You want to be a cook. You want to prepare food for hotels, restaurants and other eating establishments. You are passionate about flavour and nutrition and love using ingredients in new and exciting ways.
But you want to learn more, like how to classify meat, fish and poultry and to determine menu costs. Perhaps you want to expand your cooking repertoire to include soups, salads, gravies, vegetables, desserts, sauces, casseroles, pastries and desserts common to the food service industry.
At NAIT, where we’ve been training cook apprentices since 1963, we’re here to teach you everything you need to know.
Here are some other subjects covered in the Cook apprenticeship program at NAIT:
- producing wholesome food within required sanitation standards and regulations
- demonstrating a thorough knowledge of meat cutting, grading and classifications of meat, fish and poultry
- estimating food and menu costing and portion control
- using knives and other power tools safely and cleanly