Culinary Arts Professional Cook Level 2
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The Professional Cook 2 with Indigenous Content
(PC2) is an Industry Training Authority (ITA)
designed program. The intention of this program is
to introduce apprentices to Indigenous culture
through traditional food gathering and
preparation. Learners will perform all kitchen
activities, including preparing and presenting
vegetables, soups, sauces, meat, fish and poultry;
cold kitchen items; desserts, baking, and pastry;
basic menu planning/costing; and knowledge of
safety, sanitation and food storage. Throughout
the program, Indigenous knowledge, traditional
practices, and Indigenous content is weaved
throughout, inclusive of occupational and trade
knowledge related to the provincial and federal
codes, Acts, and standards. Learners will also
gain valuable knowledge that will empower
apprentices to become leaders in the field with a
deepened understanding of the Indigenous culture
and tradions related to food.
The ITA requires students in the PC2 program to
develop the following core competencies based on
the percentage of program time spent in each of
the following areas:
. Occupational Skills: 10%
. Stocks, Soups and Sauces: 13%
. Vegetables and Fruits: 10%
. Starches: 10%
. Meats: 13%
. Poultry: 10%
. Seafood: 7%
. Garde Manger: 10%
. Baked Goods and Desserts: 10%
. Final Exam: 7%
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Course Listing for this program
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