Programs & Courses
The average Canadian household visits a restaurant 536 times a year, which accounts for one out of every 10 meals or snacks they eat. 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.
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.
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.
Humber's baking and pastry lab and five dedicated kitchen labs comprise the most modern kitchen lab facilities in the world. Among them is the award-winning Compass Group Canada Culinary Demonstration Theatre and Kitchen Lab, an innovative, multi-purpose classroom/lab that has been used by the Food Network. It features gas-fired stoves, a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, induction cooktop, and four large television screens. State-of-the-art kitchens, the Garland and Mandarin, were added in 2008, and feature the latest in ceiling ventilated system technology, energy efficient induction cooking and high-resolution television monitors with satellite broadcast capability. The centre also features a dedicated lecture theatre and a new wine tasting laboratory.
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 $30,000 in awards and scholarships, and employ our students upon graduation.
Upon successful completion of this program, graduates have the necessary knowledge to take the national Red Seal for the Journeyman Cook with the Ontario Ministry of Training, Colleges and Universities. 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).
This apprenticeship is regulated by the Apprenticeship and Certification Act.
Non-academic admission criteria may also be required.
The 2009/2010 fee for this program was
- Basic - domestic $600
- Advanced - domestic $600.
For further information, refer to Fees and Financial Assistance in this publication.
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.
| COURSE Code | Course | Credits | |
|---|---|---|---|
| CULN 130 | Nutritional Theory | 1 | |
| CULN 131 | Business and Career Management | 3 | |
| CULN 132 | Basic Gardemanger Practical | 4 | |
| CULN 133 | Basic Gardemanger Theory | 1 | |
| CULN 134 | Baking and Pastry Arts Level 1 | 5 | |
| CULN 135 | Basic Contemporary Culinary Skills | 4 | |
| CULN 137 | Butchery Practical | 4 | |
| CULN 140 | Advanced Culinary Knowledge | 2 | |
| CULN 141 | Profit Concepts | 2 | |
| HRT. 121 | Food Service, Safety and Sanitation | 1 |
| COURSE Code | Course | Credits | |
|---|---|---|---|
| CULN 139 | Advanced Gardemanger Theory | 1 | |
| CULN 142 | Nutritional Cuisine, Practical | 2 | |
| CULN 230 | Baking and Pastry Arts Level 2 | 4 | |
| CULN 231 | Menu Planning and Design | 2 | |
| CULN 232 | Contemporary Fish and Seafood | 2 | |
| CULN 233 | Advanced Gardemanger and Charcuteri | 4 | |
| CULN 235 | Planning for Culinary Profit | 3 | |
| CULN 239 | The Chef's Table | 2 | |
| CULN 241 | Practical Culinary Skills Proficiency | 2 | |
| HRT. 323 | Discovering the World of Wine | 2 |
