PCK-100 Cooking Fundamentals
*OFA-010 Occupational First Aid Level 1
*TFS-010 Foodsafe Level 1
*WSF-019 Orientation to WHMIS Online
Note: Students not having current, valid First Aid, Foodsafe, and WHMIS are required to take these courses to meet program requirements. Separate fees will be charged.
Students will be required to achieve 70% in PCK-100 in addition to receiving a grade of ‘pass’ in all industry certificates, to achieve program completion requirements.
Prep Cook Assessment with a score of 50 per cent or greater
Funding criteria must be met in order to participate in this program. To qualify for the Canada-British Columbia Job Fund, you must be:
- legally entitled to work in Canada
- living in BC
- not a full-time post-secondary student
- not a high school student
- not participating in another Canada-British Columbia Job Fund Agreement-funded program
Be well-prepared for employment. NIC's Prep Cook program is designed to introduce you to the basic skills, safety knowledge and job readiness to launch a career in the food services industry.
The program consists of four months of hands-on training, including industry certifications in Occupational First Aid, FoodSafe and WHMIS. You will learn how to safely operate, clean and maintain common kitchen equipment and become familiar with standard culinary measurements and calculations.
Learn how to prepare basic soups, stocks, sauces, vegetable dishes, salads, sandwiches, cookies and quick breads, applying food safety standards and safe work practices.
The Prep Cook Certificate Program was created in response to demand for entry-level cooks and kitchen workers across the North Island College region and this need is felt in the tourism/hospitality industry across the nation. The tourism industry is a strong component of the regional and national economy and as it grows so does the demand for cooks, kitchen helpers and other food service workers.
The program includes 358 hours of instruction and 20 hours of industry certifications to ensure you are well-prepared to work in the culinary industry and provides a solid foundation if you choose to further your studies in NIC's Professional Cook (Culinary Arts) program.
Chef Avi Sternberg
Prep Cook Instructor
Chef Avi Sternberg trained in some of Japan's most challenging kitchens. Now, he brings his expertise to NIC and looks forward to helping students develop their passions, skills and knowledge into future careers in the culinary arts. A certified Chef de Cuisine, Avi’s passion for culinary arts includes combining regional knowledge, cooking techniques and local ingredients to produce a wide array of specialty courses, including sushi, traditional Vietnamese dishes, Jewish deli food, Ethiopian and French cuisine and more. Avi is also the author of the memoir Itamae: My Life in Front of the Cutting Board.