Program Overview

Professional Cook 3

Overview

Advance your culinary career with NIC's six-week, theory-based Professional Cook 3 program, designed to meet the national Red Seal standard. This intensive program prepares you for leadership roles in the kitchen, covering key techniques and principles essential for advanced cooking and food preparation.

Program Description

Complete your journey to earning the Red Seal with this intensive six-week, theory-based program. You'll focus on mastering advanced techniques and principles while developing the skills needed to take on leadership roles in the kitchen. This final step prepares you for the challenges of professional culinary excellence. Upon successful completion of all apprenticeship levels and the required industry hours, you may write the SkilledTradesBC exam to achieve your Red Seal certification.

Admission Requirements

Option 1

• C in English 10 or equivalent or successful English assessment
• C in Math 10 or equivalent or successful Math assessment for Trades
• Or successful completion of FSK 030 if the above requirements are not met.
• High school graduation is preferred provided the applicant meets or exceeds the stated prerequisite
• Successful completion of FoodSafe Level 1

Option 2

• Successful North Island College Culinary Arts program assessment. For more information, check the Culinary Arts Assessment Study Information
• 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

Location

Campbell River

Delivery

• Part-time, in-person
• 11 weeks

Tuition Fees

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.

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.

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.