Professional Cook 2 Institutional Entry

Program Description

The Professional Cook program follows ITA prescribed course curriculum for institutional entry to Professional Cook 2. Learners will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage. Learners will also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Learners will move to partially independent tasking in level 2, performing a variety of cooking and food preparation. There are standardized ITA exams upon completion of this level, accompanied by the work-based training hours necessary for ITA Level Certifications.

Career Prospects

Professional Cooks work in a variety of settings including: camps, institutional kitchens, family restaurants, hotels, cruise ships, ferry boats, resorts, nursing homes, hospitals, catering operations, and airlines.

Details

Location: Dawson Creek Campus

Length: 14 weeks/420 hrs

Start: March

Fees: Current Fee Schedule

Admission Prerequisites

Successful completion of PCOI 101 or equivalent as indicated by the Industry Training Authority.

Important Notes

  1. The program is not eligible for Canada Student Loans. 
  2. The program is affiliated with the Industry Training Authority, Northern Alberta Institute of Technology, School Districts 59, 60, 81 and 87 and Go 2 (Industry training organization who monitors all hospitality type industry training for ITA).
  3. The information on this program page is a summary of the official Program Completion Guide approved by NLC’s Education Council. Download a PDF of the current Program Completion Guide PDF

APPLY NOW for the Professional Cook 2 program

Do you need more information?
Program Contact: trades@warwickbs.org
Program Instructor: Michael French

Courses

Required Courses: