Level I - Basic
|COOK 010: Basic Hospitality Math and Profit Concepts|
|COOK 012: Basic Garde Manger Practical|
|COOK 013: Butchery Practical|
|COOK 014: Baking and Pastry Arts Level 1|
|COOK 015: Basic Contemporary Culinary Skills and Techniques|
|COOK 016: Basic Culinary Knowledge|
|COOK 018: Food Service Safety and Sanitation|
|COOK 019: Business and Career Management|
|COOK 020: Nutritional Theory and Practical Cuisine|
Level II - Advanced
|COOK 017: Advanced Culinary Knowledge Theory|
|COOK 051: Baking and Pastry Arts Level 2|
|COOK 052: Menu Planning and Design|
|COOK 053: Advanced Garde Manger and Charcuterie|
|COOK 054: Planning for Culinary Profit|
|COOK 055: The Chef's Table|
|COOK 056: Contemporary Fish and Seafood|
|COOK 057: Practical Culinary Skills Proficiency|
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.
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. Employers are able to enroll current staff into the program and will be automatically enrolled to receive a $9,700 government grant per Apprentice.
The 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.
Select your uniform for this program.
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.
Humber and the Faculty of Business hosted the Women Entering Non-Traditional Trades Conference
For mobile and tablet users, open the video in the YouTube app. For optimal viewing experience use Firefox or Chrome. Currently Safari does not support 360 videos.
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)
Upon successful completion of the basic and advanced programs, graduates have the necessary knowledge to take the national Red Seal for the 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)
Humber’s culinary and pastry programs have been awarded international recognition from the World Association of Chefs’ Societies (WACS) Recognition of Quality Culinary Education program for meeting or exceeding the WACS standards of quality culinary education. 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.
Credential: Ontario College Certificate
Length: 2 semesters
Faculty of Business News
Faculty of Business Successful in Securing Funding for Students Completing Unpaid WIL Placements
Mon, May 10, 2021
CEWIL Canada and the Canadian Government have partnered to create innovative work-integrated learning opportunities for post-secondary students.
Students Impress Clients in the ULatina Virtual Internship
Mon, May 10, 2021
Members of the Faculty of Business Work Integrated Learning Centre were invited to the final presentations being held by students partaking in the Universidad Latina De Costa Rica Virtual Internship.
Students Reveal Social Media Strategy Presentations in Real-World Experience with ULatina Virtual Internship
Mon, May 10, 2021
Work Integrated Learning Centre faculty were invited to view the final presentations being held by business students participating in the Universidad Latina De Costa Rica Virtual Internship.
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.
On October 21, 2019, the Provincial Government of Ontario announced the renaming of the Ministry of Training, Colleges and Universities (MTCU) to the Ministry of Colleges and Universities (MCU). Both names may appear on this website.