12 weeks
Commercial Cookery
Knife skills, stocks, sauces and line cooking in a working teaching kitchen.
In-person Course details
Hospitality, Culinary & Tourism
Professional Chef
For cooks moving into leadership. You will run sections under pressure, order and cost to margin, write rotas, lead a small brigade through service, and take responsibility for food safety and consistency.
- 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.
- Run a kitchen section through a full service
- Cost a menu to a target gross profit
- Lead and train junior kitchen staff
- Own food safety compliance for a section
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 — The brigade, section responsibilities and service standards
- 2Week 3–4 — Menu engineering, costing, gross profit and portion control
- 3Week 5–6 — Purchasing, suppliers, stock rotation and waste management
- 4Week 7–8 — Leading service: calling, timing and managing the pass
- 5Week 9–10 — Rotas, staff training, food safety systems and audits
- 6Week 11–12 — Running full services as section head, with a business review
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.
Chef de partieSous chef traineeKitchen managerHead chef (small operation)
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 Professional Chef?
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