LEARNING BY DOING
Apprenticeship is based on the premise that we learn by doing, under the guidance of an experienced practitioner in a skilled trade. A culinary apprenticeship at the Stratford Chefs School is no different. Here, an apprentice begins by learning the basic skills under the watchful eye of a restaurant chef instructor.
Gradually, as training hours accumulate, apprentices gain the experience required to meet the increasingly complex demands of the trade. Upon completing the period of training, the apprentice is then eligible for certification.
Our culinary arts program adheres to this model because the most valuable learning results from working directly with the best professionals in the business. Operating with a 15:1 student to teacher ratio, one of the lowest of any culinary program of this kind in North America, our program covers every area of gastronomy and culinary craftsmanship.
Apprenticeship is registered by means of a contract between an individual apprentice and the Ministry of Training, Colleges and Universities. It is not a contract with an employer, though you can begin your apprenticeship at your place of work. While some apprentices spend their entire apprenticeship with one employer, that is not required. Apprentices can move to different opportunities as they wish.
After accumulating 6,000 hours of on-the-job experience (which includes 1,440 hours of in-school hours), apprentices can write their 'papers' - the exam that gives them their certificate of qualification as a Journeyman Cook.
The Stratford Chefs School encourages graduating student apprentices to write the Certificate of Qualification Exam.