Cook Apprentice Level 1 (Basic) Curriculum

Accepting Applications for September 2021

Credential: ( 2 semesters )
Classes begin:
September 07, 2021
Offered at:
Sutherland Campus
Program code:
Tuition & Ancillary Fees:
$600.00 per semester*
* Tuition and fees subject to change.
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Courses and Descriptions

Semester 1

Units/ Hours: 75

This course is designed to introduce fundamental cooking skills in a practical cooking lab setting that is required in today's culinary industry. These skills include the safe use of tools and equipment to produce soups, sauces, meat, fish and vegetables. Introductory nutrition concepts, sustainable practices and production planning are developed during this course.

Units/ Hours: 45

This course examines the diversity of food commodities used in today's food service establishments. Learners will be introduced to a variety of processing and preparation methods, theories and cooking methods. Effective food management techniques will be explored that focus on product origin, product quality and government standards and regulations. Certifications in Food Safety Training and Allergen Training will develop food safety systems for proper food handling and controlling contamination.

COMP 198
Units/ Hours: 30

This course introduces the learner to the basic concepts and practices of computer applications in the culinary industry. Learners will understand how to use Microsoft based applications (Word, Excel and PowerPoint), Micros Point of Sale System and E-Sysco ordering system to culinary industry standards. Obtaining information from the internet, strong file management practices, and the exposure to Fleming IT systems will allow learners to obtain, analyse and maintain current data for future reference.

FLPL 204
Units/ Hours: 75

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.


Semester 2

Units/ Hours: 75

This course is designed to build upon fundamental cooking skills in a practical cooking lab setting that are required in today's culinary industry. Learners will acquire fundamental knowledge of baking theories and practices as they relate to kitchen operations in a commercial or institutional setting. Learners will build upon previously learned skills to demonstrate safe, sanitary and correct methods of preparation, cooking and storage for various food products such as poultry, meat, fish, vegetables and starches. Emphasis will be placed on various healthy cooking techniques and developing plate presentations using functional garnishes.

Units/ Hours: 45

This course develops fundamental food, beverage and labour cost control techniques that are required to be successful in today's Hospitality industry. Learners will follow commodities through the purchasing, receiving, storing, issuing, and production systems of a typical foodservice operation. Emphasis will be placed on product yield testing, recipe costing and the interpretation of financial information to make strong business decisions. The learner will understand the importance of labour control systems that will improve productivity, control payroll and develop staff monitoring systems.

Units/ Hours: 45

Learners will gain a fundamental knowledge of food and baking theories and practices as they relate to the operations in commercial and institutional settings. This course will provide the learner with the ability to expand their food preparation and presentation skills and techniques in accordance with government standards and regulations required by the culinary industry for entry-level cooks. Learners will be introduced to the supply chain of food and encouraged to apply ethical principles in the sourcing of commodities.

Units/ Hours: 30

An introduction to basic nutrition principles and the importance of nutrition in today's foodservice environment will be explored. Current recommendations for fat, fiber, vitamins, minerals and weight control will be examined. Nutritional requirements for different stages of the life cycle will be discussed, as well as cultural, lifestyle and emerging issues in food and nutrition management in Canada.