THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC
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THE PROFESSIONAL COOK APPRENTICE GUIDE FOR BC
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Congratulations! You’re on your way to an exciting and rewarding career as a professional cook. Becoming a certified cook in BC means you can progress in your career, from entry-level positions all the way to becoming a respected chef.Look out, Bruno Marti.
Whether you’re planning to work in a restaurant, a fishing lodge, on a
cruise ship or in a hotel kitchen, everything you need to know to guide
you through the apprenticeship process is in your hands.
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ONE CERTIFICATION, TWO PATHSSo you’ve decided that you would like to achieve a professional cook certification. The next step is determining which pathway is right for you. Depending on your background and current situation there are two options: complete an apprenticeship or challenge the credential.
Both pathways require that you gain experience on the job, take
training to learn the skills, and complete an assessment process, but
how you do that is really up to you. Let’s walk through your two options.
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QUALIFIERS DESCRIPTION
Training Entry can be either through a designated training program or through an employer.
Work Experience
It can be completed on the job with a qualified tradesperson i.e. Cook Certificate of Qualification (C of Q), Red Seal Cook, or Professional Cook 3 with Red Seal endorsement; Certified Chef de Cuisine (CCC); or someone who has applied for and been granted permission by the ITA for Supervision and Sign-off Authority.Hours are recorded by the sponsor in ITA Direct Access.
Assessments Provincial written and practical assessments are conducted by the training provider at the end of each level of school
Achievements
After achieving the above and having the required hours signed off by the sponsor, you will receive:• Provincial Certificate of Apprenticeship (C of A)• Provincial Certificate of Qualification (C of Q, with Red Seal
endorsement at the Professional Cook 3 level)
APPRENTICESHIP:
You have limited work experience and want formal training as well as
mentorship on-the-job to work towards a credential.
QUALIFIERS DESCRIPTION
TrainingThere is no formal training required. You may have completed informal training on-the-job or through part-time, non-designated courses.
Work Experience
A minimum number of documented hours are required, and the work experience must show you have covered the scope of the credential you are challenging. The work experience can be verified by your former employer(s), or completed by you and notarized if you were self-employed, or past employers are unavailable to complete the documentation. You will need to provide references for hours that cannot be verified by the employer directly.
Assessments Provincial written and practical assessments are conducted by an ITA-designated training provider or assessment venue
AchievementsAfter achieving the above, you will receive:• Provincial Certificate of Qualification (C of Q, with Red Seal
endorsement at the Professional Cook 3 level)
CHALLENGE:
You have substantial experience in the trade, with a variety of employers
that may or may not have had recognized credentials. Challenging is
about demonstrating your knowledge and skills on-the-job. You can
challenge the highest level for which you have achieved the scope of
experience required.
As you build your career in cooking, you may start out working in industry to gain
experience, then challenge a certificate or move into an apprenticeship. You can also
start out in a training program. There are options to move between challenge and
apprenticeship, but certain incentives only apply to registered apprentices.
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Professional Cook apprenticeship
combines culinary arts training,
classroom learning and hands-
on experience. There are three
levels of certification: Professional
Cook 1 (PC1), Professional Cook\2
(PC2), and Professional Cook 3
(PC3, which includes the Red Seal
endorsement).
As an apprentice you need to
complete each level to proceed
LET’S TALK ABOUT PROFESSIONAL COOK APPRENTICESHIP
to the next. The great news? Each
level carries its own provincial
Certificate of Qualification and
many employers are looking
to hire cooks with PC1 or PC2
because it’s just the level they
need. When you’re ready to
advance in your career, you can
always come back and pick up
where you left off.
To progress through PC1 and PC2 to PC3, you will need to register with your sponsor after you achieve each credential. If you have any questions, go2hr, the resource for BC’s tourism, hospitality and foodservice sectors, is there to help you, every step of the way.
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THE THREE LEVELS AT A GLANCE:
PROFESSIONAL COOK 1 (PC1)
PROFESSIONAL COOK 2 (PC2)
PROFESSIONAL COOK 3 (PC3)
Usually works in a supervised environment, and performs basic cooking and food preparation tasks
Works under some supervision, and performs a variety of cooking and food preparation tasks using multiple cooking methods
Meets all the requirements of the national “Cook” Red Seal standard, and usually works under limited supervision
WH
AT
AR
E Y
OU
R W
OR
KP
LAC
E S
KIL
LS? • Teamwork and
communication• Workplace and food safety• Use of tools and equipment• Knife cuts• Trimming and portioning
meat, poultry, and seafood• Following and adjusting
recipes• Basic terminology and
nutrition• Basic cooking and baking
techniques• Receiving and storage
procedures
All PC1 skills plus:• Preparing food for
allergies and special diets• Volume cooking • Deboning meat, poultry
and seafood• Basic cost calculations• Basic menu planning• Taking inventory
All PC1 and 2 skills plus:• Specialty cooking methods• Maintaining food safety
systems• Food and labour costing• Basic teambuilding,
leadership and supervision skills
• Buffet presentation and design
• Basic wine knowledge and selection
WH
AT
CA
N Y
OU
MA
KE
FR
OM
SC
RA
TCH
?
• Basic stocks, soups and sauces• Common vegetables and
fruits• Basic potato, rice, and pasta
dishes• Basic meat, poultry and
seafood dishes• Salads, salad dressings, and
sandwiches• Eggs and breakfast items• Basic pies and tarts, and
cookies• Fruit desserts and custards• Basic quick and yeast breads• Coffee and tea products
All PC1 items plus:• Specialty soups and
secondary sauces• Specialty vegetables and
vegetarian dishes• Specialty potato, pasta
and grain dishes• Meat, poultry and seafood
dishes for volume functions
• Specialty salads and dressings
• Hors d’oeuvre and appetizers
• Presentation platters• Pastries, cakes and
cheesecakes
All PC 1 and 2 items plus:• Specialty and ethnic
sauces• Game and variety meats• Specialty and classic meat,
poultry and seafood dishes• Pates, terrines, basic
sausage making, curing, and smoking
• Hot and specialty plated desserts
• Specialty cakes and tortes• Frozen desserts, ice creams
and sorbets• Basic chocolate and sugar
garnishes
WHAT ARE THE STEPS TO COMPLETE AN APPRENTICESHIP?
1. Find an appropriate sponsor:
a. Workplace-entry through an employer;
b. Institution-entry through an ITA designated post-secondary
culinary arts program; or
c. Institution-entry through a high school Accelerated Credit
Enrolment in Industry Training (ACE IT) program
2. Register as an apprentice
3. Achieve/Record the required workplace experience
4. Attend technical training:
a. Complete and successfully pass the training
b. Write and pass the Certificate of Qualification or Inter-Provincial
(Red Seal) exam
c. Succeed in the required ITA standardized practical assessment
5 Obtain Sign-Off (Recommendation for Certification)
From your sponsor and the appropriate qualified tradesperson,
that you have achieved all the requirements and are performing
at the required skill level.
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At Professional Cook 1 and\2,
your sponsor can be either
your employer or your training
institution. Some high schools can
also be sponsors, if they offer the
ACE IT program. For a complete
listing of approved training
institutions that offer PC1 and
PC2 training in BC, visit itabc.ca/
training-providers/overview.
An employer sponsor must have
a qualified tradesperson to guide
apprentices: Cook Certificate
of Qualification (C of Q), Red
Seal Cook, Professional Cook/3
WHO CAN BE A SPONSOR, AND WHAT IS THEIR ROLE?
with Red Seal endorsement,
Certified Chef de Cuisine, or
ITA designated supervision and
sign-off authority. This is the
person who directs your training
and—when you’ve completed
your program requirements
at each level—signs your
Recommendation for Certification.
Employer sponsors provide you
with the opportunity to learn
on the job. You might work with
one sponsor during your whole
apprenticeship or several as you
advance your career.
Your sponsor’s role will be to:
• Ensure you receive training
and practical experience,
covering the scope of your
industry training program,
under the supervision of a
qualified tradesperson.
• Enable you to attend the
required technical training
(six weeks per credential).
Plan to attend training when
it is convenient for both your
sponsor and you to take time
off of work.
For detailed information on how to complete an apprenticeship, please go to: go2hr.ca/training/apprenticeship
• Submit your workplace hours
regularly to ITA.
• Recommend certification
when you have met all the
completion requirements for
the apprenticeship program
you’re registered in.
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HOW DO I FIND A SPONSOR?If your current employer does not have certification or credentials, ask
them to consider applying for Supervision and Sign-off Authority, which
would give them the ability to sponsor you. If you are not currently
employed, check with the secondary or post-secondary culinary arts
schools in your area, local businesses you would like to work at, or tap
into your personal networks of friends and family to see if they know
any employers that have apprentices, or have Red Seal/tradespersons
on staff to potentially sponsor you. Visit go2hr.ca to view job openings
in your trade on the go2hr Job Board, or stories and employer profiles,
to help you identify potential sponsors. If you have tried all these
options, please contact go2hr to see if we can help.
WHAT HAPPENS IF MY SPONSOR CHANGES?If your sponsor changes, follow these steps:
1. Check with your old sponsor to make sure that all of your workplace
hours with them have been reported to the ITA.
2. You and your new sponsor will register with the ITA either using
ITA Direct Access or by completing the Apprentice and Sponsor
Registration Form. This is the same process and paperwork you have
completed with your original sponsor when you first registered for
apprenticeship.
WHAT IF I’M HAVING TROUBLE GETTING TIME OFF FOR MY TECHNICAL TRAINING?Your sponsor is required to make it possible for you to attend technical
training, which may include releasing you from work. You will need to
talk to your sponsor about setting up a schedule that will allow you to
attend, and the more lead time you can give your sponsor, the better.
They have to plan their schedules, too!
Did you know apprenticeship training is available throughout the province? To view locations, access schedules, and register online visit: tradestrainingbc.ca
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HOW DO I KEEP TRACK OF MY PROGRESS?Each time you complete a step in your PC1, PC2, or PC3 program, the ITA will send an official transcript to both you and your sponsor.
What’s a step? For example, if the
ITA receives an update that your
sponsor submits the workplace
hours that you’ve achieved, that’s
a step. Or, let’s say you complete
your technical training. That’s
another step. Other steps in your
program include completing your
practical assessment and writing
your final exam. For each step the
ITA will update your transcript,
which you can review online
through ITA Direct Access.
Take control of your education:
• Ensure you are registered
for an account in ITA Direct
Access so you can access your
records online, and update
any changes to your contact
information such as change
of address, phone number, or
email address.
• Check with your sponsor that
your workplace hours are
being reported to the ITA. You
can help by keeping a record
of your hours and when your
sponsor should be reporting
them to the ITA.
• Review the technical training
schedules and work with your
sponsor to plan your time off
to take your technical training.
• When you have completed all
the program requirements,
check to see if your sponsor
has received, completed and
returned the Recommendation for Certification form.
• Visit go2hr.ca if you need more
detailed information
Once all your work-based training,
technical training and other
program requirements have been
completed, and you’ve passed
the practical assessment and
final exam, the ITA sends your
sponsor a Recommendation for Certification (RFC) form.
Your sponsor is responsible
for deciding whether or not to
recommend you for certification.
If your sponsor is confident that
you are performing at the skill
level required, they will sign and
send the completed RFC to ITA,
who then sends your PC1, PC2 or
PC3 certificate to your sponsor
to sign and present to you.
Congratulations!!
Your sponsor can also decide
not to recommend certification
if they believe you need more
experience to perform at the skill
level required. They must provide
the reasons for this decision and
create a training plan to help you
build the skills and knowledge
that you lack, as well as suggest
a future date for the ITA to send
another Recommendation for
Certification form.
HOW DO I RECEIVE MY CERTIFICATE?
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WHO’S IN CHARGE OF WHAT?As you make your way through the apprenticeship process, you’ll be dealing with:
Industry Training Authority (ITA)
– the ITA is a provincial Crown
corporation established in 2004
by the Industry Training Authority
Act. It is responsible for leading
and coordinating the skilled
trades training and credentialing
system for British Columbia (BC),
providing strategic leadership,
policy support and customer
services to help apprentices,
employers and industry. ITA sets
program standards, maintains
credential records and issues the
highly regarded Interprovincial
Red Seal and BC Certificate of
Qualification (C of Q) credentials.
Industry Training Organizations
(ITOs) – working in partnership
with ITA, they are established
and run by industry sectors. They
focus on understanding the trades
training needs for their sector,
and on making recommendations
to ITA and training providers to
improve the industry training
system.
go2hr – the ITO for BC’s tourism,
hospitality and foodservice
sectors, go2hr is BC’s tourism
human resources association
responsible for coordinating
the BC Tourism Labour Market
Strategy, go2hr supports the
growth and success of the tourism
industry by developing strategies
to help tourism and hospitality
businesses in recruiting, retaining,
and training employees. go2hr
manages the Professional Cook,
Baker, Meatcutter and Tidal
Angling Guide programs. It also
administers Serving it Right, BC’s
responsible beverage service
program, and FOODSAFE Level 1
by Correspondence.
ITA Designated Training Provider
– an individual or organization
that provides training services
and has been designated by
ITA to deliver a specific course
and level of training for an ITA
industry training program. Training
providers may be public or private
secondary and post-secondary
schools, or private institutions.
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IS THERE GOVERNMENT FINANCIAL SUPPORT FOR APPRENTICES?Employment Insurance
Apprentices registered with the ITA may be eligible for temporary
financial supports while they attend ITA approved training for their
apprenticeship. For more information, visit the ITA website at itabc.ca/
grants-tax-credits/employment-insurance.
Federal Tax Credits & Grants
1. Tradesperson’s Tool Deduction: As a trades apprentice, you can
deduct some of the costs of your tools, up to a total of $500 per
year.
2. Apprenticeship Incentive Grant*: Once you achieve your PC1 or
PC2 credential, you are eligible to receive a taxable cash grant of
$1,000 per year, up to a maximum of $2,000 per person.
3. Apprenticeship Completion Grant: When you complete your
PC3/Red Seal, you will earn an additional $2,000 from the federal
government.
PROFESSIONAL COOK LEVEL
REGULAR ENHANCED
1 N/A* $500**
2 N/A* $500**
3 $2,000 $3,000
* The federal government provides an Apprenticeship Incentive Grant of $1,000 to
apprentices in the first two years of a Red Seal program, so BC does not provide a
Training Tax Credit for completing the first two levels of a Red Seal program.
** This amount is in addition to the federal grant
For more details and instructions on how to apply:
go2hr.ca/GovFinancialSupport
Provincial Tax Credits
1. British Columbia Training Tax Credit: Until December 31, 2014,
you can qualify for a tax credit of up to $4,000 to help pay for your
certification. This is available to both apprentices and challengers.
For Indians registered under the Indian Act or challengers eligible
for the Disability Tax Credit, they will be eligible to receive the
enhanced tax credits. Please see the following chart lists for more
detail:
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SUMMARY
ITEMPROFESSIONAL COOK 1 (PC1)
PROFESSIONAL COOK 2 (PC2)
PROFESSIONAL COOK 3 (PC3)
Prerequisites • FOODSAFE Level 1 • FOODSAFE Level 1• PC1 certification
• FOODSAFE Level 1• PC2 certification
Institution-entry apprentice program through
post-secondary institution
(hours)
• Technical training: 840 hours or 28 weeks
• Work-based training: 400 hours of work-based training outside of the program
• Technical training: 420 hours or 14 weeks
• Work-based training: 760 hours of work-based training outside of the program
• Not available
Workplace- entry apprentice
(hours)
• Technical training: Average of 180 hours or 6 weeks
• Work- based training: 1,000 hours
• Technical training: Average of 180 hours or 6 weeks
• Work- based training: 2,000 hours total
• Technical training: Average of 180 hours or 6 weeks
• Work- based training: 5,000 hours total
Forms
• Registration form to start PC1
• Work-Based Training Report to record hours
• Recommendation for Certification Form for PC1
• Registration form to start PC2
• Work-Based Training Report to record hours
• Recommendation for Certification Form for PC2
• Registration form to start PC3
• Work-Based Training Report to record hours
• Recommendation for Certification Form for PC3
Completion requirements
• In-school mark: 70%• Practical assessment: pass• Certificate of Qualification
exam: 70%
• In-school mark: 70%• Practical assessment: pass• Certificate of Qualification
exam: 70%
• In-school mark: 70%• Practical assessment: pass• Red Seal exam: 70%
Challenge option
• 1,000 work-based hours• FOODSAFE Level 1• Employer verification• Practical assessment: pass• Certificate of Qualification
exam: 70%
• 2,000 work-based hours (or PC1 plus 1,000 hours)
• FOODSAFE Level 1• Employer verification• Practical assessment: pass• Certificate of Qualification
exam: 70%
• 5,000 work-based hours (or PC2 plus 3,000 hours or PC1 plus 4,000 hours)
• FOODSAFE Level 1• Employer verification• Practical assessment: pass• Inter-Provincial (Red Seal) exam: 70%
Where is this credential
recognized?
BC – Other provinces will give credit towards apprenticeship training
BC – Other provinces will give credit towards apprenticeship training
BC and Canada
WHERE CAN I FIND MORE INFORMATION ABOUT EACH LEVEL OF PROFESSIONAL COOK?You’ll find detailed descriptions of PC1, PC2 and PC3 in the ITA
Program Profiles and Program Outlines. Go to itabc.ca and follow
Discover Apprenticeship Programs > Trade Programs to find the
appropriate links for each Professional Cook Program.
You can also go to go2hr.ca/cook for detailed information on career
paths and salary information.
Remember, you can find all this information and more on the web! Visit itabc.ca for forms, lists of training institutions and program descriptions. tradestrainingbc.ca will give you training program locations and schedules. And, for apprenticeship support as well as the latest industry information and job postings, visit go2hr.ca.
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Suite 450 - 505 Burrard Street
P.O. Box 59 Vancouver, BC V7X 1M3
Tel: 604 633 9787
Fax: 604 633 9796
Web: go2hr.ca
Photos throughout this document are from: Canadian Tourism Commission, Glowbal Restaurant Group,
The Vancouver Marriott Pinnacle Downtown, YEW Restaurant