Program Overview

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Professional Cook 1 (Institutional Entry)

Overview

Master essential cooking skills with NIC’s Professional Cook Certificate program, where you'll learn to prepare stocks, soups, sauces, vegetables, meat, fish, poultry, sandwiches and desserts. Alongside hands-on culinary training, you’ll also study menu planning, nutrition and human resource management.

You’ll learn:

• Cooking techniques for stocks, soups, sauces, meats, fish, poultry, sandwiches and desserts
• Menu planning, nutrition and human resource management

Additionally, you'll:

• Gain industry experience and 400 hours of work experience
• Earn Professional Cook 1 certification after passing provincial exams
• Use this pathway to advance to Professional Cook 2 with institutional entry
• Train in state-of-the-art facilities
• Complete levels 1-3 to earn provincial certification, with Red Seal endorsement after level 3 for national recognition

Admission Requirements

Option 1

1. C in English 10 or equivalent or successful English assessment
2. C in Math 10 or equivalent or successful Math assessment for Trades
3. High school graduation is preferred provided the applicant meets or exceeds the stated prerequisite
4. Successful completion of FoodSafe Level 1

Or Option 2

1. Successful North Island College Culinary Arts program assessment
2. Successful completion of FoodSafe Level 1

Course Requirements

• PCA - 100 Professional Cook 1

Completion Requirements

Students will be required to achieve a minimum C (Letter Grade Scale 2).

Schedule

Apprenticeship Schedule

Supplies

• 2” three-ring binders (4)
• Paper, pens, pencils, highlighter
• Metric conversion calculator, Sharp EL-520WBBK recommend
• Texts for the program (available at the NIC Bookstore)
• French knife – 10”
• Boning knife – 6”
• Paring knife – 3” or 4”
• Bread knife
• Carving knife
• Vegetable peeler (floater type)
• Parisienne scoop
• Instant-read thermometer
• Citrus zester
• Carrying case
• Digital timer
• Digital scale
• Pastry scraper
• WCB-approved footwear – non-slip soles, closed toe shoes
• Uniform: chef jacket, black and white check pants, four-way or bib apron (minimum three sets of each)
• Black pill box hat
• Bar wipes (12)

Careers

Graduates can pursue careers as pastry cooks, bakers, sous chefs, executive chefs or entrepreneurs, depending on their goals and experience. Opportunities are available in bistros, restaurants, cruise ships, resorts, catering companies, hotels, hospitals, mining camps, extended care facilities and culinary tourism.

Costs

• Tuition: $2,650
• Lab: $35
• Student Union: $170
• Learner Resource: $140
• Health and Dental: $285
• Books: $0
• Total: $3,280

Your path to Red Seal Certification

Foundation

NIC’s trades foundation programs equip you with the basic knowledge and skills needed to enter a trade without requiring an employer sponsor.

Apprenticeship

Most apprenticeships take four or more years to complete, with 80% of the training at the worksite under the supervision of a certified tradesperson and 20% in-class technical training.

Getting started

Find your trade and become familiar with how many levels of training you need, the number of work-based hours required and information about your exams.

Supports

During your technical training, you are eligible to apply for financial supports with WorkBC Employment Services and Service Canada. Visit SkilledTradesBC for more info.

Frequently asked questions

Why should I take this program?

Considering a career as a cook, executive chef, sous chef, pastry cook, restaurant manager or owning a restaurant or café? This program is a perfect start. You'll gain essential skills for success in commercial kitchens, starting with fundamentals and progressing to teamwork, communication, speed, kitchen management and culinary artistry.

How long does it take to become certified, and what is involved?

Becoming Red Seal certified as a cook involves completing 5,000 workplace hours, all three levels of technical training and passing the Red Seal exam. At NIC, the journey is structured into three progressive stages:

• Professional Cook 1: This foundational level takes 28 weeks (840 hours) of technical training, during which you develop fundamental skills in commercial kitchen operations and customer service. Additionally, you must complete 1,000 hours of workplace experience, with NIC providing 600 hours of workplace credit.
• Professional Cook 2: Building on Level 1, this stage requires 14 weeks (420 hours) of technical training. You will refine your skills with advanced cooking techniques and event planning. Another 1,000 workplace hours are required, with NIC offering 240 hours of credit.
• Professional Cook 3: The final level includes six weeks (180 hours) of technical training focused on advanced culinary artistry, kitchen leadership and preparing for the Red Seal exam. Workplace experience requirements are completed by this stage.

What will I learn?

In this program, you’ll learn:

• Equipment operation and safety
• Receiving and storing foods
• Weights and measures
• Kitchen terminology
• Garde manger (salads, dressings, sandwiches, short order)
• Entremetier (vegetables, farinaceous dishes, stocks, soups, sauces)
• Rotissier (meats, poultry, seafood, game dishes, and sauces)
• Patissier (desserts, pastries, cakes, yeast and bakery products)
• Menu planning and design, food costing, recipe writing, inventory, purchasing, receiving, and nutrition

What does a typical day look like in this program?

• Campbell River: Classes run from 8 am to 2 pm. Mornings focus on prep for soups, stocks and vegetables, followed by serving lunch in the cafeteria. Afternoons include planning for the next day and theory sessions.
• Port Alberni: Classes run from 8 am to 3 pm, Monday to Thursday. Activities include dining room service, special events, field trips and both theory and practical workshops.

What is the evaluation process like?

The evaluation includes three components:

1. Practical kitchen work.
2. Theory assignments and written exams.
3. End-of-level practical and theory exams.

A minimum of 70% is required in each course. You must complete all requirements for each level, including workplace hours, before progressing to the next.

Will I need my own knives and uniforms?

Yes, you are required to supply a set of knives and uniforms. However, it’s recommended to wait until classes begin, as the chef instructor will review quality and provide recommendations.

Are there any higher levels of certification in cooking?

Yes, after completing Professional Cook Level 3 and fulfilling industry work requirements, you can achieve journeyperson status. After five years, you may apply to the Canadian Culinary Institute’s Chef de Cuisine certification program, facilitated through the North Vancouver Island Chefs Association. Upon completion, you’ll become a Certified Chef de Cuisine.