Mobile Menu
Get to work.
The Hub for BC's Public Trades Training Programs & Services

Latest Schedule Release News. Click here to expand

Apprentice, Foundation, Youth and other Non-Apprentice intake schedules starting out to March 31, 2018 are shown. Please use the schedules' mail icon to contact the institution directly about registration information, note that dates and other information are subject to change. We expect new schedules to be released in Fall 2017 but do not yet have a release date.

Click to Remove

Cook, Professional (Workplace Entry)

Culinary

Cooks perform all phases of kitchen activities including the preparation and presentation of food, basic menu planning/costing and they possess knowledge of safety, sanitation and food storage, plus human and customer relations.

Cooks can obtain professional designation at Levels 1, 2, or 3, progressing in knowledge and responsibility at each Level. A Professional Cook 1 is usually supervised and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At Level 1, a professional cook should have a solid foundation of culinary skill.

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple methods, and should have a preliminary understanding of food costing, menu planning, and purchasing processes.

Usually working under limited supervision, a Professional Cook 3 will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition, a Professional Cook 3 should be able to plan and cost menus and recipes, and have an understanding of the communication skills necessary to take a leadership role in the kitchen. At Level 3, a Professional Cook can obtain national designation as a Cook under the Interprovincial Standards Red Seal Program.

Discover Trades LogoLearn more about Culinary at Discover Trades BC.

Please choose from one of the highlighted schedules below:

  • Go To Apprenticeship Schedules
  • No Foundation Schedules Available
  • No Youth Schedules Available
  • No Vocational Schedules Available

Quick Facts

  • Requirements:

    The same as Professional Cook (Institution Entry), except this program is designed for the apprentice currently working as a cook or chef.

     

    A Foodsafe Level 1 Certificate is required prior to enrolment in a training program.

     

    The Apprenticeship Program is comprised of Levels 1-to-3 of progressive training, with each Level taking 6 weeks (180 hours) to complete, however certification can be achieved at any desired level (refer to Industry Training Authority for full details).

     

    At Levels 1 and 2, apprentices are required to accumulate 1,000 hours of work-based training; at Level 3, it's 3,000, totalling 5,000 hours.

     

    The following education is recommended: Grade 10 or equivalent (Grade 12 is preferred), including English 10, Math 10, Science 10.

  • Additional Information: