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 Content

Professional Cook 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.

Program Outline

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

Professional Cook 2

Program Outline

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

Professional Cook 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 Interprovincial Examination and receive their Red Seal.

Program Outline

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:

Each 6 week apprenticeship session is $676.20. Income support for apprentices attending technician-training courses is provided by Human Resources Development Canada (HRDC) through regular employment insurance eligibility. Financial Aid

Employment Opportunities:

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

All of the trades offered at Okanagan College lead to Journeyperson status under the Interprovincial standards (Red Seal) endorsement program. 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 10:00 to 16:45. 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.

Program Contact:

Apprentice Instructor: Geoffrey Couper
Tel. (250) 762-5445 Extension 4592