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Culinary Arts (Cook): Apprenticeship (Direct Entry)


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Applications are submitted externally through the VCC website.

  • Training Level
    Apprenticeship
  • Tuition Estimate
    $733 per level (Level 1 to 3); call 604.871.7041 or email the Trades Department for more details
  • Book & Supplies Cost Estimates
    $200 - $300
  • Credential Granted
    • Apprenticeship
    • Professional Cook 1- Certificate of Qualification; Certificate of Apprenticeship
    • Professional Cook 2- Certificate of Qualification; Certificate of Apprenticeship
    • Cook (Professional Cook 3)- Certificate of Qualification with Interprovincial Red Seal endorsement; Certificate of Apprenticeship
  • Coordinator Contact
    Contact 604.871.7041 or email apprentice@vcc.ca

Application Deadline Advice

Applications should be submitted as early as possible. Qualified applicants are accepted on a first-come, first-served basis.

International students may refer to the VCC International page for details on admission deadlines. 

Training Schedule

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

Contact VCC for the next opening.

Related Foundation Programs

Not ready for an apprenticeship program? These Foundation (Pre-apprenticeship) programs may be of interest:

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
  • 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

(Please refer to the BC Curriculum Comparison Chart for course equivalents)

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.

Professional Cook 2

For updated details regarding Professional Cook 2, 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 2 usually works under supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. This includes an understanding of the major techniques and principles used in cooking, baking and other aspects of food preparation. At this level a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

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 entry, or 420 hours if done through an institution. This block of training is normally delivered through an ITA approved training institution. Sometimes it may 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 just over 33 weeks of training.
Training Content
  • Occupational Skills
  • Stocks, Soups and Sauces
  • Vegetables and Fruits
  • Starches
  • Meats
  • Poultry
  • Seafood
  • Garde Manger
  • Baked Goods and Desserts
Pre-requisites
  • a Professional Cook 1 - Certificate of Qualification
  • a signed agreement from an employer to sponsor your apprenticeship
Recommended Education

(Please refer to the BC Curriculum Comparison Chart for course equivalents)

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.

Cook (Professional Cook 3)

For updated details regarding Cook (Professional Cook 3), 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 Cook (Professional Cook 3) performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking and pastry; and basic menu planning/costing; and has a knowledge of safety, sanitation, food storage, and human and customer relations. 

Workers in this position usually work under limited supervision and will be competent in the major techniques and principles used in cooking, baking, and other techniques of food preparation. They will have met all of the requirements of the national Red Seal standard for Cook. 

The program combines technical and work-based training. It generally takes two years to complete.

The technical training is six weeks (180 hours). 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, online, part-time) and/or a level challenge exam.

The work-based training is 3000 hours (5000 total for the occupation). Based on a 30-hour work week this involves 100 weeks of training.
Training Content
  • Occupational Skills
  • Stocks, Soups and Sauces
  • Meats
  • Poultry
  • Seafood
  • Garde Manger
  • Baked Goods and Desserts
  • Beverages
Pre-requisites
  • completion of the Professional Cook 2 - Certificate of Qualification
  • a signed agreement from an employer to sponsor your apprenticeship
Note: to enter the profession and culinary training the following education is recommended:
(Please refer to the BC Curriculum Comparison Chart for course equivalents)

Grade 10 or equivalent, including:
  • English 10
  • Math 10
  • Science 10 
Preferred: Grade 12 or equivalent
 
Also required:  FOODSAFE Level 1 certificate OR equivalent 
Advisor Tips
The three sections of the PC3 (Professional Cook 3) ITA Standardized Practical Assessment is another requirement with the following expectation of marks required:
  1. Safety and Santitation: 5/5
  2. Organization and Technical Skills: 5/8
  3. Finished Products: 22/30
The Red Seal endorsement allows qualified tradespeople to practice their trade anywhere in the country.  To receive this endorsement you must pass a Red Seal exam. Depending on your trade there is anywhere from 100 to 150 multiple choice questions on the exam. The passing grade is 70%.

There are currently 56 designated Red Seal trades in Canada.
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
  • 500 workplace hours

Meatcutter- Certificate of Qualification

  • Technical training: None
  • 500 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.