About the course

Learn foundational skills in Level 1 and go on to achieve your Red Seal certification with Selkirk College.

　　There are no limits to where your culinary career can take you with employment options in five-star dining rooms to crafting perfect eggs benny at your favourite brunch spot.

　　As a provincial Industry Training Authority (ITA) for professional cooks 1, 2 and 3, our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. Learn the complexities of a creative menu and go on to master kitchen skills as you achieve our most advanced credential, the national Red Seal certification.

　　You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.

　　Program Outcomes

　　Level 1

　　Upon successful completion of this program, learners will be able to:

　　describe essential elements of trade knowledge.

　　describe all relevant industry safety standards, practices, and procedures.

　　describe all relevant industry sanitary standards.

　　demonstrate a variety of basic production procedures.

　　identify and describe elements of menu planning.

　　describe ordering and inventory practices.

　　describe general concepts surrounding ingredients and nutrition.

　　prepare stocks, soups, sauces, and thickening and binding agents.

　　prepare and process vegetables and fruit in a variety of ways.

　　prepare and process a variety of starches.

　　cut, process, and cook meat, poultry, and seafood.

　　prepare a variety of garde manger items.

　　prepare a variety of eggs dishes and breakfast items.

　　describe the principles of baking.

　　prepare a variety of baked goods and desserts.

　　prepare and serve coffee, tea, and non-alcoholic beverages.

　　Level 2

　　Upon successful completion of this program, learners will be able to:

　　describe essential elements of trade knowledge.

　　identify and describe elements of menu planning.

　　describe ordering and inventory practices.

　　describe general concepts surrounding ingredients and nutrition.

　　describe relevant human resource concepts.

　　describe and perform cost management functions.

　　describe front of house operations.

　　prepare soups and sauces.

　　prepare and process vegetables and fruit in a variety of ways.

　　prepare and process a variety of starches.

　　cut, process, and cook meat, poultry, and seafood.

　　prepare a variety of garde manger items.

　　prepare a variety of baked goods and desserts.

　　Level 3

　　Upon successful completion of this program, learners will be able to:

　　prepare a food safety plan.

　　describe basic production procedures.

　　identify and describe elements of menu planning.

　　describe relevant human resource concepts.

　　describe and perform cost management functions.

　　prepare a variety of sauces.

　　cut, process, and cook meat, poultry, and seafood.

　　prepare a variety of garde manger items.

　　prepare a variety of baked goods and desserts.

　　describe the selection and service of alcoholic beverages. Scholarships - View all scholarships Internships

　　

Start dates and prices

Course fees are indicative and should be used as a guide. Speak to a counsellor to get an accurate price.

　　Duration: 48 Week(s)Fees: CA$24,098

Intake	Location
Fall (September), 2024	Nelson
Fall (September), 2025	Nelson

　　

How to apply

Entry requirements for Selkirk College

Admission is open to individuals who: have graduated from a BC senior secondary school or equivalent (may be under 19 years of age). an official secondary school transcript must be submitted. mature students must be least 19 years of age and have completed Grade 10 or equivalent with passing grades in Math and English,OR are at least 19 years of age and have been admitted at the discretion of the School Chair.

　　All applicants need -

　　completion of BC English 12, or equivalent, or

　　completion, with a grade of C+ or better, advanced core courses in the Selkirk College English Language Program and Provincial Level English 51, or

　　submission of a TOEFL score of IBT 80 or better, or

　　submission of an IELTS score of 6.0 with no individual band less than 5.5 or better, or

　　submission of an acceptable score on the Language Proficiency Index score of 4 or better.

　　

English language requirements

　　6.5

　　Overall IELTS band score

　　Book IELTS

　　About IELTS

　　Practice and prepare

　　TOEFL Internet based overall score: 60.0

　　

Application deadline:

This date isn’t available – speak to an IDP counsellor to get detailed information.

　　

Further information

Career outcomes

　　

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