Program update | This program is not currently accepting applications. If you are interested in this program contact the Trades Department (trades@nlc.bc.ca) |
The Professional Cook program follows Skilled Trades BC 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 a Skilled Trades BC 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 Skilled Trades BC Level 2 Certification.
The information on this program page is a summary of the official Program Information and Completion Guide approved by NLC’s Education Council, effective September 2026. (Current Program Information and Completion Guide)
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
Intakes
| Location | Starting | Type |
|---|---|---|
| Dawson Creek | not scheduled | Cohort |
Length
420 hours; approximately 14 weeks long.
Estimated Program Fees
Program fee type: Trades/Apprenticeship (Tier 2)
Costs indicated are estimates for a full-time course load.
Book, instruments, supplies, uniforms/clothing and third-party fees are additional.
Domestic Fees
| Tuition | Student Fees | Instruction-related Fees | Total | |
|---|---|---|---|---|
| Year 1 | N/A* | N/A* | N/A* | N/A* |
International Fees
| Tuition | Student Fees | Instruction-related Fees | International Medical Insurance | Total | |
|---|---|---|---|---|---|
| Year 1 | N/A* | N/A* | N/A* | N/A* | N/A* |
*This program is not currently accepting applications.
Still have questions?
Contact:
Admission Requirements
All of:
- Successful completion of PCOI 102 or equivalent as indicated by the SkilledTradesBC
- Students are required to have a minimum of 1000 hours of work-based training reported to SkilledTradesBC prior to enrollment into Level 2. This may be a result of an accumulation of hours from Institutional entry Level 1 (600 hours) and work-based training (400 hours), or an accumulation of 1000 work-based training hours.
Post-Admission Requirements
One month prior to the start of the program, students will be required to provide proof of the following certification:
• Foodsafe Level 1
Certificate must be valid for the duration of the program. Failure to provide proof may result in dismissal from the program
Important Notes
- The program is not eligible for Canada Student Loans.
- Uniforms will be included in Instructional Related Fees. Students are required to have a computer (laptop or other mobile device) with minimum computer requirements.
- The program is affiliated with SkilledTradesBC, School Districts 59, 60, 81 and 87 and Go 2 (Industry training organization who monitors all hospitality type industry training for SkilledTradesBC).
Program Requirements
| Residency Requirement | 100% of each level must be completed at Northern Lights College or by approval of the Dean |
|---|---|
| Minimum Grade Requirements | 70% minimum in all courses |
All of:
- PCOI 202 – Professional Cook 2 Institutional Entry (420 contact hours)
Credential
Certificate in Professional Cook Level 2