Confirm with the certifying body that your intended program qualifies you for this certification.

To work as a chef in B.C., you may choose to become certified by the Canadian Culinary Institute (CCI). The CCI offers two programs, Certified Chef de Cuisine and Certified Master Chef. Eligibility is achieved through adequate work experience and holding the appropriate credentials.

Confirm with the certifying body that your intended program qualifies you for this certification.

To work as a chef in B.C., you may choose to become a member with the Canadian Culinary Federation (CCF). The CCF offers a range of professional membership options. Please click the link for more details. 

Chefs

Confirm with the certifying body that your intended program qualifies you for this certification.

To work as a level 1 cook in B.C., you may need a SkilledTradesBC certification demonstrating that you have completed the necessary technical training and work experience part of your apprenticeship program. 

Cooks - Level 1 

This instructional program class comprises any program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. These programs include courses in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity with or mastery of a wide variety of cuisines and culinary techniques.

Culinary arts/chef training

Confirm with the certifying body that your intended program qualifies you for this certification.

To work as a level 2 cook in B.C., you may need a SkilledTradesBC certification demonstrating that you have completed the necessary technical training and work experience part of your apprenticeship program. 

Cooks - Level 2

Professional Cook 2 Programs

Professional Cook 1 Apprenticeships

Chefs plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

Professional Cook 1: Apprenticeship (direct entry)

Professional Cook 1: Apprenticeship (Institutional Entry)

The West Coast Culinary Diploma is an experiential program that prepares you for a career as a Chef that provides understanding of local food source harvesting and processing. You will participate in a co-op placement to gain industry-specific work experience. 

West Coast Culinary Diploma

Professional Cook: Apprenticeship

Culinary Business Operations Certificate (Institutional Entry)

Culinary Business Operations Certificate (Institutional Entry) (NIC)

Develop essential workplace skills, safety knowledge and job readiness to launch a career in the food services industry. You will learn how to prepare soups, sauces, baked goods, and more in modern teaching kitchens while also gaining valuable work experience in local restaurants. You will be qualified for employment as a prep cook, porter or food service worker in a commercial kitchen, restaurant or resort.

Professional Cook 1: Apprenticeship (Institutional Entry) (NIC)

Learners will perform 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. Learners will also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. 

Level 1 starts learners in a fully supervised environment performing basic cooking and food preparation tasks. There is a standardized SkilledTradesBC exam upon completion of this level.

Learners will move to partially independent tasking in level 2, performing a variety of cooking and food preparation. There are standardized SkilledTradesBC exams upon completion of this level, accompanied by the work-based training hours necessary for SkilledTradesBC Level Certifications.

Professional Cook Direct Entry (Levels 1-3)

The Professional Cook Indigenous Content program follows SkilledTradesBC prescribed course curriculum focusing on Indigenous content. Students will learn about the traditions and history of food sources, including foraging and gathering, and the preparation methods used in the Indigenous tradition. They will also explore medicinal properties of food, as well as food storage and preservation methods. 

Students will perform all required 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. 

They will also gain valuable knowledge of human and customer relations enabling them to become leaders in their field. Level 1 starts in a fully supervised environment performing basic cooking and food preparation tasks. There is a standardized SkilledTradesBC exam upon completion.



Professional Cook Indigenous Content Direct Entry

The Culinary Management Diploma blends Culinary Arts studies with the business side of the industry to grow a career in management. The Okanagan has become a beacon for food and drink in British Columbia. The food culture grows exponentially with new restaurants, breweries, wineries and events popping up each and every year. Students learn world-class cooking techniques while embracing regionally-inspired ingredients and a farm-to-table style of cuisine. There has never been a better time to become involved in the food and beverage scene with the support of world-class culinary skills training and business savvy skills taught in the heart of the Okanagan valley.

Culinary Management Diploma

Professional Cook apprentices perform 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.

Professional Cook: Apprenticeship 

The Culinary Management Diploma provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future. Courses include Professional Cook Levels 1 & 2, Management Communications, Computer Applications, Food and beverage cost controls, Food service management, Human Resource Management, Organizational Leadership, Mixology and Oenology.

Cook 1 is a 28-week, 600 hour credit, Industry Training Authority (ITA) provincially standardized apprenticeship program designed to train you for employment. This program teaches all of the foundational culinary skills and prepares students for workplace practicums in restaurants, hotels and resorts.

Get professional training for an entry-level career cooking Chinese, Japanese, Korean, Malaysian, Thai, Singaporean, Vietnamese, and fusion cuisine with the Asian Culinary Arts certificate. You will learn health, sanitation, safety; use of kitchen equipment and utensils; history and principles of Asian cuisines; knife skills; preparing, cutting, seasoning, and marinating meat, poultry, and seafood; stir frying and deep frying; Asian cooking methods including boiling, braising, and steaming, and more.

Educational Path

Professional Cook 1 Apprenticeships

Programs

Careers