One Year Professional Culinary & Pastry/Bread Diploma 4 Months Culinary 4 Months Bread/Pastry 12 Week Practicum Professional Culinary Diploma 4 Months (15 weeks) Max. 26 students Mon-Fri. 8:30-4:00 Professional Pastry/Bread Diploma 4 Months (15 weeks) Max. 14 students Mon-Fri. 9:00-4:30

Note: Students may take the Professional Culinary and Pastry/Bread diploma programs independently. The Professional One Year Culinary & Pastry/Bread diploma program, which includes both programs and an industry practicum, is designed to give the student the best-rounded preparation for the industry.

Professional Cook ITA Red Seal
Our school is accredited to teach the Professional Cook 1 and the Professional Cook 2 of the Professional Cooks ITA Red Seal.  Since being accredited with the Professional Cooks ITA Red Seal in 2008 we now sponsor over 100 working apprentices.

The Professional Cook 1 requires an apprentice to pass the Professional Culinary Diploma Program to qualify to write the Professional Cook 1 Exam; which completes the in school technical training portion of the Professional Cook 1.  An apprentice then must acquire 1000 related work experience hours to complete the practical component of the Professional Cook 1.

The Professional Cook 2 follows the same procedure above by passing the Professional Pastry/Bread Diploma Program once the Professional Cook 1 is fully completed. Exception:  One Year Professional Culinary & Pastry/Bread students will continue their education as a Professional Cook 1 and only move onto Professional Cook 2 once they have completed the 1000 work experience hours for Professional Cook 1.

The Professional Cook 3 Red Seal is achieved after gaining an additional 3000 related work experience hours for a combined 5000 related work experience hours followed by an ITA theory and practical exam.

For more information on the Professional Cook ITA Red Seal please call our school at 604.876.7653 and visit the ITA Red Seal website www.itabc.ca.