“Cook” means a person who performs 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, and who has a knowledge of human and customer relations.

A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a Professional Cook should have a solid foundation of culinary skill.

Check the vidoe below.   Past instructor Chef Thistlewaite takes you on a tour of the N.W.C.C. Kitchen!!

Admission Requirements

Professional Cook – Level 1:

  • Grade 12 recommended
  • English 10 or ENGL 030 or ENGL 032
  • Essentials of Math 10 (EMA 10) or Principles of Math 10 (PM 10) or Foundations and Pre-Calculus 10 (FMP 10) or Application of Math 10 (AMA 10) Apprenticeship & Workplace Math 10 (AWM 10) or Math 0301/0302 or Math 03
  • Completed Tuberculosis Skin Test and Chest X-Ray (if skin test shows positive result)

To view the N.W.C.C. Professional Cook information page click here.