Program Description
The Professional Cook program follows ITA prescribed course curriculum for institutional entry to Professional Cook 1. Students will perform 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.
Students also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 1 starts in a fully supervised environment with students performing basic cooking and food preparation tasks.
There is an ITA Certificate of Qualification (C of Q) exam at the end of this level training. Upon successful completion of the certificate of qualification exam, Professional Cook 1 students will receive 600 hours of work-based training toward their required 1000 hours for ITA Level 1 certification.
Career Prospects
Professional Cooks work in a variety of settings including: camps, institutional kitchens, family restaurants, hotels, cruise ships, ferry boats, resorts, nursing homes, hospitals, catering operations, and airlines.
Details
Location: Dawson Creek Campus
Length: Approximately 30 weeks/840 hours
Start: September
Fees: Current Fee Schedule
Admission Prerequisites
Math – one of the following:
BC Math 10 (minimum final grade of C+), or BC Math 11 or BC Math 12 (minimum final grade of C), or equivalent.
BC MATH 030 or higher, with a minimum final grade of C+, or equivalent.
English – one of the following:
BC Language Arts 10 Courses – 4 credits earned, minimum individual grade of C+, or equivalent.
BC Language Arts 11 Courses – 4 credits earned, minimum individual grade of C+, or equivalent.
BC Language Arts 12 Courses – 4 credits earned, minimum individual grade of C+, or equivalent.
ENGL 030 or higher, with a minimum final grade of C+, or equivalent.
IELTS score of 5.5 overall with no band less than 5.0 or equivalent English placement test and score.
OR
ESTR 037 (Intermediate-Level Essential Skills for Trades) with a minimum final grade of 67%.
OR
Canadian Adult Achievement Test (CAAT):
• Reading Comprehension: 11.0 grade equivalent or higher
• Number Operations: 11.0 grade equivalent or higher
• Problem Solving: 11.0 grade equivalent or higher
Based on the results of the assessment(s), applicants may be required to participate in an assessment interview to determine admissibility. Interviews may be conducted via teleconference if necessary.
OR
Successful completion of the NLC POWER program.
Post-Admission Requirements:
After being accepted into the program but before classes begin, students will be required to provide proof of the following certification:
• FoodSafe Level 1, which must be valid for the duration of the program. Failure to provide proof will result in removal from the kitchen environment until the student provides the requested documentation.
Important Notes
- The program is eligible for Canada Student Loans. Visit StudentAid BC to apply for financial assistance online. Note that dual credit students are not eligible for Student Aid.
- This program is affiliated with School Districts 59, 60, 81, 87, Northern Alberta Institute of Technology, the Industry Training Authority and Go 2 (Industry training organization who monitors all hospitality type industry for the ITA)
- Students are required to have a computer (laptop or other mobile device) with minimum computer requirements as listed on the NLC website (www.nlc.bc.ca/Services/Information-Technology/minPC).
- The information on this program page is a summary of the official Program Completion Guide (effective Sept 2023) approved by NLC’s Education Council. Download a PDF of the (Click here for current Program Completion Guide. (effective Sept 2022))
APPLY NOW for the Cook Training program
Do you need more information?
Contact trades@nlc.bc.ca
Courses
Required Courses:
PCOI 102 Professional Cook 1 Institutional Entry (840hrs)