“Cook” 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.
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.
The Professional Cook Program is comprised of ITA approved courses that enable students to acquire Professional Cook Level 1 and Professional Cook Level 2 apprenticeship training, and provides them with the skills and knowledge required for employment as an apprentice cook or entrance into the Professional Cook Level 3. The program refines student’s communication skills, interpersonal skills, and ethics as they relate to industry standards. Professional standards are not only what we expect from our students, but what our peers in the hospitality industry will expect from them as well.
Professional Cook Apprentice - Level 1
- PCOOK1-18109 Food Safe Level 1
- PCOOK1-18110 Occupational Skills
- PCOOK1-18111 Stocks, Soups and Sauces
- PCOOK1-18112 Vegetables and Fruits
- PCOOK1-18113 Starches
- PCOOK1-18114 Meats
- PCOOK1-18115 Poultry
- PCOOK1-18116 Seafood
- PCOOK1-18117 Garde-Manger
- PCOOK1-18118 Egg, Breakfast Cookery & Dairy
- PCOOK1-18119 Baked Goods and Desserts
- PCOOK1-18120 Beverages
For more information regarding Professional Cook - Level 1, visit http://www.itabc.ca/program/professional-cook-1
Professional Cook Apprentice - Level 2
- PCOOK2-28121 Occupational Skills
- PCOOK2-28122 Stocks, Soups and Sauces
- PCOOK2-28123 Vegetables and Fruits
- PCOOK2-28124 Starches
- PCOOK2-28125 Meats
- PCOOK2-28126 Poultry
- PCOOK2-28127 Seafood
- PCOOK2-28128 Garde-Manger
- PCOOK2-28129 Baked Goods and Desserts
For more information regarding Professional Cook - Level 2, visit http://www.itabc.ca/program/professional-cook-2
Professional Cook Apprentice - Level 3
- PCOOK3-38110 Occupational Skills
- PCOOK3-38111 Stocks, Soups and Sauces
- PCOOK3-38112 Meats
- PCOOK3-38113 Poultry
- PCOOK3-38114 Seafood
- PCOOK3-38115 Garde Manger
- PCOOK3-38116 Baked Goods and Desserts
- PCOOK3-38117 Beverages
PCOOK Level 3 Students will also have to take and pass the Interprovincial Red Seal Exam
For detailed information on the scope of knowledge and skills taught and assessed in this program refer to the Program Outline, available on the ITA website.
Graduates have the opportunities to obtain employment in local restaurants, five star tourist lodges, mining and logging camps, cruise ships and catering companies. Past graduates have worked in Fairmont hotels, Holland America Cruise Lines, and have gone over seas to work in Europe.
Professional Cook - Level 1:
- Grade 12 OR Mature Student
- English 10 or equivalent AND
- Apprenticeship & Workplace Math 10 (AWM 10) or higher
- OR Successful completion of a CAT Assessment
- OR Permission of Instructor
Professional Cook - Level 2:
- Professional Cook - Level 1
- 1000 Workplace Hours in Professional Cooking
Professional Cook - Level 3
- Professional Cook - Level 2
- Agreement with Employer to Sponsor Apprentice
- Occupational First Aid Level 1*
Complete a NWCC Bursary Application [PDF]
|Location||Level||Time||Start Date||End Date|
|Terrace (Winter Session)||PC 2||12:00 pm - 7:00 pm||March 26, 2018||June 29, 2018|
|Terrace (Winter Session)||PC 1||TBA||August 21, 2017||March 16, 2018|
|Hazelton (Winter Session)||PC 1||TBA||September 5, 2017||March 30, 2018|
|Prince Rupert (Winter session)||PC 1||TBA||February 5, 2018||August 17, 2018|
**This program is being delivered at a public school where a BC Ministry of Justice Criminal Record Check is required by the local school district; you will be studying in an area with children and vulnerable adults present. The cost of this check will be covered by the college. If you require more information you can contact an Admissions Officer 1-877-277-2288 x 5203.
For more information on CRC please visit: nwcc.bc.ca/admissions/applying-nwcc/criminal-record-check-crc.
Please see the BC Ministry of Justice website for a list of Offences Reviewed During a Criminal Record Check.
Professional Cook Apprenticeship Level 1
|FEES||Full-time Domestic (28 Weeks)||Full-Time International (28 Weeks)|
|Student Union Fees:||$81.72||$81.72|
Professional Cook Apprenticeship Level 2
|FEES||Full-time Domestic (14 Weeks)||Full-Time International (14 Weeks)|
|Student Union Fees:||$40.86||$40.86|
Fees are effective as of August 2, 2017
*Please note that these are approximate costs and may vary depending on courses taken.
Books & Supplies
- Professional Cook Supply List
- Tool Kit and Book List (Level 1 & 2)
- Tool Kit and Book List (Level 3)
- Tool Kit Price List
Note: Please see separate book, supply and tool lists, as some are repeated at all levels. Please pay for your tool kit at the Registration Office.
In addition to the fees outlined in the Program Fees section, the following additional costs apply:
- Clothing and equipment.
- Shoes that conform to Worker’s Compensation board regulations.
- Set of knives
- Required supplies
- Weekly cleaning fee
Practicum travel, accommodation, meals, and other expenses are not included in the program costs and are the responsibility of the student.