Cooks are key components of any professional kitchen. They are organized multi-taskers who know the ins and outs of kitchen maintenance, preparation and sanitation. You’ll learn the science of measurements, specialized cooking procedures, kitchen tool and equipment technology, and how to create award-winning recipes. The restaurant industry is becoming more diversified. As a trained expert, you’ll have the opportunity to choose work that fits your food passions and creative palate.
The requirements for this certificate program may be achieved within one academic year of full-time study.
(NB Francophone High School Math Equivalencies)
Graduates of this program may be employed in businesses such as hotels, restaurants, diners, trains, ships and quick service establishments. The public sector also offers opportunities for employment in institutions including hospitals, nursing homes and school cafeterias.
6242 - Cooks6252 - Bakers
The hours of work may be irregular and may include shift work, weekends, and holidays. For Culinary and Tourism programs, a medical examination and immunizations are not required for practicums in these settings. However, employees of food handling establishments and firms providing personal services may have to submit to any medical examinations and tests that the district medical officer or Minister may require. The requirement is usually in effect when there are outbreaks of notifiable or contagious diseases. A certificate and card are provided upon successful completion of the National Food Safety Training Program and Smart Serve Program.
Cook graduates may have an opportunity to acquire the following external certifications upon meeting the external agencies certification requirements and paying any required fees to the external agency:
Institution: Ontario Smart ServeExternal Certification: Responsible Alcohol Beverage Service Training ProgramInformation: This program is designed to promote responsible alcohol beverage service.
Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.
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