Advanced Certificate in Culinary Arts

Northern Lights College - Dawson Creek Campus

Canada,British Columbia

 1 Shortlist

12 Months

Duration

CAD 14,040/year

Tuition Fee

CAD 100

Application Fee

Apply Date

Canada, British Columbia

Type: College

Location Type: Urban

Founded: 1975

Total Students: 700 +

Campus Detail

Main Campus Address

11401 8th St, Dawson Creek, BC V1G 4G2, Canada

Advanced Certificate in Culinary Arts

Program Overview

The Advanced Certificate in Culinary Arts is a 1-year program designed to encompass ITA Levels 1 and 2 of Professional Cook training, with a 30-hour Capstone course at the end. 

Students will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage. 

Students will also gain valuable knowledge of customer service which will enable them to become leaders in their field. Level 1 starts in a fully supervised environment, performing basic cooking and food preparation tasks, while the Level 2 environment allows students a partially independent role in performing the same variety of tasks. 

At the end of each course level there is an ITA Certificate of Qualification (C of Q) exam. Upon completion of Professional Cook 1, students will receive 600 hours of work-based training. The remaining 400 of the required 1000 hours can be obtained through employment in any external agency providing food services while taking the Advanced Certificate program. Upon successful completion of Professional Cook 2, students will receive an additional 240 hours of work-based hours. 

Students will only be eligible to write their C of Q for Professional Cook 2 at the completion of their full 1000 work-based training hours.

The Capstone project (30 hours) is designed to demonstrate and be evaluated as a culmination of all things learned throughout the two levels. Activities will include a dining event demonstrating each individual's skill at menu planning, dining setup, dining service, preparing quality food, delivery timing, and dining cleanup.
Successful completion of both levels of Professional Cook studies and exams will result in an ITA Level 2 Professional Cook qualification. With the additional completion of the Capstone project, NLC will award an Advanced Certificate of Culinary Arts.