Humber’s Cook Apprenticeship certificate program provides the fundamentals of menu planning, costing, butchery, garde manger and charcuterie, nutrition, baking, purchasing, and product management. We teach you about supervising kitchen staff in a balanced program of theory and practical classes to set you up for a successful career. The apprenticeship component allows you to study and work at the same time – earn while you learn.
Humber is home to the Ontario Cook Apprenticeship Training Centre, the largest training centre for cook apprentices in the province. The centre has been instrumental in the design of all of the province’s post-Red Seal cook apprentice curriculum. Humber’s apprenticeship curriculum is innovative while following the standards set by the Ministry of Training, Colleges and Universities (MTCU).
Note: This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab, have strict uniform and attendance standards and policies that are mandatory for successful completion of the course.Courses Program Standards
Upon successful completion of the program, a graduate will:
Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
Apply basic 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 wellmaintained 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 and the responsible, efficient use of resources.
Support the development of menu options 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 fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
Apply basic 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.
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.
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.
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.
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 School of Hospitality, Recreation & Tourism 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.
"Humber prepared me for the work world with courses such as Hospitality math. This was the course that taught me things I wouldn’t have learned in a work environment. The business side of things, like, how to price things."
"When I left Humber and officially started my professional career, I was well prepared and knew the basics of tasks that the chef would ask of me.
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.
Note: The requirements for licensure are determined by the granting body, which is independent from Humber College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.
Students may be eligible for a number of scholarships and awards.
News & Events
Luxury Hotel Collection ‘The Dorchester’ Recruitment Visit
On February 5th, the Talent Acquisition Manager and Head of Learning and Development for the Dorchester Collection visited Humber College to discuss employment opportunities in the United Kingdom with our graduates.
Centre for Healthy Living Opens its Brand-New Space
On September 4th, 2018 the Centre for Healthy Living (CHL) officially opened its doors to the Humber community. While the CHL has been around for a few years already, it just got a brand new physical space right here on campus!
James Bodanis Granted the Chair’s Award of Excellence
The School of Hospitality, Recreation and Tourism is pleased to announce that James Bodanis, Program Coordinator for the Cook Apprenticeship, has been granted the Chair’s Award of Excellence by the Ontario College of Trades.
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 June 29, 2018, the Provincial Government of Ontario announced the renaming of the Ministry of Advanced Education and Skills Development (MAESD) to the Ministry of Training, Colleges and Universities (MTCU). Both names may appear on this website.