Humber’s Cook Apprenticeship certificate program provides the fundamentals of menu planning, costing, butchery, garde manger and charcuterie, nutrition, baking, purchasing, and product management. We teach you about supervising kitchen staff in a balanced program of theory and practical classes to set you up for a successful career. The apprenticeship component allows you to study part time and work at the same time – earn while you learn. Humber is home to the Ontario Cook Apprenticeship Training Centre, the largest training centre for cook apprentices in the province. The centre has been instrumental in the design of all of the province’s post-Red Seal cook apprentice curriculum. Humber’s apprenticeship curriculum is innovative while following the standards set by the Ministry of Labour, Immigration, Training and Skills Development (MLITSD). |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
This apprenticeship is regulated by the Ontario College of Trades. You and your employer are required to register through your local Apprenticeship Branch Office of the Ministry of Labour, Immigration, Training and Skills Development (MLITSD). You will be scheduled for the in-school portion of training by MLITSD. Apprentices who have been scheduled for the in-school training will be sent an Offer of Classroom Training letter from the MLITSD.
Required Preparation |
| Additional Admission Requirements: | Professional Industry Standards This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab, have strict uniform and attendance standards and policies, which are mandatory for successful completion of the course. It is mandatory to wear a Humber-issued chef uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form.
Practical-based Physical Requirements Students enrolled in this program are required to be able to participate in practical-based lab activity courses while achieving expected learning outcomes. Students will experience and therefore need to have the ability to and be comfortable with working in loud environments and multitasking, while in close proximity to others at a fast pace; operating high risk equipment (with instruction), including torches/open flames, ovens and knives/sharp objects; standing (wearing safety/steel toe shoes) for up to 5 hours; comprehending and performing complex physical tasks, including using both hands/arms at the same time to grasp food items and equipment; and performing repetitive tasks, including pushing/pulling and moving up to 25 pounds for a distance of up to 50 feet. Prospective students who may face challenges or require accommodation in being able to fully participate in the lab activities are encouraged to discuss their learning objectives with the program co-ordinator before enrolling. |
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.