Cook II [Apprenticeship]
Become a Red Seal Chef with this cooking apprenticeship program - 2022/2023
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.
This is an apprenticeship program. You cannot apply to this program through ontariocolleges.ca. Applicants need a sponsor/employer. Your sponsor/employer must register you with:
The Ministry of Training, Colleges and Universities
72-1200 Commissioners Road East
London, Ontario, N5Z 4R3
MLTSD is responsible for scheduling your in-school training at Fanshawe College.
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:
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.
Responsible for learning to run a professional kitchen that provides an exceptional customer experience.
|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.|
|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.|