Professional Cook (Apprentice Entry)

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.

Other programs in this sector:

 | Baker

Recommendations

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

 

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.

TRADE TRAINING PROGRAM TYPES

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Aug 29 2022Oct 03 2022

Professional Cook 2 Workplace Entry

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Aug 29 2022Oct 03 2022

Professional Cook 3 Workplace Entry

Institution

Campus

Date

Program

Contact

Camosun College

Interurban

Sep 12 2022Oct 21 2022

Cook (Workplace Entry)

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Oct 03 2022Nov 04 2022

Professional Cook 3 Workplace Entry

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Oct 03 2022Nov 04 2022

Professional Cook 1 Workplace Entry

Institution

Campus

Date

Program

Contact

Northern Lights College

Dawson Creek

Oct 17 2022Nov 25 2022

Professional Cook 3 Direct Entry

Institution

Campus

Date

Program

Contact

Camosun College

Interurban

Oct 17 2022Apr 28 2023

Professional Cook (Workplace Entry)

Institution

Campus

Date

Program

Contact

Camosun College

Interurban

Oct 31 2022May 12 2023

Professional Cook (Workplace Entry)

Institution

Campus

Date

Program

Contact

Camosun College

Interurban

Oct 31 2022Dec 09 2022

Cook (Workplace Entry)

Institution

Campus

Date

Program

Contact

Okanagan College

1000 K.L.O. Rd. Kelowna, BC

Nov 14 2022Dec 23 2022

Professional Cook Workplace Entry

Institution

Campus

Date

Program

Contact

Camosun College

Interurban

Nov 28 2022Jun 09 2023

Cook (Workplace Entry)

Institution

Campus

Date

Program

Contact

Selkirk College

Tenth Street Campus - Nelson

Jan 09 2023Feb 17 2023

Professional Cook 3 (Workplace Entry)

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Jan 09 2023Feb 10 2023

Professional Cook 2 Workplace Entry

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Jan 09 2023Feb 10 2023

Professional Cook 3 Workplace Entry

Institution

Campus

Date

Program

Contact

Camosun College

Interurban

Jan 30 2023Jul 14 2023

Professional Cook (Workplace Entry)

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Feb 13 2023Mar 17 2023

Professional Cook 3 Workplace Entry

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Feb 13 2023Mar 17 2023

Professional Cook 1 Workplace Entry

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Mar 20 2023Apr 21 2023

Professional Cook 2 Workplace Entry

Institution

Campus

Date

Program

Contact

VCC

Downtown Campus

Mar 20 2023Apr 21 2023

Professional Cook 3 Workplace Entry

INSTITUTIONS THAT OFFER THE PROGRAM BUT HAVE NO ACTIVELY SCHEDULED INTAKES

Institution

Campus

Program

Contact

Thompson Rivers University

Kamloops

Feb 28 2022Jun 07 2022

Professional Cook (Workplace Entry)

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