This Program is offered at the following campus locations: Dawson Creek
Description:
"Cook" means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish, poultry, and cold kitchen items; desserts, baking, and pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage; and who applies knowledge of human and customer relations.
The Cook foundation program consists of practical and essential skills related to the Cook 1 Apprenticeship program as outlined by the Industry Training Authority. This 20-week program includes a 12-week Camp Cook component, and continues to advance the skills of the students.
Certification: Certificate in Cook 1/Camp Cook
Program Contact: Michael French
Dean: Jeff Lekstrom
This program is Canadian Forces accredited. For more information see this pdf and visit the Canadian Forces website
Admission Requirements:
Applicants will fit one of the three specific groups:
1) High school dual credit students - Grade 10 level completion that includes:
Grade 10 English, or Career and College Preparation English 030, with 67% (C+) or higher
Grade 10 Math (Apprenticeship and Workplace Math), or Career and College Preparation Math 030, with 67% (C+) or higher
2) Adults – Submission of a high school transcript indicating Grade 10 level completion that includes:
Grade 10 English, or Career and College Preparation English 030, with 67% (C+) or higher
Grade 10 Math (Essentials, Applications, or Principles), or Career and College Preparation Math 030, with 67% (C+) or higher
3) Adults or high school dual credit students – Completion of assessment:
An applicant who does not have the above academic background is required to write an assessment in Reading Comprehension, Number Operations, and Problem Solving. A minimum Grade Equivalent (GE) score of 10.0 is required or higher in all three. Based on the results of the assessment, applicants may be required to participate in an assessment interview to determine admissibility. Interview may be conducted via teleconference if necessary.
Program Length (Weeks): 20
Program Length (Hours): 600
Program Intake Start: September/February
Program Intake Finish: January/June
Available Seats: 16
Application Deadline: One month prior to start of the program
Career Prospects:
Learners can expect to obtain work in a variety of settings including: camps, institutional kitchens, family restaurants, hotels, cruise ships, ferry boats, resorts, nursing homes, hospitals, catering operations, and airlines.
Affiliations:
- Industry Training Authority
- Trades Program Advisory Committees
- Northern Alberta Institute of Technology (NAIT)
- School Districts 59 and 60
Additional Requirements and Supplies:
- Textbook
- Learning Guides
- Study Guide (Optional)
- Uniforms
- Trades Assessment Fee (if applicable)
- Application Fee (if applicable) (Please refer to the Tuition Schedule)
Once accepted, learners are required to pay a non-refundable, non-transferable, non-deferrable deposit to hold a seat in the program.
Learners are required to sign and adhere to the Trades and Apprenticeship Safety and Attendance Policy.
Learners will be required to register and pay for additional safety courses. Valid certificates not expiring prior to completion of Cook 100 will be accepted.
Eligibility for Canada Student Loans: Yes
Visit StudentAid BC to apply for financial assistance online.
Required Minimum Grade: 70%
Residency Requirements: 100%
Additional Information:
All completed applications must be received one month prior to start of the program. Completed applications received after this date will be reviewed based on seat availability.
Upon successful completion of the Cook 1 program, students will be required to write the ITA (Industry Training Authority) Certificate of Qualification Professional Cook 1 exam. This exam is a standardized provincial exam and is coordinated with the ITA and the Government Agents office for delivery and invigilation.
Courses:
Required Courses:
Safety Courses: