Professional Cook Training

Make your cooking passion your career!
We can set you up for entry into the in-demand, creative field of Professional Cook or help you on your Apprenticeship journey.

A student works in an industrial kitchen

Program at a glance

Credential

Certificate

Work experience

Clinical/fieldwork placement

Study options

Full-time

Open to International

No

Length

Level 1 - 28 weeks, Level 2 - 14 weeks. Inquire below about online option.

Turn your passion for food into an exciting career!

Launch your culinary career and expand your skills in our professional production kitchen.

This intensive and hands-on program will help you gain the skills, knowledge, and confidence to enter the fast-paced world of professional cooking.

Female Professional Cook student

Become a Professional Cook in just 7 Weeks.

Institutional Entry

For new students with only a little or no experience in the industry or if you want a more immersive experience. This 28 week long program is intensive and hands-on, helping you gain the skills, knowledge, and confidence to enter the fast-paced world of professional cooking. 

Upon entering Professional Cook Level 1 you'll be registered as a Professional Cook apprentice, learning from experienced industry professionals while earning your technical training credit and earning work-based training hours toward your Red Seal (Interprovincial) certification. Check to see that you meet the Admission Requirements

Workplace Entry

This option is for students that have a job with an employer who will sponsor and train you, and are looking to polish their culinary skills. Apprenticeships are fast-paced and perfect for students who are dedicated and self-directed. Learn more about Workplace Entry (Apprenticeship)

Need more flexibility? The E-PPRENTICE Cook program provides the option for online delivery of the Technical Training portion of your apprenticeship.

After completing either Level 1 in Institutional or Workplace programs you can:

  • confidently seek jobs in family restaurants, bistros, hotels, and large institutions such as hospitals, logging camps, cruise ships, or schools

OR

  • continue with the 14 weeks Professional Cook Level 2 (Institutional Entry) program earning 240 hours of industry work-based training in the Camosun kitchens and an additional 760 hours of practical work-based training (WBT) 

OR

We are one of the most successful Professional Cook Red Seal Endorsement programs in Canada.

Learn by doing while working in a professional, commercial-grade kitchen

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

Each day you will prepare breakfast and lunch for customers in the cafeteria at Helmut Huber Culinary Arts Centre, and as you advance in the programs, you will practice your fine dining skills by running the 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.

Earn while you learn

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

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

Red Seal badge

Earn while you learn

If you're currently employed as an apprentice, you can get your required technical training for Professional Cook Levels 1, 2 & 3 at Camosun.

Professional Cook Level 1 & 2 Certificate

 Institutional & Workplace Entry

In Professional Cook Levels 1&2 (Institutional Entry) you'll build your confidence and sharpen your culinary skills in the Camosun kitchens making you well-positioned to begin an apprenticeship.

Professional Cook training pathways

Culinary Arts Professional Cook (PC) Pathways

Already working in the industry? Already an Apprentice?  
Learn more about Apprentice Training

Program outline

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

Program outline

Overview - Level 1

  • ITA certified program that provides a solid foundation of culinary skills
  • 600 hours of industry work-based training in the Camosun kitchens
  • Technical training in the classroom
  • Practical and written certification assessment
  • An additional 400 hours of practical work-based training (WBT) by working in a commercial kitchen under a Red Seal certified Chef
Start datesProgram lengthClass hours
September, January or April28 weeksMonday through Friday, 7:30am-2:30pm

This Industry Training Authority (ITA) certified program will provide you with a solid foundation of culinary skills. While working in a supervised environment, you will learn to perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Additionally, you 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.

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 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

  • 240 hours of industry work-based training in the Camosun kitchens
  • technical training in the classroom
  • practical and written certification assessment
  • an additional 760 hours of practical work-based training (WBT) by working in a commercial kitchen under a Red Seal certified Chef
Start datesProgram lengthClass hours
September or January14weeksMonday through Friday, 1:30pm to 10pm

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.

Opportunities for Academic Advancement

Students who 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.

ITA Designated Trainer

Our Trades Programs are ITA-approved. The Industry Training Authority (ITA) leads and coordinates the skilled trades training and credential system in BC. The Interprovincial Red Seal sets common standards to assess the skills of tradespeople across Canada and is issued by the ITA.

Online Learning option

E-PPRENTICE option

Need a little more flexibility? The E-PPRENTICE Cook program provides the option for online delivery of the Technical Training portion of your apprenticeship 

Tuition and fees

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

Estimated tuition

Tuition estimates are for the entire program.

Professional Cook Level 1, Certificate

$2,989 (domestic)

Professional Cook Level 2, Certificate

$1,494 (domestic)

Domestic tuition fees vary depending on the individual course fees for the classes you select.

Student fees

In addition to tuition estimates, student fees are calculated based on your enrolment. Refer to: Student Fees.

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

Looking to apply for an Apprenticeship? Learn more

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:

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 ...

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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 ...

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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 ...

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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 ...

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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 ...

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Faculty/staff profile

Heather Solomonson

Heather Solomonson

Women in Trades Training Coordinator

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 ...

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culinary classroom

Call to action

Fundamental Skills for a Lifetime of Culinary Success.

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