Professional Cook 1

The 28-week Professional Cook 1 program will give you an opportunity to gain the knowledge and skills needed to work in a supervised culinary environment and will help you develop practical and essential skills related to the culinary industry. In this program, you learn about basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students learn 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. Practical instruction includes soups, sauces, meat and fish cookery, vegetables, pastry, cold kitchen, meat processing and breakfast cookery. Students are introduced to the preparation and service of luncheon banquets and a la carte menus in our authentic dining room, the Class Act Dining Room. Safe work habits are emphasized, reinforced and practiced throughout the program.

Program Outline:

For a complete program description, including prerequisite details and technical training content about each level of training see:

Domestic Student Program Outline Professional Cook 1

See the ITA Cook 1 overview for more details

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International Student Program Outline Professional Cook 1 (International)

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In this program, you will learn about:

• Occupational skills
• Stocks, soups and sauces
• Vegetables and fruits
• Starches
• Meats
• Poultry
• Seafood
• Garde manger
• Eggs, breakfast cookery and dairy
• Baked goods and desserts
• Beverages

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You will also take:

• Workplace Hazardous Materials Information Systems (WHMIS)

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When you successfully complete the program, you will receive these credits:

• Certificate of Qualification Professional Cook 1 (Institutional Entry) from the Industry Training Authority
• 600 work-based training hours
• College of the Rockies Certificate

Prerequisites:

• FoodSafe Level 1

The following education is highly recommended for student success within the program:

• Workplace Math 10 and either Workplace Math 11, Apprenticeship Mathematics 12, History of Math 12, or equivalent

If you are a high school student, contact the counseling office at your high school for information on how to become a Youth Train in Trades student and get a jump-start on your trades training while you complete your high school diploma. Learn more about the Youth Train in Trades program.

Tuition and Fees:

Tuition:	$2,903.88
Application Fee:	$30.00
Student Association Fee:	$64.40
Bus Pass Fee:	$88.80
Health and Dental Fee:	$229.50
Total	$3,316.58

_{*These prices are for domestic students and may not be 100% accurate. However, these estimates will give you an adequate idea of tuition and fees for our programs. These prices do not include textbook costs. All prices are subject to change. Tuition fees include an alumni fee, student activity fees, and a student technology fee. In certain cases a materials and supply fee may also be included. For more information, visit: Tuition and Fees.}

Additional Student Costs for Personal Protective Equipment and Supplies:

• Cook’s uniform: 2 pants, 2 jackets, 2 aprons, 2 towels,a chef’s hat and closed toe leather shoes (Approximately $200.00)
• Knife kit (knife wrap, 10 inch chef knife, flexible 6 inch boning knife, paring knife, peeler and steel) (Approximately $350.00)

Costs may vary. Contact the Chef instructors for more information.

Note: Students are responsible for their own laundry and equipment.

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Textbooks and Learning Resources:

• Depending on the level of training, textbooks will range in cost from $200 – $300. Check with the College Bookstore for exact costs.
• Access to a computer outside of normal class time will be necessary. A personal laptop or tablet is required. (Contact Chef Instructor for more information.)

Why Choose a Career as a Professional Cook?

• It’s an in demand trade!
• According to the British Columbia Labour Market Outlook: 2018 Edition there will be 12,000 job openings by 2027
• According to Work BC you can earn up to $25.00 per hour!

Upon successful completion of the program you can choose from a wide variety of job opportunities with:

• Restaurants
• Hotels and Resorts
• Hospitals and health care facilities
• Visit the Canada Job Bank to search for available jobs

With experience, you could even move into a restaurant manager position…or perhaps own your own restaurant one day!

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Professional Cook Trainee for a Day

If you are interested in Professional Cooking as a career, but are not 100% sure that cooking is for you, then we would like to give you a glimpse into what it would be like through our, “Student for a Day” program. Join us for a free one-day trainee session.

What you can expect:

• You will be a part of our regular class.
• You will be given a full uniform to wear that day.
• You will shadow and assist a current Culinary Arts student in their daily routine and assignments that they have been given.

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To become a Professional Cook Trainee for a day, you require a valid BC FoodSafe certificate. FoodSafe programs are available through our Continuing Education department.  Once you have obtained a FoodSafe certificate, or if you already have one, please contact a Recruitment Officer.

A Professional Cook Waiver Form must be filled out and signed before you may proceed. Once all is verified, you will meet with one of the instructors and set up the most convenient time for your first day as a Professional Cook Trainee.

We look forward to meeting you!

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Service Canada Grants

• Apprenticeship Incentive Grant (AIG)

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Apprenticeship Completion Grant (ACG)

When you complete your Red Seal program, you can apply for the one-time taxable cash Apprenticeship Completion Grant (ACG) of $2,000.00 after you have been certified in your trade. See: Grants for Apprentices registered in Red Seal Trades.

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Additional Scholarship and Bursaries are available. Please visit our Financial Aid and Awards section to apply for the Professional Cook Training Entrance Scholarship and College of the Rockies/SIDIT awards.

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Challenging a Cook Credential:

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Practical Assessment dates listed under training Schedule.

Registration in this  “assessment only” session dose not include instruction and is not intended to replace the cook training course work or practical experience an individual  would get through post secondary study and appropriate industry experience. Pre-requisite: Candidates must first apply to, and have been approved by the Industry Training Authority (ITA).