In 2009, go2 led a comprehensive modification of the system used for training and assessing cooks in BC. The accredited Professional Cook Program was redesigned to follow a much more practical structure than before. With flexibility in mind, it now recognizes all stages of development for those who wish to become professional cooks.
Levels of certification
There are three different levels of certification that can be acquired: Professional Cook 1, Professional Cook 2 and Professional Cook 3. Completion of each stage is necessary in order to proceed to the next. For many employers, the certification standard of Professional Cook 1 or Professional Cook 2 will be sufficient. Previously, those who had completed only part of the program were considered not to have finished, so they received no provincial certification. With the new program, candidates can receive provincial recognition at each level; they may come back at any time and pick up where they left off.
The first stage of training will continue to be offered through the high school ACE IT programs, the traditional apprenticeship model, and through post-secondary culinary arts programs according to a new institution entry apprenticeship model. With this model, students are sponsored by the training institution; as long as they successfully complete the technical training and the required workplace hours, they will receive their Professional Cook 1 provincial designation. Students who are currently registered in the system will be assigned to the appropriate level based on their technical training and workplace hours.
There will still be an opportunity and a procedure for those with industry experience – but no formal training – to challenge any of the new credentials, upon satisfying the challenge requirements.
Professional Cook 1
For this primary level, candidates should exhibit a solid foundation of culinary skills. They will usually work in a supervised environment and be able to display basic knife skills, correct terminology, and knowledge of a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation.
The institution entry program is designed for those who wish to enter the trade without an employer sponsor. The program involves approximately 840 hours of full-time training, including 600 hours of practical experience in school. Completion of the program requires an additional 400 hours of practical experience in industry. For those who wish to continue, scheduling of the program has been designed to lead directly into a Professional Cook 2 program at the same institution.
The workplace entry program is designed for those who have an employer sponsor. It includes approximately 180 hours of technical training. Completion of the program requires an additional 1,000 hours of practical experience in industry.
Professional Cook 2
PC2-credentialled cooks will have a preliminary understanding of food costing, menu planning, and purchasing processes. They will usually work under some supervision, demonstrating the ability to perform a variety of cooking, baking and food-preparation tasks using multiple cooking methods.
The institution entry program is designed for those who wish to continue in the trade without an employer sponsor. It involves approximately 420 hours of full-time training, including 240 hours of practical experience in school. Completion of the program requires an additional 760 hours of practical experience in industry. The program has been scheduled to accommodate those previously completing the institutional entry Professional Cook 1 program.
The workplace entry program is designed for those who have an employer sponsor. It includes approximately 180 hours of technical training. Completion of the program requires an additional 1,000 hours of practical experience in industry.
Professional Cook 3
This is the most advanced level offered and meets all of the requirements of the national Red Seal standard for cooks. Candidates usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and should have an understanding of the communication skills that will be necessary to take a leadership role in the kitchen. Completion of the program requires the successful writing of the Inter-Provincial Red Seal examination.
This program includes approximately 180 hours of technical training. Completion of the program requires an additional 3,000 hours of work experience in industry and the successful writing of the Inter-Provincial Red Seal examination.
