Launch your culinary career and expand your skills in well-equipped training facilities. You’ll learn from highly-experienced, qualified instructors as you develop core culinary skills while earning your Level 1 technical training credit and work-based training hours toward your Interprovincial (Red Seal) certification when you register as an apprentice.

Check out our quick guide to NIC's Culinary programs and watch our new highlight video.

Watch our interview with NIC Culinary instructor Chef Xavier Bauby.

 

NEW! A one-time funded offering is available starting October 12 in Port Hardy. This special offering runs 40 weeks and combines essential skills training and Professional Cook Level 1 apprenticeship training.

Essential skills will be offered part-time at Mixalakwila Campus. The teaching kitchen will be located at Gwa’sala-‘Nakwaxda’xw School. All classes will be held in the evenings, 4-9pm. Dual credit students are welcome. Launch your career in culinary arts right in your community.

Funding is available to cover the cost of training for qualified applicants. Funding eligibility is reviewed as part of the application process. Application fee for this program has been covered by grant funding. To start your application, click apply now and follow EducationPlannerBC's instructions. When you reach the review and submit screen, click the “I have an approved application fee waiver” radio button and add NIC2021MC in the Waiver Code box to have the application fee waived.

 This program is currently not available to international applicants.

 

Where: Port Alberni, Port Hardy
Starts: Oct 2021 (PH); Jan 2022 (PA), Sept 2022 (PA, CR)
Length: 28 weeks (PA); 40 weeks (PH)
Delivery: On-campus, Scheduled (PA); On-campus and off-campus, scheduled (PH)

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Since completing NIC’s Professional Cook 1 program, I have worked as a camp cook at Sechart Kayaking Lodge and travelled with Lime’n Food Truck to share my culinary skills at various events such as Salmon Fest, Sunset Market, Ukee Days and more. I’m currently working at NIC’s Roger Street Bistro. It feels like coming home.

Jayla Waddell, NIC Professional Cook 1 alumna

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