University of Ottawa: Honours Bachelor of
Integrated Food Sciences

One Revolutionary Programme Combining Culinary Arts, Nutrition & Food Sciences

The Honours Bachelor of Integrated Food Sciences, the first of its kind in Canada, is an innovative multidisciplinary program delivered by the University of Ottawa in collaboration with Le Cordon Bleu Ottawa. The program will prepare future graduates to take on leadership roles in any industry where food innovation plays a key role, including healthcare, education, hospitality, business, or research and development. Graduates of this program will have a broad, comprehensive understanding of food and nutrition-related practices and will be equipped to provide strategic leadership and operational guidance in commercial settings.

Expertise that makes you stand out

During this accelerated 3-year Bachelor program, unique in Canada, students will develop critical thinking abilities around issues related to food and nutrition sciences, food safety, customer/client relationships, culinary management and food business management. Le Cordon Bleu Ottawa will offer courses including culinary techniques, menu planning, food service administration and management, and gastronomy to complement the science and management education that form part of the degree program.

For over 125 years, Le Cordon Bleu has been teaching classic French culinary technique to students of all nationalities around the globe. Culinary training for BIFS students will take place in professionally equipped teaching kitchens where world-class chef instructors will provide hands on practical guidance. The Le Cordon Bleu professional knife kit and uniform are included in tuition fees.

Great experience through practicum placement

The program concludes with a practicum placement in Integrated Food Sciences in the final semester, which will give students an opportunity to explore and develop experience in a professional environment. Students will apply theory learned in courses, work with industry professionals outside the University, engage with Le Cordon Bleu Alumni and develop a professional international network to help launch their career.

An innovative program for food specialists

With the changing role of food in today’s society, there is a range of opportunities outside the customary role of chef, nutritionist or restaurant owner. Food specialists educated in food science, nutrition, culinary techniques, management, innovation and client services are in greater demand in industries from commercial food services to manufacturing. This program was designed for graduates to be well positioned to manage and lead in any industry where food plays a role.

The cherry on top: newly admitted students will receive $23,000 in scholarships! Here is the breakdown:

For 2022-2023, students admitted to the program will receive a $10,000 admission scholarship. This scholarship will be applied towards their tuition fees.
For their second year (2023-2024), students will receive a $8,000 scholarship
For their third and final year (2024-2025), students will receive a $5,000 scholarship

The Faculty of Health Sciences offers exceptional practicum and career placement opportunities, and is located close to government, industry leaders and a vast hospital network.
Le Cordon Bleu Ottawa Culinary Arts Institute is the only Le Cordon Bleu campus in Canada and U.S.A.
The University of Ottawa ranks among the top 1% universities in the world and is among the best 10 universities in Canada.
University of Ottawa main campus is right in downtown Ottawa, near the Byward Market and 15 min walk from Le Cordon Bleu Ottawa.
Ottawa ranks 1st among Canadian cities for quality of life.

Programme Details

Programme Overview

DURATION: Three-year full-time programme (nine consecutive terms)

LANGUAGE: First English cohort to start in September 2022. French cohort to start in September 2024

TUITION FEES: $40,000 CAD per year

Students are not eligible for uOttawa scholarships and bursaries, nor for Canadian financial aid in this private partnership programme.

DOWNLOAD BROCHURE
Programme Objectives
During this 3-year Bachelor programme, students will develop critical thinking abilities around issues related to food and nutrition sciences, food safety, customer/client relationships and food management services. All inter-disciplinary courses will be taught by University of Ottawa professors and industry experts, and the culinary component of the programme will be delivered by the world renowned Le Cordon Bleu. Culinary techniques, menu planning, gastronomy, food services will complement the food science and management courses of the programme. In the final semester, the programme concludes with a practicum placement in Integrated Food Sciences which will give students an opportunity to explore and develop experience in a professional environment. Students will analyze and evaluate material acquired, engage with industry professionals outside the University and Le Cordon Bleu and develop a professional network to help launch their career.
Careers and Employability
With the changing role of food in today’s society, there are a range of new opportunities outside the customary role of chef, nutritionist or restaurant owner. Food specialists trained in food science, nutrition, culinary techniques, management, innovation and client services are in greater demand in industries from commercial food services to manufacturing. Le Cordon Bleu and University of Ottawa have designed this programme so graduates will be well positioned to manage and lead in any industry where food plays a role. Some of the areas that will be of interest to graduates include:
- Food innovation/design consultation
- Food and nutrition management
- Change management
- Food and nutrition research and development
- Nutrition consultation
- Molecular gastronomy
- Hospitality management and much more...
Courses
During this 3-year Bachelor programme, students will learn through a combination of theoretical and practical classes which include culinary techniques, nutrition, food sciences, microbiology, psychology and food service management. Courses include:
- Food Sciences I, II
- Introduction to Nutrition
- Human Anatomy and Physiology I
- Food Studies from a Humanities Perspective
- Determinants of Health
- Culinary Techniques I, II, III
- Communication, Education and Technology
- Food Psychology
- Organic Chemistry
- Foundations of Menu Planning and Design
- Digestion, Absorption and Metabolism - Fundamentals of Food Metabolism
- Advanced Menu Planning
- Sociology of Food and Eating
- Quantitative Methods in Health Sciences: Continuous Variables
- Integration Experience
- Culinary Techniques: Alternative Diets
- Nutritional Needs Through the Life Stages
- Food Microbiology
- Food Service Theories
- Functional Foods
- Foundations of Food Biophysics
- Food Tasting: the Epicurean Experience
- Food Marketing
- Advanced Gastronomy Trends
- Nutrition and Public Health
- Advanced Food Safety and Regulatory Issues
- Nutrition, Behaviour and Mental Health
- Food Service Administration and Management
- Topics in Cooking and Gastronomy-Seminar
- Foods: Myths and Evidence
- Practicum Placement in Integrated Food Sciences
COURSE SEQUENCE
Admission Requirements
The Honours Bachelor of Integrated Food Sciences is a competitive programme with small class sizes.

Admission Prerequisites:
- High school diploma or equivalent (including completion of English, Chemistry, Biology and Math prerequisite courses)
- Proof of English proficiency for International Students who have not completed at least three years full time in an institution where English is the only language of instruction - aside from language courses (Language test scores are noted on the University of Ottawa admissions website).
- Letter of intention
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