Hospitality - Cook Apprenticeship

Cook Apprenticeship

(Basic and Advanced Levels) This trade is commonly referred to as "Chef" Apprentice. In Ontario the designation of "chef" is "cook".

Starting in September 2008 all students enrolled in Culinary Management will obtain the in-school outcomes upon graduation.  This means that all On-The-Job training competencies are the only segment needed for eligibility to write a Certification of Apprenticeship Exam (Red Seal - Inter-provincial Standards Certification).  Culinary Management students need to register as Apprentices.  Confederation College has a support committee to act as a sponsor during their time at school.

Cook Apprentices from the industry can obtain the required in-school training through our "day release" scheduling. Apprentices can attend classes for basic or advanced level on a part time basis.  Class schedules will be 1-3 days part-time ranging from 9 to 17 hours total each week.  Apprentices will even have options of when they can attend certain classes.

Related Programs

If a career in culinary interests you, you might also want to consider the following related program(s): Culinary Management (2 yrs).

 

What is Apprenticeship?

It is a hands-on training program for people who want training in skilled trades or occupations. About 90% of apprenticeship involves on-the-job training with your employer. The remainder involves related in-class training.

 

Basic Level Classes (2x16 weeks)

Semester 1 (15.9 hrs per week)

 CU 120  Basic Culinary Skil  Lab  5 hrs/week
 CU 130  Baking & Pastry Arts I  Lab  4 hrs/week
 BM 109  Hospitality Math  Theory  3 hrs/week
 CU 125  Basic Culinary Theory  Theory  3 hrs/week
 CK 102  Nutritional Theory(15 hrs total semester)  Theory  0.9 hrs/week

 

Semester 2 (8.9 hrs per week)

 CU 210  Restaurant Cooking  Lab  5 hrs/week
 CU 220  Butchery & Garde Manger  Lab  3 hrs/week
 CK 110  Business Development(15 hrs total semester)  Theory  0.9 hrs/week

 

Advanced Level Classes (2x14 weeks)

Semester 3 (13 hrs per week)

 CU 320  A la Carte Cuisine  Lab  5 hrs/week
 CU 330  Contemporary Cuisine & Trends  Lab  4 hrs/week
 CU 335  Menu Planning & Design  Theory  3 hrs/week
 CK 210  Business Development(15 hrs total semester)  Theory  0.9 hrs/week

 

Semester 4 (17 hrs per week)

CU 415 Advance Culinary Skills Lab 5 hrs/week
CU 430 World of Food & Wine Lab/Theory 3 hrs/week
CU 220 Baking & Pastry Arts II Lab 3 hrs/week
CU 215 Planning for Profit Theory 3 hrs/week
CU 435 Management Applications for Chefs Theory 3 hrs/week