Cook Apprenticeship

Credential
Alberta Journeyman Certificate / Red Seal
Duration

3 years; WATS format training - 1 day at RDP per week for 40 weeks + minimum 1,560 hours on-the-job training each year

Location
-Main Campus
Fees

For fee information, visit Alberta Apprenticeship and Industry Training.

Training

Red Deer Polytechnic is pleased to offer Cook Apprenticeship Training in the W.A.T.S. format. Students attend Red Deer Polytechnic 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 RDP 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.

Continue Your Learning

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.

Employment Opportunites

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.

 

We understand that you still have questions about the programs.
You can talk to us and we can help.
Connect with an Advisor

Apply Now

Submit a Program Inquiry

Apprentice Info

Apprenticeship Schedule

Inquiries

Contact RDP

View Our Campuses

Virtual Tour

Get to Know Us

View our Faculty & Staff Biographies