Cook II (Apprenticeship)

Please note:

Prospective students must be registered apprentices with the Ministry of Labour, Immigration, Training and Skills Development (MLITSD). For more information on apprenticeship training contact your local Employment Ontario apprenticeship office.
To effectively participate in this program, students must have reliable Internet access and a device that meets these requirements.

​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

Code: 1246
Delivery: Apprenticeship
Length: 358 hours
Start: Varies
Campus: Waterloo
Credential: Certificate

Program contacts


Academic school

Hospitality & Culinary Arts

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

Conestoga College's Student Financial Services administers many awards, bursaries, scholarships and academic grants. Information and application forms for numerous awards, bursaries and scholarships are administered by Student Financial Services.

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

Advanced Baking Techniques
CUL2015

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: 3
  • Pre-Requisites:
  • CoRequisites:

Advanced Food Theory
CUL2025

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: 39
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Advanced Culinary Techniques 1
CUL2045

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: 105
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:

Advanced Culinary Techniques 2
CUL2055

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: 96
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:

Menu Planning For Cook II
HOSP2010

Description:

Students will learn how to develop and cost menu ideas, developing a marketing plan and preparing a work plan and labour schedule for executing their menu projects.

  • Hours: 15
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Culinary Business Management
HOSP2025

Description:

This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.

  • Hours: 60
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:

Program outcomes

  1. Prepare and present a variety of foods including regional and international cuisine.
  2. Create marketable menus that reflect the goals of the operation.
  3. Apply advanced food and bake theories to food preparation.
  4. Apply advanced culinary and baking techniques for a la carte and banquet settings.
  5. Apply principles of cost control, budgeting and resource management to the food service environment.
  6. Apply basic human resource and supervision practices to the environment of a working dining room.
  7. Cooperate with co-workers, management and customers.
  8. Apply safe food storage and preparation practices to protect against harmful bacteria or other contaminants.

Program handbook

Program handbook

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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