Red Deer College is pleased to offer Cook Apprenticeship Training in the W.A.T.S. format. Students attend Red Deer College one day per week for 40 weeks, early September through late June. This format allows students to maintain employment while completing their formal training. Classes include kitchen labs, lectures and on-line materials. Students will experience both modern and classical cuisine. Cook Apprenticeship training at RDC is a 3-year program. Successful completion culminates in receipt of a Journeyman's Certificate and interprovincial Red Seal, the preferred designation for cooks in the hospitality industry.

The term of apprenticeship is three years (three 12-month periods) including a minimum of 1,560 hours of on-the-job training and 40 days of technical training each year.

Cooks prepare food in eating establishments including hotels, restaurants, institutions, trains and cruise ships. Depending on the establishment, Cooks may be involved in any combination of the following duties:

• Studying menus to estimate food requirements and obtaining the necessary food from storage or from suppliers
• Preparing, seasoning and cooking such foods as soups, salads, meats, fish, gravies, vegetables, desserts, sauces and casseroles
• Baking/pastries
• Preparing buffets (e.g., platters)
• Preparing special diets
• Overseeing menu planning, regulating stock control and supervising kitchen staff
• Ice sculpting
• Patisserie, chocolate candies and buffet show pieces
• Fat sculpting

When specific duties vary depending upon the type of establishment, it is the cook's responsibility to prepare meals that are appealing, nutritious, safe and cost effective.

Apprentice Cooks are employed at diverse levels in private and public eating establishments including hotels, restaurants, institutions, resorts, transportation companies, catering and private enterprise. They have the opportunity to advance their positions as sous-chefs, chefs, and executive chefs. Additional opportunities for advancement include supervisory positions as catering managers, food service administrators and coordinators.

For fee information, visit the tradesecrets.org website.

Tim Froehler - Chair
Phone: 403-356-4914
Email: tim.froehler@rdc.ab.ca

Garnett Schoettler - Instructor
Phone: 403-342-3505
Email: garnett.schoettler@rdc.ab.ca