More Apprenticeship Programs

Cook (Cuisine) Apprenticeship

Your Career

The average Canadian household visits a restaurant 536 times a year, which accounts for one out of every 10 meals or snacks they eat. Profitably preparing a quality meal or snack involves a range of activities, including menu planning, costing, purchasing, and product management. Knowledge of nutrition and the ability to supervise kitchen staff are also key ingredients of a successful career.

Our Program

Humber is the home of the Ontario Cook Apprenticeship Training Centre, which is the largest training centre for cook apprentices in the province. The centre has also been instrumental in the design of all of the province's post Red Seal cook apprentice curriculum. Humber's apprenticeship curriculum is flexible and innovative while following the standards set by the Ministry.

Students can attend classes in one of two ways: two days per week of classes at Humber, work in a current kitchen job the rest of the week; or a block apprenticeship program from January to March.

Registration for this program is through the Apprenticeship Branch Office of the Ministry of Training, Colleges and Universities. Visit www.edu.gov.on.ca/eng/training/apprenticeship/appren.html.

Our Facilities

Humber's baking and pastry lab and five 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.

Our Industry Partnerships

The School of Hospitality, Recreation & Tourism has over 500 partners in Canada, Europe, Australia, New Zealand and Asia. Partners provide funding for capital projects (labs, etc.), provide internships for students, donate over $30,000 in awards and scholarships, and employ our students upon graduation.

Professional Accreditation, Endorsement and Recognition

Upon successful completion of this program, graduates have the necessary knowledge to take the national Red Seal for the Journeyman Cook with the Ontario Ministry of Training, Colleges and Universities. After four to five years, graduates may enrol in the Certified Chef de Cuisine program, also offered at Humber under the regulation of the Canadian Culinary Federation (CCF).

Fees

The 2009/2010 fee for this program is
- Basic - domestic $600
- Advanced - domestic $600.

For further information, refer to Fees and Financial Assistance in this publication.

Additional Costs

$400 - textbooks; $250 - uniform/safety shoes.

Curriculum - Cook (Cuisine) Apprenticeship

Alternative Course of Study

Humber also offers the one-year Culinary Skills certificate program 14071; the two-year Culinary Management diploma program 01911; and the Culinary Co-op Diploma Apprenticeship program.

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