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Cook (Cuisine) Apprenticeship |
School of Hospitality, Recreation & Tourism |
Program Availability |
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Type:
Apprenticeship Certificate
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Campus:
North
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Program Code:
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Length: Fifteen hours per week (two days) for 30 weeks, beginning in September and January |
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CONTACT INFORMATION: James Bodanis, program co-ordinator | 416.675.6622 ext. 5158 | james.bodanis@humber.ca
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Humber is the home of the Ontario Cook Apprenticeship Training Centre, which is the largest training centre for cook apprentices in the province. The centre has also been instrumental in the design of all of the province's post-Red Seal cook apprentice curriculum. Humber's apprenticeship curriculum is flexible and innovative while following the standards set by the Ministry of Training, Colleges and Universities.
Students can attend classes in one of two ways: two days per week of classes at Humber, work in a current kitchen job the rest of the week; or a block apprenticeship program from January to March.
Registration for this program is through the Apprenticeship Branch Office of the Ministry of Training, Colleges and Universities. Visit edu.gov.on.ca/eng/training/apprenticeship/appren.html.
Profitably preparing a quality meal or snack involves a range of activities, including menu planning, costing, purchasing, and product management. Knowledge of nutrition and the ability to supervise kitchen staff are also key ingredients of a successful career. An apprenticeship program allows you to study and work at the same time.
Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada's leading centre of excellence in culinary education, apprenticeship training and culinary research and development.
Kitchen Lab Facilities
Humber's dedicated kitchen labs comprise the most modern facilities in the world. Among them are the award-winning Compass Group Canada Culinary Demonstration Theatre and Kitchen Lab, and the Garland and Mandarin Induction Cooking Labs, all of which feature a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, and plasma screen TVs.
On-campus Restaurant Training Facility
The Humber Room, offers lunch and dinner service to the general public during the regular school semester.
Wine Tasting and Demonstration Lab
Equipped with its own wine cellar/cooler, a demonstration induction cooking unit, glassware racks, storage and washing equipment, this is where students are introduced to the intricacies of food and wine pairing.
Humber's Canadian Centre of Culinary Arts & Science facilities are the most modern in North America. Humber has been always been a leader in kitchen design and technological innovation. Our new labs have won several design awards.
The Mandarin and Garland INDUCTION Cooking Labs
Using the latest in European technology, these kitchens have raised the bar in design standards and utilizing energy saving and environmentally friendly technology. Induction cooking, mobile multi-purpose equipment, ventilation ceiling systems, temperature controlled cold storage and wine cellars will all define the great kitchen of tomorrow. The specific characteristics of the induction cooking labs are as follows:
Compass Group Canada Culinary Demonstration Theatre & Lab
Sara Lee Baking & Pastry Lab
Butchery and Charcuterie Kitchens
Small Quantity Multi-Purpose Kitchens
Cold & Hot Food Kitchens of the Humber Room Restaurant
Upon successful completion of this program, graduates have the necessary knowledge to take the national Red Seal for the Journeyman Cook exam with the Ontario Ministry of Training, Colleges and Universities (MTCU). After one year post-Red Seal, an apprentice may enrol in the Chef Program with the MTCU and challenge a practical exam for the CCF designation, Certified Working Chef. After four to five years, graduates may enrol in the Certified Chef de Cuisine program, also offered at Humber under the regulation of the Canadian Culinary Federation (CCF).
The School of Hospitality, Recreation & Tourism has more than 500 industry partners. Partners provide funding for capital projects (labs, etc.), provide internships for students, donate more than $60,000 in awards and scholarships, and employ our students upon graduation.
This apprenticeship is regulated by the Apprenticeship and Certification Act.
Non-academic admission criteria may also be required.
For important information about uniforms and other mandatory program-related items, visit hospitality.humber.ca/content/uniforms-other-program-related-items.
Humber also offers the one-year Culinary Skills certificate program 14071; the two-year Culinary Management diploma program 01911; and the Culinary Co-op Diploma Apprenticeship program.
The 2012/2013 fee for this program is
- Basic $650
- Advanced $650.
Fees are subject to change.
For more information visit Fees and Financial Assistance.
$400-textbooks; $250-uniform/safety shoes.
Level 1 - Basic | ||
| Course Code | Course | Credits |
| CULN 130 | Nutritional TheoryNutritional TheoryCourse Code: CULN 130 Credits: 1 This course is designed to promote an awareness of, and introduction to the techniques used in compiling nutritionally balanced menus within the hospitality industry in order to meet the Health Canada guidelines. Diseases caused by nutritional deficiencies as well as food allergies and food intolerances will be examined. | 1 |
| CULN 131 | Business and Career ManagementBusiness and Career ManagementCourse Code: CULN 131 Credits: 3 This course is designed to introduce and apply the principles and professional standards required for job search and success in the hospitality industry. Successful completion of this course will ensure that students can demonstrate critical skills required in the workplace. The course will cover the following: professionalism, job search strategies, time management and teamwork. Students will explore a comprehensive outline of the industry and will better understand how it operates and its relationship to building a career. | 3 |
| CULN 132 | Basic Gardemanger PracticalBasic Gardemanger PracticalCourse Code: CULN 132 Credits: 4 In this course students will learn the necessary skills, techniques, elements of mise en place, common seasoning and flavour combinations for hors d’oeuvre, cold soups, sandwiches, appetizers and salad items. Emphasis will be upon today’s market trends in styling and in presentation along with maintaining product quality. | 4 |
| CULN 133 | Basic Gardemanger TheoryBasic Gardemanger TheoryCourse Code: CULN 133 Credits: 1 The course provides the fundamental theory of cold food preparation with the emphasis on practical applications. The student will learn the organization of the larder department and its importance within a kitchen operation. | 1 |
| CULN 134 | Baking and Pastry Arts Level 1Baking and Pastry Arts Level 1Course Code: CULN 134 Credits: 5 Part A-Theory Knowledge In this section of the course the student cook will be introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis will be upon the need to understand and connect the function of ingredients to a range of basic baked products. Areas covered will include measurements and formulas, understanding the functions of baking ingredients, safety and sanitation, yeast doughs, quick breads, pastry doughs, and a variety of cakes. Part B-Practical Application In this area of the course the student cook will practice the skills required to operate in a safe and sanitary manner in the bakeshop. Emphasis will be on accurate measuring and following methods correctly to achieve positive results with a team approach. The line of product to be produced will include quick breads and cakes, assorted yeast items and a variety of pies, flans and tarts. | 5 |
| CULN 135 | Basic Contemporary Culinary Skills and TechniquesBasic Contemporary Culinary Skills and TechniquesCourse Code: CULN 135 Credits: 4 In this course, students will learn the necessary skills, techniques, elements of mise en place, methods of cooking applications, common seasoning and flavour builders and combinations in a lab setting. Topic areas of cuisine will be stocks, soups, sauces, vegetables, potatoes, grains and farinaceous products. | 4 |
| CULN 136 | Basic Culinary KnowledgeBasic Culinary KnowledgeCourse Code: CULN 136 Credits: 2 In this course students will learn the theory of culinary fundamentals. Areas covered will be professional terminology, mise en place, seasoning, cooking methods, stocks, soups, basic sauces, vegetables, potatoes, rice, grains, legumes, pasta, egg and short order preparation and presentation. Emphasis will be upon food production management, food technology and food presentation. | 2 |
| CULN 137 | Butchery PracticalButchery PracticalCourse Code: CULN 137 Credits: 4 Meat, Poultry, Game, Offal Butchery and Cookery This component of the course will provide students with the basic skills of identifying the muscle and bone structure of various carcasses and the grading criteria or all meat groups. Students will practice basic de-boning, meat cutting and meat preparation skills based on common market forms including proper storage procedures. Cookery skills will be developed by using applicable cooking techniques suitable for meat, game, poultry and offal. Emphasis will be placed upon styling, presentation of food, market related recipes, nutritional and ethnic influences. Fish, Shellfish Cookery In this part of the course, students will learn the key differences between round fish and flat fish and their respective deboning techniques as well as preparation skills of crustaceans and bi-valves. Emphasis will be placed on recognizing freshness and quality of seafood products, as well as proper storage procedures. Cookery skills will be developed by using applicable cooking techniques suitable for these seafood products. Styling, presentation of food, market related recipes, nutritional and ethnic influences will also be applied. | 4 |
| CULN 140 | Advanced Culinary KnowledgeAdvanced Culinary KnowledgeCourse Code: CULN 140 Credits: 2 This course will provide the students with the advanced theoretical knowledge of meat, fish, and shellfish utilization as it relates to the foodservice kitchen. Emphasis will be on identification of species, carcasses, bone and muscle structure, primal, sub-primal and fabricated cuts used in food industry, legal requirements of animal slaughter, the slaughtering processes, ageing and packaging of meats. The various types of fish and shellfish will be explored including factors that indicate freshness, market forms and preparation methods. | 2 |
| CULN 141 | Profit ConceptsProfit ConceptsCourse Code: CULN 141 Credits: 0 PART A - THEORY
Students will learn the different types and kinds of buffets, preparation techniques of different meats, galantines, terrines, pates, dodines, fish, shellfish and mollusks; and the application and use of products with appropriate garnishes. Emphasis will be placed upon artistry in food and buffet planning, setup techniques and evaluation criteria of finished product.
PART B - PRACTICAL
In this applied component of the course, students are required to practice usage of: standard recipes, recipe quantity conversions, calculating portion cost/selling price, butchers yield tests and other yield calculations, calculating direct labour cost, calculating actual vs. projected food and labour cost variances, calculating menu prices based on costed standard recipes taking in consideration cost of goods sold, desired product cost percentage, prime cost percentage, (purchase prices, cost of inventories, waste and over-production), calculating portion selling prices based on common, identified principles, and calculation of equipment costs depreciation, service and maintenance. | 0 |
| HRT. 121 | Food Service, Safety and SanitationFood Service, Safety and SanitationCourse Code: HRT. 121 Credits: 1 This is an online food safety training program designed by TrainCan Inc. The student will access the specific website to BASICS.fst program through the Internet. This course details food-service sanitation and safety, emphasising the role of foodservice personnel as users of safe, hygienic working practices in accordance with federal, provincial and municipal regulations. It is an online course designed to teach food handlers the basics of food safety in an engaging and interactive way. After completing the self-study modules, the student will write an in-class examination and the successful candidate, with an exam result of 74 per cent or higher, will receive a nationally recognized certificate. | 1 |
Level 2 - Advanced | Course Code | Course | Credits |
| CULN 139 | Advanced Gardemanger TheoryAdvanced Gardemanger TheoryCourse Code: CULN 139 Credits: 0 Advanced Gardemanger Theory provides a detailed study of cold food preparation with emphasis on buffet applications. Building upon the knowledge acquired in basic gardemanger theory and practical, students will learn the organization and the importance of the cold kitchen operation within a foodservice facility.
Students will learn the different types and kinds of buffets, preparation techniques of different meats, galantines, terrines, pates, dodines, fish, shellfish and mollusks; and the application and use of products with appropriate garnishes. Emphasis will be placed upon artistry in food and buffet planning, setup techniques and evaluation criteria of finished product. | 0 |
| CULN 142 | Nutritional Cuisine, PracticalNutritional Cuisine, PracticalCourse Code: CULN 142 Credits: 2 This course approaches the topic of nutritional cuisine with a main focus of nutritional needs to meet the demands of contemporary lifestyles. Emphasis will be upon a basic understanding of nutrition as applied to client needs in menu selection, applied culinary skills for new trends/dietary needs in nutritional cuisine, including that of contemporary food presentation and styling. The students will prepare food working with the knowledge gained in the theory and low fat without compromising taste. | 2 |
| CULN 230 | Baking and Pastry Arts Level 2Baking and Pastry Arts Level 2Course Code: CULN 230 Credits: 4 In the second of the three baking and pastry arts courses the student cook will expand their knowledge and techniques used in the bakeshop. The areas covered will include frozen confections, custards and puddings, cheesecakes, basic cake decorating skills and an introduction to chocolate and dessert presentation. Emphasis will be on skill development, ingredient knowledge and organizational skills. | 4 |
| CULN 231 | Menu Planning and DesignMenu Planning and DesignCourse Code: CULN 231 Credits: 2 This course introduces the student to the principles and techniques of the planning steps involved in designing menus for different occasions and applications. The planning of menus, considering available resources, society needs (desires), demographics, market demand and economic feasibility. The theme and profile of different establishments will be analyzed. Menu merchandising/marketing considering limitations such as: facility layout, product and labour availability will be studied. The menu as a contract and the legal implications of menu writing will be examined. Traditional, classical and creative menu writing is emphasized, and will be practiced. | 2 |
| CULN 232 | Contemporary Fish and SeafoodContemporary Fish and SeafoodCourse Code: CULN 232 Credits: 2 This course is based entirely on fish and seafood. It examines cooking methods that reflect people?s needs for cooking styles for a healthier lifestyle using fish and seafood. The students will be exposed to many different types of fish and seafood and will study many methods of cooking and preparation. Recipes will be supplied. The course builds on previously taught theory pertaining to fish and shellfish in CULN 140. | 2 |
| CULN 233 | Advanced Gardemanger and CharcuterieAdvanced Gardemanger and CharcuterieCourse Code: CULN 233 Credits: 4 This is an advanced course of contemporary charcuterie and advanced gardemanger, using contemporary level food presentation and styling techniques as defined by the professor. The student will become familiar with various butchery processes of meat and a variety of gardemanger techniques. These various cuts will be used together with current and traditional methods and styles of preparation with the appropriate garnishes, suitable vegetables and potatoes. Students will practise using dough for use in the production of pies and pates. Students will also develop skills in the making of galantines and terrines. | 4 |
| CULN 235 | Planning for Culinary ProfitPlanning for Culinary ProfitCourse Code: CULN 235 Credits: 3 PART A-THEORY This course introduces the student to theorethical applications of costing and control management principles and practises used in the foodservice industry. Topics covered are: applied hospitality accounting verses cost control terminology, industry proven cost controls to monitor and maintain a financial responsible food and beverage operation, principles of food and beverage purchasing for the hospitality industry, inventory (asset) value calculations, departmental budget preparation and variance analysis, cost/profit contribution margin and variance analysis, the break-even point related calculation formulas for sales projection, calculation of production equipment depreciation, calculation of statuatory Canadian payroll deductions/cost and their impact on labour cost. Emphasis is on the implementation of applied costing, analysis and control principles, following common industry standards and the use of break-even point related calculation formulas for sales projection. PART B-PRACTICAL In the applied component of the course, students are required to practice usage of cost control related forms and formulas, manual and computerized. Computer assisted creation of templates used for; yield calculation, budget calculation, inventory taking- cost extension, parstock-purchasing, cost-profit margin and variance analysis, statuatory Canadian payroll deductions/cost and labour cost calculations based on projected food sales. Emphasis is placed on creation of effective foodservice industry computer applications templates, using industry standard software. | 3 |
| CULN 239 | The Chef's TableThe Chef's TableCourse Code: CULN 239 Credits: 2 This self-directed course is designed to provide the culinary student with the opportunity to design, organize, implement, serve and evaluate a special dinner event (The Chef?s Table). Emphasis will be upon the training of the student toward effective and finally responsible production management, market-related themed menu planning, mise en place, a la carte cooking and service techniques. | 2 |
| CULN 241 | Practical Culinary Skills ProficiencyPractical Culinary Skills ProficiencyCourse Code: CULN 241 Credits: 2 In this course, students will apply all the skills and techniques acquired in previous classes and take them to the next level of expertise and proficiency. Students are expected to be self-sufficient, coming to class prepared with a timetable identifying the mise en place, cooking priorities and full knowledge of the recipes. Unlike other classes, cooking demos will not be provided, however, if required, students will be guided by the faculty throughout the class. This class is the final measurement of the student?s high quality culinary skills and knowledge to meet industry standards and expectations. | 2 |
| HRT. 323 | Discovering the World of WineDiscovering the World of WineCourse Code: HRT. 323 Credits: 2 Wine and food pairing provides an introduction to the fundamental concepts associated with wine (tasting, serving, interpreting labels, wine terminology, and storage) and its successful pairing with food. Students will learn how wine is made starting from the vine to the bottle. This course introduces the grape varieties used for making wine in the major wine regions of the world. In addition, the student is introduced to the principles of correct food and wine pairing and will study the building blocks of food tastes including sourness, sweetness, bitterness, saltiness, fattiness, spiciness and fruitiness and their influence on a successful wine selection. Exercises and tasting sessions are carried out in a lab setting and include a theme-based wine / food tasting with every class. Lab class attendance is mandatory. Students will have the opportunity to write the WSET Intermediate certificate by paying the requisite exam fee. | 2 |
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