Professional Cook 1 Institutional Entry

The Professional Cook program follows Skilled Trades BC prescribed course curriculum for institutional entry to Professional Cook 1. Students 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 planningcosting as well as knowledge of safety, sanitation, and food storage. Students also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 1 starts in a fully supervised environment with students performing basic cooking and food preparation tasks.

Official Transcripts. English RequirementOne of the following:BC Language Arts 10 Courses – 4 credits earned, minimum individual grade of C+, or equivalent.BC Language Arts 11 Courses – 4 credits earned, minimum individual grade of C+, or equivalent.BC Language Arts 12 Courses – 4 credits earned, minimum individual grade of C+, or equivalent.ENGL 030new window or higher, with a minimum final grade of C+, or equivalent. Math RequirementOne of the following:BC Math 10 with a minimum final grade of C+, or equivalentBC Math 11 with a minimum final grade of C, or equivalentBC Math 12 with a minimum final grade of C, or equivalentMATH 030new window or higher, with a minimum final grade of C+, or equivalent. ESTR 037 – Essential Skills for Trades – Intermediate Levelnew window with a minimum final grade of 67%. People Obtaining Workplace Employment Requirements (POWER) program