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Cook (Apprentice)
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Objectives
This apprenticeship certificate program is designed to train commercial cooks, with an emphasis on basic food preparation skills. Cooking has become an art and food preparation is more specialized than ever before. The industry is demanding; therefore, candidates should be in good health and physically fit. In order to acquaint students with the working conditions they can expect after graduation, some practical classes may be held during the evenings or weekends in the College's Restaurant International. Career opportunities are varied, interesting and satisfying. The intent of this program is to ensure that each apprentice completes all the requirements, as determined by the Ministry of Training, Colleges and Employment and Training. Students spend 15 weeks at Algonquin College for their first in-school session. They then return to the industry for approximately one year before completing the second 15-week level at Algonquin College. After completing the second level, students receive 723 hours of credit toward the 6,000 hours of on-the-job training required to write the provincial examinations for designation as qualified cooks with journey-person status.
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Academic title
Apprenticeship Certificate
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Course description
Level 1
FOD2110 Food Theory I
FOD2111 Food Demonstration I
FOD2119 Introduction to Baking and Pastry
FOD2174 Food - Practical I
Level 2
FOD2120 Food Theory II
FOD2126 Food Demonstration II
FOD2129 Nutrition and Food Preparation
FOD2184 Food - Practical II
FOD2243 Plated Desserts
HOS2236 Food and Beverage Management
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