The Culinary Arts Certificate (and Year 1 of the Culinary Arts Management Diploma) is designed for students who are passionate about exploring a career in the restaurant, food service and hospitality industries.
Learner centered, industry driven and community connected, this 50 week (1,500 hour) program provides the fundamental skills needed for successful employment in the culinary field.
The immersive, experiential curriculum takes full advantage of the Okanagan Valley’s rich agricultural history. Shaped by ancient geological forces, students will continue to realize the benefits today using the products of its many farms, orchards and vineyards in our teaching kitchens.
The applied learning style of instruction provides students with opportunities to practice and directly employ culinary skills in context while participating in authentic learning activities individually, in pairs and teams. Proper techniques and practices are reinforced while providing opportunities for exploration and experimentation as tied to related course concepts.
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 (ITA) upon successful completion of this program. Apprenticeship practical training credit will also be granted by the Industry Training Authority as a result of prior practical experience.
Students must provide proof of completion of the co-op or other 400 work-based hours and successfully complete all Level 1 components prior to advancing to Level 2 components of the program. Upon successful completion of Level 1 and Level 2 requirements, students are eligible to challenge the Provincial Cook Certificate of Qualification examinations for Level 1 and Level 2.
Students wishing to pursue the Professional Cook Red Seal endorsement must provide proof of a total of 5,000 work-based hours and complete Level 3 technical training.
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 Trades Entrance Assessment (TEA) 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, Workplace Mathematics 10, Foundations of Mathematics and Pre-Calculus 10, or an equivalent Intermediate Level Adult Basic Education Mathematics course, or an TEA mathematics score of at least 50%.
Okanagan College reserves the right to request a certificate of health and fitness if deemed necessary.
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 Chef Reinhard Foerderer, Culinary Arts Department at (250) 762-5445 (extension 4549) email@example.com.
Overall minimum grade of 70% upon completion of the Culinary Arts Certificate. Students must provide proof of completion of 400 work-based training hours.
Food, Wine & Tourism
Professional Cook 1 (30 weeks): $4,251.42
Professional Cook Co-op (10 weeks): $420.41 (not included)
Professional Cook 2 (10 weeks): $1,347.61
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.
This program is student loan eligible.
Click here to view the Training Schedule for up-to-date intake dates.
Please note that to complete Professional Cook 2, students require an employer to sponsor them as an apprentice and they will need to complete an additional 760 work based hours.
Okanagan College Calendar: Printed 07/05/2022