Professional Cook Apprenticeship

Description

“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A “Professional Cook 3” will have met all of the requirements of the national Red Seal standard for “Cook”. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.

There are 3 Professional Cook apprenticeships:
 
Professional Cook 1
Professional Cook 2
Professional Cook 3

Each apprenticeship is a year of work based training and one level of school for 6 weeks.  After successful completion of each apprenticeship level, the apprentice will receive a BC Certificate of Qualification. 

For complete details on apprenticeship and to schedule your technical training, visit the OC Apprenticeship Programs section of our website.

Admission Requirements 

  • You must be a registered apprentice within BC.
  • Valid Food Safe Certificate.
  • Persons wishing to become apprentices must be employed with a business that employs a qualified journeyperson Cook/Chef.
  • The Industry Training Authority (ITA) sets up a registration for apprenticeship between the apprentice, the employer and the ITA. 

Program Contents

Level 1

This six week training session serves as an introduction to the "basics" of cooking. The successful student will learn why we do what we do in the industry and acquire the building blocks of knowledge required to become a successful chef.
  • Occupational Skills
  • Stocks, Soups and Sauces
  • Vegetables and Fruits
  • Starches
  • Meats
  • Poultry
  • Seafood
  • Garde-Manger
  • Eggs, Breakfast Cookery, and Dairy
  • Baked Goods and Desserts
  • Beverages

Level 2

  • Occupational Skills
  • Stocks, Soups and Sauces
  • Vegetables and Fruits
  • Starches
  • Meats
  • Poultry
  • Seafood
  • Garde-Manger
  • Baked Goods and Desserts

Level 3

The final session of training puts some "finishing" to the whole apprenticeship program. Advanced skills are taught. This is a very intense 6 weeks of training. Upon successful completion of this session, apprentices earn the opportunity to write the Red Seal Examination. Successful completion grants the apprentice with the Certificate of Qualification as a Red Seal Cook.

  • Occupational Skills
  • Stocks, Soups and Sauces
  • Vegetables and Fruits
  • Starches
  • Meats
  • Poultry
  • Seafood
  • Garde-Manager
  • Eggs, Breakfast Cookery, and Dairy
  • Baked Goods and Desserts

Program Fees

Fees

  • For tuition information visit Apprenticeship Tuition Fees.
  • Income support for apprentices attending technician-training courses is provided by Human Resources Development Canada (HRDC) through regular employment insurance eligibility.
  • For financial and other useful documents visit Important Documents

Employment Opportunities

The Professional Cook 3 apprentice will write the Red Seal Examination on the last day of the six week program.  Successful completion grants the apprentice with the Certificate of Qualification as a Red Seal Cook. The Red Seal Endorsement is recognized across Canada.

Red Seal certified workers can work anywhere in Canada where their trade is designated. Labour mobility is essential for the Canadian workforce. For skilled tradespeople, the Red Seal is the recognized passport to mobility in trades across Canada.

  • Start Times:  The 6-week training session start and finishing times are 11:00 to 17:30.  Classes will be held in the Culinary Arts Building at the KLO Campus.
  • Apprentices should arrange with their chef to be off work for the 6-week training session, as this is very intense training and at least 2 hours of homework will be required each night.
  • The average training day will consist of 3 hours of classroom theory and 3 hours of practical skills in the lab kitchen.  In addition, there will be assignments such as menu design and subject research that will be done on the apprentices' own time.
  • Evaluation is weighted 75% on Practical results and 25% on Theory results.  Theory tests are administered throughout the 6 weeks after each section of study is complete.  In addition there is a final practical assessment during the last week of school. 
Contact Information
  • Program Contact
    Apprentice Instructor:  Geoffrey Couper
    Tel. (250) 762-5445 Extension 4592

To schedule your training visit OC Apprenticeship Programs 

Apprenticeship Office
(250) 762-5445 Local 4347 or 1-800-621-3038