Trades - Apprenticeship in Professional Cook 3: Apprenticeship

This programme delivers the final level of the Professional Cook apprenticeship, representing the national standard for the Red Seal Cook designation. Building on Levels 1 and 2, it covers the full range of kitchen operations, including preparing vegetables, soups, sauces, proteins, cold-kitchen items, desserts, and pastries, along with menu planning, costing, customer relations, and food safety and sanitation practices, preparing graduates to work with limited supervision. The classroom component runs 6 weeks and is offered across several Coast Mountain College campuses, including Terrace, Prince Rupert, Smithers, Hazelton, and Haida Gwaii, with intake timing arranged individually. Entry requires completion of Professional Cook Levels 1 and 2. Graduates who complete Level 3 become eligible to write the Interprovincial Red Seal examination, and passing this alongside the required practical and work-based hours leads to Red Seal Journeyman Cook status, recognised in Canada and internationally. The programme suits apprentices who have completed the first two levels and are working toward full trade certification, positioning them for advanced roles in restaurants, tourist lodges, remote work camps, cruise ships, and catering companies, including internationally.