This September, BC’s aspiring chefs will be taking the new Professional Cook Program. The new apprenticeship program is a result of major modifications to the structure of the current system that has been in place for decades. The modifications were based on reviews and consultation involving all stakeholders in the industry, and were facilitated by a task group comprised of 14 chefs and culinary instructors led by go2.
In 2007, go2 took on responsibility for implementing industry trades training for the tourism, hospitality and foodservices sector. Cook apprenticeship is the first hospitality trade to undergo industry revision through Propel.
The previous system offered only Red Seal Chef certification after completing a 3-year apprenticeship term and passing a written exam. With a less than 1/3 completion rate for cook apprentices and declining employer interest, industry pushed for change to the current apprenticeship structure. The new structure recognizes three distinct skill levels along with certification for each: Professional Cook 1 (PC1), Professional Cook 2 (PC2), and Professional Cook 3 (PC3). The interprovincial Red Seal designation will be affixed to the PC3 certificate.
A chef since 1980, Willy Beaudry of Crest Hotel in Prince Rupert believes one of the best things about the new program is that it gives professional qualifications to cooks at different levels, benefiting the whole industry.
“Employers who may not necessarily require chefs, still need qualified cooks", says Willy. “The new structure recognizes both. Before, a cook could only get credit as a chef after three years. If they stopped at any point they were considered incomplete even though they had many skills. Now, after one year a cook can get their Professional Cook 1 certificate; another year for the PC2, then on to their PC3 if they want to continue, either at that point or some time down the road.”
To Willy, the new apprenticeship program sets a higher benchmark and cooking standards. “A professional cook is no longer identified by a passing mark on an exam. The new process combines theory with a practical evaluation, testing skills, not just knowledge.”
He is 100% supportive, has his own staff involved, and encourages employers of all types to use it to attract good employees. “A key thing is for employers to take on new cooks then train them and keep them onboard by empowering them to become chefs.”
For more about the new Professional Cook Program, click here.
