Culinary Arts Certificate
|Campus||Kelowna (Jan, Aug, Oct, Nov)|
This program is student loan eligible.
August and January intakes are reserved for international students; however, a limited amount of seats will be held for domestic students. October and November intakes are reserved for domestic students; however, a limited amount of seats will be held for international students.
Click here to view up-to-date intake dates.
Please note that to complete Professional Cook 2, students require an employer to sponsor them as an apprentice and they will need to complete an additional 760 work based hours.
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Have a passion for food? Gain the fundamental knowledge needed for successful employment as a cook in one of the many areas of food service. Starting with the essentials, students will navigate 50 weeks of experiential learning, with time spent daily in the campus kitchens, opportunities at Infusions Restaurant and co-op work experience terms.
Tuition and Fees
- Fees include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee.
- Plus mandatory co-op fees of: $89.63 application fee and $298.76 work term fee
- All amounts are approximate and are subject to change.
- International students will pay International tuition fees
Textbooks and Supplies (i.e. knives, equipment and uniform): Approximately $1,000 total. Students must provide their own leather closed-toed shoes with non-skid soles. Students are required to launder their own uniforms.
The Culinary Arts Certificate is for students with a passion for a career in the Restaurant, Food Service and Hospitality Industry and its wide variety of options. This 50 week (1,500 hour) program provides the fundamental knowledge needed for successful employment as a cook in one of the many areas of food service. This is an experiential program with emphasis on food preparation and presentation as well as basic service techniques. Located at the Kelowna campus kitchens and Infusions Restaurant the program mirrors a realistic training environment within the expected industry timeframe.
Apprenticeship technical training credit for Professional 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 (ITA) upon successful completion of this program. Students will receive credit for Foodsafe Level 1. Apprenticeship practical training credit will also be granted by the Industry Training Authority as a result of prior practical experience.
Students must provide proof of completion of the co-op or other 400 work-based hours and successfully complete all Level 1 components prior to advancing to Level 2 components of the program. Upon successful completion of Level 1 and Level 2 requirements, students are eligible to challenge the Provincial Cook Certificate of Qualification examinations for Level 1 and Level 2.
Students wishing to pursue the Professional Cook Red Seal endorsement must provide proof of a total of 5,000 work-based hours and complete Level 3 technical training.
- Professional Cooking 9th Canadian Edition: $152.70
- FoodSafe 5th Edition Level 1 Participant Workbook: $15.29. Plus: a $10 certification fee that is payable to your instructor in cash during the first week of classes.
Note: 5% GST is not included in the price, and prices are subject to change. Textbooks are available at the OC Bookstore by calling 250-762-5445, ext. 4586, or ordering online.
- white chef’s jacket (unisex or women's)*
- checkered cook pants (elastic or zipper)*
- culinary bundle (5 towels, 1 pillbox hat, 2 striped bib aprons, 2 white bib aprons)*
- black non-slip protective footwear (mandatory)
* These items can be ordered through the OC Bookstore and total approximately $225. Note: extra charges apply for sizes 2XL and up.
Required tools and equipment
- 10” chef knife
- 7.5” utility knife
- 10" serrated slicer
- 6” flexible boning knife
- 4” paring knife
- 3.5” turning knife
- 12” honing steel
- blade guards (set of 6)
- knife roll
- swivel peeler
- instant read thermometer
- 1.5” pastry brush
- 4” offset spatula
- piping tips (numbers 9, 11 and 13)
- electronic portion scale
Personal knives and cutlery kits can be brought for the above items or purchased through Chef’s Edge. Total is approximately $502; a regular 15% trade discount may apply at Chef’s Edge. Bring your student ID for a discount. Chef’s Edge is located at 2445 Highway 97N; contact them at 250-868-2425 or email@example.com.
- small personal notebook
- combination lock
- pencils, pens, erasers, paper
- basic math calculator
- government-issued picture ID is required to write the provincial and national exams (driver’s licence, photo ID or valid passport) - student card is not acceptable.
- measuring spoons
- 10" offset spatula
- fish bone tweezers
- heat resistant oven mitts (strongly recommended)
B.C. secondary school graduation, or equivalent, or 19 years of age and out of secondary school for at least one year as of the first day of classes.
English 10 with minimum 50% or alternatives.
Math requirement:Students graduating from secondary school in or prior to 2012: Mathematics 10 or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%. Students entering Grade 10 in or after 2010 and/or completing the new mathematics curriculum: One of: Apprenticeship and Workplace Mathematics 10, Workplace Mathematics 10, Foundations of Mathematics and Pre-Calculus 10, or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%.
Okanagan College reserves the right to request a certificate of health and fitness if deemed necessary.
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 Chef Reinhard Foerderer, Culinary Arts Department at (250) 762-5445 (extension 4549) firstname.lastname@example.org.
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.
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