A student works in an industrial kitchen

Professional Cook Training, Certificate

Make your culinary passion your career! Our Professional Cook programs can set you up for entry into the in-demand creative field of culinary arts.

Program at a glance



Area of Study

Trades & Apprenticeship

Study options


Work experience

Clinical/fieldwork placement

Open to International



3 in person options of: 28 weeks, 14 weeks or 6 weeks. Inquire below about online option.

At a glance image

food truck

Turn your passion for food into an exciting career!

Start in September or January

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.

A student working in a commercial kitchen

The Professional Cook 1 (PRCO-100) program is offered with intakes in September, January and April and the Professional Cook 2 (PRCO-200) program are offered with intakes in September and January. Both programs are offered at the Interurban campus.

PRCO-100 is 28 weeks long, and upon successful completion, you’ll be awarded the equivalent of technical training for PRCO-100 apprenticeship. PRCO-200 is offered over 14 weeks and upon completion, you will receive the PRCO-200 technical training certificate and apprenticeship training. As a Professional Cooking student, you will be automatically registered with the Industry Training Authority (ITA) and be sponsored by Camosun.

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.

Check it out:

Virtual Trades Information Session

After graduation

Upon successful completion of PRCO-100 and PRCO-200, you’ll be eligible to continue your training in the Professional Cook 3 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.


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

With your Professional Cook Level 1, 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 Professional Cook Level 2, 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. Upon completion, you will be prepared to work in fine dining or on elaborate buffets, and large-function catering.

Professional Cook Apprentice Training

  • Professional Cook 1 - BC Certificate of Qualification - 6 weeks
  • Professional Cook 2 - BC Certificate of Qualification - 6 weeks   
  • Professional Cook 3 - Red Seal - 6 weeks

Program standards for each trade's required training are set by the Industry Training Authority (ITA).

What you'll learn

Current students wanting information about your program, go to student planning in myCamosun.

Culinary Artistry

You'll be trained in the many aspects of food preparation in modern industrial kitchens alongside professional standards of preparation, cooking, plating, presentation, service, portion control, waste prevention, and nutritional considerations of common foods/diets and more.

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; Professional Cook 2; and Professional Cook 3

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.

Tuition and fees

Estimated tuition fees

Effective from September 1, 2022, to August 31, 2023

Professional Cook Level 1, Certificate

$2,989* (domestic)

Professional Cook Level 2, Certificate

$1,494* (domestic)


*Figures are approximate. Tuition estimates are for the entire program. Tuition fees vary depending on the individual course fees for the classes you select.

Financial assistance

You may need to find more than one source of funding to help pay for your education and living costs while attending college. Check out sources of money you don't need to pay back as well as those that need to be repaid.

Financial Aid & Awards 

Curriculum & courses

Start in September or January

Foundation program schedules

Admission Requirements

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-100)

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 .

Professional Cook 2 (PRCO-200)

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-300) Apprenticeship training

  • Successfully complete PRCO-300
  • 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.)

For more details, including courses, please see the program outline in the Academic Calendar.

Apply today

Missing admission requirements?

Take an assessment or upgrade with us.

Contact us

If you have admissions questions contact the Admissions office.

If you have questions about what you can expect to learn in your Trades classes contact LangD@camosun.ca.

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

 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

culinary classroom

Specialty programs

Camosun offers specialty programs to support trades education for Women and Indigenous people. 

Contact information

David Lang

Campus location

Camosun College Interurban
4461 Interurban Rd
Victoria BC V9E 2C1

Location link

Interurban Campus