Apprenticeship Programs

Cook

Program Overview

Cook is a 6,000-hour apprenticeship that has 12-week Basic and 12-week Advanced in-school training requirements.

Students learn about the preparation of food, ranging from short-order cooking to gourmet dishes. In addition to food preparation, managerial skills needed in the running of kitchens in large institutions are also taught. Students learn about portion controls, creative preparation of appetizing dishes, and the theory of foods and nutrition. A modern, well-supplied kitchen provides students with an excellent professional work area.

Career Paths

Graduates can become a chef assistant, short-order cook, sous-chef, or first cook in hotels, restaurants, resorts, hospitals, steamship lines, catering services, private clubs, and industrial kitchens.

Program of Study:

Cook - Basic (6320)
BUS140-3 Business Computer Applications
FDS126-3 Kitchen Management - Basic
FDS127-1 Sanitation, Safety & Equipment
FDS128-1 Nutrition
FDS141-4 Cuisine A La Carte I
FDS142-2 Bake Theory
FDS143-3 Techniques of Baking - Basic
FDS144-8 Culinary Techniques - Basic
FDS145-1 Food Theory - Basic

Cook - Advanced (6321)
FDS161-4 Cuisine A La Carte II
FDS162-3 Techniques of Baking - Advanced
FDS163-8 Culinary Techniques - Advanced
FDS164-1 Food Theory - Advanced
FDS165-5 Kitchen Management - Advanced

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