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The Cook Certification Program is a modular, hands-on training course designed to prepare students for entry-level to intermediate roles in the culinary and food service industry. Whether your goal is to become a Cook, Assistant Cook, or eventually a Chef, this program provides the essential skills and practical kitchen experience to thrive in restaurants, catering services, hotels, institutional kitchens, and more.
Students begin by learning the fundamentals of kitchen safety, food handling, knife techniques, and basic cooking methods. As the program progresses, they build on their culinary knowledge with exposure to global cuisines, advanced preparation techniques, kitchen operations, and menu planning. Emphasis is placed on sanitation, teamwork, time management, and delivering quality meals in a fast-paced environment.
Upon completion, students will be confident in their ability to work in a commercial kitchen, assist in food preparation, and contribute to efficient kitchen operations. This course also offers a stepping stone toward more advanced culinary studies or career progression into supervisory roles within the food service sector.
Module 1: Culinary Foundations & Food Safety (39.5 hours)
· Roles in the professional kitchen
· Knife skills, basic food prep, stocks, soups, and sauces
· Sanitation practices and WHMIS training
· Personal hygiene and kitchen safety
Module 2: Cooking Methods & Meal Preparation (39.5 hours)
· Dry and moist heat cooking methods
· Working with vegetables, grains, proteins, and eggs
· Baking and pastry fundamentals
· Plating and basic food presentation
Module 3: Intermediate Techniques & Kitchen Operations (39.5 hours)
· Breakfast, lunch, and dinner production
· Menu planning and simple recipe costing
· Cultural and dietary variations in food preparation
· Teamwork and time management in kitchen settings
Module 4: Advanced Culinary Concepts & Career Preparation (39.5 hours)
· International dishes and flavor building
· Quantity cooking and institutional kitchen workflows
· Food quality assurance and customer service basics
· Resume building, job readiness, and career pathways
Admission Requirements
· Ontario Secondary School Diploma (OSSD) or equivalent
· Minimum age: 18 years
· Language proficiency (CLB Level 6 or IELTS 5.5 or equivalent)
· Strong interest in food preparation, hospitality, or culinary arts
· No prior experience required—just a passion for cooking!
Futures Canadian College of Business, Health and Technology's mission is to inspire our students from all communities
info@futurescollege.ca
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