Professional Cook Levels 1& 2  

The Hospitality  trades are 'on fire'!

Where:   Fort St. James
Dates:     Level 1 Mar 26 - Oct 8, 2012
(28 weeks Full Time)
Level 2 Oct 22 - Feb 8, 2013 
(14 weeks Full Time)

The Industrial Trades Authority indicates that the Hospitality Trades are on fire. People that are taking the Professional Cooks program share three qualities: they have a passion for food, an appreciation for the hospitality working environment and an ability to work with a team. Professional cooks are multi-talented and very much in demand. Cooks often are people that will travel and are much sought after in diverse and interesting workplaces, cruise ships, lodges, camps, just to name a few. 

Program Topics

• Occupational Skills
• Stocks, soups, sauces
• Vegetables and fruits
• Starches
• Meats, poiltry, seafood
• Garde-manger
• Eggs, breakfast cookery, and dairy
• Baked goods and desserts
• Beverages

Admission Requirements

Successful completion of at least one of the following:
• Grade 10
• ABE Intermediate Certificate
• GED
• Mature student status (to explore this option, please schedule an appointment with a CNC counsellor/advisor)
• Documents certifying current TB screening and health examination are required. Forms are available from the College.
• 400 Hours of practicum time is required to move forward to Level 2.

CTC Option: High school students may be eligible to take this program. See your school counsellor for details. 

Tuition: 

Tuition (Levels 1&2) $4215.00

Application Fee 15.00

Registration Fee 30.00

Technology Fee 53.00

Textbooks (approx.) 550.00

Supplies (approx) 450.00