Trades - Apprenticeship in Culinary Techniques - Cook II Apprenticeship

The Culinary Techniques - Cook II Apprenticeship certificate at Humber Polytechnic provides the in-school training component for registered Cook apprentices advancing their culinary skills and kitchen leadership capability. Coursework covers advanced culinary techniques and kitchen operations, including menu planning, costing, garde manger, charcuterie, nutrition, baking, purchasing and product management, along with supervisory and organizational skills for foodservice environments. Training follows standards set by the Ontario Ministry of Labour, Immigration, Training and Skills Development and takes place at Humber's Ontario Cook Apprenticeship Training Centre, supporting progression toward Red Seal certification. A Humber-issued chef uniform is required for practical lab classes, with its cost added to first-semester tuition. Admission is regulated by Skilled Trades Ontario (STO): apprentices and their employer register through STO, which schedules the in-school training. Required preparation is Grade 12.