Professional Cook 2

The Professional Cook 2 program at VCC is designed for individuals looking to elevate their culinary skills and advance their career in the hospitality industry. Building on the foundation of Professional Cook 1, this program offers hands-on experience in VCC’s service outlets, allowing students to apply their learning in real-world settings. Participants will delve into advanced topics such as menu planning, specialty soups and sauces, advanced baking, and ethnic and vegetarian cooking. The program also emphasizes key skills like restaurant operations, food costing, inventory control, and entrepreneurship, ensuring graduates are well-prepared for leadership roles in the kitchen.

In addition to technical culinary skills, students will learn important business concepts like purchasing, receiving, and managing kitchen costs. Leadership training includes principles of human resources, communication, time management, and teamwork, helping students manage staff and operate efficiently in a fast-paced environment. The program also covers important aspects of Canadian labour laws, giving graduates the tools to succeed in diverse professional settings. By completing Professional Cook 2, students gain both the expertise and work experience needed to step into higher-level positions in the culinary world.

Admission Requirements

• SkilledTradesBC Professional Cook 1 Certificate of Qualification.
• Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program).
• Valid Serving It Right Certificate (certification must remain valid throughout the program).

What You’ll Learn

• Master advanced cooking techniques, including specialty soups, sauces, and ethnic dishes.
• Learn restaurant operations, including menu planning, food costing, and inventory control.
• Gain expertise in advanced baking, pastry, and dessert preparation.
• Develop leadership skills in kitchen management, communication, and teamwork.
• Understand business principles like purchasing, receiving, and menu pricing.
• Get hands-on experience in a real-world kitchen environment, honing line cooking and butchery skills.