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Professional Cook | Apprenticeship Level 2

Apprenticeship

In 2021/2022 this trades program via Distributed Learning with a focus on blended delivery. Trades students must prepare for in-person learning on campus where practical components of training. Learn more about Distributed Learning at CMTN.

"Cook" means a person who performs all phases of of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry, basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

Learn more about the other levels in the Culinary Arts program:

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Dates and locations

Intake Location
Level PC 2: Professional Cook level 2: November 1 2021 - February 18 2022 Terrace

Faculty

Faculty Member Campus Location
Darlene Godfrey, Coordinator Terrace
Brad Vennard Terrace
Rob Stach Terrace

The Professional Cook program is comprised of ITA approved courses that enable students to acquire Professional Cook Level 2 apprenticeship training, and provides then with the skills and knowledge required for employment as an apprentice cook or entrance into Professional Cook Level 3. The program refines student's communication skills, interpersonal skills, and ethics as they relate to industry standards. Professional standards are not only what we expect from our students, but what our peers in the hospitality industry will expect from them as well.

PC Level 2

A professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

PC Level 2

Recommended courses

Complete a CMTN Bursary Application [PDF]

PC Level 2

Fees Domestic International
Full-time 14 Weeks 14 Weeks
Tuition $1,059.94 $4,504.78
Student Union Fees $41.99 $41.99
Health Insurance: N/A $298.75
Mandatory Fees $302.96 $326.92
Total tuition and fees: $1,404.89 $5,172.44
Books and Supplies: $250.00 $250.00
Total program cost: $1,654.89 $5,422.44

Fees are effective as of August 1, 2021 for the 2021/22 academic year.

Books & supplies

Note: Please see the separate book, supply and tool lists, as some are repeated at all levels. Please pay for your tool kit at the Registration Office.

In addition to the fees outlined in the Program Fees section, the following additional costs apply:

  1. Clothing and equipment
  2. Shoes that conform to Worker’s Compensation board regulations
  3. Set of knives
  4. Books
  5. Uniforms
  6. Required supplies
  7. Weekly cleaning fee

Practicum travel, accommodation, meals, and other expenses are not included in the program costs and are the responsibility of the student.

Explore Level 3 of the Culinary Arts program:

Career Opportunities

Graduates have opportunities to obtain employment in local restaurants, five-star tourist lodges, mining and logging camps, cruise ships and catering companies. Past graduates have worked in Fairmont hotels, Holland America Cruise Lines, and have gone overseas to work in Europe.