Professional Cook Program - Certificate

Program Overview

This Professional Cook program provides hands-on training in culinary fundamentals, preparing students for careers in the food and beverage industry. Through practical work and theory, students develop skills in menu planning, ingredient selection, and meal preparation. The program culminates in a Level 3 certification, qualifying graduates for employment in various culinary settings, from fine dining to casual dining.

Program Outline

Outline:

Level 1

• COOK100 - Professional Cook Level 1 (14.00 credits)
• COOK101 - Professional Cook Level 1 (14.00 credits)

Level 2

• COOK200 - Professional Cook Level 2 (14.00 credits)

Level 3

• COOK300 - Professional Cook Level 3 (6.00 credits)

Assessment:

• ITA assessment, grading based on provincial standards set by the Industry Training Authority of BC for Professional Cook Training.
• 75% of the final grade based on practical work and 25% based on theory.

Teaching:

• Skilled instructors teach culinary fundamentals for detailed menu planning, quality ingredient selection, and efficient meal preparation.
• Students learn in a live kitchen environment, providing cooking services for the student cafeteria, banquet guests, regional competitions, and the Scholars Dining Room.

Careers:

• Employment options in five-star dining rooms to crafting perfect eggs benny at a favorite brunch spot.
• Chefs, food and beverage managers, and restaurant owners with business, leadership, and human resource skills.