Professional Cook (formerly Culinary Arts)

What you'll learn

The first two levels of the program can be entered either as an apprentice, or through institutional entry. The third level is offered through our apprenticeship program.

Students must complete each level with a 70% combined theory and practical grade before advancing to the next level.

CULA 150 Level 1

In this course, you will work in a supervised environment and perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. You will learn how to follow recipes and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, you should develop a solid foundation of culinary skill.

Students will need to accumulate 400 work hours to complete this level.

CULA 160 Level 2

At this level, you will usually work with some supervision and perform a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles in cooking, baking and other aspects of food preparation, you will learn to understand food costing, menu planning and purchasing processes.

Students must accumulate 760 work hours to complete this level. (After successfully completing this level you must accumulate an additional 3000 work hours with a Red Seal Chef to qualify for Level 3)

Professional Cook

  • Credential: Certificate
  • Type: Full-time
  • Length: 10 months
  • Campus: Prince George, Fort St. James, Burns Lake
  • Fees: $6,785
These fees are an estimate.