ObjectivesThis apprenticeship certificate program is designed to train commercial cooks, with an emphasis on both classical food preparation and basic business skills. Cooking has become an art and food preparation is more specialized than ever before. The industry is demanding; therefore, candidates must be prepared to work long hours, should be in good health and physically fit. Career opportunities are varied, interesting and satisfying. The intent of this program is to ensure that each apprentice completes all the requirements, as determined by the Ministry of Training, Colleges and Universities, Employment and Training Division.
Practical experienceAfter completing the second level, students will receive 720 hours of credit toward the 6,000 hours of on-the-job training required to write the provincial examinations for designation as qualified cooks with journey-person status.
Academic titleCertificate in Cook (Apprentice)
Course description Level 1
ENL7511 Communications and Technology Basic
FOD7112 Food Theory, Demos and Practical I
FOD7113 Baking
FOD7114 Kitchen Management
MAT7101 Calculations – Basic
SAF7101 Sanitation, Safety, Equipment and Basic Nutrition