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 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 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 Foundation Programs

Professional Cook (Level 1 & 2) Certificate (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 Certificate

Professional Cook 1 Foundation Certificate (Institutional Entry)

You will spend three weeks in our state of the art food lab, focusing on learning basic cooking skills and good culinary habits without production pressure. Then you will move to the main kitchen, rotating through five separate sections. You will prepare breakfast, vegetables, starches, and proteins, as well as study cold kitchen, pastry, and meat cutting. Food produced by the students is served in the NVIT Merritt cafeteria.

Culinary Arts Professional Cook Level 1

Culinary Business Operations Certificate (Institutional Entry)

Culinary Business Operations Certificate (Institutional Entry) (NIC)

The Culinary Arts Advanced prepares you for 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. You will also gain valuable knowledge of customer service which will enable them to become leaders in their field. The Capstone project (30 hours) is designed to demonstrate, and be evaluated as, a culmination of all things learned. Activities will include a dining event demonstrating each individual's skill at menu planning, dining setup, dining service, preparing quality food, delivery timing, and dining cleanup.

Culinary Arts Advanced Certificate

The Professional Cook program follows SkilledTradesBC prescribed course curriculum for institutional entry to Professional Cook 1. Students 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.

Students also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 1 starts in a fully supervised environment with students performing basic cooking and food preparation tasks.

There is a SkilledTradesBC Certificate of Qualification (C of Q) exam at the end of this level training. Upon successful completion of the certificate of qualification exam, Professional Cook 1 students will receive 600 hours of work-based training toward their required 1000 hours for SkilledTradesBC Level 1 certification. 

Professional Cook 1 Institutional Entry Certificate

Culinary Arts Certificate

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

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.

Culinary Arts Certificate - Professional Cook Level 1 & 2 (Institutional Entry)

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.

Asian Culinary Arts Certificate

Culinary Arts Diploma (International)

Professional Cook 1 Certificate - High School

Professional Cook 1 Plus Certificate (Institutional Entry)

Educational Path

Professional Cook 1 Foundation Programs

Programs

Careers