To effectively participate in remote learning, students in this program must have reliable Internet access and meet these device requirements.
This is an eText program. Learn about eTexts at Conestoga.
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.
Fees & payment
- Fees are set by the Ministry of Labour, Training and Skills Development as per the Offer of Classroom Training.
- Books, safety equipment, tools, and parking fees are additional. For details, visit Orientation & support.
- Applicants are registered on a first-come, first-served basis.
Awards & scholarships
Many program-specific awards are administered by individual programs. Students should speak to their faculty or program coordinators about additional awards available in their program specific areas.
Business Communications for the Cook
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
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
- Credits: 0
Culinary and Baking Theory
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
Applied Culinary Techniques I
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
Applied Baking Techniques I
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
Quantity Food and Dining Room Preparation
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
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
Sanitation and Safety
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
Kitchen Management I
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