Program Overview

Cook Apprenticeship

Overview

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.

Your Future Career

• Chef de Partie
• First Cook
• Sous Chef
• Chef de Cuisine

What You Learn

• Baking and advanced pastry arts
• Food, beverage and kitchen management
• Restaurant food production
• Food preparation and culinary skills
• Wines

Admissions Requirements

You must be a signed apprentice with the Ministry of Labour, Training and Skills Development to be eligible to take these programs. Please go to ontario.ca/page/apprenticeship-ontario for additional information.

Curriculum

Semester 1

• CMM125 | College Communication I
• CUL103 | Fundamentals of Food Preparation
• CUL114 | Applied Culinary Skills
• CUL116 | Products Standards & Market Form
• CUL123 | Healthy Living, Healthy Eating
• CUL130 | Baking for Cooks
• CUL150 | Sanitation & Safety
• CUL271 | Applied Computing- Hospitality

Semester 2

• CUL118 | Cost Control I
• CUL160 | Pastry Arts
• CUL182 | Kitchen Operations
• CUL230 | Buffet/Quantity Cooking
• CUL242 | International Contemporary Cuisine
• CUL245 | Garde Manger/Culinary Display
• HRM100 | Wines
• GENED | General Education Elective (CulA Sem 2)
• CUL400 | Cook Apprentice Exam Preparation

What You Need

Textbooks

Check out the Campus Bookstore to not only purchase your textbooks but also view your book list before the semester starts.

Technology/Devices

Canadore College has implemented Bring Your Own Device (BYOD) to enhance your learning experience in and out of the classroom while ensuring flexibility in learning.

Additional Requirements

• Knife Kit
• Culinary Uniform (cost included in ancillary funds)
• Shoes (non-slip black leather)

Certification/Accreditation

Chef Training Certificate along with Smart Serve, WHIMIS and Food Safety Training.