Professional Cook Program
Program Overview
There are no limits to where your culinary career can take you with employment options in five-star dining rooms to crafting perfect eggs benny at your favourite brunch spot.
As a provincial Industry Training Authority (ITA) for professional cooks 1, 2 and 3, our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. Learn the complexities of a creative menu and go on to master kitchen skills as you achieve our most advanced credential, the national Red Seal certification.
You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.
Master Your Trade
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Occupational Skills
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Baked Goods and Desserts
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Beverages
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Garde Manger
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Meat, Poultry and Seafood
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Stocks, Soups and Sauces and more
Professional Cook Apprenticeship Training
Selkirk College offers three certificate levels of the Industry Training Authority provincially standardized apprenticeship cooking program leading to Red Seal Certification. ITA provincial apprenticeship exams in both practical and theory are administered at the end of each level of training.
Professional Cook 1
Cook 1 is a 28-week, 600 hour credit, Industry Training Authority (ITA) provincially standardized apprenticeship program designed to train you for employment. This program teaches all of the foundational culinary skills and prepares students for workplace practicums in restaurants, hotels and resorts.
After successful completion of PC1 you are eligible for a one-time ITA $1000 grant.
Professional Cook 2
Cook 2 is a 14-week, 240 hour credit, Industry Training Authority (ITA) provincially standardized apprenticeship program that builds on foundational skills and more advanced cooking techniques including a la carte service in our Fine Dining Scholars Dining Room as well as high end banquets and Gala events.
After successful completion of PC2 you are eligible for a one-time ITA $1000 grant.
Professional Cook 3 – Red Seal Certification
Please contact Trades Admissions for further information.
Cook 3 is a 6-week, Red Seal Certification, this intense program is the final step in your training to becoming a Red Seal Chef. Here you will merge your culinary skills and knowledge into competency in the major techniques and principles as well as gaining new skills in charcuterie, menu planning and costing and in valuable leadership strategies.
Upon completion of the program students will be competent with all of the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery of cooking skills, a professional cook at this level 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.
After successful completion of PC3 you will gain Red Seal Certification and a one-time ITA $2000 grant.
Take Your Education Further
After completion of Professional Cook 1-3, you’ll be set to enter our Culinary Management diploma program.
Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.
Youth Train in Trades
Youth Train in Trades is designed to help secondary school students get a head start on careers in the trades while earning credit towards their high school graduation. Learn more online at Industry Training Authority.
For more information speak with your high school guidance counsellor or get in touch with Selkirk College's Industry and Trades administrative assistant.
This program is held at Selkirk's Tenth Street Campus in beautiful Nelson, BC.
Level 1
Upon successful completion of this program, learners will be able to:
- describe essential elements of trade knowledge.
- describe all relevant industry safety standards, practices, and procedures.
- describe all relevant industry sanitary standards.
- demonstrate a variety of basic production procedures.
- identify and describe elements of menu planning.
- describe ordering and inventory practices.
- describe general concepts surrounding ingredients and nutrition.
- prepare stocks, soups, sauces, and thickening and binding agents.
- prepare and process vegetables and fruit in a variety of ways.
- prepare and process a variety of starches.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of eggs dishes and breakfast items.
- describe the principles of baking.
- prepare a variety of baked goods and desserts.
- prepare and serve coffee, tea, and non-alcoholic beverages.
Level 2
Upon successful completion of this program, learners will be able to:
- describe essential elements of trade knowledge.
- identify and describe elements of menu planning.
- describe ordering and inventory practices.
- describe general concepts surrounding ingredients and nutrition.
- describe relevant human resource concepts.
- describe and perform cost management functions.
- describe front of house operations.
- prepare soups and sauces.
- prepare and process vegetables and fruit in a variety of ways.
- prepare and process a variety of starches.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of baked goods and desserts.
Level 3
Upon successful completion of this program, learners will be able to:
- prepare a food safety plan.
- describe basic production procedures.
- identify and describe elements of menu planning.
- describe relevant human resource concepts.
- describe and perform cost management functions.
- prepare a variety of sauces.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of baked goods and desserts.
- describe the selection and service of alcoholic beverages.
Admission Requirements
- Successful completion of Grade 10 or equivalent with passing grades in any Math 10 and any English 10. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English Language Proficiency Tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
- Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will successfully complete ENGL 66 Essential English course in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
All applicants must acknowledge that they are in good general health, as well as the have the ability to stand for long periods of time and lift up to 25 kg.
Applications may be submitted up to 12 months before the program start date. Qualified applicants are accepted on a first-come, first-served basis. Early application is recommended. Application for admission may be submitted online at www.apply.educationplannerbc.ca or submitted at any campus.
In order to receive your credential in your program you must maintain a minimum GPA of 2.00. In order to continue in the program and/or to graduate students may not miss more than 10% of classroom and practical training in the program. For ITA assessment, grading will be based on provincial standards set by the Industry Training Authority of BC for Professional Cook Training. Seventy-five (75) percent of the final grade will be based on practical work and 25 percent of the final grade will be based on theory.
Courses
COOK100 - Professional Cook Level 1
COOK 100: Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment 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 this level, a professional cook should have a solid foundation of culinary skill.
COOK101 - Professional Cook Level 1
COOK 101: Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment 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 this level, a professional cook should have a solid foundation of culinary skill.
COOK200 - Professional Cook Level 2
A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.
COOK300 - Professional Cook Level 3
COOK 300: Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.
Tuition & Fees
Domestic
International
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