Cook Apprenticeship students preparing pastry in a teaching kitchen

Apprenticeship

Cook Apprenticeship

In the Cook Apprenticeship program, you will learn how to prepare and manage meals through hands-on kitchen training and part-time in-class instruction.

Program Start Options

IntakeDurationFormatCampusDomesticInternational
415A, 415B
Any Time
2–5 years (varies by trade)
Part-Time
In-Person
Thunder Bay
Domestic students accepted
International students not accepted

All students enrolled in Culinary Management will obtain the in-school outcomes upon graduation. This means that all on-the-job training competencies are the only segment needed for eligibility to write a Certification of Apprenticeship Exam (Red Seal - Inter-provincial Standards Certification). Culinary Management students need to register as apprentices. Confederation College has a support committee to act as a sponsor during their time at school.

Cook Apprentices from the industry can obtain the required in-school training through our "day release" scheduling. Apprentices can attend classes for basic or advanced level on a part-time basis. Class schedules will be 1-3 days part-time ranging from 9 to 17 hours total each week. Apprentices will even have options of when they can attend certain classes.

What is Apprenticeship?

It is a hands-on training program for people who want training in skilled trades or occupations. About 90% of apprenticeship involves on-the-job training with your employer. The remainder involves related in-class training.

Admission Requirements

Any Time

Any Time (415A, 415B)

Admission Requirements for Domestic Students

  1. To be eligible for an apprenticeship, you must:
    • Be at least 18 years of age (16 years of age in limited cases)
    • Have legal permission to work in Canada (i.e., have a valid social insurance number)
    • Meet the educational requirements of the trade.
      Grade 12 or equivalent is the generally accepted standard, however, grade 10 or equivalent may be accepted by some sponsors.
    • Have a sponsor located in Ontario. This can be a private employer, association or union.
  2. Apply for an apprenticeship through Skilled Trades Ontario(opens in new window). This step is usually completed when you have received an offer of employment from a sponsor.
  3. After completing the apprenticeship application, a Registered Training Agreement will be drafted by the Ministry of Labour, Immigration, Training and Skills Development (MLITSD). The apprentice and their sponsor will both sign this document, officially recognizing the apprentice to begin the training process through their employer.

Admission Requirements for International Students

This program is not currently available for international students.
To enroll in an apprenticeship program, international students must meet specific criteria, including possessing a valid Social Insurance Number (SIN) and securing a sponsor.

Prerequisites

People who want to become apprentices must apply directly to employers, unions or joint apprenticeship training committees for the trade they are interested in. Most trades require between two and five years of work and training to become certified. During that time apprentices will be notified of offers to attend in-class training at the closest available training facility.

Apprentices are permitted to attend other training facilities within Ontario if they choose by making arrangements with their local Ministry office in advance

Student Accessibility and Essential Program Requirements

Confederation College is committed to providing an accessible and inclusive learning environment and will provide reasonable accommodations to students with disabilities in accordance with the Ontario Human Rights Code, the Accessibility for Ontarians with Disabilities Act (AODA), and College policy.

Students who require accommodations are encouraged to engage with Student Accessibility Services and are responsible for initiating and participating in the accommodation process. Accommodation is a collaborative process involving the student, Student Accessibility Services, faculty, and the Academic School. Requests for accommodation are considered on an individual basis, and the College will work with students to identify reasonable accommodations that provide equitable access to learning while maintaining the integrity of the program.

Students are expected to demonstrate the essential knowledge, skills, professional behaviours, learning outcomes, and competencies required to successfully complete their program. While the manner in which these requirements are demonstrated may be accommodated where appropriate, the essential requirements themselves must still be achieved.

For programs involving laboratories, field work, clinical placements, aviation environments, trades training, equipment operation, simulations, community placements, or other environments where health and safety are critical, accommodations must also be consistent with applicable legislation, professional standards, licensing requirements, accreditation standards, and workplace safety obligations.

In some circumstances, a requested accommodation may not be reasonable or possible where it would:

  • Fundamentally alter an essential program requirement, competency, or learning outcome.
  • Compromise the health or safety of the student or others.
  • Conflict with provincial or federal legislation.
  • Conflict with the requirements of an external regulatory, licensing, accreditation, or professional body.
  • Prevent the student from demonstrating competencies required for safe and effective professional practice.
Note

Where a particular accommodation cannot be provided, the College will work collaboratively with the student to identify whether an alternative accommodation can appropriately address the student’s disability-related needs while maintaining essential program requirements.

Tuition & Fees

The Cook Apprenticeship program offers a unique opportunity for culinary aspirants. The program fee for Level 1 is $600.00. Notably, this program stands out as it is exempt from the $75.00 workbook/print materials fee, distinguishing it from other apprenticeship programs.

Note

Prices are subject to change and should be verified for the most current information.

Note

Please note that fees are estimated and are subject to change.

Fees shown on this page are for full-time students attending the main Thunder Bay campus for Fall 2026.

Costing for Regional Campuses & Distance Education Students:

If this program is available at Regional Campuses, or to Distance Education students, see the following links for costing information.

Courses

  • Theory and Practical Hours: The program includes a balanced mix of theoretical and practical hours, ensuring well-rounded skill development.
  • Flexibility in Learning: The course structure allows for adaptable learning schedules, catering to the needs of apprentices.

Courses are delivered on a rotating basis according to the number of apprentices in each level.

Curriculum Highlights

  • Implementation and Impact: All apprentices with initial registered training agreements on or after January 1, 2019, must adhere to the new curriculum. Existing apprentices can complete their apprenticeship under the older curriculum if they have already completed certain levels.
  • Structure and Flexibility: The curriculum is structured around reportable subjects, providing versatility and flexibility for program delivery.
  • Alignment with Vocational Learning Outcomes: The Cook apprenticeship program (415A) is aligned with the Vocational Learning Outcomes (VLO’s) of the Culinary Management program.

Course Content Updates

  • Hazard Analysis Critical Control Point (HACCP): Introduction of HACCP system principles to ensure understanding of food safety practices.
  • Culinary Business Fundamentals: A 45-hour unit combining theoretical and practical learning, including foundational culinary business functions and software applications.
  • Menu Planning and Food Theory: Advanced menu planning and food theory, emphasizing practical skills and industry-standard practices.
  • Workplace Safety Practices: Updated to reflect legislative standards and broader safety practices.

Apprenticeship Levels

  • Level 1 – Culinary Fundamentals: Focused on foundational culinary skills, basic nutrition, business development basics, kitchen management, and introductory culinary techniques.
  • Level 2 – Culinary Techniques-Advanced: Advanced training in menu planning, culinary business management, advanced food theory, and baking techniques.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

  • Practical Skills: Emphasis on culinary techniques, kitchen management, and application of business principles in culinary settings.
  • Theoretical Knowledge: Foundational knowledge in sanitation, nutrition, and food theory, with advanced learning in business development and management.
  • Industry Readiness: Preparation for roles like sous-chefs, kitchen managers, chefs, and food and beverage managers.

Careers

The Cook Apprenticeship Program at Confederation College offers a variety of employment opportunities in the culinary field. Graduates of this program are well-equipped to pursue careers in various settings, thanks to their comprehensive training in both practical skills and theoretical knowledge. Here are some of the key employment opportunities for program graduates:

  1. Restaurant Chef: Preparing and cooking complete meals or individual dishes, managing kitchen staff, and ensuring quality of food in a restaurant setting.
  2. Sous Chef: Assisting the head chef in all aspects of kitchen management, including menu planning, inventory management, and supervising kitchen staff.
  3. Catering Chef: Specializing in preparing food for events and large gatherings, often involving menu customization and collaborative planning with clients.
  4. Food and Beverage Manager: Overseeing the food and beverage operations within establishments such as hotels, restaurants, and resorts, including menu planning, staff management, and budgeting.
  5. Kitchen Manager: Managing the overall operations of the kitchen, including staff supervision, ensuring food safety standards, and menu development.
  6. Institutional Cook: Working in environments such as schools, hospitals, and care facilities, focusing on large-scale meal preparation with attention to nutritional requirements and dietary restrictions.
  7. Personal Chef: Providing customized meal preparation services for individuals or families, often involving tailored menu planning and in-home cooking.
  8. Food Stylist: Combining culinary skills and artistic flair to prepare food for photography, advertising, or film, ensuring that meals look aesthetically pleasing and appetizing.
  9. Food Product Development Chef: Working in the food manufacturing industry to develop new food products, focusing on flavor, texture, and nutritional value.
  10. Food Service Entrepreneur: Leveraging culinary skills and business knowledge to start and manage their own food-related business, such as a restaurant, café, or food truck.

This program's emphasis on practical skills, kitchen management, and application of business principles in culinary settings prepares students not only for traditional chef roles but also for diverse opportunities in the food and beverage industry. The evolving curriculum, which includes modern culinary techniques and business management skills, ensures that graduates are ready to meet the current demands of the culinary sector.

Pathways

Confederation College offers a variety of articulation agreements designed to help you advance your education and career. Whether you're coming to us from another institution or planning your next steps after completing your program, our pathways make your transition seamless and effective.

Students at Confederation College

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