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Professional Cook 2: Apprenticeship (Direct Entry)


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Applications are submitted externally through the NLC website.

  • Training Level
    Apprenticeship
  • Tuition Estimate
    $1,010 Total; See NIC's Fee Schedule for full details
  • Book & Supplies Cost Estimates
    $800 - $1,600 Total
  • Credential Granted
    • Apprenticeship
    • ITA Credential
  • Coordinator Contact
    Pam Eales, Trades & Apprenticeship Coordinator
    Email peales@itabc.ca
    250.784.7605

Application Deadline Advice

Qualified applicants are accepted on a first-come, first-served basis. Early application is recommended.

Verify dates and deadlines directly with NLC. 

Training Schedule

Training schedule details provided by the BC Trades Training Consortium (TTC).

Contact NLC for the next opening.

Professional Cook Training - Direct Entry

The apprenticeship pathway follows these steps: Professional Cook 1, Professional Cook 2, and Professional Cook 3. Professional Cook Red Seal endorsement requires a total of 5,000 work-based hours and completion of Level 1, 2, and 3 technical training.

Verify details of Professional Cook 1 by reviewing ITA Accredited program profiles. For more information regarding the other levels in this progressive trade, please refer to the following ITA program pages:

Apprenticeship Training

This program satisfies the training standard set by the BC Industry Training Authority (ITA) for:

Professional Cook 1

For updated details regarding Professional Cook 1, please review the ITA Accredited program profiles.

ITA Registration

Individuals who wish to begin an apprenticeship in this program must register with the ITA along with their sponsors. Application forms for all programs are available from the ITA website. Online registration is also available for most programs though the ITA website.

Description
A Professional Cook 1 works in a supervised environment and performs basic cooking and food preparation tasks using knife skills, correct terminology, and a variety of cooking methods. Workers in this position must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other elements of food preparation.

The program combines technical and work-based training. It generally takes one year to complete.

The technical training is 180 hours (six weeks) if done through direct apprenticeship, or 840 hours through institution training. This block of training is normally delivered through an ITA approved training institution. Sometimes it may also be met through approved training models (distance education, part-time) and/or a level challenge exam.

The work-based training totals 1000 hours. Based on a 30-hour work week this involves about 33 weeks of training.
Training Content
Training modules are:
  • Occupational Skills
  • Stocks, Soups and Sauces
  • Vegetables and Fruits
  • Starches
  • Meats
  • Poultry
  • Seafood
  • Garde Manger
  • Eggs, Breakfast Cookery, and Dairy
  • Baked Goods and Desserts
  • Beverages
Pre-requisites
Required
  • completion of the FOODSAFE Level 1 Certificate (before technical training portion of program)
Recommended Education

Grade 10, including:
  • English 10
  • Mathematics 10
  • Science 10
Preferred
  • Grade 12
Cross-Program Credits

Individuals who hold the credentials listed below are entitled to receive partial credit toward the completion requirements of this program.

Credential
Credits Granted

Baker - Certificate of Qualification

  • Technical Training: None
  • 250 workplace hours

Meatcutter - Certificate of Qualification

  • Technical Training: None
  • 250 workplace hours
Related Occupations

Apprenticeship training in this program can lead to a career in:

Explore potential career options in WorkBC. BC Work Futures provides information about occupations, industries and labour market conditions in British Columbia. It features detailed profiles of over 500 occupations.