Cook I (Apprenticeship)
- Ontario College Certificate
- Program Code:
- Hospitality & Culinary Arts
- Academic Year:
- 2019 / 2020
- Accelerated Delivery?
About the ProgramThis 40-week day-release program is designed to provide the apprentice with the fundamental knowledge and techniques of quality food preparation, food safety, an understanding of the complexity of kitchen operations and an appreciation of fine food. Interested candidates should contact the local apprenticeship office directly.
Program InformationLength: 40-week Ontario College Certificate program
- Prospective students must be registered apprentices with the Ministry of Training, Colleges and Universities (MTCU) and must be a member in good standing with the Ontario College of Trades (OCOT).
- 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 or email Kitchener.Apprenticeship@ontario.ca.
- Conestoga College delivers the in-school component of this apprenticeship program as required by the Ministry of Training, Colleges and Universities (MTCU). In addition, the MTCU 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.
What is Apprenticeship?For information on the apprenticeship system in Ontario, including how to register as an apprentice, visit the apprenticeship section of our website.
Tuition & FeesFees are set by MTCU as per the Offer of Classroom Training.
Books, safety equipment, tools, and parking fees are additional.
Refer to the apprentice orientation page for further details on these additional fees (First Day Checklist).
Applicants are registered on a first-come, first-served basis.
Graduate OpportunitiesGraduates will gain the knowledge and applied skills required to continue in the hospitality industry as a cook, kitchen assistant or baker's assistant.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
Pathways & Credit TransferConestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.
Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.
Exemption TestingApprentices 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: http://www.conestogac.on.ca/testing-services/exemption.jsp
|Course Code||Course Title and Description|
|COMM1810||Business Communications for the Cook
Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
|CUL1230||Culinary and Baking Theory
Description: Through demonstration and lecture the elementary principles of food preparation and baking will be introduced. Students will learn about the kitchen brigade system, tools and equipment, principles of cooking, ingredient identification and the theory behind culinary and baking preparation techniques. This course will also allow the student to enhance their understanding of the culinary arts as a profession.
|CUL1250||Applied Culinary Techniques I
Description: This practical learning lab provides the opportunity for the student to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings.
|CUL1265||Applied Baking Techniques I
Description: This learning lab provides the student with an understanding of all practical basic preparation methods and general terminology related to the baking and pastry department. The student will prepare basic pastry, pies, cookie dough, sponges, pudding & meringues.
|CUL1270||Quantity Food and Dining Room Preparation
Description: Student will learn to prepare, plate and present foods in a professional working kitchen, serving real customers. The course focuses the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Students will rotate through the various areas of the kitchen and have to perform as an effective team member in each area.
Description: This course focuses on interpreting the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, diet related health issues and modified diets is integrated into the nutrition study.
|HOSP1350||Sanitation and Safety
Description: In the food service industry, food safety is everyone's job. The necessity and importance of safe food handling practices in food service operations is the primary focus of this course. The following topics will be reviewed: the Ontario Food Premises Regulations, management's food safety responsibilities, the cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, equipment and facility maintenance
|MGMT1250||Kitchen Management I
Description: Upon completion of this course, the student will understand and be able to apply purchasing, storage, and cost control techniques to a food service operation. Essential cost control calculations and topics such as menu pricing, cost of food sold, menu analysis, yield factors, and a short section on financial statements are included.
- Prepare and present a variety of foods in different food service environments.
- Apply basic food and bake theories to selected aspects of food preparation.
- Contribute to the maintenance of a healthy, safe, and well-cared for kitchen environment.
- Apply safe food storage and service practices of food and beverages to protect against harmful bacteria or other contaminants.
- Use kitchen management techniques in accordance with management direction.
- Use resources responsibly.
- Apply fundamental nutritional practices in the preparation of foods.
- Cooperate with co-workers, management and customers.
- List the factors that help control operational costs within the food services sector.
- Practice self-management and interpersonal skills to contribute to team and company success.
- Develop a professional development plan to enhance culinary skills.
The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.
Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.