Feb 23, 2024  
2023-2024 Academic Calendar 
  
2023-2024 Academic Calendar

Professional Cook 2 Institutional Entry Certificate

Location(s): Dawson Creek


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The Professional Cook program follows SkilledTradesBC 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 SkilledTradesBC 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 SkilledTradesBC 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. 

Details


Intakes


Location Starting Type
Dawson Creek September Cohort  
Dawson Creek January 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 (includes GST)
Total
Year 1 $ 1,436.40 $ 77.88 $ 639.94 $ 2,154.22

International Fees

  Tuition Student Fees Instruction-related
Fees (includes GST)
International
Medical Insurance
Total
Year 1 $ 5,161.80 $ 77.88 $ 639.94 $ 828.00 $ 6,707.62

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Admission Requirements


All of:

  • Successful completion of PCOI 102  or equivalent as indicated by the SkilledTradesBC
  • 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. Students must provide safety equipment, including two pairs of full-sleeved coveralls, footwear having CSA safety-toe protection with soft soles for climbing on aircraft, and CSA approved safety glasses with clear lenses. Students are required to have a computer (laptop or other mobile device) with minimum computer requirements.

  3. 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

Credential


Certificate in Professional Cook Level 2

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