This program satisfies the training standard set by the BC Industry Training Authority (ITA) for:
Professional Cook 3
ITA Source: 'Professional Cook 3' profile.
A "Professional Cook 3" usually works under limited supervision and will be competent at the major techniques and principles used in cooking, baking and other aspects of food preparation. Besides a sound set of cooking skills, a professional cook at this level will be able to plan and cost menus and recipes. They will also have an understanding of the communication skills needed to begin to take a leadership role in the kitchen. Graduates will have also met all of the requirements of the national Red Seal standard for "Cook". This standard enables them to practice their trade in any province in Canada.
The program is made up of technical and work-based training.
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 totals 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
- FOODSAFE Level 1 Certificate
- Grade 10 or equivalent
- English 10
- Mathematics 10
- Science 10
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 57 designated Red Seal trades in Canada.
Apprenticeship training in this program can lead to a career in:
Explore potential career options in WorkBC.
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