Professional Cook Program - Certificate
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 SkilledTradesBC 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 Scholar's Dining Room.
Join us for an upcoming Info Session
Master Your Trade
- Occupational skills
- Baked goods and desserts
- Beverages
- Garde manger
- Meat, poultry and seafood
- Stocks, soups, sauces and more
Professional Cook Apprenticeship Training
Selkirk College offers three certificate levels of the SkilledTradesBC provincially standardized apprenticeship cooking program leading to Red Seal certification. SkilledTradesBC provincial apprenticeship exams in both practical and theory are administered at the end of each level of training.
Level 1
Professional Cook 1 (PC1) is a 28-week, 600-hour credit, SkilledTradesBC 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 SkilledTradesBC $1,000 grant.
Level 2
Professional Cook 2 (PC2) is a 14-week, 240-hour credit, SkilledTradesBC provincially standardized apprenticeship program that builds on foundational skills and more advanced cooking techniques, including a la carte service in our fine dining Scholar's Dining Room, as well as high-end banquets and gala events.
After successful completion of PC2, you are eligible for a one-time SkilledTradesBC $1,000 grant.
Level 3: Red Seal certification
Please contact Trades Admissions for further information.
Professional Cook 3 (PC3) is a six-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 SkilledTradesBC $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 toward their high school graduation. Learn more at SkilledTradesBC.
For more information, speak with your high school guidance counsellor or get in touch.
This program is held at the Tenth Street Campus in beautiful Nelson, BC.
News
Program Outcomes
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
In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Professional Cook Program requirements to be considered fully qualified:
- 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 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.
1. General
a) Entry to the program will be at the commencement of the Fall semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.
b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.
c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.
d) A student admitted to this program will be given preferred access to its courses.
2. Applicants who do not meet program academic admission requirements
a) Applicants who do not meet all of the academic admission requirements for Professional Cook 1 may be accepted to the program with the permission of the School Chair who will determine if the applicant has sufficient skills and experience to be successful in the program.
3. Professional Cook 2: In addition to the requirements above, admission to Professional Cook 2 requires:
a) Successful completion of SkilledTradesBC Professional Cook level 1.
4. Professional Cook 3: In addition to the requirements above, admission to Professional Cook 3 requires:
a) Successful completion of SkilledTradesBC Professional Cook level 2.
B. APPLICATION PROCESS
a) Before an applicant's file is completed, the following must be received:
*See Part I, A. 1 and I, A. 2
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 SkilledTradesBC theory exam, as well as partake in the SkilledTradesBC 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 SkilledTradesBC assessment, grading will be based on provincial standards set by SkilledTradesBC 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.
PROMOTION
1. Requirement for Promotion/Continuation
a) 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.
b) A student must achieve a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters.
c) A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
d) A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.
e) Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.
GRADUATION
1. Credentials:
a) College Certificate
Students in the Professional Cooking Program will receive a College certificate upon successful completion of the published curriculum of each program; Professional Cook 1, Professional Cook 2, and Professional Cook 3.
b) Industrial Training Authority Certification
Upon successful completion of the Industry Training Authority written and practical examinations at each level of the program, the student will receive a Certificate of Qualification from the ITA.
2. Requirements: (see Policy 8617: Graduation)
a) The requirements for graduation for the Professional Cook Training Program include the successful completion of the following courses with a cumulative GPA of 2.0 and a minimum passing grade of “P” in all courses.
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
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.
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.
Tuition & Fees
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
We look forward to connecting with you! Fill out this form and we'll reach out to you.