The Professional Cook program follows SkilledTradesBC prescribed course curriculum for institutional entry to Professional Cook 2. Students will perform all phases of kitchen activities building on the skills and knowledge learned in Level 1.
These include the preparation and presentation of: vegetables and vegetarian dishes, soups, sauces, meats, fish and poultry; cold kitchen items, hors d’oeuvres, appetizers and presentation platters; desserts, baking, pastry, cakes and tortes; basic menu planning/costing, front-of-house skills, along with solid knowledge of safety, sanitation and food storage practices.
Level 2 students will also learn a preliminary understanding of food costing, menu planning and purchasing processes.
Students gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 2 students will perform tasking on a partially independent level and in a wider variety of cooking and food preparation methods.
There is a SkilledTradesBC Certificate of Qualification (C of Q) exam at the end of this level training. Upon successful completion of the certificate of qualification exam, students will receive 240 work-based training hours toward the 2000 required to receive SkilledTradesBC Level 2 Certification.
Career Prospects
Professional Cooks 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
Details
Intakes
| Location | Starting | Type |
|---|---|---|
| Dawson Creek | September | Cohort |
Length
420 hours; approximately 14 weeks long.
Estimated Program Fees
Program fee type: Trades/Apprenticeship (Tier 2)
Costs indicated are estimates for a full-time course load.
Book, instruments, supplies, uniforms/clothing and third-party fees are additional.
Domestic Fees
| Tuition | Student Fees | Instruction-related Fees (includes GST) | Total | |
|---|---|---|---|---|
| Year 1 | $ 1,465.13 | $ 79.43 | $ 652.74 | $ 2,197.30 |
International Fees
| Tuition | Student Fees | Instruction-related Fees (includes GST) | International Medical Insurance | Total | |
|---|---|---|---|---|---|
| Year 1 | $ 5,161.80 | $ 77.88 | $ 639.94 | $ 828.00 | $ 6,707.62 |
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Admission Requirements
All of:
- Successful completion of PCOI 102 or equivalent as indicated by the SkilledTradesBC
- Students are required to have a minimum of 1000 hours of work-based training reported to SkilledTradesBC prior to enrollment into Level 2. This may be a result of an accumulation of hours from Institutional entry Level 1 (600 hours) and work-based training (400 hours), or an accumulation of 1000 work-based training hours.
Post-Admission Requirements
After being accepted into the program but before classes begin, students will be required to provide proof of the following certification:
• FoodSafe Level 1
* All certificates must be valid for the term of the program. Failure to provide proof will result in removal from the kitchen environment until the student provides the required documentation.
Important Notes
- The program is not eligible for Canada Student Loans.
- Uniforms will be included in Instructional Related Fees. Students are required to have a computer (laptop or other mobile device) with minimum computer requirements.
- The program is affiliated with SkilledTradesBC, School Districts 59, 60, 81 and 87 and Go 2 (Industry training organization who monitors all hospitality type industry training for SkilledTradesBC).
Program Requirements
| Residency Requirement | 100% of each level must be completed at Northern Lights College or by approval of the Dean |
|---|---|
| Minimum Grade Requirements | 70% minimum in all courses |
All of:
- PCOI 202 – Professional Cook 2 Institutional Entry (420 contact hours)
Credential
Certificate in Professional Cook Level 2