Culinary Arts (Professional Cook Training)

Entry-Level Certificate Program (44 weeks)
Apprenticeship Program

The Program

World-recognized Culinary Arts (Professional Cook Training) program provides men and women with the skills and expertise to enter the field of professional cooking — one of the most dynamic career choices in the world today.

Students will gain experience working in Powell River School District state-of-the-art lab kitchen, which is outfitted with cooking stations that feature the latest in industry-standard equipment.

In the lab kitchen students are taught the theory and practice of professional-level safety, fundamentals of cooking, culinary terminology and knife skills. They quickly progress to the fast-paced environment of the production kitchen where they learn the basics of contemporary French and ‘fusion’ cooking, and prepare meals for cafeterias and a fine-dining restaurant that is open to the public. One hour each day is spent in theory classes, and students can expect to spend one or two hours a day on homework. Students also have an opportunity to take part in competitions judged according to national and international standards.

The program covers the following areas:

• Meat and Poultry Cookery

• Seafood Cookery

• Stocks, Soups and Sauces

• Vegetable, Potato and Starch Cookery

• Meat, Poultry and Seafood Cutting and Processing

• Cold Kitchen

• Baking and Desserts

• Basic Food Service and Kitchen Management

• Breakfast Cookery

• Safety, Sanitation and Equipment

• Health Care/Cook-Chill

• Diet and Nutrition

• WHMIS

• Fundamentals of Dining Room Service

Regular attendance and a minimum average of 70% in the practical part and 70% in the theory portion of the program are required to pass.

In order to qualify for a Certificate in Culinary Arts, students must have successfully completed each section. Students who do not receive a certificate at the end of the program may apply to take any section over again, thus allowing them to upgrade their mark and qualify for the Certificate.

Career Opportunities

Graduates of the Culinary Arts program leave with a sound knowledge of the basics of professional cooking; to become a recognized chef requires years of work experience. Students who excel in the program are in high demand, and many have attained top-level positions in five-star hotels, restaurants, resorts, and private clubs in Canada and other parts of the world. Graduates have also found employment in institutional kitchens, hospitals, retirement homes, B.C. Ferries and camps.

Apprenticeship Information

Graduates of this program may receive credit towards the technical portion of the first year of the Cook Apprenticeship program. In order to complete the apprenticeship and become a journeyperson, graduates would return to for 4 weeks per year in each of the next two years.

The Cook Apprenticeship program consists of 3 years of on-the-job experience combined with in-school technical training in order to become eligible to write the Interprovincial (Red Seal) Examination for journeyperson certification.
For more information on apprenticeship training, please visit the website at www.itabc.ca, contact the Industry Training Centre at 1-866-660-6011.

Admission Requirements

• Grade 12, or equivalent, or mature student status.

• Min. 17 years of age.

• Interview may be required.

• Personal profile.

• Successful completion of assessment testing.

• Criminal record check, for Powell River campuses only.

Recommendations for Admission

• High school career food preparation courses.

• Some industry experience.