Cook Apprentice

 

Have you always had an interest in experimenting with food and creating excellent meals? Are you currently working in a culinary establishment, such as a restaurant or institutional kitchen? Then Fleming's Cook Apprenticeship program may be your recipe for a successful career, or advancement. Who has time to cook with today's busy lifestyles? Combine this desire for a delicious meal or dining experience with a concern for healthy eating and an increased interest in specific cuisines, and you've got plenty of possibilities for an exciting career as a cook.

 

Program Highlights

While you're completing two in-school training sessions of 360 hours each, you'll hone your practical food preparation skills. You will learn food preparation theory and how to manage a kitchen, including food, beverage, and labour management. Along with your fellow students, you will plan, organize, supervise, and evaluate food production and staff performance for a special function (teamwork is essential in the kitchen). This project involves marketing the event, budgeting and accounting, menu creation, food preparation, plate presentation, scheduling, production, and more. All of this practical, relevant training will take place at Fleming's on-campus, state-of-the-art kitchen. Get your career cooking with Fleming's Cook Apprenticeship program.

 

Why Choose Fleming?

Fleming's Cook Apprenticeship program is well known and respected in the industry for producing excellence in its graduates. You'll be trained by outstanding professionals who have achieved recognition as certified chefs de cuisine and certified hospitality educators. A high number of graduates from this program are now working across Canada and around the world, putting their winning combination of practical education and experience to work.

 

What it Takes to Succeed

You've got to love working, playing, and creating with food. As an apprentice, you'll have to be working as a cook in a restaurant, hotel, resort, or an institutional food service operation (such as a university, college, or hospital kitchen) while you are in the program. It's an asset if you have the following skills, abilities, and personality traits:

• creativity
• good problem solving skills
• good organizational and time management skills
• the ability to work under pressure or to deadlines
• a commitment to customer service
• willingness to upgrade skills/learn new techniques throughout your career

By the time you graduate, you will have mastered these skills and much more as a competent, creative cook.

 

Career Opportunities

Where do you want to go? What kind of hours would you like to work? What type of cuisine intrigues you? No matter where or when you want to work, or the cuisine of choice, there's plenty of opportunity for careers as a cook. You may want to venture abroad to take advantage of a foreign, exotic culture and lifestyle, or work closer to your hometown. Your chances of finding the dream job increase if you're willing to relocate. The pay range varies depending on your position, the size of the culinary operation, and where it's located (expect to make more in urban areas). In addition, you will make more money as you progress in your career.

How To Apply

To participate in an apprenticeship program, you must be employed and a registered apprentice. You will require an OSSD or equivalent. Contact your local Apprenticeship office to determine your eligibility to enter this trade. In Peterborough, contact the Ministry of Training, Colleges and Universities at (705) 745-1918.

 

Selection Process

 

Related Programs

Once you've completed your cook apprenticeship program and passed the industry standard examination, you'll be a certified journeyman cook. You may want to consider taking additional training to expand your career horizons, and allow you to pursue related or management positions. Fleming's Culinary Management program will offer you the training and hands-on experience not only as a cook, but also in managing a culinary operation and staff. This could be your fast-track to even more career success in your trade.

Course	Hours
Semester 1
Basic Culinary Techniques	75.00
Basic Food Principles	45.00
Culinary Computer Applications	30.00
Culinary Nutrition	14.00
Food and Kitchen Safety	14.00
Semester 2
Cuisine a la Carte and Baking Fundamentals	75.00
Culinary Career Planning I	15.00
Culinary Cost Controls	45.00
Food and Bake Theory	45.00

Semester 1

Basic Culinary Techniques

Course Number: CULN031

This course is comprised of hands on practical cooking labs that develop the fundamental cooking skills required in the Hospitality industry. These skills include the safe use of tools and equipment to produce vegetable cuts, soups, sauces, as well as meat, fish and vegetable cookery.

Units: 75.00
Hours: 75.00

Basic Food Principles

Course Number: CULN032

This course examines the diversity of food commodities used in today's food service establishments including origin, quality and grades. Students will examine a variety of processing and preparation methods as well as various theories and applied cooking methods. These will be in accordance with government standards and regulations.

Units: 45.00
Hours: 45.00

Culinary Computer Applications

Course Number: COMP198

This course introduces the student to the basic concepts and principles of the WWW, web mail, menu design and engineering software, electronic spreadsheets, multimedia presentations, nutritional analysis software, electronic HACCP flow charts, point of sale systems and on-line-order/purchasing, as it is required by the food service industry.

Units: 30.00
Hours: 30.00

Culinary Nutrition

Course Number: CULN034

This course is designed to provide the student with a basic understanding of nutrition, its components and its application in the food service industry.

Units: 14.00
Hours: 14.00

Food and Kitchen Safety

Course Number: CULN033

This course focuses on preventing food borne illness within a food service operation. Students will learn the strategies involved in proper food handling and controlling contamination, special emphasis being placed on food safety systems including HACCP.

Units: 14.00
Hours: 14.00

Semester 2

Cuisine a la Carte and Baking Fundamentals

Course Number: CULN038

In this course students will build upon previously learnt basic culinary skills, moving towards plate presentations for two and three course meals. As part of the program, students will experience large quantity cooking through banquet service. The students will also acquire an overall fundamental knowledge of baking theories and practices as they relate to the kitchen operation in hotels, restaurants, and institutions. They will be able to undertake safe, sanitary and correct methods of preparation, cooking and storage of food products.

Units: 75.00
Hours: 75.00

Culinary Career Planning I

Course Number: CULN046

This course provides students with an opportunity to explore a number of pathways to a career in the hospitality industry. Based on their culinary education, skills, interests, and personal characteristics, they will explore the realities and opportunities of the workplace. The student will examine factors that affect their success, while upgrading their job search and basic employability skills.

Units: 15.00
Hours: 15.00

Culinary Cost Controls

Course Number: CULN037

This course develops fundamental food cost control techniques typical to the Hospitality industry from purchasing through the various functions of receiving, storing, issuing, and production to portion and revenue control. Emphasis is placed on yield testing, recipe pre-costing and the interpretation of cost control information. In addition, the course touches on areas of labour cost control through improved productivity and exact payroll control and monitoring systems.

Units: 45.00
Hours: 45.00

Food and Bake Theory

Course Number: CULN036

In this second food theory and principles course, students will learn fundamental knowledge of food and baking theories and practices as they relate to the kitchen operation in commercial and institutional settings. The student will learn how to exercise good judgment in the preparation and presentation of foods for service. This course will provide the student with the comprehensive food preparation skills and techniques in accordance with government standards and regulations required by the industry for entry-level cooks.

Units: 45.00
Hours: 45.00