Program Overview

Cook - Apprenticeship Program

The Cook - Apprenticeship Program is designed for individuals currently working in the industry who have been sponsored by their employer as a registered cook apprentice. This program is funded in part by the Ministry of Labour, Immigration, Training, and Skills Development.

Overview

This program includes all of the in-school training requirements to complete the Cook Apprenticeship Program, as defined by the Ministry of Labour, Immigration, Training, and Skills Development. The program is open only to individuals who are currently working in the industry and have been sponsored by their employer.

Program Details

• Code: 0336/0439
• Credential: Statement of Achievement/College Certificate
• Campus: Kingston
• Program Length: Day Release Delivery format (3 days/week)
• Delivery: Apprenticeship

Program Highlights

• Apprenticeship training is recognized as one of the most efficient methods of training and educating skilled tradespersons.
• Flexible in-school training options are necessary to meet the specific needs of apprentices and their training sponsor or employer.
• Apprentices learn to become qualified tradespeople or "journeypersons" while sponsors or employers gain highly skilled employees with current knowledge and work techniques.

Program Outline

Level 1

• CHEF 104: Culinary Techniques 1
• CHEF 105: Food Science 1
• CHEF 106: Baking 1: Foundations of Baking
• CHEF 1000: Kitchen Management 1
• CHEF 1002: Kitchen Management 2
• CHEF 204: Culinary Techniques 2

Level 2

• CHEF 203: Food Science 2
• CHEF 303: Culinary Techniques 3
• CHEF 401: Baking 2
• CHEF 2002: Culinary Techniques 4
• CHEF 408: Kitchen Management 3
• CHEF 2001: Culinary Event Preparation

Requirements

Admission Requirements

• The apprentice must be sponsored by an employer.
• The apprentice must be registered with the Ministry of Labour, Immigration, Training, and Skills Development.

Career Opportunities

• Prep cook
• Line cook/commis chef
• Pastry cook
• Breakfast cook
• Personal chef
• Food writer/critic
• Food photographer
• Kitchen, restaurant, or recipe designer
• Food truck owner
• Restaurants
• Bars
• Hotels
• Catering companies
• Conference centres
• Bakeries
• Retirement living
• Cruise ships
• Prisons
• Cafeterias
• Airline catering

Other Information

70% of instruction occurs in the training kitchens with hands-on direction from senior chef professors. Apprentices learn the skills needed for career success and advancement. Ingredients and menu selections are comparable to those used in finer restaurants, hotels, and resort establishments. St. Lawrence College provides the academic training, in cooperation with the Apprenticeship and Client Services Branch of the Ministry of Training, Colleges and Universities.