Please note:
This program uses eTexts.
Program description
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.
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
Business Communications for the Cook
COMM1810
Conestoga 101
CON0101
Culinary and Baking Theory
CUL1230
Applied Culinary Techniques I
CUL1250
Applied Baking Techniques I
CUL1265
Quantity Food and Dining Room Preparation
CUL1270
Nutrition
CUL1290
Sanitation and Safety
HOSP1350
Kitchen Management I
MGMT1250
Please note:
Estimated required text and/or learning resource costs are based on the most recent available data through the Conestoga Campus Store.
Program outcomes
- Prepare and present a variety of foods in different food service environments.
- Apply basic food and bake theories to selected aspects of food preparation.
- Contribute to the maintenance of a healthy, safe, and well-cared for kitchen environment.
- Apply safe food storage and service practices of food and beverages to protect against harmful bacteria or other contaminants.
- Use kitchen management techniques in accordance with management direction.
- Use resources responsibly.
- Apply fundamental nutritional practices in the preparation of foods.
- Cooperate with co-workers, management and customers.
- List the factors that help control operational costs within the food services sector.
- Practice self-management and interpersonal skills to contribute to team and company success.
- Develop a professional development plan to enhance culinary skills.
Program handbook
Program handbookGraduate opportunities
Graduates will gain the knowledge and applied skills required to continue in the hospitality industry as a cook, kitchen assistant or baker’s assistant.
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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