This program satisfies the training standard set by the BC Industry Training Authority (ITA) for:
Cook (Professional Cook 3)
ITA Source: 'Cook (Professional Cook 3)' profile.
A Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. Workers in this position usually work under limited supervision and possess a sound set of cooking skills. Beside being able to plan and cost menus and recipes they have an understanding of the communication skills needed to begin to take a leadership role in the kitchen.
The program combines technical and work-based training. It generally takes two years to complete.
The technical training is six weeks. 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 is 3000 hours. Based on a 30-hour work week this involves 100 weeks of training.
Training modules are:
- Occupational Skills
- Stocks, Soups and Sauces
- Garde Manger
- Baked Goods and Desserts
- completion of the Professional Cook 2 - Certificate of Qualification
- a signed agreement from an employer to sponsor your apprenticeship
Red Seal Endorsement
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.
Apprenticeship training in this program can lead to a career in:
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