your program information with VIU .

Professional Cook 2: Apprenticeship (Direct Entry)

  • Training Level
  • Tuition Estimate
    $700 (Total); Verify with for details.
  • Book & Supplies Cost Estimates
    Verify with or 250-740-6227 for details.
  • Credential Granted
    • Apprenticeship
    • Professional Cook 2- Certificate of Qualification; Certificate of Apprenticeship
  • Coordinator Contact
    Tanya Reiber Email or 250.740.6112

Application Deadline Advice

Application Fee: $44 (domestic); International Student Fees

Training Schedule

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

Contact VIU for the next opening.

Related Foundation Programs

Not ready for an apprenticeship program? This Foundation (Pre-apprenticeship) program 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 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.

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
  • 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
  • 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.

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.