Professional Cook 1 Institutional Entry Certificate

Program overview

The Professional Cook 1 Institutional Entry Certificate program at Northern Lights College is designed to follow the SkilledTradesBC prescribed course curriculum. This program prepares students for all phases of kitchen activities, including the preparation and presentation of various food items such as vegetables, soups, sauces, meat, fish, poultry, desserts, and baked goods. Students will also learn about menu planning, costing, safety, sanitation, and food storage. The program emphasizes the development of human and customer relations skills, enabling students to become leaders in the culinary field. Upon completion, students will be eligible to take the SkilledTradesBC Certificate of Qualification exam, which is a significant step towards becoming a certified professional cook.

Program structure

The Professional Cook 1 program is structured to provide comprehensive training over a period of approximately 32 weeks, totaling 840 hours of instruction. The program includes:

• Hands-on kitchen training in a fully supervised environment.
• Basic cooking and food preparation tasks.
• Preparation for the SkilledTradesBC Certificate of Qualification exam.
• Work-based training that contributes to the required 1000 hours for SkilledTradesBC Level 1 certification.

Students will also have the opportunity to engage in various program options, including co-op placements or internships, which may enhance their practical experience in real-world culinary settings. This structure ensures that students not only learn the theoretical aspects of cooking but also gain valuable practical skills that are essential for their future careers.

Featured Experiences

The Professional Cook 1 program offers several unique features that enhance the learning experience:

• Hands-on training in a fully equipped kitchen.
• Supervised cooking sessions to ensure safety and skill development.
• Preparation for the SkilledTradesBC Certificate of Qualification exam.
• Work-based training that counts towards certification hours.
• Focus on human and customer relations to prepare students for leadership roles.

These experiences are designed to provide students with a well-rounded education that prepares them for various culinary environments, from restaurants to institutional kitchens.

Career Options

Graduates of the Professional Cook 1 program can pursue a variety of career opportunities in the culinary field. Some potential job roles include:

• Line Cook: Responsible for preparing and cooking food in a restaurant kitchen, ensuring quality and presentation standards are met.
• Pastry Chef: Specializes in creating desserts, pastries, and baked goods, often working in bakeries or high-end restaurants.
• Catering Chef: Plans and prepares food for events, working closely with clients to create customized menus.
• Institutional Cook: Prepares meals in settings such as schools, hospitals, or nursing homes, focusing on nutrition and dietary needs.
• Food Service Manager: Oversees kitchen operations, manages staff, and ensures compliance with health and safety regulations.

These roles highlight the diverse opportunities available to graduates, allowing them to work in various settings, including restaurants, hotels, catering companies, and institutional kitchens.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.