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Professional Cook

What You’ll Learn

Culinary Artistry

You’ll be trained in the fundamentals of food preparation in all aspects of a modern industrial kitchen. You’ll learn professional standards of sanitation, personal hygiene, portion control, waste prevention, and the importance of serving nutritionally balanced meals.

What to expect

In addition to learning in the classroom and the lab kitchen, you’ll practice your cooking skills each day within our professional facilities, preparing and serving breakfast and lunch for customers in the Interurban campus cafeteria and restaurant. In the kitchen we will emphasize the importance of having a positive attitude towards your employer and co-workers.

PC-1

Professional Cook 1 is delivered over 28 weeks (7:30am-2:30pm Monday through Friday) and provides 600 hours of industry work-based training, technical training and certification assessment (practical and written). For your apprenticeship, you will need to complete an additional 400 hours of practical work-based training (WBT) on your own by working in a commercial kitchen under a Red Seal certified Chef.

PC-2

Professional Cook 2 is a 14-week full-time program, which runs from 1:30pm to 10pm Monday through Friday, and provides 240 hours of industry work-based training, technical training and certification assessment (practical and written). For your apprenticeship, you will need to complete an additional 760 hours of practical work-based training (WBT) on your own by working in a commercial kitchen under a Red Seal certified Chef.

PC-3 Apprenticeship

PC-3 can only be obtained through the traditional apprenticeship model. You will need to successfully complete an additional 3,000 hours of work-based training (WBT), six weeks of technical training and both practical and theory assessments. PC-3 Certificate of Qualification is automatically endorsed with the Red Seal which acknowledges Inter-Provincial Standards.

E-PPRENTICE for Professional Cook 1; Professional Cook 2

An apprenticeship program has two distinct components; 1) the technical training usually obtained from an accredited training provider or ‘institution’ and 2) the practical training typically completed at the place of employment under the watchful eye of a trained professional.

The E-PPRENTICE Cook program is an option for PC-1 and PC-2 and is delivered online over approximately 6 months, compared to 6 weeks in the traditional programs. This allows apprentices ample time to study, understand and apply the information “one bite at a time” versus being expected to assimilate large amounts of information within a short 6 week period.

The E-PPRENTICE Cook program offers unprecedented flexibility while maintaining structure, which includes mandatory completion dates with expected minimum performance standards. Online learning is not for everyone and the E-PPRENTICE Cook program is not intended to replace other proven apprenticeship models. However, its flexibility, industry participation, and ease of access for apprentices in various economical, geographical or employment situations make this program very relevant and sustainable.

Picture yourself at Camosun!

  • Celebrating Camosun's Aboriginal community
  • Spring at Camosun College
  • Lamb Shank.JPG
  • culinary-skills-work.jpg
  • culinary-presentation.jpg
  • culinary-competition.jpg
  • Crab Cakes.JPG
  • culinary-desert.jpg
  • Camosun pillars - our words to live by.
Contact Us
Camosun College Lansdowne
3100 Foul Bay Rd
Victoria BC V8P 5J2
Camosun College Interurban
4461 Interurban Rd
Victoria BC V9E 2C1
  • 250–370–3000
  • 1–877–554–7555 (toll-free)

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