Professional Cook, Certificate

From passion to career

Program at a glance

Credential

Certificate

Area of Study

Trades & Apprenticeship

Study options

Full-time

Work experience

None

Open to International

No

Length

PRCO-401 is 28 weeks PRCO-402 is 14 weeks

At a glance image

food truck

Turn your passion for food into an exciting career!

Camosun Culinary Arts offers one of the most successful Professional Cook Red Seal Endorsement (RSE) programs in Canada. COOK is a designated Red Seal trade credential; apprenticeship training is recognized across Canada and around the world.

Information Sessions

Find out more about upcoming networking and information sessions occurring at Camosun.

A student working in a commercial kitchen

The Professional Cook 1 (PRCO-401) program is offered with intakes in September, January and April and the Professional Cook 2 (PRCO-402) program is offered with intakes in September and January. Both programs are offered at the Interurban campus.

PRCO-401 is 28 weeks long, and upon successful completion you’ll be awarded the equivalent of technical training for PRCO-401 apprenticeship. PRCO-402 is offered over 14 weeks and upon completion you will receive the PRCO-402 technical training certificate and apprenticeship training. As a Professional Cook student you will be automatically registered with the Industry Training Authority (ITA).

Our e-pprentice program allows you to complete your apprenticeship online.

Hands-on learning

Both programs include practical, technical training and all certification assessments.

Throughout your program, you’ll have the opportunity to gain valuable hands-on experience in our professional production kitchens. Each day you will prepare breakfast and lunch for customers in the cafeteria at Helmut Huber Culinary Arts Centre, and as a more advanced Professional Cook apprentice, you will practice your fine dining skills by running the ClassRoom Restaurant.

After graduation

Upon successful completion of PRCO-401 and PRCO-402, you’ll be eligible to continue your training in the Professional Cook 3 (PRCO-403) apprenticeship program. Once employed your technical training education will take place at Camosun College over a period of six weeks and will include all assessments and the Red Seal examination.

As an apprentice you will continue to build on your skills and gain the practical experience necessary to become fully qualified for your Red Seal certification.

Careers

The food service industry is one of the nation’s biggest employers, and opportunities for graduates of professional cook programs are numerous and diverse.

With your PRCO-401 certificate, you can seek jobs in family restaurants, bistros, hotels and large institutions such as hospitals, logging camps, cruise ships or schools.

Following completion of the PRCO-402 certificate you’ll be qualified to work in some of the leading hotels and restaurants locally, nationally or internationally and be able to pursue your apprenticeship by completing your Red Seal in the PRCO-403 program. Upon completion you will be much better prepared to work in fine dining or on elaborate buffets, and large-function catering.

An investment in your career

Invest in yourself! Our Professional Cook programs can set you up for entry into the in-demand creative field of culinary arts.

Estimated tuition

Effective from September 1, 2020 to August 31, 2021.

Professional Cook 1   $2,877 (domestic)

Professional Cook 2   $1,438 (domestic)

Professional Cook 3   $616 (domestic)

Culinary Artistry

You'll be trained in the many aspects of food preparation in modern industrial kitchens alongside professional standards of sanitation, personal hygiene, portion control, waste prevention, and nutritional considerations of common foods/diets.

What to expect

Professional Cook training uses an applied learning approach to combine technical knowledge, supported by daily hands-on practice in professional commercial grade kitchen facilities.

You'll 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.

Professional Cook 1 (PRCO-100 or PRCO-401)

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.

Professional Cook 2 (PRCO-200 or PRCO-402)

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.

Online E-PPRENTICE Program

For Professional Cook 1 (PRCO-401); Professional Cook 2 (PRCO-402); and Professional Cook 3 (PRCO-403)

Apprenticeship programs have two distinct components:

  1. Technical Training: obtained from an accredited training provider or ‘institution’
  2. Practical Training: carried out at a place of employment under the watchful eye of a trained industry professional

The E-PPRENTICE Cook program provides the option for online delivery of the Technical Training of PRCO-401, PRCO-402, or PRCO-403 over an approximate six-month period (compared to six weeks of Technical Training in the traditional apprenticeship program). This allows apprentices elasticity in their study schedules, along with more time to understand and apply the information “in bite-sized pieces” versus being expected to assimilate large volumes of information within the much shorter traditional six-week training period.

A professional industry sponsor is required for all E-PPRENTICE apprentices and they must be actively working during the course of the program. The industry sponsor relationship between apprentice and employer is the same as a traditional apprenticeship. Over the six-month training period, apprentices will cover the same Industry Training Authority (ITA) curriculum, and ultimately, will be assessed in precisely the same manner as all other Professional Cook apprentices in British Columbia.

The E-PPRENTICE Cook program offers unprecedented flexibility while maintaining structure, which includes mandatory completion dates with expected minimum performance standards supported by the participation of the employer.

Online learning requires a considerable amount of self-direction, discipline, and employer engagement; therefore, the E-PPRENTICE Cook program is a viable alternative to traditional apprenticeship models, and not intended as a replacement. However, its flexibility, industry participation, and ease of access for apprentices in various economical, geographical or employment situations make this program extremely relevant and sustainable.

Curriculum & courses

Admission Requirements

Ready to get started? Get your application in for the September intake.

When you apply you will need to submit proof that you meet the following admission requirements.

Tip: Where a letter grade is specified, you must have proof of that grade or higher.

Professional Cook 1 (PRCO-401)

One of:

  • C in English 10 
  • C in Camosun Alternative 
  • C in ENGL 057 

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 before the first day of classes.

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 .

Professional Cook 2 (PRCO-402)

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.)

Professional Cook 3 (PRCO-403) Apprenticeship training

  • Successfully complete PRCO-402
  • Submit a college medical form at the time of paying fees. (If training is interrupted for more than three years, a second health certificate is required.)

Our Teaching Staff

Camosun College is fiercely proud of the excellent quality of its instruction. Our teaching staff are experienced, inspiring and supportive of our students’ individual journeys.

Faculty/staff profile

David Lang

David Lang

Chair, Culinary Arts

Faculty/staff profile

Robert Budlong

Robert Budlong

Instructor, Culinary Arts

Robert brings over 20 years of hands-on hospitality industry experience to Camosun College. He is a certified Red Seal chef and has attained his Provi ... Read more

Faculty/staff profile

Gilbert Noussitou

Gilbert Noussitou

Instructor, Culinary Arts

A graduate of L’École Hôtelière Des Pyrénées in Toulouse, France, Gilbert has been practicing his trade for over 40 years in some of the finest establ ... Read more

Faculty/staff profile

 Nikolaas Michiel Sillem

Nikolaas Michiel Sillem

Instructor, Culinary Arts

Nikolaas was born in Vancouver and raised in Victoria. Nikolaas got the travel bug before graduating from Camosun's Culinary Arts program in 1 ... Read more

Faculty/staff profile

Michael Weaver

Michael Weaver

Instructor, Culinary Arts

Michael Weaver grew up on Vancouver Island, where his parents owned a popular cake and chocolate making business. This early exposure led Michael to c ... Read more

Faculty/staff profile

Heidi Fink

Heidi Fink

Instructional Assistant & Food Truck Lead, Culinary Arts

Heidi entered the world of professional cooking in 1994, starting in remote camps and working her way up in restaurant kitchens. She earned her Red Se ... Read more

Faculty/staff profile

Wendy Okopski

Wendy Okopski

Instructional Assistant, Culinary Arts

Wendy was born in B.C. and raised on a remote island off the West Coast. A love for healthy local food was cultured by parents who tended vast vegetab ... Read more

Faculty/staff profile

Heather Solomonson

Heather Solomonson

Instructional Assistant, Culinary Arts

Heather joined the Camosun Culinary Arts team in 2018. She brings with her a unique perspective due to her diverse industry experience. Heather has sp ... Read more

Contact information

David Lang

Campus location

Camosun College Interurban
4461 Interurban Rd
Victoria BC V9E 2C1

Location link

Interurban Campus

250–370–3778

langd@camosun.ca