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Cook Apprenticeship

Program at a glance

Program code: 
Level 1 - 100603; Level 2 - 100604
Accreditation: 
In-School component of Apprenticeship Training
Length of study: 
14 weeks per Level
Study options: 
Full Time
Campus location: 
College Drive

Earn while you learn! Receive valuable in-school training while you work in a paid culinary position. The culinary industry is growing and there is a shortage of professionally-trained cooks and chefs. The apprenticeship program will work well for students who have secured employment in the culinary industry. Upon completion, you will receive a Culinary Skills Certificate

Note: You must be registered as a Cook Apprentice with the Ministry of Training, Colleges, and Universities. You may apply the in-school training toward a Culinary Management/Administration diploma.

Admission Requirements: 

Applicants must be registered as a Cook Apprentice with the Ministry of Training, Colleges, and Universities.

Applicants to this program must possess an Ontario Secondary School Diploma or its equivalent. Students who successfully complete the in-school portion of the apprenticeship program may be eligible to receive advanced standing in the postsecondary programs should they decide to pursue further educational opportunities.

 

Attire Requirements

UNIFORMS AND KNIVES ARE MANDATORY IN ALL LAB CLASSES

The items to be purchased by the individual as well as the uniform and knife packages are required for the first day of classes.

It is strongly recommended that your uniform and knife packages be purchased before July 31stto avoid delays in shipping and to ensure you have the required items available your first day of classes.

Find Out More »

 

Curriculum: 

Semester One:

CMM125 College Communication I

CUL103 Fundamentals of Food Preparation

CUL114 Applied Culinary Skills

CUL116 Products Standards and Market Form

CUL130 Baking for Cooks

CUL150 Sanitation and Safety

HRM105 Student Success for Hospitality I

DFM123 Healthy Living, Healthy Eating

Semester Two:

CUL160 Pastry Arts

CUL182 Kitchen Operations + Food and Bev

CUL230 Buffet/Quantity Cooking

CUL242 International Contemporary Cuisine

CUL245 Garde Manger/Culinary Display

HRM100 Wines

HRM106 Student Success for Hospitality II

MTH149 Mathematics

Career opportunities: 
  • Chef de Partie
  • First Cook
  • Sous Chef
  • Chef de Cuisine
What You Will Learn: 
  • Baking and advanced pastry arts
  • Food, beverage and kitchen management
  • Restaurant food production
  • Food preparation and culinary skills
  • Product standards
Courses title override: 
What You Will Learn