Program Description
The Professional Cook program follows ITA prescribed course curriculum for direct entry to Professional Cook levels 1, 2, or 3.
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.
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.
Learners complete their final level of study working under limited supervision and gain competency in the major techniques and principles of cooking, baking and other aspects of food preparation. Upon successful completion of the six-week level 3 component, students will be eligible to write the Inter-Provincial exam. Successful completion of this examination, along with required the practical and work-based hours, will grant the learner a Red Seal Journeyperson status which is globally recognized in this industry. For more information about Inter-Provincial Standard Endorsement (Red Seal) visit www.red-seal.ca.
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