Professional Cook 1 Institutional Entry

Program Description

The Professional Cook program follows ITA prescribed course curriculum for institutional entry to Professional Cook 1. Learners 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. Learners will also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 1 starts learners in a fully supervised environment performing basic cooking and food preparation tasks. There is a standardized ITA exam upon completion of this level.

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: 20 weeks/600 hrs

Start: September and February

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 the add/drop date students will be required to provide proof of the following certification(s)*:
• FoodSafe Level 1
* All certificates must be valid for the duration of the program. Failure to provide proof may result in immediate dismissal from the program.

Important Notes

  1. This program not eligible for Canada Student Loans for domestic students
  2. 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)
  3.  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).
  4. The information on this program page is a summary of the official Program Completion Guide (effective Sept 2022) approved by NLC’s Education Council. Download a PDF of the Program Completion Guide (effective Sept 2022). (Download a PDF of the current   Program Completion Guide)

APPLY NOW for the Cook Training program

Do you need more information?
Contact trades@nlc.bc.ca

Courses

Required Courses:

PCOI 101 Professional Cook 1 Institutional Entry (600hrs)