WHAT DOES A PROFESSIONAL COOK DO?
- prepares vegetables, soups, sauces, meats, fish and poultry, cold kitchen items, deserts, baking and pastry for presentation
- basic menu planning/costing
- supervises safety in the kitchen, sanitation and safe food storage
WHAT DO I NEED TO START?
- entering grade 11 or 12
- strong interest in cooking
- hand/eye coordination and good motor skills are assets
WHAT ARE THE BENEFITS?
- post-secondary apprenticeship training without the tuition fee
- 20 graduation credits
- community-based work experience placements
- building connections with industry employers
- Apprenticeship Technical Training Level 1 towards Certificate of Qualification
- Food Safe Level 1
WHEN AND WHERE IS THE PROGRAM OFFERED?
- Burnaby Central Secondary School
- Monday – Friday morning blocks (period 1 & 2) September – June
- attend current school in the afternoon (M-Fr) to complete other courses
HOW DO I REGISTER?
- submit an application package
- participate in an interview
Alexandra Hourston
Alexandra Hourston completed the Professional Cook 1 Program and graduated in 2014. She completed her apprenticeship at the award-winning Loden Boutique Hotel in downtown Vancouver. She plans to further explore her Aboriginal heritage through food (Ojibwa and Cree Nations) and then share this culinary knowledge with the world and the universal language of food.
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