Professional One Year 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 One Year 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.

The Professional Cook 1 Red Seal requires an apprentice to complete/pass the Professional Culinary Diploma Program to qualify to write the Professional Cook 1 Red Seal Exam; which completes the 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 Red Seal.

The Professional Cook 2 Red Seal follows the same procedure above by completing/passing the Professional Pastry/Bread Diploma Program once the Professional Cook 1 Red Seal is fully completed.

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.

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.