Please note:
This is an eText program. Learn about eTexts at Conestoga.
Program description
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.
Program details
Fees & payment
- Fees are set by the Ministry of Labour, Immigration, 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.
Courses
Level 1
Course details
Applied Culinary Techniques II
CUL1330
- Hours: 45
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Applied Baking Techniques
CUL1340
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….
- Hours: 45
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Culinary Theory II
CUL1350
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:
Advanced Kitchen Management-Cook
CUL1360
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:
Advanced Garde Manger
CUL1370
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: 30
- Credits: 2
- Pre-Requisites:
- CoRequisites:
International Cuisine
CUL1385
- Hours: 75
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Wine and Food Pairing
HOSP1360
- Hours: 45
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Program outcomes
- 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.
For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
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