Academic Calendar 2021-22 
  
    Jul 31, 2021  
Academic Calendar 2021-22

Professional Cook (Certificate)


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Level 1

Length: 28 weeks
Location: Interurban Campus
Credential: Certificate in Professional Cook Foundation - Level 1
Program Code: FND.PC1.CERT
CIP: 12.0503

 

Level 2

Length: 14 weeks
Location: Interurban Campus
Credential: Certificate in Professional Cook Foundation - Level 2
Program Code: FND.PC2.CERT
CIP: 12.0503

Overview - Level 1

The food service industry is one of the nation’s biggest employers, and opportunities for graduates of Professional Cook programs are numerous and diverse. Graduates from our program can seek work in restaurants, lodges, clubs, institutions, catering companies, resorts, family restaurants, hospitals, logging camps, cruise ships, school’s bistros or hotels. Past graduates have found excellent positions in fine dining in some of the most famous hotels and restaurants locally, nationally or internationally, as well as positions requiring planning and costing, elaborate buffets, and large-function catering.

The Professional Cook 1 program is 28 weeks in length. This Industry Training Authority (ITA) certified program will provide learners with a solid foundation of culinary skills. While working in a supervised environment, students perform basic cooking and food preparation tasks utilizing knife skills, correct terminology and a variety of cooking methods. Students will be able to follow recipes, weigh and measure food accurately. They will gain an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation in a limited number of areas of the kitchen. These include breakfast/short order, sandwiches and salads, vegetables and starches, or the preparation of soups and basic sauces.

Professional Cook training uses an applied learning approach to combine technical knowledge, supported by daily hands-on practice in professional commercial grade kitchen facilities. Students prepare and serve a variety of foods to staff, students and the public at the Interurban Campus Cafeteria and ClassRoom Restaurant. Training is also provided on board the Camosun Cuisine Machine, the first post-secondary food truck classroom of its kind in Western Canada. This unique learning environment supports our mission to graduate outstanding professional cooks with exceptional technical skills, paired with a positive professional attitude.

Opportunities for Academic Advancement

Students who successfully complete the program are eligible to receive a Camosun College Certificate in Technical Training for Professional Cook 1, and a credit of 600 hours towards their apprenticeship. For the apprenticeship, students need to complete an additional 400 hours of practical work-based training (WBT) by working in a commercial  kitchen under a Red Seal certified Chef. Upon completion of the 400 hours of practical work-based training, students will be issued a Certificate of Qualification Professional Cook 1 by the Industry Training Authority (ITA) in BC.

Students who successfully complete the Professional Cook 1 program have the opportunity to continue on to the Professional Cook 2 program, and subsequently to the Professional Cook 3 Apprenticeship program. 

Overview - Level 2

The food service industry is one of the nation’s biggest employers, and opportunities for graduates of Professional Cook programs are numerous and diverse. Graduates from our program can seek work in restaurants, lodges, clubs, institutions, catering companies, resorts, family restaurants, hospitals, logging camps, cruise ships, school’s bistros or hotels. Past graduates have found excellent positions in fine dining in some of the most famous hotels and restaurants locally, nationally or internationally, as well as positions requiring planning and costing, elaborate buffets, and large-function catering.

The Professional Cook 2 program is 14 weeks in length. This Industry Training Authority (ITA) certified program builds on the Professional Cook 1 program. While working under some supervision, students will perform a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, students will gain a preliminary understanding of food costing, menu planning and purchasing processes.

Professional Cook training uses an applied learning approach to combine technical knowledge, supported by daily hands-on practice in professional commercial grade kitchen facilities. Students prepare and serve a variety of foods to staff, students and the public at the Interurban Campus Cafeteria and ClassRoom Restaurant. Training is also provided on board the Camosun Cuisine Machine, the first post-secondary food truck classroom of its kind in Western Canada. This unique learning environment supports our mission to graduate outstanding professional cooks with exceptional technical skills, paired with a positive professional attitude.

Opportunities for Academic Advancement

Students who successfully complete the program are eligible to receive a Camosun College Certificate in Technical Training for Professional Cook 2, and a credit of 240 hours towards their apprenticeship. For the apprenticeship, students need to complete an additional 760 hours of practical work-based training (WBT) by working in a commercial kitchen under a Red Seal certified Chef. Upon completion of the 760 hours of practical work-based training, students will be issued a Certificate of Qualification Professional Cook 2 by the Industry Training Authority (ITA) in BC.

Students who successfully complete the Professional Cook 2 program have the opportunity to continue on to the Professional Cook 3 Apprenticeship program.

Admissions - Level 1


One of:

One of:

  • C+ in Apprenticeship and Workplace Math 10
  • C in MATH 037  

And all of:

  • Candidates must submit proof (e.g. resume) of at least three months of work experience related to the food service industry, together with a letter of reference from your employer
  • Submitted documentation of completion of Food Safe Level 1.

Note: If you don’t have one of the preferred math requirements the college will accept a C or higher in Foundations of Math and Pre-calculus 10, or Principles of Math 10, or Applications of Math 11, or MATH 053 

Admissions - Level 2


One of:

  • ITA Certificate of Qualification PC1
  • ITA Certificate of Qualification PC1 Equivalent (Student should contact the Apprenticeship Office at 250-370-3856 for more information.)

Learning Outcomes - Level 1


At the completion of the program, students will be able to:

  • Demonstrate, in a supervised environment basic cooking and food preparation tasks utilizing knife skills, correct terminology and a variety of cooking methods.
  • Work effectively as part of a team or group in ways that contribute to effective working relationships and achievement of goals.
  • Use the materials, tools and equipment required for a professional cook in a safe and effective manner.
  • Present self to the external world as a skilled, professional cook.

Learning Outcomes - Level 2


At the completion of the program, students will be able to:

  • Demonstrate, while under some supervision a variety of cooking and food preparation tasks using multiple cooking methods.
  • Demonstrate a preliminary understanding of food costing, menu planning, and purchasing processes.
  • Work effectively as part of a team or group in ways that contribute to effective working relationships and achievement of goals
  • Use the materials, tools and equipment required for a professional cook in a safe and effective manner
  • Present self to the external world as a skilled, professional cook.

Curriculum - Level 1


All of:


  • PRCO 100 - Professional Cook Level 1 - 28 weeks

Curriculum - Level 2


All of:


  • PRCO 200 - Professional Cook Level 2 - 14 weeks

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