Diploma in Professional Cook Direct Entry

Professional Cook Direct Entry is a Diploma program taught at Northern Lights College, Canada. Intake: Fall, Spring. The program is offered in campus-based modes with full-time (2 years) options.

The Professional Cook Direct Entry at Northern Lights College follows SkilledTradesBC prescribed course curriculum for direct entry to Professional Cook levels 1, 2, or 3. Learners perform all phases of kitchen activities, including preparation and presentation of vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, pastry; and basic menu planning/costing. The program also includes safety, sanitation, and food storage, plus knowledge of human and customer relations for leadership.

Level 1 starts in a fully supervised environment with basic cooking and food preparation tasks and a standardized SkilledTradesBC exam on completion. Level 2 moves to partially independent tasking, with standardized SkilledTradesBC exams and work-based training hours for SkilledTradesBC Level Certifications. Level 3 is completed under limited supervision; after a successful six-week level 3 component, learners are eligible to write the Inter-Provincial exam, with required practical and work-based hours leading to Red Seal Journeyperson status.

Modules

• PCOD 100 – Professional Cook 1 Direct Entry
• PCOD 200 – Professional Cook 2 Direct Entry
• PCOD 300 – Professional Cook 3 Direct Entry

The minimum requirements for admission in Professional Cook Direct Entry at Northern Lights College for all applicants (Domestic or International) are:

• program specific academic requirment set by Northern Lights College.
• English Language OR any other language requirments as set by Northern Lights College as pre-requiste for admission in Professional Cook Direct Entry.

Note: Please check the university website in the link below.

Level 1: Eligibility as indicated by SkilledTradesBC.

Level 2: Eligibility as indicated by SkilledTradesBC.

Level 3: Successful completion of PCOI 202 or equivalent as indicated by SkilledTradesBC.

• Minimum Grade Requirements: 70% minimum in all courses
• Post-Admission Requirements: One month prior to the start of the program, students will be required to provide proof of the following certification: Foodsafe Level 1. Certificate must be valid for the duration of the program. Failure to provide proof may result in dismissal from the program.

Please check detail of study units at https://www.nlc.bc.ca/programs/professional-cook-direct-entry/

• camps
• institutional kitchens
• family restaurants
• hotels
• cruise ships
• ferry boats
• resorts
• nursing homes
• hospitals
• catering operations
• airlines

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