Cook - Apprenticeship

Program Overview

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The Cook - Apprenticeship Program is a recognized program that combines theoretical instruction with hands-on experience to equip individuals with the skills and knowledge to become qualified cooks. It offers flexible in-school training options, experienced chef instructors, and a focus on developing strong team and interpersonal skills. The program prepares apprentices for the Provincial Certificate of Qualification and potential Red Seal Certification.

Program Outline

It is open only to working individuals sponsored by their employer as a registered cook apprentice, and who are working towards obtaining their Provincial Certificate of Qualification. The program is funded in part by the Ministry of Labour, Training and Skills Development.

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Objectives:

• Provide apprentices with the necessary theoretical knowledge and practical skills to become qualified cooks.
• Meet the specific needs of apprentices and their training sponsors or employers.
• Encourage flexible in-school training options to accommodate work schedules.
• Prepare apprentices for the Provincial Certificate of Qualification and potential Red Seal Certification.

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Program Description:

The Cook - Apprenticeship Program is a unique and practical program designed to equip individuals with the essential skills and knowledge required to become successful cooks. The program combines theoretical instruction with extensive hands-on experience in professional kitchens, simulating real-world scenarios and industry standards. Through a combination of classroom learning, practical labs, and real-life experience in the student-operated restaurant, Essence Dining Room, apprentices gain a comprehensive understanding of culinary techniques, food science, and kitchen management.

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Key Features:

• Recognized by the Ministry of Labour, Training and Skills Development as an official apprenticeship program.
• Flexible in-school training options to accommodate work schedules.
• Taught by experienced chef instructors with extensive industry experience.
• Small class sizes for personalized attention and guidance.
• Hands-on training in professional kitchens and the Essence Dining Room.
• Focus on developing strong team and interpersonal skills.
• Prepares apprentices for the Provincial Certificate of Qualification and potential Red Seal Certification.

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Outline:

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Structure:

The program is divided into two levels, each with a specific set of courses and learning objectives. Apprentices must complete both levels to fulfill the theoretical requirements of the Cook Apprenticeship Program.

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Level 1:

• Focuses on foundational culinary techniques, food science, baking basics, and kitchen management principles.
• Includes courses such as Culinary Techniques 1 & 2, Food Science 1 & 2, Baking 1: Foundations of Baking, and Kitchen Management 1 & 2.

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Level 2:

• Builds upon the knowledge gained in Level 1 and introduces advanced culinary techniques, international cuisine, specialized ingredients, and catering management practices.
• Includes courses such as Culinary Techniques 3 & 4, Food Science 3, Baking 2, and Kitchen Management 3.

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Course Schedule:

The program offers a day release delivery format, where apprentices attend classes for three days per week. The specific schedule will vary depending on the current semester and course offerings.

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Individual Modules:

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Level 1:

• Culinary Techniques 1 & 2: Introduces and develops foundational culinary skills, including knife skills, cooking methods, and food preparation techniques.
• Food Science 1 & 2: Covers the science behind food, including food theory, ingredients, and cooking methods.
• Baking 1: Foundations of Baking: Provides basic baking techniques and knowledge of various baked goods.
• Kitchen Management 1 & 2: Introduces kitchen management principles, including operational guidelines, teamwork, communication, and safety procedures.

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Level 2:

• Culinary Techniques 3 & 4: Enhances culinary skills and focuses on advanced techniques, international cuisine, and specialized ingredients.
• Food Science 3: Deepens the understanding of food theory and its application in culinary practices.
• Baking 2: Teaches advanced baking techniques and focuses on creating complex desserts and pastries.
• Kitchen Management 3: Covers advanced kitchen management concepts, including catering and banquet management, ordering and receiving practices, and cost control techniques.

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Assessment:

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Assessment Methods:

The program utilizes a variety of assessment methods to evaluate student learning and progress. These methods may include:

• Assignments: Written assignments, research projects, and practical demonstrations of culinary skills.
• Exams: written and practical exams to assess theoretical knowledge and practical skills.
• Observation: continuous observation of student performance in the kitchen and during class activities.
• Portfolio: compiling evidence of learning and skills development throughout the program.

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Assessment Criteria:

The assessment criteria will vary depending on the specific course and assessment method. However, general criteria may include:

• Accuracy and technical skills in performing culinary tasks.
• Understanding and application of culinary principles and food science.
• Creativity and innovation in menu development and presentation.
• Teamwork, communication, and professionalism in the kitchen environment.
• Knowledge of food safety and hygiene practices.

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Teaching:

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Teaching Methods:

The program utilizes various teaching methods to cater to different learning styles and ensure effective knowledge transfer. These methods include:

• Interactive lectures: Engaging lectures that encourage active participation and discussion.
• Hands-on demonstrations: Practical demonstrations of culinary techniques by experienced chef instructors.
• Guided practice: Supervised practice of culinary skills in the training kitchen.
• Group work and collaboration: Collaborative projects and assignments that foster teamwork and communication skills.
• Individual feedback and guidance: Personalized feedback and support from instructors to enhance learning and development.

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Faculty:

The program is taught by experienced chef instructors who hold industry certifications and possess extensive knowledge and practical experience in the culinary field.

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Unique Approaches:

The program incorporates several unique approaches to enhance student learning and engagement:

• Essence Dining Room: This student-operated restaurant provides real-life experience in preparing and serving meals to the public.