Program Overview

Professional Cook 2 (Institutional Entry)

Overview

The Professional Cook Level 2 program offers an excellent opportunity to refine your culinary expertise. Over 14 weeks, you'll delve into advanced techniques such as menu design, à la carte production and presentation, while gaining hands-on experience in dining room food and beverage service. This program equips you with the skills needed to elevate your culinary artistry and excel in professional kitchen environments.

Admission Requirements

• Professional Cook 1 Certification, which includes successful completion of Professional Cook 1 Technical Training, Certificate of Qualification Examination, Practical Assessment and an additional 400 documented workplace hours for a total of 1,000 hours.

Course Requirements

• PCA - 200 Professional Cook 2

Completion Requirements

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

Schedule

• Apprenticeship Schedule

Supplies

• Purchase before class begins (mandatory):
  • 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)
• Purchase after class begins (to be confirmed by instructor):
  • French knife - 10”
  • Boning knife - 6”
  • Paring knife - 3” or 4”
  • Bread knife
  • Carving knife
  • Steel - 14”
  • Vegetable peeler (floater type)
  • Parisienne scoop
  • Instant read thermometer
  • Citrus zester
  • Carrying case
  • Digital timer
  • Digital scale
  • Pastry scraper
  • Pastry bag and assorted tips (comes with kit)
  • 2” flat pastry brush
  • Measuring spoons, 1 set
  • Kitchen shears
  • WCB-approved footwear - non-slip soles, closed toe shoes
  • Uniform: chef jacket, black and white check pants, (minimum two sets of each)
  • Bib apron (2)
  • Black pill box hat
  • Bar wipes (6)

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

• Domestic:
  • Tuition: $1,135
  • Lab: $70
  • Student Union: $75
  • Learner Resource: $60
  • Health and Dental: $0
  • Books: $0
  • Total: $1,340

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. You'll prepare and plate meals for various services. As a registered apprentice, you'll earn credits toward Red Seal Certification throughout the program. Demand for qualified professional cooks has never been greater at all levels of qualification.

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.

This structured progression not only prepares you for industry success but also ensures you meet the qualifications for Red Seal Certification efficiently.

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:
  • Professional Cook 1: 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.
  • Professional Cook 2: Classes run from 2 pm to 9:30 pm, focusing on special events, dining room service and practical workshops.
• 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.