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Culinary Pre-Apprenticeship Program

Culinary Pre-Apprenticeship Program

April 2021

We are currently awaiting announcements by The Ministry of Labour, Training and Skills Development regarding funding for the provision of Pre-Apprenticeship programs. We are optimistic that, notwithstanding the challenges the COVID pandemic has presented, that we will have the opportunity to provide this important and highly effective program. Dates and an application process will be posted as soon as we have that information. 

This program fully funded by The Ministry of Labour, Training and Skills Development (no cost to students) is and an ideal opportunity for a person currently working in the industry or someone seeking to launch a culinary career with the foundational skills you need to be successful.

This interactive course will offer selected participants the opportunity to experience and gain fundamental and relevant skills and knowledge for a career in the hospitality industry.

About the Culinary Pre-Apprenticeship Program

Over the past eight years London Training Centre has developed a successful teaching model that integrates basic cooking techniques and knowledge with a broader, sustainable use of regional, seasonal products. The program ventures beyond the classic style of cuisine to explore a more intrinsic approach to the cooking. Along with the combined theoretical and corresponding hands on practical experience, the students engage in open discussions with local food artisans, chefs and likeminded professionals to further enhance their experience. Students will also be introduced to associated apprenticeship trades such as baker.

The course explores in detail, safe knife skills, kitchen sanitation and safety, fundamental cooking principles, menu design, pastry baking and bread making practices, nose to tail butchery, identification and use of seasonal produce, stock and sauce making. The theoretical classroom learning is pertinent to the tactile practical applications in the kitchen environment. Limited enrollment and small class size (only 8 students) will offer a greater opportunity for an exclusive student learning experience. This small class size also conforms with COVID safety protocols, including physical distancing, individual cooking/prep stations, masks and physical distancing.

The ultimate goal of this unique student focused, pre apprenticeship program is to offer a broad spectrum of learning opportunities so the participating students can start to develop a strong philosophy, ethic and direction towards food and a successful career in the culinary arts.

This six-month program is an excellent bridge for participants exploring the idea of a possible career in cooking or the broader food sector.

Program Manager and Key Instructor Steve James will be pleased to provide additional information and would welcome the opportunity to meet to explain the unique aspects of this student focused program.

Steve James – Tel: 519 685-4331 ext. 226 

Chandany Chen, Chef Instructor