12 weeks
Baking & Pastry Arts
Breads, viennoiserie, pastry and desserts in a dedicated bakery workshop.
In-person Course details
Hospitality, Culinary & Tourism
Professional Cooking Fundamentals
Learn to cook the way a professional kitchen actually works: mise en place, station discipline, timing and consistency. Every week ends with a service under time pressure.
- 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.
- Execute core cooking methods to a consistent professional standard
- Run a kitchen station through a timed service
- Produce mother sauces and derivative sauces from scratch
- Cost a menu item and calculate food cost percentage
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 — Kitchen safety, sanitation and knife skills
- 2Week 3–4 — Stocks, sauces and soups; the mother sauces
- 3Week 5–6 — Protein cookery: butchery basics, roasting, grilling and braising
- 4Week 7–8 — Vegetables, starches, grains and plating principles
- 5Week 9–10 — Breakfast, short-order and line cooking under time pressure
- 6Week 11–12 — Menu costing, station management and a full service capstone
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.
Line cookPrep cookKitchen assistantCatering assistant
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
Hotel & Front Office Operations
Reservations, check-in, guest recovery and property management systems.
In-person Course details
12 weeks
Food Safety & Kitchen Management
FOODSAFE-aligned hygiene, HACCP principles, ordering and cost control.
In-person Course details
Ready to start Professional Cooking Fundamentals?
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