Professional Cook 1 (Institutional Entry)
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Certificate |
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Priority admission for Indigenous students |
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Domestic applicants only |
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Location |
Schedule |
Delivery |
|---|---|---|
| Campbell River Fall |
09/02/2025 - 03/20/2026 |
In-person 28 weeks |
| Port Alberni Winter |
01/26/2026 08/07/2026 |
In-person 28 weeks |
Applications open.
Overview
Master essential cooking skills with NIC’s Professional Cook Certificate program, where you'll learn to prepare stocks, soups, sauces, vegetables, meat, fish, poultry, sandwiches and desserts. Alongside hands-on culinary training, you’ll also study menu planning, nutrition and human resource management.
You’ll learn:
- Cooking techniques for stocks, soups, sauces, meats, fish, poultry, sandwiches and desserts
- Menu planning, nutrition and human resource management
Aditionally, you'll:
- Gain industry experience and 400 hours of work experience
- Earn Professional Cook 1 certification after passing provincial exams
- Use this pathway to advance to Professional Cook 2 with institutional entry
- Train in state-of-the-art facilities
- Complete levels 1-3 to earn provincial certification, with Red Seal endorsement after level 3 for national recognition
NIC’s program is accredited by the Canadian Armed Forces (CAF), offering graduates advanced standing as a cook (apprentice). For more details, visit the CAF Paid Education overview and explore career opportunities in both the civilian and military sectors.
Requirements and courses
Supplies
Purchase before class begins (mandatory):
- 2” three-ring binders (4)
- Paper, pens, pencils, highlighter
- Metric conversion calculator, Sharp EL-520WBBK recommend
- Texts for the program (available at the NIC Bookstore)
Purchase after class begins (to be confirmed by instructor):
- French knife – 10”
- Boning knife – 6”
- Paring knife – 3” or 4”
- Bread knife
- Carving knife
- Vegetable peeler (floater type)
- Parisienne scoop
- Instant-read thermometer
- Citrus zester
- Carrying case
- Digital timer
- Digital scale
- Pastry scraper
- WCB-approved footwear – non-slip soles, closed toe shoes
- Uniform: chef jacket, black and white check pants, four-way or bib apron (minimum three sets of each)
- Black pill box hat
- Bar wipes (12)
Careers
Graduates can pursue careers as pastry cooks, bakers, sous chefs, executive chefs or entrepreneurs, depending on their goals and experience. Opportunities are available in bistros, restaurants, cruise ships, resorts, catering companies, hotels, hospitals, mining camps, extended care facilities and culinary tourism.
After five years as a Journeyperson, you may qualify for the Chef de Cuisine certification through the Canadian Culinary Federation.
Costs
Check the table below for estimated costs for the full program.
Curious about funding?
Financial support is available. Learn more about financial aid and awards.
How to apply
“Since completing NIC’s Professional Cook 1 program, I have worked as a camp cook at Sechart Kayaking Lodge and travelled with Lime’n Food Truck to share my culinary skills at various events such as Salmon Fest, Sunset Market, Ukee Days and more. I’m currently working at NIC’s Roger Street Bistro. It feels like coming home.”
Jayla Waddell - NIC Professional Cook 1 alum
Your path to Red Seal Certification
Frequently asked questions
Becoming Red Seal certified as a cook involves completing 5,000 workplace hours, all three levels of technical training and passing the Red Seal exam. At NIC, the journey is structured into three progressive stages:
- Professional Cook 1: This foundational level takes 28 weeks (840 hours) of technical training, during which you develop fundamental skills in commercial kitchen operations and customer service. Additionally, you must complete 1,000 hours of workplace experience, with NIC providing 600 hours of workplace credit.
- Professional Cook 2: Building on Level 1, this stage requires 14 weeks (420 hours) of technical training. You will refine your skills with advanced cooking techniques and event planning. Another 1,000 workplace hours are required, with NIC offering 240 hours of credit.
- Professional Cook 3: The final level includes six weeks (180 hours) of technical training focused on advanced culinary artistry, kitchen leadership and preparing for the Red Seal exam. Workplace experience requirements are completed by this stage.
This structured progression not only prepares you for industry success but also ensures you meet the qualifications for Red Seal Certification efficiently.
In this program, you’ll learn:
- Equipment operation and safety
- Receiving and storing foods
- Weights and measures
- Kitchen terminology
- Garde manger (salads, dressings, sandwiches, short order)
- Entremetier (vegetables, farinaceous dishes, stocks, soups, sauces)
- Rotissier (meats, poultry, seafood, game dishes, and sauces)
- Patissier (desserts, pastries, cakes, yeast and bakery products)
- Menu planning and design, food costing, recipe writing, inventory, purchasing, receiving, and nutrition
Campbell River:
- Professional Cook 1: Classes run from 8 am to 2 pm. Mornings focus on prep for soups, stocks and vegetables, followed by serving lunch in the cafeteria. Afternoons include planning for the next day and theory sessions.
- Professional Cook 2: Classes run from 2 pm to 9:30 pm, focusing on special events, dining room service and practical workshops.
Port Alberni:
- Classes run from 8 am to 3 pm, Monday to Thursday. Activities include dining room service, special events, field trips and both theory and practical workshops.
The evaluation includes three components:
- Practical kitchen work.
- Theory assignments and written exams.
- End-of-level practical and theory exams.
A minimum of 70% is required in each course. You must complete all requirements for each level, including workplace hours, before progressing to the next.
Yes, you are required to supply a set of knives and uniforms. However, it’s recommended to wait until classes begin, as the chef instructor will review quality and provide recommendations.
Yes, after completing Professional Cook Level 3 and fulfilling industry work requirements, you can achieve journeyperson status. After five years, you may apply to the Canadian Culinary Institute’s Chef de Cuisine certification program, facilitated through the North Vancouver Island Chefs Association. Upon completion, you’ll become a Certified Chef de Cuisine.
