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Cook II (Apprenticeship)

Program Code:
Hospitality & Culinary Arts
Academic Year:
2019 / 2020
Accelerated Delivery?

About the Program

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 Information

Length: 358-hour Certificate program
Location: Waterloo
Start: Varies

Admission Requirements


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 & Fees

Fees 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 Opportunities

For more details on related occupations, job market information and career opportunities, see the Government of Canada website:

Pathways & Credit Transfer

Conestoga 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 Testing

Apprentices 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:

Program Courses

Course Details (1246)
Course Code Course Title and Description
Level 1
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.
Hours: 45
Credits: 2

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….
Hours: 45
Credits: 2

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
Hours: 45
Credits: 3

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.
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

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
Hours: 30
Credits: 2

CUL1385 International Cuisine

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.
Hours: 75
Credits: 4

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.
A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining and discussing food and wine pairing concepts along with in-class practical food and wine pairing exercises.
How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
Hours: 45
Credits: 3

Program Objectives

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.


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