Culinary Arts Certificate

Designed for the learner with a demonstrated interest in following a career in food preparation and service, this 40-week (1200 hours) program provides the necessary fundamental knowledge for employment as a cook in an institutional, camp or hospitality setting. Emphasis is placed on the practical aspects of food preparation, presentation and service.

Based at the Kelowna campus, the modern kitchens, cafeteria, restaurant and coffee shop provide a realistic training environment. In this program, students learn to work within industry time-frame expectations.

Apprenticeship technical training credit for Cook Level 1 and Level 2 and 600 work-based hours for Level 1 and 240 work-based hours for Level 2 will be granted by the Industry Training Authority upon successful completion of this program. Students will also receive credit for FOODSAFE Level 1 and WHMIS (Workplace Hazardous Material Information System). Apprenticeship practical training credit may also be granted by the Industry Training Authority as a result of prior practical experience.

Students must provide proof of completion of an additional 400 work-based hours* and successfully complete all program components prior to advancing to Level Two components of the program. Upon successful completion of Level 1 and 2 requirements students are eligible to challenge the provincial Cook Certificate of Qualification examinations.

* Work-based hours must be under the direction or supervision of a qualified tradesperson (Red Seal or equivalent)

Admission Requirements

B.C. secondary school graduation, or equivalent, or 19 years of age and out of secondary school for one year as of the first day of classes.
Satisfactory standing in basic mathematics and reading tests (ABLE at a Grade 10 level)

Okanagan College reserves the right to request a certificate of health and fitness if deemed necessary.

Graduation Requirements

Completion of all courses in the program with a minimum grade of 70% in each. Students must provide proof of completion of 400 work-based training hours.

Components: Each successive level in the Culinary Arts Certificate represents a progression from simple to more complex methods of food preparation in the following components. The two levels of training available are sequential, each level leading to and being a prerequisite for the next.

Level I

CA 111	Lab Kitchen	120 hours
CA 112	Cold Kitchen	180 hours
CA 113	Hot Kitchen	180 hours
CA 114	Bakery	174 hours
CA 115	Restaurant	180 hours
CA 116	Cook Level One Exam	6 hours

Level II

CA 212	Cold Kitchen	90 hours
CA 213	Hot Kitchen	90 hours
CA 214	Bakery	84 hours
CA 215	Restaurant	90 hours
CA 216	Cook Level Two Exam	6 hours

Location: Kelowna Campus

Length: 10 months (40 weeks)

Other Expenses: Students must provide their own leather closed-type shoes with non-skid soles. Students are required to launder their own uniforms.

Intakes: September and January

Textbooks and Supplies: Approximately $950 (includes the cost of uniforms and knives).

Prior Learning Assessment

Prior Learning Assessment (PLA) allows adults with considerable life and work experience to verify that they possess the skills and/or knowledge required in some university/college level courses and receive credit for those courses.

Applicants to the Culinary Arts Certificate with Foodsafe Basic I and one year professional cooking experience can be assessed through a written exam and practical assessment and if successful, may proceed to the second level of training. It is highly recommended that applicants study the course text before proceeding with their application. For an application, fee schedule and more information on Prior Learning Assessment, please contact Bill Adams, Department Chair at (250) 762-5445 (extension 4591) badams@okanagan.bc.ca