Professional Cook 1 (Institutional Entry)

Learn the essentials of cooking in just 28 weeks. From core culinary skills, to preparing and cooking stocks, soups, sauces, vegetables, meat, fish, poultry, sandwiches and desserts, you are well on your way to mastering your new craft. At NIC, hands-on classes ensure you will also be introduced to menu planning, nutrition and human resource management.

Upon successful completion of the program, the PC1 provincial final exams and, an additional 400 hours of documented industry experience, you will receive provincial certification as a Professional Cook 1. You are then eligible to continue your career development as you work toward attaining Professional Cook 2.

Learn More About Professional Cook 1, 2, 3 Certificates

Tuition and Costs

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Admission Requirements

Option 1

C in English 10 or equivalent
C in Math 10 or equivalent
High school graduation is preferred provided the applicant meets or exceeds the stated prerequisite
Successful completion of FoodSafe Level 1

Or Option

Successful North Island College Culinary Arts program assessment. For more information, check the Culinary Arts Assessment Study Information
Successful completion of FoodSafe Level 1

Before Classes Begin

Once you have been accepted to the program but before classes begin, you are required to complete the following questionnaire. You must bring the completed questionnaire with you to the first day of class. Download the PDF or pick up a copy at Student Services. (Exception: High school students applying through the Dual Credit application process do NOT need to submit the questionnaire.)

Culinary Arts Industry Questionnaire

Course Requirements

Dates and classes may change or be cancelled depending on demand.

PCA - 100 Professional Cook 1
September 8, 2020 - March 26, 2021 (Campbell River Campus)

February 1, 2021 - August 13, 2021 (Port Alberni Campus)

Completion Requirements

Students will be required to achieve a minimum C in each course.