BC's Indigenous Public Post-Secondary Institute

Culinary Arts Professional Cook 1 Certificate


Department: CAREER TRAINING (TRADES)
Program Delivery Location: Merritt
Credential: Certificate
Format: Full-Time
Start Dates: January 7, 2019

Culinary Arts Professional Cook 1 Certificate

The Culinary Arts program consists of the 28-week Professional Cook 1 (PC1) at the NVIT Merritt campus. Upon entering the program, culinary arts are registered as Professional Cook 1 apprentcies, gaining technical training while accruing apprentice hours. As a part of the Culinary Arts Certificate, students gain industry work experience and additional apprentice hours.


Upon entering the program, culinary students:



  • Are registered as Professional Cook apprentices.

  • Gaining industry work experience and PC1 apprentice hours. This often becomes full-time employment toward their career paths.

  • At the beginning of the first year of the Certificate program, students spend three weeks in our state of the art food lab, focusing on learning basic cooking skills and good culinary habits without production pressure. Students then move to the main kitchen, rotating through five separate sections. Students will prepare breakfast, vegetables, starches, and proteins, as well as study cold kitchen, pastry, and meat cutting. Food produced by the students is served in the NVIT Merritt cafeteria.



Admission Requirements



  • B.C. secondary school graduation or equivalent, or 19 years of age and out of secondary school for at least one year as of the first day of classes.

  • One of: English 10, English 10 First Peoples, an equivalent Provincial Level Adult Basic Education English course, or equivalent assessment.

  • One of: Apprenticeship and Workpace Math 10, Foundations of Math and Pre-Calculus 10, or Principles of Math 10, an equivalent Provincial Level Adult Basic Education, or equivalent assessment.

  • Minimum 16 years of age.

  • Submission of copy of Foodsafe Level I certificate


Certificate Completion Plan


CHEF 100 - Occupational Skills

CHEF 101 - Stocks, Soups and Sauces

CHEF 102 - Vegetables and Fruits

CHEF 103 - Starches

CHEF 104 - Meats

CHEF 105 - Poulty

CHEF 106 - Seafood

CHEF 107 - Garde-Manger

CHEF 108 - Eggs, Breakfast Cookery, and Dairy

CHEF 109 - Baked Goods & Desserts

CHEF 110 - Beverages

Course Listing for this program

 

Find a course

Search for: