Professional Cook Program – Certificate
Program Details
Certificate in Professional Cook Training – Level 1
Certificate in Professional Cook Training – Level 2
Certificate in Professional Cook Training – Level 3
Overview
Program Summary
Your culinary career can take you all over the world with employment options in 5-star dining rooms to crafting perfect eggs benny at your favorite brunch spot. There is no limit to where your talent and creativity can take you.
Our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.
Master your trade in: Occupational skills, baked goods and desserts, Beverages, Garde manger, Meat, poultry and seafood, Stocks, soups and sauces and more.
You will earn Professional Cook Industry Training Authority (ITA) approved certification upon successful program completion. If you want to take your education further, you will be set to enter our Culinary Management diploma program.
Provincial Standard Certification
Selkirk College offers three levels of the Industry Training Authority provincially standardized apprenticeship cooking program leading to Red Seal Certification. A certificate will be issued to those who successfully complete each level of training. ITA provincial apprenticeship exams in both practical and theory are administered at the end of each level of training.
Program Outcomes
Level 1
Upon successful completion of this program, learners will be able to:
- describe essential elements of trade knowledge.
- describe all relevant industry safety standards, practices, and procedures.
- describe all relevant industry sanitary standards.
- demonstrate a variety of basic production procedures.
- identify and describe elements of menu planning.
- describe ordering and inventory practices.
- describe general concepts surrounding ingredients and nutrition.
- prepare stocks, soups, sauces, and thickening and binding agents.
- prepare and process vegetables and fruit in a variety of ways.
- prepare and process a variety of starches.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of eggs dishes and breakfast items.
- describe the principles of baking.
- prepare a variety of baked goods and desserts.
- prepare and serve coffee, tea, and non-alcoholic beverages.
Level 2
Upon successful completion of this program, learners will be able to:
- describe essential elements of trade knowledge.
- identify and describe elements of menu planning.
- describe ordering and inventory practices.
- describe general concepts surrounding ingredients and nutrition.
- describe relevant human resource concepts.
- describe and perform cost management functions.
- describe front of house operations.
- prepare soups and sauces.
- prepare and process vegetables and fruit in a variety of ways.
- prepare and process a variety of starches.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of baked goods and desserts.
Level 3
Upon successful completion of this program, learners will be able to:
- prepare a food safety plan.
- describe basic production procedures.
- identify and describe elements of menu planning.
- describe relevant human resource concepts.
- describe and perform cost management functions.
- prepare a variety of sauces.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of baked goods and desserts.
- describe the selection and service of alcoholic beverages.
Program Admission Requirements
Academic Requirements
- Successful completion of Grade 10 or equivalent with passing grades in any Math 10 and any English 10. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English Language Proficiency Tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
- Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will successfully complete ENGL 66 Essential English course in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
Additional Requirements
All applicants must acknowledge that they are in good general health, as well as the have the ability to stand for long periods of time and lift up to 25 kg.
Applications may be submitted up to 12 months before the program start date. Qualified applicants are accepted on a first-come, first-served basis. Early application is recommended. Application for admission may be submitted online at www.apply.educationplannerbc.ca or submitted at any campus.
Graduation and Promotion
In order to receive your credential in your program you must maintain a minimum GPA of 2.00. In order to continue in the program and/or to graduate students may not miss more than 10% of classroom and practical training in the program. For ITA assessment, grading will be based on provincial standards set by the Industry Training Authority of BC for Professional Cook Training. Seventy-five (75) percent of the final grade will be based on practical work and 25 percent of the final grade will be based on theory.
Program Courses
Level 1
Term 1
Required courses
Term 2
Required courses
Level 2
Term 1
Required courses
| COOK200 | Professional Cool Level 2 | 14.00 | 420 |
Level 3
Term 1
Required courses
| COOK300 | Professional Cool Level 3 | 6.00 | 180 |
Additional Program Policies