Culinary Arts Certificate

Campus Kelowna (Jan, Apr, Sep)
Delivery Full-Time
Credential Certificate

This program is student loan eligible.

Click here to view the Training Schedule for 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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A male Culinary Arts student plates chicken from a saucepan.

Program Highlights

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.

Students will participate in a 10-week Co-op placement (course CA 250), that will introduce students to real workplace environments, as well as provide perspectives to industry standards and expectations.

Tuition and Fees

2022-23: $6,594.25

Professional Cook 1 (30 weeks): $4,251.42
Professional Cook Co-op (10 weeks): $420.41 (not included)
Professional Cook 2 (10 weeks): $1,347.61

  • Fees include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee, material fee.
  • Plus mandatory co-op fees as listed above.
  • 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.

Program Details

The Culinary Arts Certificate (and Year 1 of the Culinary Arts Management Diploma) is designed for students who are passionate about exploring a career in the restaurant, food service and hospitality industries.

Learner centered, industry driven and community connected, this 50 week (1,500 hour) program provides the fundamental skills needed for successful employment in the culinary field.

The immersive, experiential curriculum takes full advantage of the Okanagan Valley’s rich agricultural history. Shaped by ancient geological forces, students will continue to realize the benefits today using the products of its many farms, orchards and vineyards in our teaching kitchens.

The applied learning style of instruction provides students with opportunities to practice and directly employ culinary skills in context while participating in authentic learning activities individually, in pairs and teams. Proper techniques and practices are reinforced while providing opportunities for exploration and experimentation as tied to related course concepts.

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. 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 (e-version also acceptable): $152.79
  • FoodSafe 5th Edition Level 1 Participant Workbook: $17.29. 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

  • jacket unisex– 2 (for 2XL and up – add $5.00 to $10.00): $40.00*
  • jacket woman’s cut – 2 (for 2XL and up – add $5.00 to $10.00): $50.00*
  • checkered Pants – 2 (choice of elastic or zipper): $35.00*
  • culinary Bundle: 5 towels, 1 black pillbox hat, 2 striped bib aprons, 2 white bib aprons: $97.99*
  • black non-slip protective footwear (mandatory for safety reasons, no steel-toe required)

* These items can be ordered through the OC Bookstore and total approximately $225.


Student knife kits will be available for purchase the first week of class approx. $450.00

Required tools and equipment
  • zester
  • swivel peeler
  • instant read thermometer
  • 1.5” pastry brush
  • 4” offset spatula
  • piping tips (large size #807, large size #805 and large size #802 - round tips)
  • electronic portion scale
  • small personal notebook
  • master combination lock for locker
  • pencils, pens, erasers, paper
  • basic math calculator
Recommended items
  • measuring spoons
  • 10" offset spatula
  • microplane
  • fish bone tweezers
Important information
  • $75.00 optional membership fees for Chefs Assoc. membership includes OCA jacket.
  • Government issued Picture ID: required to write the Provincial and National Exams – driver’s license, photo ID or valid passport.

Applicants who have not satisfied the Math admission requirement within the last seven years, and/or do not meet the English admission requirement, must write the TEA Math and/or English test. Both of the assessments are online, multiple-choice and timed. Students are allotted 1 hour to complete each section (2 hours for both). A practice assessment and study resources are offered to all students who register to write the TEA.  Calculators are not allowed while completing the Math section; students who are observed to use a calculator of any sort, will receive a grade of zero.  Students who do not achieve the minimum passing requirement on their initial attempt, are offered a second attempt, at no additional cost, after a two-week study period. 

Please ensure you write the assessment, and any required re-writes, prior to the deadline for admissions requirements, provided by the Registrar’s office. For more information or to register for the Trades Entrance Assessment, click here. Further questions can be directed to the Trades and Apprenticeship office at

Please note: Students who successfully completed the ABLE test at Okanagan College, within the two years prior to application for admission shall have their results accepted as equivalent to the Trades Entrance Assessment. 



Admission Requirements

  • 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 Trades Entrance Assessment (TEA) 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 TEA mathematics score of at least 50%.

  • Submission of a valid (non-expired) FOODSAFE Level 1 certificate.

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


Program Outline

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.
Professional Cook 1 - 30 weeks
CA 101 Lab Kitchen
CA 105 Restaurant
CA 250 Culinary Arts Co-op
Professional Cook 2 - 10 weeks
CA 201 PC2 Lab

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)

Overall minimum grade of 70% upon completion of the Culinary Arts Certificate. Students must provide proof of completion of 400 work-based training hours.



Additional Information

View the official Calendar details and policies
Learn more about the Department
View the Tuition and Fees page




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