Cook II [Apprenticeship]
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Program Overview
If you’re working as a cook in a professional kitchen and wish to further specialize your skills, this cooking apprenticeship program is specifically designed for you.
Enhance your skill set through advanced studies in international cuisine, baking and garde-manger which will prepare you to write your Red Seal Certificate of Qualification. The paid apprenticeship portion of this program will expose you to real kitchen problems and test your skills under the direction of experienced Chefs.
Program Details
Program Code
COA2
Credential:
Ontario College Certificate
There are currently no active offers for this program. Please review the upcoming intakes table to find upcoming dates for this program.
Your Learning Experience
This unique culinary arts apprenticeship program allows you to continue earning while you learn and work toward your Ontario College Certificate in Culinary Skills.
By spending two days a week in the classroom, you’ll explore basic cooking methods while developing your skills through advanced and cutting-edge studies in various topics. The skills you’ll develop as a chef apprentice will train you to be a modern cook to help serve the modern consumer with cutting-edge techniques and knowledge about sustainable and locally grown food sources.
The apprenticeship portion of the program will put your mind to work by challenging you with real problem-solving situations as you learn from and train alongside chefs who have been in the industry for years.
If you’re ready to add value and satisfaction to your already impressive culinary toolbox, this cooking apprenticeship program will truly deliver.
Admissions
This is an apprenticeship program and cannot be applied to through ontariocolleges.ca.
To participate, you must first secure a sponsor/employer in your chosen trade. Once employed, you will complete a registered training agreement through Skilled Trades Ontario. Through the registered training agreement, you can select your schooling preference to complete the classroom training portion of your apprenticeship.
For more information on apprenticeship registration and requirements, please visit:
Career Information
Graduates of Fanshawe’s Cook II (Apprenticeship) program will add more specialized skills to their culinary repertoire and be prepared to write the nationally recognized Red Seal Certificate of Qualification leading to employment in a professional kitchen.
Did you know Fanshawe consistently ranks high in graduate employment rates among large colleges in Ontario?
Here are some examples of career opportunities for graduates of Fanshawe’s Cook II [Apprenticeship] program:
Apprentice Chef
Handle food preparation, storage, and inventory following chef instructions and maintain the kitchen to high hygiene standards.
Apprentice Sous Chef
Demonstrate new cooking techniques and new equipment to cooking staff, plan menus, and order food and kitchen supplies.
Apprentice Cook
Responsible for learning to run a professional kitchen that provides an exceptional customer experience.
Learning Outcomes
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International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
Courses
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1113 | Food Preparation 1 | 4 | ||
| Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. | ||||
| FDMG-1104 | Basic Culinary Knowledge | 3 | ||
| This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens. | ||||
| BAKE-1021 | Bake Practical 1 | 4 | ||
| This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread. | ||||
| BAKE-1002 | Bake Theory | 1 | ||
| In this course students will study basic ingredient and techniques required to build a solid foundation in the culinary and baking industry. Emphasis will be placed on the importance of the recipe, weights and measurements, kitchen terminology and production methods for baked goods. | ||||