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.

Professional Cook (Culinary Arts)

Levels 1, 2 and 3 Industry Training Authority (ITA) approved apprenticeship training

 
Where: Campbell River, Port Alberni
Starts: See schedule below
  • Become a skilled, qualified culinary professional at NIC.
  • Earn apprenticeship technical training credit toward your Interprovincial (Red Seal) certification.
  • Learn from highly-experienced, qualified instructors in modern, fully-equipped training facilities.
Career possibilities: As a graduate, you will be qualified for positions with bistros, hotels, spa and destination resorts, extended care facilities and more. Many graduates have gone     on to start their own catering and home businesses
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Cook Training - Professional Cook 1


Program Description Cooks follow recipes, way and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. A Professional Cook (Level 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. At this level, a professional cook should have a solid foundation of culinary skills. The Cook program consists of practical and essential skills related to the Cook 1 Apprenticeship program as outlined by the Industry Training Authority of British Columbia. Graduates receive Level 1 Technical Training and 400 work-based hours credit toward the Certificate of Qualification in Professional Cook 1. This 20-week program includes a 12-week Camp Cook part.
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