2024-2025 Academic Calendar
Professional Cook 1 Institutional Entry Certificate
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 Return to: Division of Trades and Apprenticeship Programs
The Professional Cook program follows SkilledTradesBC prescribed course curriculum for institutional entry to Professional Cook 1. Students 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.
Students also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 1 starts in a fully supervised environment with students performing basic cooking and food preparation tasks.
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, Professional Cook 1 students will receive 600 hours of work-based training toward their required 1000 hours for SkilledTradesBC Level 1 certification.
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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.
Intakes
| Location |
Starting |
Type |
| Dawson Creek |
September |
Cohort |
Length
840 hours; approximately 32 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 |
$ 2,930.26 |
$ 158.90 |
$ 480.40 |
$ 3,569.56 |
International Fees
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Tuition |
Student Fees |
Instruction-related
Fees (includes GST) |
International
Medical Insurance |
Total |
| Year 1 |
$ 10,323.60 |
$ 155.76 |
$ 470.97 |
$ 828.00 |
$ 11,778.33 |
Still have questions?
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Admission Requirements
Complete either A, B, or C:
A. English and Math
English Requirement
One of the following:
- BC Language Arts 10 Courses - 4 credits earned, minimum individual grade of C+, or equivalent.
- BC Language Arts 11 Courses - 4 credits earned, minimum individual grade of C+, or equivalent.
- BC Language Arts 12 Courses - 4 credits earned, minimum individual grade of C+, or equivalent.
- ENGL 030 or higher, with a minimum final grade of C+, or equivalent.
- IELTS score of 5.5 overall with no band less than 5.0 or equivalent English placement test and score.
Math Requirement
One of the following:
- BC Math 10 with a minimum final grade of C+, or equivalent
- BC Math 11 with a minimum final grade of C, or equivalent
- BC Math 12 with a minimum final grade of C, or equivalent
- MATH 030 or higher, with a minimum final grade of C+, or equivalent.
Post-Admission Requirements:
After being accepted into the program but before the add/drop date students will be required to provide proof of the following certification(s)*:
- FoodSafe Level 1, which must be valid for the duration of the program. Failure to provide proof will result in removal from the kitchen environment until the student provides the requested documentation.
Important Notes
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The program is eligible for Canada Student Loans. Visit Student Aid BC to apply for financial assistance online. Note that dual credit students are not eligible for Student Aid.
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Students are required to have a computer (laptop or other mobile device) with minimum computer requirements.
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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 1
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Return to: Division of Trades and Apprenticeship Programs
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