Online full-time programs are offered as either Daytime, or a combination of Evenings and Saturdays. Check your program Dates and Times to see what the program commitment will be.
Humber’s Cook Apprenticeship certificate program provides the fundamentals of menu planning, costing, butchery, garde manger and charcuterie, nutrition, baking, purchasing, and product management. We teach you about supervising kitchen staff in a balanced program of theory and practical classes to set you up for a successful career. The apprenticeship component allows you to study and work at the same time – earn while you learn.
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, Immigration, Training and Skills Development (MLITSD).
Note: This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab, have strict uniform and attendance standards and policies that are mandatory for successful completion of the course.
Apprenticeships are not available to international applicants.
Work-integrated learning opportunities prepare you for your future career. You will apply what you’ve learned in class and in real-world environments through a wide range of academic, community and industry partnerships. These work-integrated learning opportunities may include field experiences, professional practicums and co-operative education.
A field experience offers students an opportunity to engage in intensive experiences related to their field of study or career goals to build their skills, knowledge and abilities. Field experiences may be paid or unpaid.
Programs requiring a professional practicum offer practice-based experience or work hours for a professional license or certification. Students work under the direct supervision of an experienced professional. Placements are unpaid.
Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases.
Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases. The co-op portion of this program is optional.
If you would like to learn more about work-integrated learning at Humber, visit WIL AT HUMBER
Humber Culinary & Baking Programs: |
Culinary SkillsOntario College Certificate Launch your career quickly or use pathways to further your education. |
Cook ApprenticeOntario College Certificate Work while you learn. |
Culinary ManagementDiploma |
Baker ApprenticeshipOntario College Certificate |
Baking & Pastry Arts ManagementDiploma |
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Humber Pathways: |
Transition into Culinary Management Diploma after semester 1 or 2, or into Cook Apprentice with an eligible employer. |
Graduates of Cook Apprenticeship can continue for 2 further semesters to add a Culinary Management diploma to your resume. |
Graduates of either Culinary or Baking & Pastry Arts Management program can continue for 2 further semesters to add a second diploma to your resume. |
Graduates of Baker Apprenticeship can continue for 2 further semesters to add a Baking and Pastry Arts Management diploma to your resume. |
Graduates of either Culinary or Baking & Pastry Arts Management program can continue for 2 further semesters to add a second diploma to your resume. |
Skills, knowledge, experience you will gain: |
Contemporary Culinary Skills and Techniques, Butchery, Large Quantity Cooking, Food Safety & Sanitation |
Menu planning, Butchery, Garde Manger and Charcuterie, Nutrition, Baking, Purchasing, Product Management |
Contemporary Level Food Presentation, Styling Techniques and Various Butchery Processes. |
Costing, nutrition, bread & baking applications, cake/cookie production, decoration/design, confectionery, product management. |
Hands-on Baking, Product Development, Food Sales & Marketing and Food Styling. |
Experiental Learning |
224 hrs (16 hours (2 days) a week x 14 weeks) |
Apprenticeship |
224 hours (16 hours (2 days) a week x 14 weeks) |
Apprenticeship |
Work placement time? |
Career possibilities: |
Trained chefs can work worldwide in corporations, golf clubs, hotels, resorts, restaurants, retirement homes, cruise ships. |
Cook in a variety of restaurants or hotels within a variety of culturally diverse cuisines. |
Work worldwide in corporations, golf clubs, hotels, resorts, restaurants, retirement homes, cruise ships or your own business. |
Work worldwide in corporations, golf clubs, hotels, resorts, restaurants, retirement homes, cruise ships or your own business. |
Create and market new bakery products, design wedding cakes, work in hotels, golf clubs, banquet halls. |
Program Completion: |
Complete 1 year certificate |
Complete 2-year certificate |
Complete 2-year Diploma |
Complete 2-year certificate |
Complete 2-year diploma |
Industry Recognition: |
World Association of Chef’s Societies (WACS) |
Open to View All Future Pathways and Industry Certifications
Certification Opportunities: |
Food Safety and Sanitation Certification |
Food Safety and Sanitation Certification |
Food Safety and Sanitation Certification |
Food Safety and Sanitation Certification |
Food Safety and Sanitation Certification |
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Humber Expanded Pathway Options : |
1 year Culinary Management Diploma |
WACS (World Association of Chef Societies) fast track to Commis Chef Certification |
WACS (World Association of Chef Societies) fast track to Commis Chef Certification |
Complete training standards manual through sponsor (3-4 years) |
1 year Culinary Management Diploma |
Complete training standards manual through sponsor (3-4 years) |
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On-the -job Experience/Training (3-4 years) |
On-the -job Experience/Training (3-4 years) |
On-the -job Experience/Training (3-4 years) |
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Comprehensive Pathways to Foodservice Certifications: |
Red Seal Certification Exam- Chef De Cuisine / Baker Patissier |
Red Seal Certification Exam-Chef De Cuisine |
Red Seal Certification Exam- Chef De Cuisine / Baker Patissier |
Red Seal Certification Exam- Chef De Cuisine / Baker Patissier |
Red Seal Certification Exam-Baker Patissier / Chef De Cuisine |
On-the-Job Training (5 years), Supervisory Experience (2 years) |
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Certified Chef de Cuisine (Canadian Culinary Institute) |
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On-the-Job training (3 years) HACCP Training |
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CMC-Certified Master Chef |
Longo Faculty of Business has more than 500 industry partners. Partners provide funding for capital projects (labs, etc.), provide internships for students, donate more than $60,000 in awards and scholarships, and employ our students upon graduation.
Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada’s leading centre of excellence in culinary education, apprenticeship training and culinary research and development.
Humber and the Longo Faculty of Business hosted the Women Entering Non-Traditional Trades Conference
There are many ways for passionate aspiring chefs to enter the fast-paced culinary industry. The opportunity to become an apprentice and "earn while you learn" is one of them.
Recently, chef and culinary instructor Michael Teune sat down with Restaurants Canada to discuss apprenticeships in the culinary industry and the benefits for aspiring chefs, restaurant employees, employers and the culinary industry as a whole.
Working professionals can enroll in this Apprenticeship program and learn new culinary skills, earn a credential and reach higher goals, like earning their Red Seal Certification. A total of $4,000 in government grants are available to each Apprentice.
All students will need to purchase a uniform for this program. Place your order today by following the link below.
Adding another diploma opens up opportunities for graduates to work in both the baking and pastry, and culinary industries. It also prepares students for executive roles in foodservice.
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.
Canadian Culinary Federation (CCF)
The program helps to prepare students to write the Red Seal Journeyman Cook exam. After one year post-Red Seal, an apprentice may challenge a practical exam for the Canadian Culinary Federation (CCF) designation, Certified Working Chef. After four to five years, graduates may enroll in the Certified Chef de Cuisine program, also offered at Humber under the regulation of the CCF.
World Association of Chefs’ Societies (WACS)
The program is recognized by the World Association of Chef's Societies (WACS) for meeting or exceeding the WACS standards of quality culinary education and has been awarded international recognition from WACS. This program is approved by WACS for Fast Track Certification for the Worldchefs Commis Chef Level.
Additional requirements may apply.
Note: The requirements for the additional credential(s) are determined by the granting body, which is independent from the College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.
Come to Humber and experience interdisciplinary learning across five Centres of Innovation (COIs)
About the Humber COIsWatch the video to see the overview of the Cook Apprenticeship program.
The Longo CfE Hosts Bhutan Education and Skills Training
Mon, November 13, 2023
The Longo Centre for Entrepreneurship was honoured to host a delegation from Bhutan.
The Longo Family's Be Your Own Boss Program Guides Students in Pursuit of Entrepreneurial Dreams
Mon, November 13, 2023
The BYOB Program is in full swing as a group of entrepreneurial students begin their journey after the initial seven weeks at Lakeshore Campus.
Hospitality Management Students Take Center Stage at the Ontario Hospitality Conference
Fri, November 10, 2023
The Ontario Restaurant Hotel and Motel Association hosted its second annual Ontario Hospitality Conference.
Humber Students Excel at 2023 KEA Charrette in Copenhagen
Mon, November 06, 2023
Susan Kates along with a team of five talented students from a range of programs across Humber participated in the 2023 KEA Charrette.
No news at this time.
Every attempt is made to ensure that information contained on this website is current and accurate. Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person.
Call 416-675-3111 or email enquiry@humber.ca. If you have already applied, be sure to check your application status on myhumber.ca.
Domestic applicants can book a one-on-one advising appointment with an admissions representative.
Contact the International Centre for information about full-time programs (including the International Graduate School), how to apply and to follow up on your submitted application.
Speak to the Program Co-ordinator about the course curriculum, projects and career options.
James Bodanis, program co-ordinator
416.675.6622 ext. 5177
james.bodanis@humber.ca
Book a campus tour to take a closer look at what it's like to be a student at Humber.
Find out more about the student experience and everything that Humber has to offer Future Students.
for more info on Humber, including programs, special events and more!
Find an employer willing to sponsor you as an apprentice.
Contact the Ministry of Labour, Immigration, Training and Skills Development to register as an apprentice.
Work with your employer approximately one year before attending Humber.
If you’re in high school – grade 11 or 12 – you can earn co-op education credits through work placements in some skilled trades.
Applications to Humber are made through ontariocolleges.ca. Be sure to submit your application by the equal consideration deadline of February 1. You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program.
To check program availability refer to the Campus/Availability listing on Humber’s program pages, search by availability, or ontariocolleges.ca.
To see where you are in the admissions process, visit the Admissions Road Map.
If you’re an international student, you can apply directly to Humber via our International Centre.
Get help narrowing down your program options or book a one-on-one pre-enrolment advising appointment with one of our Recruitment Officers.
Book a virtual appointment with a Student Mobility Advisor learn more about getting Transfer Credit(s) for previous post-secondary experience, Prior Learning Assessment and Recognition (PLAR), and Pathways options.
Admission selection is based on the academic criteria indicated. Meeting minimum eligibility requirements does not guarantee admission.
Admission selection is based on the following requirement:
This apprenticeship is regulated by the Ontario College of Trades. You and your employer are required to register through your local Apprenticeship Branch Office of the Ministry of Labour, Training and Skills Development (MLTSD).
You will be scheduled for the in-school portion of training by MLTSD. Apprentices who have been scheduled for the in-school training will be sent an Offer of Classroom Training letter from the MLTSD. For more information, visit ontario.ca/page/start-apprenticeship.
Required Preparation
For Peel Region, please contact:
MLTSD – Apprenticeship Branch
The Emerald Centre
10 Kingsbridge Garden Circle, Suite 404
Mississauga, ON L5R 3K6
905.279.7333 or 800.736.7332
ontario.ca/page/employment-ontario
An applicant is considered a mature applicant if they have not completed secondary school or other postsecondary school, and will be 19 or older as of the first day of classes. Humber will invite you for testing to demonstrate that you meet all listed course requirements.
An applicant is considered a mature applicant if they have not completed secondary school or attended postsecondary studies, and will be 21 or older as of the first day of classes. Mature applicants for degree programs will be required to meet course requirements at the U/M level or equivalent.
An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility.
An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility. Applicants must have an overall minimum grade point average (GPA) of 65 per cent in the program. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.
An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility.
An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.
Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program (Post-Admission Requirements).
N/ALevel 1 - $600
Level 2 - $600
Fees are subject to change.
$400 - textbooks; $160 - uniforms; $100 - safety shoes.
Understand the costs associated with coming to Humber and explore resources available from first year to your final year on Student Fees and Financial Resources.
Find out more about scholarships and bursaries that you may be eligible for, visit Student Scholarships. International students can visit International Student Scholarships.
Bursaries are available for Certificate, Diploma and Degree programs primarily based on financial need, visit Humber Bursaries.
Find out more information about external scholarships and bursaries, visit External Awards.
Humber offers a variety of bursaries and scholarships for Indigenous students, visit Indigenous Student Awards.
Humber Pathways include:
Humber Pathways include:
Additional information will be made available to students from their program before the beginning of the Winter term. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.
You can find a complete list of programs with downloads including program and course details at Current Student Resources
Students in programs marked as online/in-person will have a combination of those two types of delivery. Additional information will be made available to students from their program in the first week of June. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.
Learning Outcomes:
Upon successful completion of the program, a graduate will:
Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques
Apply basic and advanced food and bake science to food preparation to create a desired end product.
Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
Apply knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
Select and use technology, including contemporary kitchen equipment, for food production and promotion.
Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
Contribute to the development of marketing strategies that promote the successful operation of a food service business.
Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.