Cook II COA
Prospective apprentices who do not have an employer, but are interested in becoming a cook may also want to consider the
Culinary Skills - Chef Training program.
This day release program allows apprentices to attend classes at the college two days a week and work in the industry under a certified Red Seal Chef the remainder of the week. During class days, you will have:
- 10 hours of class each week
- 10 hours of study/assignments required for each hour in class
- 20 hours /week commitment to school work minimum
Holland Code: R (Realistic)
What academic skills do I need to be successful in the program?
Apprenticeship programs at Fanshawe College are delivered in partnership with the Ministry of Training, Colleges and Universities (MTCU). You can not apply to an apprenticeship program through the Ontario Colleges Application Service (OCAS) website. The first step in registering in an apprenticeship program is to find an employer who will support you in your apprenticeship training. The employer must register you as an apprentice with the MTCU. For more information on the process, please see the Fanshawe Apprenticeship website.
Arts & Literacy Grade 12 English is required.
Technology Basic computer skills required (Microsoft Office, email, Internet, checking student portal for course material)
What personal qualities should someone interested in this career have?
- Hard working and dedicated
- Excellent hand-eye co-ordination
- Detail oriented
- Artistic and creative talent
- Ability to remain calm in hectic circumstanceshttp://cafp.ca/sites/default/files/cfebrochureen_student_1.pdfances
- Excellent communication skills, interpersonal skills and team building skills
- Able to work as a member of a team
- Excellent organizational skills
- The stamina and self-discipline required to work long hours when necessary
Useful background experience for this program would be
Part time work in the hospitality industry (restaurants, clubs, hotels, etc.) and an interest in foods and cooking.
What kind of work could I do when I graduate?
Graduates of this program may go on to become a
Sous chef, line cook, prep cook, counter server, assistant cook, breakfast cook, or assistant baker.
Places you may find yourself employed include
Various types of restaurants; hotels and resorts; catering companies; golf courses; hospitals; day cares; nursing and personal care facilities; civic and social organizations; educational institutions; or railways or cruise lines.
Typical working conditions for this kind of work:
- Work under pressure in close quarters that can be noisy especially during busy periods
- Must stand for hours at a time and work near hot ovens and grills
- Breaks can be infrequent or inconsistent
- Some lifting up to 25 kilograms routinely is required
- Hours vary – shift work, holiday, weekend work and overtime is common
- Must taste all food that is being served - need a keen sense of taste and smell
Tasks a graduate may do in the workplace
- Study menus to estimate food requirements and obtain the necessary food from storage or suppliers
- Wash, peel and cut vegetables
- Clean and cut meats, fish and poultry
- Clean kitchen equipment and cooking utensils
- Prepare, season and cook foods such as soups, salads, meat, fish, gravies, vegetables, desserts, sauces and casseroles
- Carve meats, prepare portions on plates and add gravies, sauces and garnish to servings
- Bake pastries
- Prepare items for buffets (for example, platters, showpieces)
- Prepare special diets
- Regulate stock control
Helpful links for further research into this Fanshawe College program and career opportunity
Links to learn more about apprenticeship in general
- www.apprenticesearch.com
- The Apprenticeship Network
- Apprenticetrades.ca
- Ontario College of Trades
- Employer apprenticeship incentives
Links to learn more about cooking
- Credentialed Food Service Executive (http://cafp.ca/sites/default/files/cfebrochureen_student_1.pdf) Program
- Canadian Culinary Federation (CCFCC)
- Canadian Association of Foodservice Professionals
- Canadian Restaurant and Foodservices Association (CRFA)
- Canadian Tourism Human Resource Council
- National Restaurant Association
- Fanshawe’s library has prepared a subject guide for current students in this program. You may find the links and information provided very useful in learning more about this career.
NOC Codes
The National Occupation Classification (NOC) system is used by the Canadian government to provide detailed information on careers. Visit the National Occupation Classification website and use the NOC codes below to learn more about careers associated with this Fanshawe College program. Please note: These codes are listed here for information purposes only. Fanshawe College does not guarantee graduates careers in these fields.
- NOC Code 6711 Food counter attendants, kitchen helpers and related support occupations
- NOC Code 6322 Cooks
The Canada Job Bank is an excellent resource for labour market information including wages, jobs available and career planning advice.
Career Outlook
Explore Fanshawe Career Coach to learn more about related careers, employment, job postings and current local data on wages.
Last Modified: January 11, 2024