Culinary Business Operations Certificate

Admission Requirements

Option 1

1. ​
   C in English 10 or equivalent
     
2. C in Math 10 or equivalent
     

Or successful completion of FSK 030  if the above requirements are not met.

3. High school graduation is preferred provided the applicant meets or exceeds the stated prerequisites.
4. Successful completion of FoodSafe Level 1 (Access to FoodSafe Level One Online: http://www.foodsafe.ca/courses/level-1.html)

Or Option 2

1. Successful North Island College Culinary Arts program assessment. For more information, check the Culinary Arts Assessment Study Information.
2. Successful completion of FoodSafe Level 1 (Access to FoodSafe Level One Online: http://www.foodsafe.ca/courses/level-1.html)

Course Requirements

• PCA - 101 Occup Skills & Ind Stndrs Essentials Standards Essentials
• PCA - 102 Short Order
• PCA - 103 Soup and Sauce Essentials
• PCA - 104 Vegetables, Starches, and Fruits
• PCA - 105 Protein Cookery Essentials
• PCA - 106 Fundamentals of Baked Goods and Desserts
• PCA - 107 The Lab
• PCA - 108 The Café
• PCA - 109 The Bistro
• PCA - 110 Culinary Co-Op Education Work Term
• PCA - 201 Occupational Skills and Industry Standards Intermediate
• PCA - 202 Fine Dining Apps & Hors D’Oeuvres
• PCA - 203 Specialty Soups and Sauces
• PCA - 204 Vegetables, Starches, and Fresh Pasta
• PCA - 205 Protein Cookery Intermediate
• PCA - 206 Fine Dining Desserts and Breads
• PCA - 207 Regional Products and Procurements
• PCA - 208 Front of House and Technology
• PCA - 209 The Restaurant
• EMP - 100 Co-operative Education Pre-Employment Seminar

• In this program, students may participate in field trips to industry specific locations.

  • The above courses meet the requirements of Professional Cook Levels 1 & 2

Completion Requirements

• To pass the program you are required to attain a minimum of C (Letter Grade Scale 2) in each course and pass PCA 110 .
• No more than 50% of the course credits can come from other institutions.

Completion of the Professional Cook courses meet the requirements for Professional Cook Level 1 and Level 2.