Professional Cook Level 1 

Program Length: Full Time, 30 Weeks

Dates: April 29, 2013 - Nov 8, 2013

Tuition: $1,456

Location: Fort St. James Campus

The Industrial Trades Authority indicates that the Hospitality Trades are on fire. People that are taking the Professional Cooks program share three qualities: they have a passion for food, an appreciation for the hospitality working environment and an ability to work with a team. Professional cooks are multi-talented and very much in demand. Cooks often are people that will travel and are much sought after in diverse and interesting workplaces, cruise ships, lodges, camps, just to name a few. 

Program Topics

• Occupational Skills
• Stocks, soups, sauces
• Vegetables and fruits
• Starches
• Meats, poiltry, seafood
• Garde-manger
• Eggs, breakfast cookery, and dairy
• Baked goods and desserts
• Beverages

Admission Requirements

Successful completion of at least one of the following:

• Grade 10
• ABE Intermediate Certificate
• GED
• Mature student status (to explore this option, please schedule an appointment with a CNC counsellor/advisor)

Documents certifying current TB screening and health examination are required. Forms are available from the College.

400 Hours of practicum time is required to move forward to Level 2.

CTC Option: High school students may be eligible to take this program. See your school counsellor for details.

For more information call the Fort St. James Campus at 250-996-7019