Purpose

The Professional Cook 2 with Indigenous Content (PC2) is an Industry Training Authority (ITA) designed program. The intention of this program is to introduce apprentices to Indigenous culture through traditional food gathering and preparation. Learners will perform all kitchen activities, including preparing and presenting vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, and pastry; basic menu planning/costing; and knowledge of safety, sanitation and food storage. Throughout the program, Indigenous knowledge, traditional practices, and Indigenous content is weaved throughout, inclusive of occupational and trade knowledge related to the provincial and federal codes, Acts, and standards. Learners will also gain valuable knowledge that will empower apprentices to become leaders in the field with a deepened understanding of the Indigenous culture and traditions related to food.

Program Outcomes

Upon entering this program, culinary students:

• Are registered as Professional Cook apprentices


• Have completed Professional Cook 1


• Have gained industry related work experience hours as part of their PC1 apprenticeship hours

Program Duration

Professional Cook 2 is a 7-week (240 hours) program.

Evaluation

Instructors may provide feedback daily on progress. Additionally, Instructors track attendance, attitude, and practical skills.

Each competency is to be evaluated through written examinations in which the individual must achieve a minimum of 70% to receive a passing grade. The final mark is determined by a breakdown of theory knowledge and practical evaluation.

Achievement Criteria are included for those competencies that require a practical component. The intent of including Achievement Criteria in the program outline is to ensure consistency in training across the many training institutions in British Columbia. Their purpose is to reinforce the theory and provide a mechanism for evaluating the individual’s ability to apply the theory to practice. These performances must be observable and measurable and reflect the skills spelled out in the competency as those required of a competent Professional Cook 2. The conditions under which these performances will be observed and measured must be clear to the individual, as well as the criteria by which the individual will be evaluated. The individual must also be given the level of expectation of success.

Credential

Learners will receive a certificate of completion from NVIT once they have successfully completed the program. Graduates will also receive the Culinary Arts Professional Cook 2 Certificate of Completion from the Industry Training Authority upon successfully completing the external PC2 exam.

Entrance Requirements

• ITA Professional Cook 1 Certificate of Qualification


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


• One of: Apprenticeship and Workplace 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.


• Valid Food Safe Level I certificate

Course Listing for this program