Cook is a 6,000-hour apprenticeship that has 12-week Basic and 12-week Advanced in-school training requirements.
Students learn about the preparation of food, ranging from short-order cooking to gourmet dishes. In addition to food preparation, managerial skills needed in the running of kitchens in large institutions are also taught. Students learn about portion controls, creative preparation of appetizing dishes, and the theory of foods and nutrition. A modern, well-supplied kitchen provides students with an excellent professional work area.