Professional Cook, Certificate

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