The Professional Cook program follows ITA prescribed course curriculum for institutional entry to Professional Cook 1. 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. Level 1 starts learners in a fully supervised environment performing basic cooking and food preparation tasks. There is a standardized ITA exam upon completion of this level.
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.
Location: Dawson Creek Campus
Length: 180 hrs
Start: Refer to the Trades Intake Schedule
Fees: Current Fee Schedule
Eligibility as indicated by the ITA.
Hold a valid Foodsafe Certificate.
- The program is not eligible for Canada Student Loans.
- The program is affiliated with School District 59, 60, 81 and 87, Northern Alberta Institute of Technology, the Industry Training Authority and Go 2 (Industry training organization who monitors all hospitality type industry for the ITA)
- 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 Program Completion Guide
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Program Contact: Department
PCOD 100 Professional Cook 1 Direct Entry (180 hrs)