Ottawa Valley (Pembroke)

Our Program

This apprenticeship Ontario College Certificate program is designed to train commercial cooks with an emphasis on both classical food preparation and basic business skills. Cooking has become an art, food preparation is more specialized, and the industry is demanding; therefore, candidates must be prepared to work long hours, be in good health, and be physically fit.

This program prepares apprentices to complete all the requirements as determined by the Ministry of Training, Colleges and Universities, Employment and Training Division.

After completing the second level, students receive 720 hours of credit toward the 6,000 hours of on-the-job training required before they can write the inter-provincial examination to receive the Red Seal cook certification.

SUCCESS FACTORS

This program is well-suited for students who:

• Seek variety and opportunity in their career.
• Are well-organized, attentive to detail and can work effectively under tight time constraints.
• Are energetic, outgoing and enjoy working with others.

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Your Career

There is a strong demand for trained cooks, and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel. Graduates may find employment in a wide range of career
opportunities as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, institutions, and catering companies. With further training, graduates may advance to positions such as commis de cuisine, chefs de parti, sous-chefs, chefs de cuisine, and executive chefs.
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Courses

Programs at Algonquin College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.

Level: 01		Hours
ENL7511	Communications and Technology Basic This course is the first level of a two level communications course. This course covers written communications and industry related computer applications. Students learn basic word processing and use of spreadsheets, creation of a portfolio, and completion of an online job search.	15.0
FOD7112	Food Theory, Demos and Practical I This course presents students with the technical aspects of classical and modern cooking concepts. Students have an opportunity to see basic food preparation demonstrations and then have the opportunity to prepare each item demonstrated and practised in modern facilities. In addition, this course enables the student to apply all accumulated theoretical and practical skills during the preparation of foods for organized functions.	210.0
FOD7113	Baking This course provides an overview for a professional cook into the field of baking and dessert production. This course deals with essential theoretical and practical baking skills. The student obtains a thorough knowledge of flour production and application, types of shortening, sugar commodities, the use of eggs, salt, leavening agents, and dairy products in baking.	60.0
FOD7114	Kitchen Management In this course, the student gains a working knowledge of hospitality/tourism perspectives and organization, as well as, basic human resources management. The student develops skills in elementary menu planning and marketing, as well as, a knowledge of the principles of table service. During this course the student learns basic purchasing, cost controls, and yield factors.	30.0
MAT7101	Calculations - Basic In this course, the student obtains a working knowledge of basic numeracy skills using percentage calculations. The student learns the principles of metric conversion as they apply to the cook apprentice trade.	15.0
SAF7101	Sanitation, Safety, Equipment and Basic Nutrition This course provides the student with an understanding of sanitation and safety practices essential for the hospitality industry. The student learns the importance of nutrition to ensure that food products served to the guest are the highest possible quality, and is prepared to enhance the nutrition value.	30.0

Level: 02		Hours
ENL7521	Communications and Technology Advanced Using skills from the basic course, students have the opportunity to prepare a professional presentation. This presentation includes the use of current computer applications, such as powerpoint. The presentation is a personal portfolio describing goals, achievements and menu planning skills.	15.0
FOD7104	Food - Theory II This course provides the necessary theoretical skills to interpret both classical and contemporary culinary terminology and updates and formalizes classical cooking concepts.	50.0
FOD7107	Food - Practical II This course enables the student to continue to enhance and practise food skills acquired in the basic program. In this course, students prepare a variety of appetizers and entrees, discuss new cooking trends, and enhance their menus by writing and critiquing examples of both modern and classical menus.	115.0
FOD7115	Advanced Dessert Concepts This course provides an overview for a professional cook into the field of advanced baking and plated desserts. This course deals with essential practical baking, decorating and presentation skills, as well as ingredient and recipe selection and combination.	45.0
FOD7116	Cuisine a La Carte Students learn to successfully demonstrate a working knowledge of the operational fundamentals of an a la carte kitchen.	75.0
HOS7502	Food and Beverage Control This course gives the student a theoretical foundation in Food and Beverage Operations. Students learn the process to control and reduce cost in food and beverage purchasing, receiving, storing, issuing and production as required by the industry.	60.0

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Fees & Expenses

Tuition Fees listed are for the 2010-2011 academic year.

Tuition Fees: $600 per Level.

Information Technology Fees: $62 per term.*

* Students paying the Information Technology fee are provided with a network account, an e-mail address, and Internet access. For more information please visit our website at algonquincollege.com/its/services/it_fee.htm

Learning materials are provided by Algonquin College. Students are responsible for supplies, including textbooks, safety footwear, safety glasses, and parking and locker fees, if applicable.

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Admission Requirements  2012/20132011/2012

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Application Information

Registration for Apprenticeship programs takes place through the Ministry of Training, Colleges and Universities, Employment Ontario.

For further information, please contact:

Ministry of Training, Colleges and Universities
Employment and Training Division
400 Pembroke Street East
Pembroke, Ontario K8A 3K8
613-735-3912
1-800-807-0227
Fax: 613-732-8819

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Additional Information

This program is offered on a part-time basis on the Pembroke Campus with a new intake offered every second year (i.e. Fall 2010, Fall 2012). For more information, please contact Murray Kyte, Academic Chair, Business, Technology and Outdoor Training Department at 613-735-4700 ext. 2751.

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