Professional Cook Program – Certificate

Program Details

Credential Received

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 Scholar's 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:

1. Describe essential elements of trade knowledge
2. Describe all relevant industry safety standards, practices and procedures
3. Describe all relevant industry sanitary standards
4. Demonstrate a variety of basic production procedures
5. Identify and describe elements of menu planning
6. Describe ordering and inventory practices
7. Describe general concepts surrounding ingredients and nutrition
8. Prepare stocks, soups, sauces and thickening and binding agents
9. Prepare and process vegetables and fruit in a variety of ways
10. Prepare and process a variety of starches
11. Cut, process and cook meat, poultry and seafood
12. Prepare a variety of garde manger items
13. Prepare a variety of eggs dishes and breakfast items
14. Describe the principles of baking
15. Prepare a variety of baked goods and desserts
16. Prepare and serve coffee, tea and non-alcoholic beverages

Level 2

Upon successful completion of this program, learners will be able to:

1. Describe essential elements of trade knowledge
2. Identify and describe elements of menu planning
3. Describe ordering and inventory practices
4. Describe general concepts surrounding ingredients and nutrition
5. Describe relevant human resource concepts
6. Describe and perform cost-management functions
7. Describe front of house operations
8. Prepare soups and sauces
9. Prepare and process vegetables and fruit in a variety of ways
10. Prepare and process a variety of starches
11. Cut, process and cook meat, poultry and seafood
12. Prepare a variety of garde manger items
13. Prepare a variety of baked goods and desserts

Level 3

Upon successful completion of this program, learners will be able to:

1. Prepare a food safety plan
2. Describe basic production procedures
3. Identify and describe elements of menu planning
4. Describe relevant human resource concepts
5. Describe and perform cost-management functions
6. Prepare a variety of sauces
7. Cut, process and cook meat, poultry and seafood
8. Prepare a variety of garde manger items
9. Prepare a variety of baked goods and desserts
10. Describe the selection and service of alcoholic beverages

Program Admission Requirements

Academic Requirements

In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Professional Cook Program requirements to be considered fully qualified:

• 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 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.

1. General

a) Entry to the program will be at the commencement of the Fall semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.

b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.

c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.

d) A student admitted to this program will be given preferred access to its courses.

2. Applicants who do not meet program academic admission requirements

a) Applicants who do not meet all of the academic admission requirements for Professional Cook 1 may be accepted to the program with the permission of the School Chair who will determine if the applicant has sufficient skills and experience to be successful in the program.

3. Professional Cook 2: In addition to the requirements above, admission to Professional Cook 2 requires:

a) Successful completion of ITA Professional Cook level 1.

4. Professional Cook 3: In addition to the requirements above, admission to Professional Cook 3 requires:

a) Successful completion of ITA Professional Cook level 2.

B. APPLICATION PROCESS

a) Before an applicant's file is completed, the following must be received:

*See Part I, A. 1 and I, A. 2

Graduation and Promotion

In order to receive your credential in your program you must maintain a minimum GPA of 2.00, or 70%.

You must attain a passing grade of 70% in Cook100, Semester 1, to be able to move forward to Cook101, in Semester 2.

You must attain a passing grade of 70% for the entire course, to be able to write the ITA Theory exam, as well as partake in the ITA practical exam.

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. This is a total of 5 days in Semester 1 and 5 days in Semester 2.

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.

PROMOTION

1. Requirement for Promotion/Continuation

a) 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.

b) A student must achieve a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters.

c) A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.

d) A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.

e) Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.

GRADUATION

1. Credentials:

a) College Certificate

Students in the Professional Cooking Program will receive a College certificate upon successful completion of the published curriculum of each program; Professional Cook 1, Professional Cook 2, and Professional Cook 3.

b) Industrial Training Authority Certification

Upon successful completion of the Industry Training Authority written and practical examinations at each level of the program, the student will receive a Certificate of Qualification from the ITA.

2. Requirements: (see Policy 8617: Graduation)

a) The requirements for graduation for the Professional Cook Training Program include the successful completion of the following courses with a cumulative GPA of 2.0 and a minimum passing grade of “P” in all courses.

Additional Program Policies