Canada's aging population is more likely to go to a restaurant for a sit-down meal than eat on the run, a trend reflected in the 3.4 per cent, one-year increase that full-service restaurants enjoyed in the year ending February 2008. That makes full-service restaurants the fastest growing sector of Canada's $4-billion food services and drinking establishments industry. Now is the time to build upon your cook apprenticeship training and work experience and prepare yourself for a leadership role in a high-calibre kitchen. Take on more responsibility in such roles as: chef de partie, sous chef and chef de cuisine.
Canada's first Chef Program for Journeyman Cooks is approved and designated by the Ministry of Training, Colleges and Universities (MTCU) for chefs with their journeyman's certification for cooks, who now want to move forward in the kitchen. The curriculum was developed with substantial input from some of Canada's finest chefs by the chefs and professors at Humber's School of Hospitality, Recreation & Tourism, and the support of our industry Advisory Committee.
By integrating practical classes, lectures, online learning and self-directed learning, this innovative program is designed to fit with your work schedule without the need for a long-term absence from the job. Upon successful completion of the program, students will be licensed to provide certified basic-level sanitation training to their co-workers; be a certified trainer of culinary arts; and be certified to participate in a joint health and safety committee.
Humber is the home of the Canadian Centre of Culinary Arts and Science, Canada's leading centre of excellence in culinary education, apprenticeship training and culinary research and development. Humber's baking and pastry lab, charcuterie and butchery lab, and five other dedicated kitchen labs comprise the most modern kitchen lab facilities in the world. Among them is the award-winning Compass Group Canada Culinary Demonstration Theatre and Kitchen Lab, an innovative, multi-purpose classroom/lab that has been used by the Food Network. It features gas-fired stoves, a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, induction cooktop, and four large television screens. Two new state-of-the-art kitchens were added in 2008, using the latest in ceiling ventilated system technology, energy efficient induction cooking and high-resolution television monitors with satellite broadcast capability. The centre also features a dedicated lecture theatre and a new wine tasting laboratory.
Graduates receive a chef designation certificate from the Apprenticeship Branch Office of the Ministry of Training, Colleges and Universities (MTCU).
The 2009/2010 fee for this program is
- domestic $600.
For further information, refer to Fees and Financial Assistance in this publication.
Apprentices are responsible for supplying their own uniforms, knives and safety shoes.
| Semester 1 (25 hours/week) | Credits |
| CULN 122 | Occupational Health and Safety - Theory | 1 |
| CULN 520 | Advanced Food Presentation - Theory | 2 |
| CULN 521 | Advanced Sanitation and Food Safety - Theory | 2 |
| CULN 522 | Advanced Menu Management | 3 |
| CULN 523 | Property Management - Theory | 2 |
| CULN 524 | Wines, Liqueur, Beer and Spirits - Theory | 2 |
| CULN 525 | Communications | 2 |
| CULN 526 | Resource Management -Theory | 2 |
| CULN 878 | Baking and Pastry Arts Level 3 | 4 |
| CULN 900 | Culinary Art Train the Trainer | 1 |
| CULN 912 | Butchery and Contemporary Charcuterie | 1 |
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