Cook II (Apprenticeship)
- Program Code:
- Business and Hospitality
- Academic Year:
- 2018 / 2019
- Accelerated Delivery?
About the ProgramThis 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.
See Apprenticeship - General Information.
Program InformationLength: 358-hour Certificate program
- Prospective Students must be registered apprentices with the Ministry of Advanced Education and Skills Development (MAESD) and must be a member in good standing with the Ontario College of Trades.
- 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 Advanced Education and Skills Development (MAESD). In addition, MAESD 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 MAESD 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 OpportunitiesFor more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca
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|
|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.
|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, souffles and hot desserts , custards, contemporary plating techniques, ice creams and more….
|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
|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.
|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
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.
|HOSP1360||Wine and Food Pairing
Description: This introductory wine course will explore the major international grape varieties and wine regions of the world including Canada. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format. Still, sparkling, sweet and fortified wines will be covered in this class.
- 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.
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.