Graduates from the Culinary Skills - Cook II Apprenticeship Ontario College Certificate program are equipped with the industry experience they need for a successful culinary career. By combining learning with industry work, this program gives you the skills, knowledge and confidence to excel in a culinary team.

In the culinary industry, it is important to be well-organized, have attention to detail and be able to work efficiently under time constraints. You learn the skills required for professional food preparation from highly-qualified instructor chefs in Algonquin College`s world-class culinary labs.

Begin the program by completing 14 weeks of in-class instruction, followed by one year of work in the industry. Expand your work experience portfolio and gain valuable contacts before returning to Algonquin College to complete another 14 weeks of in-class learning.

Receive hands-on instruction in food preparation techniques, artistic plating presentation, and basic business skills, so that you can comfortably join a culinary team. In the culinary industry, it is important to be well-organized, attentive to detail and able to work efficiently under time constraints.

Some classes are held in the evening and on the weekend in Restaurant International, Algonquin College`s on-campus fine dining restaurant, to give you a taste of your career after graduation. After completing the second level of in-class sessions, you receive 720 hours towards the 6,000 hours you`ll need to write the Red Seal cook certification exam.

You may find employment as an assistant cook or cook in a variety of food service settings, both locally and globally at:

• hotels
• resorts
• catering organizations
• corporate food service departments

Further training can open doors for advancement into the roles of sous-chef, chef, executive chef and other managerial positions.

To learn more about apprenticeships, visit www.ontario.ca/page/skilled-trades for detailed information.

SUCCESS FACTORS

This program is well-suited for students who:

• Seek variety and opportunity in their career.
• Are well-organized, attentive to detail and can work effectively under tight time constraints.
• Are energetic, outgoing and enjoy working with others.

Careers

There is a strong demand for trained chefs and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel. Graduates may find employment in a variety of food service settings. Positions may include assistant cooks and cooks in hotels, resorts, catering organizations and corporate food service departments. Further training may open opportunities for advancement to positions such as sous-chefs, chefs, executive chefs and other supervisory roles.

Pathways

Please use our Pathways tool to search for pathway options.

The graduate has reliably demonstrated the ability to:

1. Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
2. Apply basic food and bake science to food preparation to create a desired end product.
3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adherin to health, safety, sanitation and food handling regulations.
4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
5. Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
6. Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
7. Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
8. Use technology, including contemporary kitchen equipment, for food production and promotion.
9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Application Information

CULINARY SKILLS - COOK II APPRENTICESHIP
Program Code 0346X01FWO

Registration for Apprenticeship programs takes place through the Ministry of Labour, Training, and Skills Development.

For further information, contact:

Ministry of Labour, Training, and Skills Development Division
347 Preston Street, 3rd Floor, Suite 310
Ottawa, ON K1S 3H8

https://www.ontario.ca/page/start-apprenticeship
Telephone: 613-731-7100
Toll-free: 1-877-221-1220

Program Resources

Completion of St. John Ambulance First Aid course is strongly recommended.

Apprenticeship Incentive Grant:
The Apprenticeship Incentive Grant is a taxable cash grant of $1,000 per year or level, up to a maximum amount of $2,000 per person. The grant is for registered apprentices who successfully complete the first or second year/level (or equivalent) of an apprenticeship program for a designated Red Seal trade.

Application Deadline:
June 30 of the calendar year, after you complete the first or second level of our apprenticeship program. Find out if you are eligible for and how to apply for the Apprenticeship Incentive Grant: http://www.servicecanada.gc.ca/eng/goc/apprenticeship/incentivegrant/program.s

Get Financial Help:
http://www.servicecanada.gc.ca/eng/goc/apprenticeship/incentivegrant/program.s
Employment Ontario can assist in finding an employer sponsor.