2016-17 Calendar

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Culinary Arts Certificate

Designed for the student with a demonstrated interest in following a career in food preparation and service, this 40-week (1200 hours) program provides the necessary fundamental knowledge for employment as a cook in an institutional, camp or hospitality setting. Emphasis is placed on the practical aspects of food preparation, presentation and service.

Based at the Kelowna campus, the modern kitchens, cafeteria, restaurant and coffee shop provide a realistic training environment. In this program, students learn to work within industry time-frame expectations.

Apprenticeship technical training credit for Professional Cook Level 1 and Level 2 and 600 work-based hours for Level 1 and 240 work-based hours for Level 2 will be granted by the Industry Training Authority upon successful completion of this program. Students will receive credit for FOODSAFE Level 1. Apprenticeship practical training credit may also be granted by the Industry Training Authority as a result of prior practical experience.

Students must provide proof of completion of an additional 400 work-based hours and successfully complete all Level 1 program components prior to advancing to Level 2 components of the program. Upon successful completion of Level 1 and 2 requirements, students are eligible to challenge the provincial Professional Cook Certificate of Qualification examinations for Level 1 and 2.

Students wishing to pursue the Professional Cook Red Seal endorsement must provide proof of a total of 5000 work-based hours and complete Level 3 technical training.

Admission Requirements

  • B.C. secondary school graduation, or equivalent, or 19 years of age and out of secondary school for at least one year as of the first day of classes.

  • English 10 with minimum 50% or alternatives.

  • Math requirement:Students graduating from secondary school in or prior to 2012: Mathematics 10 or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%. Students entering Grade 10 in or after 2010 and/or completing the new mathematics curriculum: One of: Apprenticeship and Workplace Mathematics 10, Foundations of Mathematics and Pre-Calculus 10, or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an ABLE mathematics score of at least 50%.

Okanagan College reserves the right to request a certificate of health and fitness if deemed necessary.

Graduation Requirements

Completion of all courses in the program with a minimum grade of 70% in each. Students must provide proof of completion of 400 work-based training hours.

Components

Completion of all courses in the program with a minimum grade of 70% in each. Students must provide proof of completion of 400 work-based training hours.
Level I
CA 101 Lab Kitchen
CA 102 Cold Kitchen
CA 103 Hot Kitchen
CA 104 Bakery
CA 105 Restaurant
CA 106 Cook Level 1 Exam
Level II
CA 202 Cold Kitchen
CA 203 Hot Kitchen
CA 204 Bakery
CA 205 Restaurant
CA 206 Cook Level II Exam

Location: Kelowna Campus

Length: 10 months (40 weeks)

Intakes: September, January, February

Textbooks and Supplies (i.e. knives, equipment and uniform): Approximately $1,000 total. Students must provide their own leather closed-toed shoes with non-skid soles. Students are required to launder their own uniforms.

Prior Learning Assessment

Prior Learning Assessment (PLA) allows adults with considerable life and work experience to verify that they possess the skills and/or knowledge required in some university/college level courses and receive credit for those courses.

Applicants to the Culinary Arts Certificate with Foodsafe Basic I and one year professional cooking experience can be assessed through a written exam and practical assessment and if successful, may proceed to the second level of training. It is highly recommended that applicants study the course text before proceeding with their application. For an application, fee schedule and more information on Prior Learning Assessment, please contact Perry Bentley, Culinary Arts Department at (250) 762-5445 (extension 4581) pbentley@okanagan.bc.ca.


Program Area:

Food, Wine & Tourism

Campus (Intake):

  • Kelowna (Jan, Feb, Sep)

Credential:

Certificate

Delivery:

  • Full-Time

Cost:

2016-17: $5,059.32

  • Fees include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee.
  • All amounts are approximate and are subject to change.
  • International students will pay International tuition fees

Textbooks and Supplies (i.e. knives, equipment and uniform): Approximately $1,000 total. Students must provide their own leather closed-toed shoes with non-skid soles. Students are required to launder their own uniforms.

Notes:

Department Website

Okanagan College Calendar: Printed 05/26/2016