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Professional Cook Program - Certificate

Learn foundational skills in Level 1 and go on to achieve your Red Seal certification with Selkirk College.
Program at a Glance
Length
Level 1 - 28 weeks, Level 2 - 14 weeks, Level 3 - 3-6 weeks
Accreditation
Certificate
School
Hospitality & Tourism
Delivery Mode
On Campus
Campus
Tenth Street
Intake Dates
Fall
Contacts
Trades Admissions
Enrolment Officer
Contact by email
Martin Keyserlingk
School Chair, Hospitality and Tourism
Phone
1 (250) 352-6601
11347
Direct
1 (250) 505-1347
Contact by email
    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 

    • Occupational Skills 

    • Baked Goods and Desserts 

    • Beverages

    • Garde Manger 

    • Meat, Poultry and Seafood 

    • 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 $1,000 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 $1,000 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 $2,000 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.

    News

    Scholar's Dining Room instructor Mindy Fair
    Selkirk College’s Scholars Dining Room Enters New Era
    Thu, 01/27/2022 - 12:00
    Scholars Dining Room on the Tenth Street Campus in Nelson is taking reservations for the winter semester.
    Program Outcomes

    Level 1

    Upon successful completion of this program, learners will be able to:

    1. Describe essential elements of trade knowledge
    2. Describe all relevant industry safety standards, practices and procedures
    3. Describe all relevant industry sanitary standards
    4. Demonstrate a variety of basic production procedures
    5. Identify and describe elements of menu planning
    6. Describe ordering and inventory practices
    7. Describe general concepts surrounding ingredients and nutrition
    8. Prepare stocks, soups, sauces and thickening and binding agents
    9. Prepare and process vegetables and fruit in a variety of ways
    10. Prepare and process a variety of starches
    11. Cut, process and cook meat, poultry and seafood
    12. Prepare a variety of garde manger items
    13. Prepare a variety of eggs dishes and breakfast items
    14. Describe the principles of baking
    15. Prepare a variety of baked goods and desserts
    16. Prepare and serve coffee, tea and non-alcoholic beverages 

    Level 2

    Upon successful completion of this program, learners will be able to:

    1. Describe essential elements of trade knowledge
    2. Identify and describe elements of menu planning
    3. Describe ordering and inventory practices
    4. Describe general concepts surrounding ingredients and nutrition
    5. Describe relevant human resource concepts
    6. Describe and perform cost-management functions
    7. Describe front of house operations
    8. Prepare soups and sauces
    9. Prepare and process vegetables and fruit in a variety of ways
    10. Prepare and process a variety of starches
    11. Cut, process and cook meat, poultry and seafood
    12. Prepare a variety of garde manger items
    13. Prepare a variety of baked goods and desserts 

    Level 3

    Upon successful completion of this program, learners will be able to:

    1.  Prepare a food safety plan
    2. Describe basic production procedures
    3. Identify and describe elements of menu planning
    4. Describe relevant human resource concepts
    5. Describe and perform cost-management functions
    6. Prepare a variety of sauces
    7. Cut, process and cook meat, poultry and seafood
    8. Prepare a variety of garde manger items
    9. Prepare a variety of baked goods and desserts
    10. 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.
    Additional Requirements

    All applicants must acknowledge that they are in good general health, as well as 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.

    Graduation and Promotion

    In order to receive your credential in your program you must maintain a minimum GPA of 2.00, or 70%. 

    You must attain a passing grade of 70% in Cook100, Semester 1, to be able to move forward to Cook101, in Semester 2.

    You must attain a passing grade of 70% for the entire course, to be able to write the ITA Theory exam, as well as partake in the ITA practical exam.

    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. This is a total of 5 days in Semester 1 and 5 days in Semester 2.

    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
    Program Courses
    Level 1
    Program Courses
    Term 1

    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.

    Prerequisites
    Math & English 10
    Credits
    14.00
    Term 2

    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.

    Prerequisites
    Math & English 10
    Credits
    14.00
    Level 2
    Term 1
    Required courses

    COOK200 - Professional Cook Level 2

    COOK 200 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.

    Prerequisites
    Successful completion of Professional Cook Level 1
    Credits
    14.00
    Level 3
    Term 1
    Required courses

    COOK300 - Professional Cook Level 3

    COOK 300 Professional Cook Level 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.

    Prerequisites
    Successful completion of Professional Cook Level 2
    Credits
    6.00

    https://skilledtradesbc.ca/professional-cook-1

    Tuition & Fees
    Domestic
    International

    Domestic

    Professional Cook Program – Certificate, Year 1
    Tuition
    $ 3,542
    Mandatory Fees
    $ 419
    Student Union Fees
    $ 435
    Total
    $ 4,396
    Professional Cook Program – Certificate, Year 2
    Tuition
    $ 1,763
    Mandatory Fees
    $ 209
    Student Union Fees
    $ 435
    Total
    $ 2,408

    International

    Professional Cook Program – Certificate, Year 1
    Tuition
    $ 16,065
    Mandatory Fees
    $ 571
    Student Union Fees
    $ 435
    Program Fees
    $ 568
    Total
    $ 17,639
    Professional Cook Program – Certificate, Year 2
    Tuition
    $ 8,033
    Mandatory Fees
    $ 273
    Student Union Fees
    $ 356
    Program Fees
    $ 285
    Total
    $ 8,945

    All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.

    Find Out More

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