Humber’s Institutional Cook Apprenticeship program focuses on large-quantity food production using bulk and nutritional cooking methods. This involves using specialized equipment and following strictly prescribed menus created in advance by dieticians and food service managers.
Institutional cooks prepare meals which must meet individual dietary needs and textures, health requirements, religious needs and cultural preferences.
Potential jobs for institutional cooks include working in long-term care facilities, retirement homes, hospitals, daycare centres, school dining areas, correctional facilities and corporate environments.
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.
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.
Students may be eligible for a number of scholarships and awards.
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.