TRU
Culinary Arts

Workplace Entry

Professional Cook 1

Workplace Entry

TRU Culinary Arts is pleased to offer an innovative training model for those individuals who are currently registered with the Industry Training Authority and can document successful completion of the required Industry training hours. This model will include one evening, Mondays, per week theory training for the first section. The practical skills development will be delivered over an intensive, three days per week. The dates are all inclusive and we will arrange for your Industry Training Authority theory and practical assessments.

The cost of the program is 750$. This cost includes both the theory and practical sections as described below and classes must be completed within the timeline. This cost does not include textbooks, learning resources, etc.

Students are required to bring knife kits, textbooks, chef jackets, hats and other designated learning resources.

Duration:      January 6 – June 1st, 2020

                    Program time lines:

Theory Start/End date

Monday's January 6, 2020  - April 27, 2020  3 - 8pm

Practical Start/End dates:

May 4th- May 27, 2020

Tuesdays and Wednesday evenings. 2:30 - 8pm

Practical ITA exam June 1, 2020 time TBD

  • Learning guides:
    • Occupational Skills Block A Learning Resources – $53
    • Professional Cook 1 learning guides $88.50
    • Gisslen Professional Cooking for Canadian Chefs with Wileyplus – $160 (approx). Or wileyplus online text book approx cost – $100 (must have laptop in class)
    • Canadian Meat Council Food Service Meat Manual – $31.25
  • Your own chef's uniform, including hat, jacket, pants and non-slip closed-toe shoes.
  • Full set of knives.
  • all costs are approximate

These supplies can all be purchased through Bookies, our campus bookstore in the Campus Activity Centre Building.

Areas of Study:

  • Block A: Occupational skills
  • Block B: Stocks, soups and sauces
  • Block C: Vegetables and fruits – Line A and portions of Line F and G
  • Block D: Starches
  • Block E: Meats and game
  • Block F: Seafood
  • Block G: Garde manger
  • Block H: Eggs, breakfast and dairy
  • Block I: Beverages
  • Block J: Baked goods and desserts

Tuition:

  • Approximately $750.00* (International fees may differ)

More Information:

Please contact:  Apprenticeship Office at 250-371-5659, email apprenticeship@tru.ca

Professional Cook 3 (Red Seal) Work Base Training Program

TRU Culinary Arts is pleased to offer an innovative training model for those individuals who are currently registered with the Industry Training Authority and can document successful completion of the required Industry training hours. This model will include one Tuesday evening class per week for the first section. The practical skills development will be delivered over an intensive, two days per week (Thursday and Friday) calendar dates are all inclusive and we will arrange for your Industry Training Authority theory and practical assessments.

The cost of the program is 950$. This cost includes both the theory and practical sections as described below and classes must be completed within the timeline. This cost does not include textbooks, learning resources, etc.

Students are required to bring knife kits, textbooks, chef jackets, hats and other designated learning resources.

 

 

Duration:      January 6 – June 19th, 2020

                     Program time lines:

Theory Start/End date

Tuesday's January 7, 2020 -  April 20, 2020  3 - 8pm

Practical Start/End dates:

Thursday and Fridays  May 7th-June 18th, 2020

ITA Practical exam June 19, 2020 time TBD

  • Learning guides:
    • Occupational Skills Block A Learning Resources – $53
    • Professional Cook 1 learning guides $88.50Professional
    • Cook 2-3  Packages– $44.25 each
    • Gisslen Professional Cooking for Canadian Chefs with Wileyplus – $160 (approx). Or wileyplus online text book approx cost – $100 (must have laptop in class)
    • Canadian Meat Council Food Service Meat Manual – $31.25
  • Your own chef's uniform, including hat, jacket, pants and non-slip closed-toe shoes.
  • Full set of knives.
  • all costs are approximate

These supplies can all be purchased through Bookies, our campus bookstore in the Campus Activity Centre Building.

Areas of Study:

  • Block A: Occupational skills
  • Block B: Stocks, soups and sauces
  • Block C: Vegetables and fruits – Line A and portions of Line F and G
  • Block D: Starches
  • Block E: Meats and game
  • Block F: Seafood
  • Block G: Garde manger
  • Block H: Eggs, breakfast and dairy
  • Block I: Beverages
  • Block J: Baked goods and desserts

Tuition:

  • Approximately $950.00* (International fees may differ)

More Information:

Please contact:  Apprenticeship Office at 250-371-5659, email apprenticeship@tru.ca