London Training Centre is pleased to announce our Culinary Pre-Apprenticeship Program beginning May 1, 2018
This program, fully funded by The Ministry of Advanced Education and Skills Development, (no cost to students) is 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.
Every year we receive a high volume of applications for this outstanding culinary education program so if you are interested, we encourage you to read the information about the program below and follow up with us.
Deadline for application is Monday April 23, 2018.
Applicants must have an Ontario Secondary School Diploma or equivalency and be available to attend the program fulltime May to October 2018.
The ideal applicant will have an engaged and active interest in a culinary career and a desire to become an apprentice in the trade. Previous food sector work experience and/or foods courses would be an asset. Note: with only 12 participants this is a competitive process.
Application and Intake Process
Student applicants must submit a letter and expression of interest in the program, and a current resume by April 23, 2018 to:
About the Culinary Pre-Apprenticeship Program
Over the past seven 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 will venture beyond the classic style of cuisine and explore a more intrinsic approach to the cooking. Along with the combined theoretical and corresponding hands on practical experience, the students will engage in open discussions with local food artisans, chefs and likeminded professionals to further enhance their experience.
The course will explore 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 will be pertinent to the tactile practical applications in the kitchen environment. Limited enrollment and small class size (only 12 students) will offer a greater opportunity for an exclusive student learning experience.
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 will be an excellent bridge for participants exploring the idea of a possible career in cooking.