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Chef Training

 

 

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Preparation for Red Seal Certification as Cook/Assistant Cook

Training is provided in both the practical and theoretical knowledge and techniques of the classical culinary arts that encourages the versatility required today’s professional cook. Work experience and include several industry specific safety and service certifications are included.

A grade 12 diploma is not required to start.

Chefs / Cooks may be employed in a variety of settings including restaurants and cafes, corporate cafeterias, institutional kitchens (nursing homes, hospitals, educational institutions), hotels, catering businesses, and self-employment.

 

 

ADMISSION REQUIREMENTS

Applicants

    • must have successfully completed 16 secondary school credits
    • be 18 years of age or older
    • provide Proof of Canadian citizenship or Landed Immigrant status

FEATURES OF PROGRAM

Fees

    • No tuition
    • Materials fee $700 includes a uniform, textbook and utensils
    • Any additional fees that may be charged for Ministry of Training, Colleges and University Challenge Exams and Red Seal Certification are the responsibility of the participant

Methods of Payment

    • Cash
    • Interac
    • Visa
    • Master Card

Location

St. Louis Adult Learning Centre
Kitchener campus

Length of Program

    • 1260 hours
    • 28 weeks in class instruction
    • 14 weeks work placement

Time

    • Full day classes
    • Classroom: 8:00 am – 3:00 pm
    • Work placement times may vary

Childcare

Licensed childcare is available on-site

BENEFITS OF THE PROGRAM

    • Participants who do not possess a grade 12 diploma may earn 10 technology secondary school credits in this program that may be applied towards a secondary school diploma.
    • Work experience

Apprenticeship – OYAP

    • Participants may register as a Cook Apprentice with the Ministry of Training, Colleges and Universities and write challenge tests allowing them to fast track the traditional apprenticeship program.
    • A grade 12 diploma is required

Instructional Staff

    • Program is instructor-led with extensive hands-on learning

CURRICULUM

In Classroom

    • Food Composition
    • Recipe reading and development
    • Production Extension using pre-packaged food
    • Kitchen Management Nutrition using Canada’s Guide Food
    • Cash register training
    • Use of computer and internet

In Kitchen

    • Preparing sauces, soups and salads
    • Boiling, broiling, grilling, deep frying and baking
    • Preparing food to customer order
    • Preparing side dishes
    • Sanitation and Safety

Work Placement

    • May require varied hours and flexibility

CERTIFICATION

    • Work Smart / Work Safe
    • Smart Serve
    • Food Safety
    • Service Excellence

Red Seal Certification

    • Students may choose to write the Interprovincial Standards Examination and work across Canada without having to write additional exams.


REGISTRATION / PROGRAM DATES

Call of visit the St. Louis Adult Learning Center near you