Cook II Apprenticeship

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Comments about Cook II Apprenticeship - At the institution - London - Ontario

  • Objectives
    This program is based upon the Ontario Standard Curriculum for the trade of Cook. Students will develop practical and theoretical training to meet the challenges of today’s professional kitchen. Various in-school courses will prepare the graduate to write the Ontario Journeyperson Cook examination, after completing required on the job experience.
  • Academic title
    Cook II Apprenticeship Certificate
  • Course description
    Level 1     Credits
    Take all of the following Mandatory Courses:
    • FDMG-1002    Basic Food Preparation - I     3.50
    • FDMG-1029    Food Theory 1     2.00
    • SANI-1005    Sanitation, Safety & Nutrition     2.00
    • BAKE-1005    Basic Bake Practical 1     3.00
    • BAKE-1002    Bake Theory     1.00
    • FDMG-1003    Basic Food Preparation 2     3.50
    • FDMG-1017    Meat Theory     2.00
    • FDMG-3023    Food Theory 2     2.00
    • FDMG-1054    Menu Planning     2.00
    • FDMG-1048    Garde Manger Practical     3.00
    • FDMG-1052    Garde Manger Theory     2.00

    Level 2    Credits
    Take all the following mandatory courses:
    • BAKE-3002    Bake Practical 2     3.00
    • BAKE-1003    Bake Theory     1.00
    • FDMG-1041    Cuisine a la Carte     3.50
    • FDMG-5015    International Cuisine     3.00
    • FDMG-3021    Adv. Food Theory     3.00
    • BAKE-5002    Advanced Bake Practical     3.00
    • MGMT-1162    Managing Your Kitchen     2.00
    • FDMG-5010    Chef's Table     3.00
    • FDMG-1028    Food & Wine Dynamics     1.00

    BAKE-1002 -  Bake Theory

    This course is a study of basic techniques needed for a foundation in the baking/pastry industry. Emphasis will be placed on the staples used in the bake/pastry kitchen, weights and measures, terminology and the production of primary baked goods.

    BAKE-1003 -  Bake Theory

    This course is an enhanced study of the techniques needed for a foundation in the baking/pastry industry. Emphasis will be placed on mixing techniques, the preparation of various ices, buttercreams, meringues, sugar boiling and chocolate tempering. Students will then apply these theories in their practical labs.

    BAKE-1005 -  Basic Bake Practical 1
    This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic pastry and pies, cookie dough, sponges, custards, pudding, meringue and bread.

    BAKE-3002 -  Bake Practical 2

    The student will continue to develop their knowledge and build on the basic skills learned in the first semester, (BAKE1005/1001). Progressing to: yeast dough, cakes, buttercreams, hot desserts, mousses, custards, cheesecakes and simple cake decorating.

    BAKE-5002 -  Advanced Bake Practical

    After successful completion of Basic Bake Practical Level I and II (BAKE1005 and BAKE3002), the student will learn the more intricate aspects of baking and the patisserie, which will include cake decorating, petit fours, chocolate truffles, chocolate works, gateaux and individual desserts.

    FDMG-1002 -  Basic Food Preparation - I

    The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. The student will have ample opportunity to practise knife handling and familiarize themselves with basic kitchen equipment.

    FDMG-1003 -  Basic Food Preparation 2

    This is an advanced course to FDMG-1002 (Basic Food Preparation I). This course takes the fundamentals learned from the previous course and enables the student to demonstrate their abiliies and to apply them to cooking complete meals. Once concluded the student will then be proficient in the skills required to enter into their externship placement.

    FDMG-1017 -  Meat Theory

    The students will be instructed on the proper butchering of meats, poultry, fish and shellfish. They will be trained to identify the best quality points in meats and be able to choose the right grade of meat to suit the requirements of their menu. Proper storage and aging requirements will also be covered.

    FDMG-1028 -  Food & Wine Dynamics

    The student will learn the fundamentals of wine making, including the effects from soils, climate and the geographical location. They will study the history wine. The student will be able to match wine with food.

    FDMG-1029 -  Food Theory 1
    This course is the first installment of 3 Food Theory courses offered and is designed to feed into subsequent offerings. This course will provide the student with a sound knowledge of the basic principals involved in cooking for the Food Service Industry. Based primarily on Classical French cooking, students will explore a wide variety of topics including Basic Knife Cuts, Kitchen Brigade system, Basic Stocks, Soups and Sauces and also introduce the student to the many different cooking methods used in today's kitchens.

    FDMG-1041 -  Cuisine a la Carte

    In this course, the student will be preparing a wide variety of food items with a focus on the ever changing trends in the Culinary field. Throughout this course, there will also be an emphasis on further developing knife handling and butchering skills. In addition, the student will explore both the style of cuisine and philosophy behind today's chefs. At the conclusion of this course, students will have the opportunity to prepare and execute a tasting menu which has been researched and based on the repertoire of today's chefs.

    FDMG-1048 -  Garde Manger Practical
    This is a second level food preparation course that will teach the student all aspects of working within the cold kitchen. There will be a focus on cold food presentation and garnishing techniques. This course will enable the student to work hands-on in the raw preparation of meats, seafoods and vegetables. Presentations of cold buffet is another important element of this course. The student will have an opportunity to create a simple buffet and gain an understanding and appreciation of a variety of food service forms.

    FDMG-1052 -  Garde Manger Theory

    Studenst will be instructed on the theoretical portion of the Garde Manger section of the kitchen including charcuterie, classical salads, garnishes, and hors d'oeuvres. The preparation and production of caviar and foie gras will be covered. Students will apply these theories in their practical labs FDMG-1048.

    FDMG-1054 -  Menu Planning

    This course will provide the student with the knowledge required to prepare and present a food service menu. The student will be able to work with the effects of seasonal availability and both dietary and religious restrictions. The student will also be able to distinguish between types of restaurant and food service operations and be able to create a menu appropriate to each.

    FDMG-3021 -  Adv. Food Theory
    This course will review the basic sauce preparations taught in basic level and extend the students knowledge of classical derivatives and contemporary sauce making. Look at classical garnishes and adapt them to the modern plate presentation styles. Introduces the students to ethnic ingredients, cooking methods and how to incorporate the latter into today's food service techniques. The course also covers different types of tea and coffee; where they are grown, how they are harvested and graded. As well as the correct procedure to prepare and serve tea and coffee correctly.

    FDMG-3023 -  Food Theory 2

    Throughout the course the student will explore the science of cooking and look at the affect heat has on foods when using various cooking methods. There will be an emphasis on how to recognize quality points and how to serve the best possible product. During this course, students will also learn about the Regional Cooking of France. The course examines all the basic commodities used in a professional kitchen, the categorization, types and uses along with discussion on basic preparations and techniques.

    FDMG-5010 -  Chef's Table

    This course is a capstone compilation of the Cook Apprentice Program. It enables the student to be part of a team that will develop and execute an epicurean adventure, by applying knowledge gained throughout the entire program. The team will be responsible for menu creation, costing, food preparation, wine and beverage selection and dining service.

    FDMG-5015 -  International Cuisine
    This course will expose the student to numerousmethods of food preparation from around the world.All the recipes will be adapted to render themconsumer friendly for service in North Americanrestaurants. The authentic method of preparationwill however, be discussed and where possibledemonstrated.

    MGMT-1162 -  Managing Your Kitchen
    This course will complete the student's education in the daily operation of a commercial kitchen. Students will explore all aspects of cost control from effective purchasing to receiving, inventory, production, and sales, with a strong emphasis placed on food and labour cost in today's food service operations.

    SANI-1005 -  Sanitation, Safety & Nutrition

    Through the Safe Food Handlers Program students will be introduced to food borne diseases and their modes of transmission. Personal hygiene and preventative measures to control food poisoning are explained. The roles of the public health department will be covered along with the local building codes and the provincial fire and safety regulations and WHMIS. Students will gain a strong appreciation for nutritional balance in ones diet and in menu planning.

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