your program information with VIU .

Professional Cook 3: Apprenticeship (Direct Entry)

  • Training Level
  • Tuition Estimate
    $1,700 (Total); Verify with for details.
  • Book & Supplies Cost Estimates
    Verify with or 250-740-6227 for details.
  • Credential Granted
    • Apprenticeship
    • Cook (Professional Cook 3)- Certificate of Qualification with Interprovincial Red Seal endorsement; Certificate of Apprenticeship
  • Coordinator Contact
    Tanya Reiber Email or 250.740.6112

Application Deadline Advice

Applications are accepted on an ongoing basis. Qualified applicants are processed on a first-come, first-served basis. Early application is strongly recommended.

Red Seal

This is a Red Seal trade. Learn more about trade mobility within Canada at Interprovincial Standards Red Seal Program

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:

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.

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 a SkilledTradesBC 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
  • 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.

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.