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Credential:

Certificate

Program Code:

1246

School:

Business and Hospitality

Academic Year:

2013 / 2014

Accelerated Delivery?

No

About the Program

This program is designed for registered Ontario Cook Apprentices to build on the skills learned in a Cook I apprenticeship. Through demonstrations, lectures and hands-on practice students will develop and expand both their knowledge of, and the techniques of: quality food preparation and presentation, culinary techniques and theory, advanced Garde Manger, baking and pastry, international cuisine, and kitchen management.

See Apprenticeship - General Information.

Program Facts

Length: 358-hour Certificate program
Location: Waterloo
Start: Varies
Fees set by MTCU as per offer of classroom training
*Books, parking fees are additional.
*Applicants are registered on a first-come, first-served basis.
*You are not required to pay classroom fees while participating in OYAP.

Apprenticeship Training - General Information
Becoming a Journeyperson

Skilled workers (journeypersons) are in high demand in a broad range of occupations and make an important contribution to Canada's economic growth. If you are interested in becoming a journeyperson you must first complete an apprenticeship. Women are encouraged to investigate the significant benefits of a career in a skilled occupation.

What is Apprenticeship?

Apprenticeship is an agreement between an individual who wants to learn a skill and an employer who needs a skilled worker. It is a combination of in-school training and on-the-job experience. An apprenticeship can last 2-5 years, depending on the program. As an apprentice, about 90% of your time is spent learning practical skills on the job, while supervised by a qualified journeyperson. The rest is spent learning theoretical and technical aspects of your trade. Over time, the apprenticeship system of training has proven to be one of the world's most successful ways to learn.

On-the-Job Experience

Once you have decided which occupation best suits your interests and talents, it is up to you to find an employer willing to employ you as an apprentice.

In-School Training

Conestoga College provides the in-school training portion for a variety of skilled trades. You will be released from work to attend trade school either in a block or one day a week format, depending on the trade and delivery options.

Program Objectives

• Prepare and present a variety of foods including regional and international cuisine.
• Create marketable menus that reflect the goals of the operation.
• Apply advanced food and bake theories to food preparation.
• Apply advanced culinary and baking techniques for a la carte and banquet settings.
• Apply principles of cost control, budgeting and resource management to the food service environment.
• Apply basic human resource and supervision practices to the environment of a working dining room.
• Cooperate with co-workers, management and customers.
• Apply safe food storage and preparation practices to protect against harmful bacteria or other contaminants.

Admission Requirements

• Prospective students must be registered apprentices with the Ministry of Training, Colleges and Universities (M.T.C.U) and may be required to be a member in good standing of the Ontario College of Trades.

Note:

• Information related to this apprenticeship program may be obtained from the local Apprenticeship and Client Services Office at 519-653-5758 or 1-866-877-0099.
• Conestoga College delivers the "in-school" component of this apprenticeship program as required by the Ministry of Training, Colleges and Universities. In addition, (M.T.C.U.) requires employers to deliver the greater proportion of apprenticeship training on-the-job.
• Students are required to demonstrate the same attention to punctuality and attendance as would be required by the business or industry in which they are employed or expect to be employed.

Pre-Certification of Qualification

If you have more than 5 years experience working in a trade specific area from outside of Canada or within Canada, you may want to pursue challenging your Certificate of Qualification. For more information on eligibility criteria or to arrange to speak to an Apprenticeship Training Consultant contact the Ministry of Training, Colleges and Universities office at 519-653-5758 or 1-866-877-0099. Many Ontario Colleges offer pre-certification courses in a variety of trade areas that assist you in preparing to write or re-write your certification exam, it is also an excellent refresher course.

For more information on part-time pre-certification programs to assist you in preparing for the Certificate of Qualification examination check out the Conestoga College Continuing Education offerings at www.conestogac.on.ca or contact 519-824-9390 ext. 6148.

Exemption Testing

Apprentices may challenge the in-school portion of apprenticeship levels from a variety of trade-specific apprenticeship programs depending on their level of expertise and time spent on the job. Non-apprentices can likewise challenge the in-school portion of the program starting first at level one. For more information about Exemption Testing - Apprentices and Non-Apprentices please visit: www.conestogac.on.ca/caa/testing/exemption.jsp

Course Information

Course #	Courses
Level One
CUL1330	Applied Culinary Techniques II Description: This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced. Hours: 40 Credits: 2 Pre-Requisites: CoRequisites:
CUL1340	Applied Baking Techniques Description: This course building builds on skills learned in Applied Baking Techniques I. Students will focus on more advanced baking and pastry arts techniques by preparing fillings, decorations, petit fours, soufflés and hot desserts , custards, contemporary plating techniques, ice creams and more?. Hours: 45 Credits: 2 Pre-Requisites: CoRequisites:
CUL1350	Culinary Theory II Description: Students will increase their knowledge of the theory of cookery through the study of foods and more complex cooking and preparation methods which are utilized in the production of the menus for our working dining room Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
CUL1360	Advanced Kitchen Management-Cook Description: Students will be provided the financial foundation for the ongoing learning process of today's kitchen supervisors and managers. The student will learn how to deal with the numerous demands placed upon them as kitchen supervisors and learn methods of achieving results through responsible supervision and financial management. Students will review costing principles, prepare operating budgets, income statements and balance sheets integrating capital costs into kitchen design and maintenance. The importance of employee training and proper human resource practices for maximum kitchen efficiency will be demonstrated including pertinent legislation that governs employment. Students will research and develop marketable menus which reflect the goals of the operation and responsible use of resources. Hours: 75 Credits: 5 Pre-Requisites: CoRequisites:
CUL1370	Advanced Garde Manger Description: This practical course provides the opportunity for the student to enhance their culinary techniques and develop an appreciation of modern and traditional cooking skills by planning, preparing and presenting project related menus. The student will also have the opportunity to demonstrate organizational skills when assuming the role of the Chef Hours: 27 Credits: 2 Pre-Requisites: CoRequisites:
CUL1380	International Cuisine Description: This course examines the diverse forms of cuisine within society. Students will develop an appreciation and understanding of the factors that influence regional cuisines and their interaction in a global community. The material will be enhanced by various guest demonstrations presented through the cooperation of representatives of different ethnic backgrounds. Hours: 90 Credits: 5 Pre-Requisites: CoRequisites:
HOSP1360	Wine and Food Pairing Description: This wine course takes a close look at the vinifera and hybrids of the wine world. The wine regions of France, Germany, Spain and Italy will be investigated along with their quality assurance systems. New world wines from California, Chile, Australia, South Africa and the emerging East European producers will be explored. Appellation control systems, reading wine labels, wine cellaring practices will be discussed and the competent opening and serving of wine will be practiced. Wine and food pairing concepts and the sensory analysis of wine using a structured tasting format will be explored. Hours: 36 Credits: 3 Pre-Requisites: CoRequisites:

Graduate Opportunities

For more details on related occupations, job market information and career opportunities see the Government of Canada web site: http://www.workingincanada.gc.ca

Apprenticeship Registration

Registration occurs after an employer is found. At that time the employer or apprentice may call the local Apprenticeship and Client Services Office to request registration and have a contract prepared. Once you are a registered apprentice and have received your Offer of Classroom Training Form, classroom training fees apply. Applicants are registered on a first-come, first-serve basis. You are not required to pay classroom fees while participating in OYAP. You may also view the apprenticeship web site at: www.apprenticesearch.com

For more information, call the Apprenticeship Office at 519-653-5758 or 1-866-877-0099. If you have questions pertaining to the in-school training portion, call Conestoga College at 519-748-5220, ext. 2400.