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.

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

This instructional program class comprises any program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. These programs include courses in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable laws and regulations.

Restaurant, culinary and catering management/manager

Professional Cook 3 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.

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 3: Apprenticeship (direct entry)

Professional Cook 3: Apprenticeship

With this program, students can take the final step to your culinary Red Seal. This six-week, theory-based program focuses on major techniques and principles and prepares you to take a leadership role in the kitchen. 

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)

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 

Cook 3 is a 6-week, Red Seal Certification, this intense program is the final step in your training to becoming a Red Seal Chef. Here you will merge your culinary skills and knowledge into competency in the major techniques and principles as well as gaining new skills in charcuterie, menu planning and costing and in valuable leadership strategies.

Culinary Arts Certificate - Professional Cook Level 3 (Red Seal)

Culinary Arts (Cook): Apprenticeship (Direct Entry)

Cook Apprenticeship (Direct Entry)

Professional Cook 3: Apprenticeship (Direct Entry)

Educational Path

Professional Cook 3 Apprenticeships

Programs

Careers