Cook I (Apprenticeship)


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About the Program

This 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 Information

Length: 40-week Ontario College Certificate program
Location: Waterloo
Start: Varies

Admission Requirements


Tuition & Fees

Fees are set by MLTSD 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 Opportunities

Graduates 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:

Pathways & Credit Transfer

For more information regarding Pathways, Credit Transfer or if you're interested in pursuing a related post-secondary program email

Exemption Testing

Exemption tests may be available to challenge for individual Levels. Please contact the Test Centre

Program Courses

Course Details (0794)
Course Code Course Title and Description
Level 1
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.
Hours: 30
Credits: 2

CON0101 Conestoga 101

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.
Hours: 1

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.
Hours: 60
Credits: 4

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.
The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. The student will have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment.
Hours: 75
Credits: 4

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.
Hours: 45
Credits: 3

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.
Hours: 90
Credits: 5

CUL1290 Nutrition

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.
Hours: 21
Credits: 2

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
Hours: 16
Credits: 1

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.
Hours: 28
Credits: 2

Program Outcomes

Program Handbook



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.