About this Apprenticeship

  • Length:Two 15-week sessions
  • Class Location:Niagara-on-the-Lake Campus
  • Starts In:Fall or Winter
  • Credential:Certificate of Apprenticeship
  • School:Canadian Food and Wine Institute

Our apprentices complete 700 hours of college instruction and approximately 3 years of on-the-job training as paid trainees.

Apprenticeship programs are also available for the trade of Baker with advanced training in Patissier.

Non-apprentices may also apply to Niagara College for the related academic training as fee-paying students.

Apply for this Apprenticeship

This Employment Ontario service is funded in part by the Government of Canada.

Courses

Term one (2017 Winter)
Code Course Name Credits
BAKG1150 Professional Baking Fundamentals 3
CAPL1199 Computer Applications 3
CULN1126 Basic Culinary Techniques 3
CULN1121 Introduction to Food Principles 3
CULN1130 Health and Nutrition 2
CULN1138 Practical Cooking and Garde Manger 3
CULN1322 Cuisine a La Carte I 1
MATH1035 Mathematics 2
Term two (2018 Winter)
Code Course Name Credits
BAKG1220 Modern Pastry Craft 3
COMM1101 Language and Communications 3
CULN1230 Applied Culinary Principles 3
CULN1221 Understanding Quality Ingredients 3
CULN1246 Food Composition and Plating Techniques 3
CULN1320 Culinary Cost Control 3
CULN1422 Cuisine a La Carte II 1

Admission Requirements

  • Ontario Secondary School Diploma, or Grade 12 equivalency, and
  • Employment in the trade

With this apprenticeship, you could be a...

  • Cook
  • Chef de cuisine
  • Chef de partie
  • Research and development cook
  • Food service administrator or coordinator
  • Kitchen manager
  • Banquet manager
  • Caterer
  • Sous chef
  • Baker

Why Study at Niagara College?

Upon completion of your Cook Apprenticeship, you may seek provincial certification and pursue employment in diverse settings including restaurants, hotels, hospitals, clubs, central food commissaries, correctional institutions, catering establishments, private homes and educational institutions. Cooks can also be found working in the transportation industry aboard ships, trains or airplanes; at construction sites; and at isolated camps.

  • The Canadian Food and Wine Institute at Niagara College is renowned for its outstanding reputation with graduates, employers and industry partners.
  • Offers an unrivaled learning environment, leading edge facilities and world-class chef faculty.
  • Benchmark Restaurant, Bench to Go, and Bench on the Go Food Truck provide hands-on training, on-site and at catered events.
  • Students gain additional experience and exposure working at many special functions held on- and off-campus each year.
  • Beautiful campus with on-site vineyard, hop yard, and greenhouse; in the heart of a thriving regional hospitality industry.
  •  Apprentices and graduates often win Skills Canada Awards at the provincial, national and international levels.

The Chefs exemplified what I believe are the qualities that make a great Chef. They were always eager to help us, and constantly encouraged us. No question was ever left unanswered. They always pushed us to research things, be it product or techniques, and drove us to always raise the bar. They would let us make mistakes but always help us to fix them, and then take the time to explain where we had gone wrong. All of the Chefs lead by example, always showing patience and understanding. Constantly doing their best to instill not only a strong work ethic in us but healthy humanitarian qualities as well. They always applied good management techniques and helped us to do the same.

Todd Clarmo, Cook - Apprenticeship graduate

The Benefits of Apprenticeship

  • The Province of Ontario is facing a large shortage of skilled labour.
  • A certified journeyperson earns a good wage.
  • Approximately 18 per cent of skilled workers are self-employed.
  • There is, and will continue to be, a demand for highly qualified, highly skilled tradespeople.
  • Majority of tuition for the in-school training is paid for by the Ministry of Advanced Education and Skills Development.