Program Code: COWD 110
Credential: Certificate of Completion
Program Length: 23 weeks
July 12, 2021
The first step in the registration process is to sign up for an information session to learn more about the program
Skilled Trades Programs
The Cook/Bake Pre-Apprenticeship Program at Humber College is a tuition-free program funded by the Government of Ontario and is designed as a transition step to finding an apprenticeship.
Participants will receive Level 1 Cook apprenticeship training, in addition to exposure to the secondary trade of Baking. Math support is built into the program and will take place in conjunction with the training delivery to reinforce concepts.
The program is delivered over 23 weeks, followed by a paid work placement of 8-12 weeks.
You will learn the fundamentals of menu planning, costing, butchery, garde manger and charcuterie, nutrition, baking, purchasing, and product management.
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, Training and Skills Development (MLTSD).
The demand for passionate, well-trained chefs around the world is constant, and with more than 7,000 restaurants reflecting a wide variety of cultures and cuisines, Toronto is the ideal place to launch your culinary career.
The culinary skills you’ll gain at Humber will put you in high demand. Potential job locations include hotels, restaurants, clubs, resorts, hospitals, corporate settings and more.
If you have an entrepreneurial spirit, you’ll be inspired by the variety of establishments you can own. Food service is a constantly evolving industry that has never been more in the spotlight, and our cook apprenticeship program is your gateway.
Participants will complement their formal training program with a 8-12 week paid work placement in the Hospitality industry. This will be accomplished through support from a dedicated Skilled Trades Advisor & Employment Specialist who will work with you.
Part A - Theory Knowledge In this section of the course, the student cook is introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis will be placed on 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 practises the skills required to operate in a safe and sanitary manner in the bakeshop. Emphasis is placed on accurate measuring and following methods correctly to achieve positive results with a team approach. Students will produce quick breads and cakes, assorted yeast items and a variety of pies, flans and tarts.
"A great chef is a mixture of artistry and craft. You have to learn the craft before you can get to the artistry." - Wolfgang Puck. The "craft" of the culinary industry is the building blocks of professional cooking including proper techniques, methods and flavour building. Students acquire and display the necessary skills, techniques, organization, methods of cooking applications and flavour building to attain a solid base and begin their professional journey. Topic areas of cuisine are stocks, soups, sauces, vegetables, potatoes, grains, handmade pasta and meat products. Students gain experience in food preparation knowledge demonstrate their knowledge through a final practical cooking exam.
Knowledge of current culinary fundamentals and common practices in a professional kitchen is essential for every cook. Students learn about professional terminology, cooking methods, stocks, soups, basic hot and cold sauces, vegetables and salads. Competency in the theory of sandwich types and hors d'ouevres, potatoes, rice, grains, legumes, pasta, brunch menu styling and egg cookery are also shared in this vital introductory culinary theory course.
In this course, students learn and acquire the necessary techniques and skills needed to start a successful career in the hospitality industry. The students organize and prepare their mise en place according to the recipes; they learn to prepare hors d'oeuvres, cold soups, sandwiches, appetizers and salad items. Emphasis is placed on today's market standards in styling and on plate presentation maintaining product quality.
"Mathematics is not about numbers, equations, computations or algorithms, it is about understanding" (William Paul Thursten). This course provides students with the basic concepts of mathematics and their applications, relevant for a successful career in the hospitality industry. Students learn metric, imperial, US conversions, Butcher's yield tests, and other yield calculations. Students also learn direct labour cost calculations, standard recipes and recipe quantity conversions, portion cost and selling price calculations. Other topics provide the students with the necessary skills to calculate cost of goods sold (percentages), and mathematical skills to establish accurate selling prices.
This course combines the theory and practice of bread making. Emphasis will be on the theory of fermentation, and different methods and techniques in bread production. Application of knowledge acquired in BAKR 010 on measuring and accuracy is fundamental when preparing breads. The student will produce various breads such as Baguette, Focaccia, Challah, Dinner Rolls and traditional breads using both straight and sponge dough methods.
Bread Making 2 is an advanced bread making course that will introduce students to artisan bread and rich yeast dough production. The emphasis will be placed on advanced fermentation methods and techniques required to produce sourdoughs and rolled-in dough. The need for accuracy to achieve positive results will be a guiding principle. Students will produce viennoiserie pastry, such as croissants, Danish and brioche, as well as a wide variety of artisan breads using natural starters.
"I hire people brighter than me and then I get out of their way" - Lee Iacocca. This course prepares students for their internships and provides exposure to the principles and professional standards needed for successful employment in the hospitality industry. Topics include professionalism, job search strategies, time management and teamwork. Students also learn basic computer skills and internet resources while using MS Word, Excel, Publisher, and Blackboard.
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients" - Julia Child. In this course, the student acquires and applies the essential skills to identify the muscle and bone structure of poultry, lamb, pork, veal and beef. Essential skills of de-boning, meat cutting and meat portioning based on common market forms, including proper storage procedures. Cookery skills are developed by using applicable cooking techniques, suitable for meat, poultry and offals. Emphasis is placed upon styling, presentation of food, market related recipes, as well as nutrition and cultural influences. In addition, students demonstrate and identify key differences between round fish and flat fish and their respective deboning techniques, as well as preparation skills of crustaceans and bi-valves. Emphasis is placed on recognizing freshness and quality of seafood products as well as applying proper storage procedures.
"Food safety involves everybody in the food chain" - U.S. Senator. In this course, students have access to an online food safety training "Basic.fst" program through the internet portal of Humber College and TrainCan Inc. This course covers foodservice sanitation and safety, emphasizing the role of foodservice personnel as users of safe, hygienic working practices in accordance with federal, provincial and municipal regulations. Students learn the basics of food safety and handling in an engaging and interactive way. After completing self-study modules, students access an online and in-class examination. Successful candidates with an exam result of 74% or higher, will receive a nationally recognized certificate.
This course approaches the topic of nutritional cuisine with a primary emphasis on the nutritional needs required to meet the ongoing requirements of contemporary lifestyles and dietary concerns. Students gain a basic understanding of nutrition as applied to dietary concerns, menu selection, and client's needs. Students focus on applied nutritional culinary skills including that of contemporary food presentation and styling. This course teaches the student how to apply Canadian recommendations for healthy eating in a practical, culinary specific approach. The sources and classification of macronutrients will be examined, while also altering carbohydrates, protein and lipids to create healthy nutrient profiles. Focus will be given to understanding and accommodating vegetarianism, allergies and intolerances in the foodservice industry.