Chef Training

 

Without a doubt, skilled cooks and chefs are in demand. In the sizzling food service sector, the need for culinary expertise is growing with every meal. With the proper training, you can get a jump-start on a satisfying career in Canada's fastest-growing industry. By selecting Fleming, you'll get the background to enter this exciting field from a school noted for the excellence of its culinary graduates. In this one-year certificate program, you will be trained as a commercial cook in the planning, preparation and presentation of meals and specialty foods in a variety of food service environments. Are you creative, with a keen interest in food preparation? Do you enjoy being a team player and, at the same time, have the ability to show leadership in a fast-paced environment? Fleming's Chef Training certificate program is ideal if you like the challenge of physical work with a strong artistic appeal. The ability to travel and work long hours will improve your career opportunities.

 

Program Highlights

In Fleming's one-year (two-semester) Chef Training certificate program you will learn how to:

• provide fundamental culinary planning, preparation and presentation to a variety of food service environments
• apply basic and advanced food and bake theories to all aspects of food preparation
• contribute to a healthy, safe and well-maintained food service environment
• apply key principals of nutrition to all aspects of food production
• understand food cost control techniques
• work effectively as a member of a food service team
• apply the self-management skills to contribute to the success of a food service operation

 

Work Experience

During your studies you will be required to  complete a minimum 80-hour in-school practicum. This workplace experience will provide you with the opportunity to practice the theories and skills you have beeen studying in the program.

 

Career Opportunities

Upon successful completion of Fleming's Chef Training certificate program, you will have a number of options. You can:

• seek entry-level employment as a cook or assistant cook in a restaurant, hotel, catering or institutional food setting
• choose a working apprenticeship with the goal of writing the Provincial Trade of Cook Certificate of Qualification examination
• apply your Chef Training certificate towards advanced standing, and complete Fleming's Culinary Management Program with one more year of study.

With more experience and training in the field, you can work towards a career as a garde manger, sous-chef, chef de cuisine, specialist chef or executive chef.

 

Minimum Admission Requirements

• OSSD with the majority of credits at the College (C) and Open (O) level, including:
  2 College (C) English courses (Grade 11 or Grade 12) 

When (C) is the minimum course level for admission, (U) or (U/C) courses are also accepted. 

Mature Students  If you are 19 years of age or older before classes start, and you do not possess an OSSD, you can write the Canadian Adult Achievement Test to assess your eligibility for admission.

* Students starting in January are required to attend classes over the summer semester.

 

Selection Process

 

Related Programs

Other related hospitality programs are: Tourism and Travel, Hospitality Administration - Hotel and Resort, Cook Apprentice, Kitchen Assistant, Ontario Youth Apprenticeship, Culinary Management and Event Management.

 

Health Requirements

Students should be in good physical and mental health. Independent physical mobility and manual dexterity are essential in cooking. If you have any medical concerns, you are strongly advised to discuss your concerns with the program co-ordinator, and to consult your doctor. Students are strongly urged to obtain vaccination against Hepatitis B prior to the practical component of the program.

 

Additional Costs

Plan on $1,000 for first semester books and supplies and $600 for the second semester.

Course	Hours
Semester 1
Business Essentials - A Survival Course	45.00
Basic Culinary Techniques	75.00
Basic Food Principles	45.00
Communications for Business	45.00
Culinary Computer Applications	30.00
Culinary Nutrition	14.00
Food and Kitchen Safety	14.00
Math Fundamentals for Business Studies	45.00
Semester 2
Business Teams	45.00
Cuisine a la Carte and Baking Fundamentals	75.00
Culinary Career Planning I	15.00
Culinary Cost Controls	45.00
Field Placement	80.00
Food and Bake Theory	45.00
Marketing	45.00
General Education Elective

Semester 1

Business Essentials - A Survival Course

Course Number: BUSN002

This course will explore the nature of business and the role of the individual within the business context. The course will help to prepare the student for the world of business by developing an understanding of the major functional aspects of a successful business. The course will also focus on a number of important business trends that will continue to affect business into the future. These include the growth and influence of international business, the role of ethics and social responsibility in business decisions, the significance of small business, the growth of the service sector, and the influence of technology on business activities. This is an approved general education course.

Units: 45.00
Hours: 45.00

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

Communications for Business

Course Number: COMM078

Successful business and administrative communication requires an understanding of both individual and organizational audiences and the ability to create effective messages for them. Communications for Business will introduce students to the critical-thinking, problem-solving and professional writing skills that are necessary to meet these communication challenges.

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

Math Fundamentals for Business Studies

Course Number: MATH011

The Math Fundamentals for Business Studies course was designed to be an integral portion of all programs offered by the School of Business at Sir Sandford Fleming College. This course is a one-semester study of the mathematics applicable to the business and financial community. Math Fundamentals for Business Studies places the significance of mathematics as a problem solving and decision making tool. Topics covered: manipulation of business formulae, break-even analysis, monetary conversion, mathematics of buying and selling, simple, compound interest and annuities.

Units: 45.00
Hours: 45.00

Semester 2

Business Teams

Course Number: SOCI125

Learn about the movement towards getting work done through teams in organizations, and develop the knowledge and skills to thrive in this area. This course meets the General Education requirements primarily in the areas of Work and the Economy and Social Understanding, as well as touching Civic Life, Personal Development, and Cultural Understanding.

Units: 45.00
Hours: 45.00

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

Field Placement

Course Number: FLPL094

Units: 80.00
Hours: 80.00

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

Marketing

Course Number: MKTG014

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

Units: 45.00
Hours: 45.00