Trades - Apprenticeship in Cook

This apprenticeship trains students for Red Seal certification as cooks. The program covers the preparation, cooking, seasoning and presentation of a wide range of foods, including meat, fish, poultry, pasta, grains, dairy, eggs, vegetables, fruit, stocks, soups, sauces, salads, desserts and baked goods, for both individual dishes and complete meals. Apprentices also learn menu planning, portioning, estimating food and cost requirements, ordering and monitoring supplies, and supervising others involved in food preparation and service. Food safety, sanitation and health regulations covering food handling and storage run through the training, along with awareness of dietary restrictions and allergies. The program pairs paid, supervised kitchen work with periods of technical training delivered through New Brunswick's apprenticeship system, with NBCC acting as a training provider. Apprentices train under a certified journeyperson cook while working toward a New Brunswick Diploma of Apprenticeship and a Certificate of Qualification recognized nationally under the Red Seal program. It is intended for people already working in restaurant, hotel, institutional or other food-service kitchens who want a recognized culinary trade credential.