Professional Cook 2 Direct Entry

Program Description

The Professional Cook program follows ITA prescribed course curriculum for entry to Professional Cook 2. This program is for individuals who have a sponsor, have completed Level 1 training, and want to enroll in Level 2. 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. Learners will move to partially independent tasking in level 2, performing a variety of cooking and food preparation. There are standardized ITA exams upon completion of this level, accompanied by the work-based training hours necessary for ITA Level Certifications.

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: 180 hrs

Start: Refer to the Trades Intake Schedule

Fees: Current Fee Schedule

Admission Prerequisites

Eligibility as indicated by the ITA.

Post-Admission Requirements:
Hold a valid Foodsafe Certificate.

Important Notes

  1. The program is not eligible for Canada Student Loans. 
  2. The program is affiliated with the Industry Training Authority, Northern Alberta Institute of Technology, 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 approved by NLC’s Education Council. Download a PDF of the current Program Completion Guide PDF

APPLY NOW for the Professional Cook 2 Direct Entry program

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


Required Courses: