Invest in yourself! Our Professional Cook programs can set you up for entry into the in-demand creative field of culinary arts.
Effective from September 1, 2021 to August 31, 2022.
Professional Cook 1 $2,935 (domestic)
Professional Cook 2 $1,467 (domestic)
Professional Cook 3 $628 (domestic)
Additional Student Fees
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:
- Technical Training: obtained from an accredited training provider or ‘institution’
- 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.