3 years; WATS format training - 1 day at RDC per week for 40 weeks + minimum 1,560 hours on-the-job training each year
For fee information, visit the Alberta Apprenticeship and Industry Training website.
- You will spend a lot of their technical training in restaurant/industry kitchens to support and apply the theory you learn in class
- Opportunity for you to compete in Provincial Skills Canada Competition, Skills Canada National Competition, WorldSkills Competition
- Volunteer opportunities to help with catering events in the community
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. For more information, please visit the Alberta Apprenticeship and Industry Training website.
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.
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.