Trades - Apprenticeship in Professional Cook 2: Apprenticeship - Institutional Entry

This programme delivers the Industry Training Authority-approved Professional Cook Level 2 technical training, building on Level 1 to develop more advanced competency in preparing and presenting vegetables, soups, sauces, meat, fish, poultry, and cold-kitchen items, alongside desserts, baking, and pastry work. Students also gain an introduction to food costing, menu planning, and purchasing, along with further grounding in kitchen safety, sanitation, and food storage. The classroom component runs 14 weeks at the Terrace campus, with an intake in early November, and completion of Professional Cook Level 1 is a prerequisite for entry. Alongside the classroom training, students are expected to complete 1,000 hours of workplace experience in professional cooking, combining paid kitchen work with the technical instruction. Level 2 sits between the entry-level Level 1 and the Red Seal-track Level 3, and successful completion allows students to progress to Level 3. The programme suits cooks who have completed Level 1 and are gaining workplace kitchen experience, preparing them for more advanced roles in restaurants, tourist lodges, remote camps, cruise ships, and catering operations.