Stream (SDS) program. Additional country-specific requirements may also be applicable.

Meeting the minimum English requirements does not guarantee admission. Students with higher English proficiency scores will receive priority in the admission assessment process.

Course List

CLN-1181: Safety and Sanitation

This course provides the learner with the ability to identify and explain principles of sanitation, hygiene, safety and the safe use of all equipment. The student will recognize the importance of working in a well maintained kitchen environment that is free from harmful bacteria. The knowledge of food borne pathogens, food contaminants and their modes of transmission are common themes. Personal hygiene and preventive measures to control food borne illness are explained. The varying roles of government with a focus on the Municipal level will be covered. Theories taught will provide the learner with the ability to identify sanitation "best practices" to assist all practical lab assessments. Course offerings will include WHMIS, HACCP, and the completion of National Food Handlers Certification Exam. Successful completion of this course is required for students to participate in all practical labs.

CLN-1194: Applied Culinary Techniques

This course will prepare the culinary student with a basic knowledge of practical applications of food preparation for a number of different settings. A focus on cooking fundamentals, food science, and utilization of cooking techniques, product identification and safety of all food production will be a focus of this course. Upon completion of this course, students will have the ability to demonstrate basic culinary techniques for a la carte, table d'hote and banquet settings, including classical and contemporary presentations.

CLN-1091: Basic Baking Concepts

This course, through the introduction of emerging culinary techniques and mobile applications, provides the student with the basic theoretical skills required to assist in the production of a variety of baked goods and pastries. Course offerings will include the essential ingredients of the bake shop, the chemical reactions that occur and the importance of following recipes. Additional focus of the course will allow the student to analyze the use of various ingredients and the chemical process that occurs when making quick breads, yeast dough, cakes, pies and custard fillings.

CLN-1143: Bakeshop Applications

This course allows the student to apply basic baking theories and demonstrate the skills required in a bakeshop. The course will focus on predicting the process and chemical reactions of the ingredients. Through the use of emerging culinary technologies students will demonstrate the ability to prepare quick breads, yeast dough's, pies, cakes and a variety of custard fillings. This is a practical application lab that is hands on, thus allowing the student to feel not only duplicate the proper method.

CLN-2502: Successful Food Service Operations in Canada

In this combined theory and applied skill course, students will recognize the requirements to operate a successful food and beverage facility. By developing the skills, knowledge and abilities, students will demonstrate industry trends, control techniques, and provide standards for a variety of Food and Beverage service environments. Their exploration of theory and practical application will assist collaboration, selection of appropriate technology and identify job tasks required in their participation on Food & Beverage service teams. In order to properly execute varying food service environments, the completion of a Smart Serve certification program will be necessary.

CLN-1703: Canadian Food Fundamentals and Principles

This course introduces the student to basic knowledge of the theoretical skills required in the preparation, cooking and overall assembly of food in Canadian establishments. Learners focus on principles of stock, soup and sauce production, vegetable cuts, carcass identification and the variety, in cooking methods to achieve desired results. A comprehension of simple costing and pricing techniques for menu engineering will be a constant theme. Upon completion, students will be able to explain the chemical process, as food transforms from raw to cooked.

CLN-1504: Canadian Cafe Creations

This hands on practical lab will demonstrate the skills and techniques the culinary student will require in a basic food service Café setting in Canada. Recognizing menu needs, industry trends, and an introduction to international ingredients and their cuisines will be common themes of this course. Additional food production will include short order varieties with a focus on key areas such as knife skills, cooking methods and portion control. Students will gain experience working as part of a food service team in all aspects of the kitchen through our food outlet center, where packaging and product placement will be key marketing items that will be discussed.

CLN-1383: Restaurant Career Management in Canada

As the fist installment of Kitchen Management related courses, this hybrid delivered course introduces the student to the dynamics of responsible management services required for the Food and Beverage Industry in Canada. A focus on culinary planning will provide the student the essential tools to build an effective, professional resume, based on their knowledge and skills. Hybrid delivered courses provide flexibility for the students to work independently or in groups utilizing various platforms of learning in face to face and on-line environments. Additional common themes will include, basic human resource concepts, introduction to fundamental menu planning, supplier selection, marketing and cost control techniques relevant to the food service industry to provide accurate and maintained records. Hybrid developed courses provide the learners with opportunities in self-discovery and self-assessment. Assessments provide deep curriculum in both face to face and digital (on-line) environments. The course is designed as a weekly 2 hour face to face, and 1 hour of altered curriculum through varying on-line components. It is expected that students must engage in weekly applications of hybrid activity in order to successfully navigate this course.

CLN-2613: Elements of Nutrition

This course will provide the learner with the ability to identify the fundamentals of nutrition. An emphasis on classifying the life cycle and explanation of dietary needs for each state of the life cycle will be a focus of this course. Current trends in the food service industry and healthy dietary options will be common themes in assisting the student in developing strategies to produce alternative food choices in menus. Additional focus of the course will provide the learner with the capacity to address modifications for special diets, food allergies and intolerances as required to support healthy living at any stage of the life cycle.

CLN-2374: Nutritional Menu Modifications

This course provides the student with the ability to apply and demonstrate varying cooking techniques to facilitate nutritional requirements for institutional cooking or long-term care facilities. Identification of menu modifications required for varying stages of life, adaptations for food sensitivities, intolerances and allergies, and adhering to proper health and safety standards required in the kitchen will be fundamentals of the course. Students will be required to provide recipe alterations to prepare healthy and nutritious foods and participate in menu planning for a variety of food service systems.

CLN-2194: Bistro 2.0

This hands-on course will provide the culinary student with a greater understanding on Bistro style dining. French home-style cooking, Classical items with modern twists and slow-cooked foods will be paired together in the execution of our weekly themed menus. Students will recognize the benefits to food production with the utilization of lesser used, fabricated cuts of meat and poultry. Students will be able to comprehend the daily routines required for the Food and Beverage industry as it pertains to cost and labour controls. Contribution to team performance, leadership and management skills will all be common weekly themes throughout this course.

CLN-2343: Management by Menu

In this second installment of the Hybrid developed kitchen management courses, the student will analyze basic concepts and relationships between menu development and a successful operations. A focus on an individual's contribution to profitability will provide the student with strategies to control inventory, yield, waste and profit directly related to menu management. The course supports financial objectives in menu planning, the student's ability to interpret costs and perform break even analysis. Students will be able to identify strategies of cost management through a managerial approach to problem solving. Hybrid developed courses provide the learners with opportunities in self-discovery and self-assessment. Assessments provide deep curriculum in both face to face and digital (on-line) environments. The course is designed as a weekly 2 hour face to face, and 1 hour of altered curriculum through varying on-line components. It is expected that students must engage in weekly applications of hybrid activity in order to successfully navigate this course.

HCL-1204: Leadership Development Management

Build a strategy for personal growth and development of your leadership abilities. Examine personal values, attitudes and strengths that can influence your career progression. Self-leadership, effective team interactions, the diverse workplace and interpersonal skills development will be explored.

CLN-3304: Geographical Gastronomy

This course provides the culinary student with the ability to apply and demonstrate advanced applications of international cuisines by identifying global ingredients and interpreting recipes for all types of food service operations. Students will be expected to work independently, plan, design and prepare foods using time management skills and adhering to all food safety concerns.

CPP-1001: Co-op Preparation

This course will provide students with employment preparatory skills specifically related to Co-operative Education. This will include understanding the Co-operative Education & Internship Policy, understanding the support system available through the Co-op and Career Services department, utilizing social media, preparing effective cover letters & resume as well as the fundamentals of behavioural based interviewing.

CLN-2214: Gardé Manger - Charcuterie Practical

This course provides the culinary student with a modern approach to classical techniques of food preparation in the larger kitchen. The learner will be able to apply and demonstrate advanced culinary techniques in food science in preparation of pates, terrines and a variety of charcuterie based items. Enhanced techniques including sausage fabrication, hot and cold smoked foods as well as some basic molecular gastronomy will be common themes. Students will be expected to work independently, plan, design and prepare a variety of buffet items using time management skills and adhering to all food safety concerns.

CLN-3203: Sustainable Agriculture

This course provides extensive hands-on experience in the theory and practicum of sustainable practices of planting, growing, and harvesting vegetables, herbs, and flowers. Nutritional components and insecurities are examined as well as techniques for seasonal gardening including greenhouse operations with a focus on optimizing growing areas in urban communities. Students are expected to embrace leadership skills of resourcefulness in sustainable and /or green practices while developing initiatives to enhance production and yield of products.

CLN-3124: Chef's Table

This hands on Capstone Course showcases the students managing ability in either a à la carte or a table d'hôte setting. The student will be responsible for creating and marketing a complete menu with food requisition, costing, food preparation and food service plans. The student will be able to perform all aspects of culinary training, demonstrate the ability to identify and recognize foods, and the methods of preparation used to enhance contemporary presentations for all styles of cuisine. The completion an E-portfolio to showcase their Chef's Table experience will be required.

MKT-1103: Social Media Marketing

This course explores online marketing tools and tactics, such as social media, email, digital advertising and content marketing, that businesses can use to build a profitable relationship with their customers. Students engage in simulated social media, email and digital advertising campaigns to gain a better understanding of how to use these tools in their marketing efforts. Along with learning about digital and social media marketing, students learn general principles of marketing that are key for every business, regardless of industry or size: identifying who your customers are; understanding what needs they have that you are uniquely able to serve; creating a brand voice that speaks to them; identifying who your competitors are; deciding how to differentiate your offering from theirs; and creating a plan for engaging customers across social media and digital advertising platforms.

CLN-3402: Science of Food and Beverage

This course will provide the learner with a strong foundation in the preparation of molecular gastronomy. A focus on the science of food in recognition of the modern kitchen will be a theme. Enhanced theories on cheese and wine making, ethnic ingredients, international cuisines and their cooking methods will also be developed. Students will classify the use of all beverages with a concentration on spirit, beer and wine production. The student will also expand strategies to incorporate these concepts into menu development.

CLN-3504: Advanced Baking and Cake Design

This course builds on the student's ability to independently identify appropriate bakeshop ingredients and demonstrate advanced applications of professional baking and pastry techniques. Through the use of emerging culinary technology and mobile applications the student will be able to successfully select the appropriate materials to effectively prepare cakes, pastries and icings for a la carte, banquet and contemporary presentations. Advanced baking techniques for tortes, frozen desserts, custards and special occasion cake presentations will be a focus throughout this course.

Academic Break

CPL-1049: Co-op

Co-operative education provides students with the opportunity to apply classroom learning to the workplace, undertake career sampling and gain valuable work experience that may assist students in leveraging employment after graduation. For further information regarding co-op, please refer to: https://www.lambtoncollege.ca/co-op_and_career/

Program Maps

Current Students

Current students can view program maps from previous years on the mylambton website. 

You will need to login with your C# and password in order to access your program map.

Lambton College reserves the right to alter information including admission requirements and to cancel at any time a program or course; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies or changes in the job market; to change the pathways third-party certification bodies; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations or over-acceptance of offers of admission. In the event Lambton College exercises such a right, Lambton College’s sole liability will be the return of monies paid by the applicant or student to Lambton College.

Technology Requirements

This program requires an iPad.

Employment Opportunities

The professional focus and high standards of the Canadian Culinary Operations, Ontario College Graduate Certificate will serve graduates well when it comes time to begin their careers. Program graduates may perform effectively as members of food and beverage service teams. They are prepared for employment opportunities in a range of settings including: restaurants, bakeries, hotels, spas, motels, resorts, cruise ships, hospitals, industrial kitchens, long-term care institutions, and catering companies. Some graduates will find fulfillment in entrepreneurial opportunities.

For information about post-graduate work eligibility for international students, please review the Post-Graduate Work Permit Program information.

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