12 weeks
Professional Cooking Fundamentals
Knife skills, stocks, sauces and line cooking in a working teaching kitchen.
In-person Course details
Hospitality, Culinary & Tourism
Food Safety & Kitchen Management
For people moving into supervisory kitchen roles. Covers the food safety systems, stock control and cost management that keep a kitchen legal and profitable.
- Duration
- 12 weeks (3 months)
- Delivery
- In-person training
- Format
- Training and workshop style
- Study load
- 20 hours per week
- Class size
- 14 learners maximum
- Award
- CTC Certificate of Completion
- Visa route
- Visitor Visa
- Campus
- Nanaimo, British Columbia
What you will be able to do
By the end of the twelve weeks you will have demonstrated each of these practically, under supervision, in our workshops.
- Write a basic HACCP-based food safety plan
- Run a stock control and rotation system
- Calculate food cost percentage and identify waste
- Train and supervise staff on hygiene routines
Course structure
Twelve weeks, running Monday to Friday at 20 hours per week. Roughly seventy percent of contact time is practical work.
- 1Week 1–2 — Foodborne illness, hazards and personal hygiene
- 2Week 3–4 — Temperature control, storage and cross-contamination prevention
- 3Week 5–6 — Cleaning, sanitising and pest management programs
- 4Week 7–8 — HACCP principles and writing a food safety plan
- 5Week 9–10 — Purchasing, receiving, inventory and stock rotation
- 6Week 11–12 — Menu costing, waste control, rostering and a kitchen management project
Where it can lead
This is entry-level vocational training. It is designed to make you employable in supporting and assistant roles, and to give you a credible starting point for an apprenticeship or further certification.
Kitchen supervisor traineeFood safety coordinatorCatering supervisorRestaurant shift lead
Entry requirements
- Minimum age 18 at the start of the intake
- Secondary school certificate or equivalent work experience
- Conversational English (CLB 4 / IELTS 4.5 equivalent) — no test certificate required
- A valid passport with at least 6 months validity beyond the intake end date
No documents are required to apply. We may ask to see your passport and qualification certificates during enrolment, after your place is confirmed.
How to apply
The full process takes around ten weeks from application to arrival. Here are the first four steps.
- 1
Submit application
YouComplete the online application form with your personal details, qualification, and the subject area and course you would like to study. No documents need to be uploaded.
15 minutes
- 2
Application review
CTCThe CTC admissions team reviews your application against the entry requirements for your chosen course and confirms seat availability for your intended intake.
3–5 working days
- 3
Receive invitation letter
CTCSuccessful applicants receive an official invitation letter by email, confirming the course, intake dates, delivery mode and fees. This letter supports your visitor visa application.
Within 2 working days of a decision
- 4
Pay CAD 150 admission fee
YouPay the one-off admission fee to confirm your place. Your seat is held for the intake named on your invitation letter.
Within 14 days of the invitation letter
Related courses
More in Hospitality, Culinary & Tourism
12 weeks
Baking & Pastry Arts
Breads, viennoiserie, pastry and desserts in a dedicated bakery workshop.
In-person Course details
12 weeks
Hotel & Front Office Operations
Reservations, check-in, guest recovery and property management systems.
In-person Course details
Ready to start Food Safety & Kitchen Management?
Twelve weeks, in person, on the tools. Submit your application in about fifteen minutes — no documents to upload.
12 weeks · In-person training · Study permit not required — attend on a visitor visa