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 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. For more information about Inter-Provincial Standard Endorsement (Red Seal) visit www.red-seal.ca
Earns you a PROFESSIONAL COOK APPRENTICE 3
Professional Cook students are able to complete the final six weeks in the apprenticeship based on their practical and test results. Upon successful completion of the six week apprenticeship component the students will be at a level of a third-year apprentice and will be eligible to write the Inter-provincial exam. If the student passes the exam, paired with the practical and work based hours, they will be able to obtain their Journeyman Red Seal status in the industry. The Red Seal is recognized world wide. For more information regarding the Inter-provincial Standard endorsement (Red Seal) visit www.red-seal.ca
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. For program details visit http://www.itabc.ca/program/cook-professional-cook-3
For more information please contact Kevin Jeffery at firstname.lastname@example.org or 1-877-277-2288 ext. 5239.
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.
|Location||Level||Days||Time||Start Date||End Date|
|Terrace||PC 3||Mondays & Tuesdays||12:00 pm - 6:00 pm||March 27 2017||June 30, 2017|
**Students are expected to attend Monday - Friday from 12:00 pm - 7:00 pm the week of June 26 - June 30 for final testing.
Professional Cook Apprenticeship Level 3
|FEES||Part-time Domestic (14 Weeks)||Part-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
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.