Professional Cook 3
 |
Certificate |
 |
Priority admission for Indigenous students |
 |
International applicants welcome |
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Location |
Schedule |
Delivery |
|---|---|---|
| Campbell River Fall |
10/06/2025 - 12/19/2025 |
In-person 6 weeks |
Applications open.
Overview
Advance your culinary career with NIC's six-week, theory-based Professional Cook 3 program, designed to meet the national Red Seal standard. This intensive program prepares you for leadership roles in the kitchen, covering key techniques and principles essential for advanced cooking and food preparation.
In this program, you'll learn:
- Advanced cooking techniques and food preparation principles
- Leadership and management skills for kitchen operations
- Theoretical knowledge of food safety, nutrition and menu planning
- How to meet national Red Seal standards for culinary excellence
- How to pass the provincial exams and gain certification with Interprovincial Red Seal endorsement
After completing the program, provincial exams, and 3,000 hours of industry work experience, you'll qualify for the Certificate of Qualification and the Professional Cook 3 Certificate of Apprenticeship.
Additionally, the program is accredited by the Canadian Forces, offering graduates advanced standing as a Cook (Apprentice). For details, explore the CAF Paid Education overview.
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
- steel - 14”
- vegetable peeler (floater type)
- parisienne scoop
- instant read thermometer
- citrus zester
- carrying case
- digital timer
- digital scale
- pastry scraper
- pastry bag and assorted tips (comes with kit)
- 2” flat pastry brush
- measuring spoons, 1 set
- kitchen shears
- WCB-approved footwear - non-slip soles, closed toe shoes
- uniform: chef jacket, black and white check pants, (minimum two sets of each)
- bib apron (2)
- black pill box hat
- bar wipes (6)
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
“My favourite thing about working in a kitchen is the idea that you are able to show who you are on a plate: getting to show people a little bit of your creativity and personality without ever having to say a word. I also excel working under pressure. There are no boring days in the kitchen!”
Sarah Kristian - NIC Professional Cook 3 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.
