Professional Cook 1

Vancouver Island University, formed a partnership with Providence Farm in February 2013 and a new dining room, The Farm Table, opened April 25, 2013.

Students can expect an "Artisan Field to Plate" experience through the seasons and to participate in farm activities such as seeding, weeding, and harvesting produce for use in The Farm Table which is open to the public.

Culinary students begin the program as cook apprentices. (visit for information an apprenticeship). They gain work experience hours and technical training hours. Students must complete 260 work experience hours by end of program to receive credit for Professional Cook 1. These hours may have been obtained prior to entry into the program if employer will vouch for hours worked.

This is an apprenticeship program and students should plan to gain industry experience prior to or during the program.

Emphasis in the program is on practical assignments in an industrial setting; theoretical subjects are also included. Six areas are covered as follows:

  • Diet and Nutrition
  • Breakfast and Meat Cutting
  • Meat, Poultry, Seafood Cookery
  • Garde Manger, Vegetable and Starch Cookery
  • Pastry/desserts
  • A la Carte

Classes are scheduled Tuesday - Friday, 2:30 pm - 9:15 pm. Approximately one hour each day is spent on classroom lectures, while the remainder of the time is devoted to practical training in a teaching kitchen.

Please contact Student Affairs at 250-746-3509 for program information and details on admission requirements.