Professional Cook 2 Institutional Entry

Program Description

The Professional Cook program follows ITA prescribed course curriculum for institutional entry to Professional Cook 2. Students will perform all phases of kitchen activities building on the skills and knowledge learned in Level 1.

These include the preparation and presentation of: vegetables and vegetarian dishes, soups, sauces, meats, fish and poultry; cold kitchen items, hors d'oeuvres, appetizers and presentation platters; desserts, baking, pastry, cakes and tortes; basic menu planning/costing, front-of-house skills, along with solid knowledge of safety, sanitation and food storage practices.

Level 2 students will also learn a preliminary understanding of food costing, menu planning and purchasing processes.

Students gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 2 students will perform tasking on a partially independent level and in a wider variety of cooking and food preparation methods.

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, students will receive 240 work-based training hours toward the 2000 required to receive ITA Level 2 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. 


Location: Dawson Creek Campus

Length: 14 weeks/420 hrs

Start: September and February

Fees: Current Fee Schedule

Admission Prerequisites

Successful completion of PCOI 102 or equivalent as indicated by the Industry Training Authority and 400 work-based training hours.

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
* All certificates must be valid for the term of the program. Failure to provide proof will result in removal from the kitchen environment until the student provides the required documentation.

Important Notes

  1. The program is not eligible for Canada Student Loans. 
  2. The program is affiliated with the Industry Training Authority, School Districts 59, 60, 81 and 87 and Go 2 (Industry training organization who monitors all hospitality type industry training for ITA).
  3. The information on this program page is a summary of the official Program Completion Guide PDF(effective Sept 2023) approved by NLC’s Education Council. Download a PDF of the (Click here for current Program Completion Guide. )

APPLY NOW for the Professional Cook 2 program

Do you need more information?
Program Contact:
Program Instructor: Michael French


Required Courses: