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

This instructional program class comprises any program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. These programs include courses in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring.

Food preparation/professional cooking/kitchen assistant

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

This career is eligible for Red Seal endorsement. When all levels of your trades training are complete, you can write an Interprovincial Red Seal exam. A successful result demonstrates you have met the national standard for your trade in Canada will allow you to practice your trade outside of B.C. in provinces and territories covered by the Red Seal certification.

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

To work as a level 3 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 3

Professional Cook 3 Apprenticeships

Professional Cook 2 Programs

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.

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 

Professional Cook 1 Apprenticeships

Professional Cook 1 Foundation Programs

Professional Cook (Level 1 & 2) Certificate (Institutional Entry)

Professional Cook 2: Apprenticeship (direct entry)

Professional Cook 2: 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 Certificate

The Professional Cook 2 with Indigenous Content (PC2) is an Industry Training Authority (ITA) designed program. The intention of this program is to introduce apprentices to Indigenous culture through traditional food gathering and preparation. Learners will perform all kitchen activities, including preparing and presenting vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, and pastry; basic menu planning/costing; and knowledge of safety, sanitation and food storage. Throughout the program, Indigenous knowledge, traditional practices, and Indigenous content is weaved throughout, inclusive of occupational and trade knowledge related to the provincial and federal codes, Acts, and standards. Learners will also gain valuable knowledge that will empower apprentices to become leaders in the field with a deepened understanding of the Indigenous culture and traditions related to food.

Culinary Arts Professional Cook Level 2: Apprenticeship

Culinary Business Operations Certificate (Institutional Entry)

Culinary Business Operations Certificate (Institutional Entry) (NIC)

You can 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.

Prep Cook Certificate (NIC)

Professional Cook 2: Apprenticeship (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 2. Students will perform all phases of kitchen activities building on the skills and knowledge learned in Level 1.

These include the preparation and presentation of: vegetables and vegetarian dishes, soups, sauces, meats, fish and poultry; cold kitchen items, hors d’oeuvres, appetizers and presentation platters; desserts, baking, pastry, cakes and tortes; basic menu planning/costing, front-of-house skills, along with solid knowledge of safety, sanitation and food storage practices.

Level 2 students will also learn a preliminary understanding of food costing, menu planning and purchasing processes.

Students gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 2 students will perform tasking on a partially independent level and in a wider variety of cooking and food preparation methods.

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, students will receive 240 work-based training hours toward the 2000 required to receive SkilledTradesBC Level 2 Certification. 



Professional Cook 2 Institutional Entry Certificate

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)

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

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 2 is a 14-week, 240-hour credit, Industry Training Authority (ITA) provincially standardized apprenticeship program that builds on foundational skills and more advanced cooking techniques including a la carte service in our Fine Dining Scholars Dining Room as well as high end banquets and Gala events.

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

Culinary Arts (Cook): Apprenticeship (Direct Entry)

Cook Apprenticeship (Direct Entry)

Professional Cook 2 Advanced Certificate (Institutional Entry)

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

Professional Cook 2: Apprenticeship (Direct Entry)

Educational Path

Professional Cook 2 Programs

Programs

Careers