Professional Cook 1

A "Professional Cook 1" usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skills.

paperclipDownload the Program Profile

paperclipDownload the Program Outline

Professional Cook 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 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.

paperclipDownload the Program Profile

paperclipDownload the Program Outline

Print
PDF

Chef Training Program

Over 90% of our graduating students successfully find employment in the food service industry.

  • This program is work-based training for the food service industry.  Students who graduate from this program will have the skills for full-time employment in the culinary field. Since this is a working kitchen, you will be well prepared for success. You will gain practical experience in cooking breakfasts,lunches, dinners and banquets.  Most of the school day is spent in the kitchen environment providing food service for guests of our convention centre, and residents of Cascade Court.
  • This is a full-time program, 40 hours per week. Flexible hours are required.  You will be scheduled to come in for evening and weekend shifts as is consistent with industry standards. Study time at home is necessary.  Plan on two hours or more per day.
  • Students who complete and pass the 12-month course will receive a Graduation Diploma from Cascade Culinary Arts School. You may proceed to Professional Cook Level 2 training if you desire. As well, you will be ready to write the Professional Cook Level 1 exam in accordance with the Industry Training Authority.

Cascade's Shelby Prodeahl is the gold medal winner at the 2011 BC Skills Competition! (Click to read her story)

Learn more about the ITA and this program at their web site.
(Click here to visit the ITA web site)

Graduation Requirements

  • Complete all course study modules with a 75% average.
  • Make up any missed time.
  • Pay in full any payment owed to Cascade Culinary Arts School.

To qualify for the Chef Training Program, you must:

  • be at least 19 years of age or a Grade 12 graduate
  • be able to lift 40 pounds
  • have good communication skills and English comprehension 
  • provide a medical certificate completed by a licensed physician who certifies that you are in good health, free from communicable diseases, and fit to undertake training (of 40 hours per week - much of which is standing).  
  • certify that you have read a copy of the Cascade Culinary Arts School Contract.

Acceptance will be determined after a personal interview with the instructor or program coordinator. Prior experience in a commercial cooking facility would be beneficial but is not required. Students should have good computer skills in Word, Excel and internet usage.

Download the Information and Application Package