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Advanced Cook Apprentice Certificate

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Comments about Advanced Cook Apprentice Certificate - At the institution - Greater Sudbury - Ontario

  • Objectives
    This in-school apprenticeship training consists of three eight-week blocks given at the basic, intermediate and advanced level. It is intended to reinforce the experiential training the apprentice has learned in the work place.
  • Practical experience
    The student must be a registered apprentice with the Ministry of Training, Colleges and Universities.
  • Academic Title
    Advanced Cook Apprentice Certificate
  • Course description
          Semester 1
        * DRA0131   -   030   -   Food Theory

          The theory presented in this course will be harmonious with the practical application in the lab setting. The purpose of these precepts is to present the student with a bench mark for comparison and to enable the student to develop personal standards without losing sight of common basic. The student through such exposure will be able to develop skills and confidence and will be readily able to adapt to any type of food production operation.

        * DRA0132   -   210   -   Food Preparation Practical

          In this course, the student will have the opportunity to work in a classical kitchen set-up. Each student will be on a rotating schedule to ensure exposure at each station. The students will be preparing food for lunches, dinners and banquets served in the Department's Fontaine Bleue Dining Room. In this realistic environment you will be able to develop your own skills and confidence.

        * DRA0134   -   030   -   Meat Theory

          This course has been designed to give each student a comprehensive understanding of meat and fish, the how's of slaughtering and finally the different meat cuts. This course will enable students to feel comfortable with all aspects of meat purchasing and its uses.

        * DRA0137   -   090   -   Baking

          In this course, the student will be exposed to theories, ideas and explanations of major ingredients, as well as the effect other ingredients such as eggs, sugar, and fats have on each other and the final products. The student will also be exposed to various equipment and practices used in the production of hotel and restaurant pastries, bread and desserts.

        * MTH0135   -   030   -   Mathematics

          This course provides a review of basic mathematics involving whole numbers, fractions, decimals, percent, ratio, proportion and applied work problems. The student is introduces to measurement in, and conversion between the Imperial and Metric System.

        * SAN1000   -   001   -   Sanitation

          In this course, students, as future food managers or food handlers, will gain an understanding of the important role they have in serving food to the public. They will learn, through weekly lectures, to follow a set of guidelines explained in the "Food Handler Certification Study Guide", to benefit all those involved in the Canadian Food Service Industry.

          Semester 2

        * DRA0246   -   210   -   Food Preparation Practical

          In this course, the student will have the opportunity to work in a classical kitchen set-up. Each student will be on a rotating schedule to ensure exposure at each station. The students will be preparing food for lunches, dinners and banquets served in the Department's Fontaine Bleue Dining Room. In this realistic environment students will be able to develop their own skills and confidence.

        * DRA0247   -   030   -   Kitchen Management

          The theory presented in this course will expose the students to some of the supervisory duties required of you in a food operation. It will help them understand the organization and day-to-day running and control of a modern kitchen.

        * DRA0248   -   030   -   Nutrition

          This is a self directed course which is designed to equip the student of Hospitality and Tourism with a working foundation of nutrition. Due to the growing sensitivity to health matters and especially to diet, emphasis will be placed on the practibility of the material presented in order that the food service worker is able to address these in their professional capacity.

        * DRA0256   -   030   -   Food Theory

          The theory presented in this course will be harmonious with the practical application in the lab setting. The student through such exposure will be able to develop skills and confidence and will be readily able to adapt to any type of food production operation.

        * ENG0280   -   030   -   English

          This course will teach an intermediate level of grammar and writing skills. Students will develop a working knowledge of the important rules of grammar and punctuation so that they will be able to enhance their use of correct English. They will apply their skills to avoid run-on sentences and sentence fragments and to write unified and coherent paragraphs. Training will also be provided in spelling, business communication, and basic job search techniques.

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