Cook (Professional Cook 3) (Red Seal)

Cook (Professional Cook 3) 

(Red Seal)

chef in kitchen
Services Oil and Gas Mining
Red Seal
CreativeExpressivePreciseVisual
  • How to order, organize and store food safely  
  • How to prepare and cook with a wide variety of ingredients  
  • How to experiment with different flavours and cuisines 
  • How to create dishes and plan menus 
  • How to prepare food for all sorts of customers, occasions and events 

Cooks create the delicious dishes we have come to expect at restaurants. They aren’t afraid of fast-paced work—taking on the challenge of turning raw ingredients into wonderful creations.

As a Cook, you’re an artisan of food, taking dishes from concept to preparation and delivery. You’re an attentive individual, looking out for high standards in every meal you create, while showing your signature style.  

You’ll be able to multi-task, shining when faced with the adrenaline rush of a tight deadline. This may be as part of a team in a small kitchen or as the lead at a large station.

6.00
2.00
Training Hours
3000
True

For more information regarding the other levels in this progressive trade, please refer to the following program pages:

Updates

Program Updates:

Note: A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.

 

Professional Cook 3 Indigenous Content (PC3IC)

The Professional Cook 3 Indigenous Content (PC3IC) program outline was developed to introduce Indigenous culture through food gathering and preparation, and to bring back traditional knowledge. This program was designed so that apprentices can complete the level of apprenticeship training while learning the Indigenous culture from their specific area.

It is important to note that with respect to cultural and regional differences, Indigenous content may be adapted, but only with the recipes or regional ingredients.  The context of the Indigenous content in the program outline must be followed as set forth.

Download Program Outline

Practical Assessment Information

  • As of January 1, 2020, all training providers are expected to use updated Practical Assessment documents that are dated January 2020; all previous documents are no longer relevant.

  • Details of the assessment criteria are contained within the Cook Assessment General Information package. Candidates can view the practical assessment preparation package for Menu A, Menu B, and Menu C.

  • Please note that there is a fee attached to the practical assessment for challengers and re-assessment for apprentices which is set by the training provider conducting the assessment and may range between $350-$500. A list of assessment venues is sent to you with your approval to challenge.

Program Information and Resources

Program Profile

Occupational Description

Cooks perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, cold kitchen items, desserts, baking and pastry. They have extensive knowledge of safety, sanitation and food storage, they handle basic menu planning and costing, and they help handle customer relations. 

A Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen. 

View Program Profile

Exam Information and Resources

 

Interprovincial Red Seal Exam

 

Updates:

  • June 2022: Program Update (2019 Red Seal Occupational Standard (RSOS))
  • A Comparative Analysis detailing changes between the 2011 National Occupational Analysis (NOA), the 2015 NOA, and the 2019 RSOS can be found here.

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

  • Active listening and monitoring 
  • Coordination and time management 
  • Menu planning, ordering and inventory 
  • Cost management and front-of-house procedures 
  • Preparing stocks, soups, sauces, meats, baked goods, desserts and beverages 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

Hairstylist

Hairstylist

woman hairdresser
Services
Red Seal
CreativeExpressivePreciseVisual
  • How to cut, trim, perm, straighten and style hair 
  • How to colour hair, including bleaching, tinting, dying and streaking 
  • How to apply hair extensions 
  • How to analyze a client’s hair and scalp and recommend treatments and care 
  • How to recommend hairstyles and colours that suit a client’s features and preferences. 

Hairstylists are attentive and creative tradespeople who help to shape the way we look and feel. They enjoy interacting with customers and working in a bustling environment. 

As a Hairstylist, you’ll feel energized every time you meet a customer, sit them down and begin the process of designing their new look.  

You’ll need to be friendly and precise, as you work with multiple clients every day. In addition to cutting and trimming, you’ll also be looked at as an expert in hair care.  

15.00
2.00
Training Hours
3150
True

Program Updates

 

Practical Assessment Information

  • In addition to the written examination, candidates are required to undertake a practical assessment. Details of the assessment criteria are contained within the Hairstylist Practical Assessment Information package.

  • Please note that there is a fee attached to the practical assessment which is set by the assessment agency and will be approximately $500. 

To book a practical assessment, contact North Pacific at assessment [at] north-pacific.ca.

 

Foundation Program Information

  • The Foundation program for this trade requires a 300 hour practicum in order to meet completion requirements. Instructors will need to fill out this form for each Foundation student and send it in alongside their class marks.

Program Information and Resources

Exam Information and Resources

Find exam-related information and resources under each menu item below.

Updates:

Information:

Updates:

As of July 2021, Interprovincial exams written for Hairstylist are aligned to the 2019 Hairstylist Red Seal Occupational Standard.

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

  • Communication 
  • Client service and business management 
  • Hygiene, sanitation and disinfection 
  • Use and maintenance of tools and equipment 
  • Hair cutting, styling and colouring 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

Agricultural Equipment Technician

Agricultural Equipment 

Technician

Agricultural Equipment
Services
Red Seal

Please note that this program is only available for those wishing to challenge certification. There is no apprenticeship pathway at this time.

Occupational Description

Agricultural Equipment Technicians repair power-driven farm equipment and any of the associated attachments or specialty equipment that may be deemed to be of an agricultural nature.

Training Hours
0
False

Program and Exam Information

Program Profile

Occupational Description

Agricultural Equipment Technician means a person who repairs power driven farm equipment and any of the associated attachments, or specialty equipment that may be deemed to be of an agricultural nature.

View Profile

 

Interprovincial Exam Information

Updates:

  • September 2023: Program Update (IP Exams aligned to 2021 Red Seal Occupational Standards (RSOS)). A Comparative Analysis detailing changes between the 2012 National Occupational Analysis (NOA) and 2021 RSOS can be found here.

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

Certification challenge only trade
0

Professional Cook 2

Professional 

Cook 2

A woman in cooking attire standing in a kitchen.
Services Maritime Oil and Gas CreativeExpressivePreciseVisual
  • How to order, organize and store food safely  
  • How to prepare and cook with a wide variety of ingredients  
  • How to experiment with different flavours and cuisines 
  • How to create dishes and plan menus 
  • How to prepare food for all sorts of customers, occasions and events 

Cooks create the delicious dishes we have come to expect at restaurants. They aren’t afraid of fast-paced work—taking on the challenge of turning raw ingredients into wonderful creations.  

As a Cook, you’re an artisan of food, taking dishes from concept to preparation and delivery. You’re an attentive individual, looking out for high standards in every meal you create, while showing your signature style.

You’ll be able to multi-task, shining when faced with the adrenaline rush of a tight deadline. This may be as part of a team in a small kitchen or as the lead at a large station.

6.00
1.00
Training Hours
1000
False

For more information regarding the other levels in this progressive trade, please refer to the following program pages:

Updates

Program Updates:

Note: A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.

 


Professional Cook 2 Indigenous Content (PC2IC)

The Professional Cook 2 Indigenous Content (PC2IC) program outline was developed to introduce Indigenous culture through food gathering and preparation, and to bring back traditional knowledge. This program was designed so that apprentices can complete the level of apprenticeship training while learning the Indigenous culture from their specific area.

It is important to note that with respect to cultural and regional differences, Indigenous content may be adapted, but only with the recipes or regional ingredients. The context of the Indigenous content in the program outline must be followed as set forth. 

Download Program Outline

Practical Assessment Information

  • As of January 1, 2020, all training providers are expected to use updated Practical Assessment documents that are dated January 2020; all previous documents are no longer relevant.

  • Details of the assessment criteria are contained within the Cook Assessment General Information package. Candidates can view the practical assessment preparation package for Menu A, Menu B, and Menu C.

  • Please note that there is a fee attached to the practical assessment for challengers and re-assessment for apprentices which is set by the training provider conducting the assessment and may range between $350-$500. A list of assessment venues is sent to you with your approval to challenge.

Program Information and Resources

Program Profile

Occupational Description

Cooks perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, cold kitchen items, desserts, baking and pastry. They have extensive knowledge of safety, sanitation and food storage, they handle basic menu planning and costing, and they help handle customer relations. 

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes. 

View Program Profile

Exam Information and Resources

 

Certificate of Qualification Exam

Updates:

  • None

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

  • Active listening and monitoring 
  • Coordination and time management 
  • Menu planning, ordering and inventory 
  • Cost management and front-of-house procedures 
  • Preparing stocks, soups, sauces, meats, baked goods, desserts and beverages 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

Landscape Horticulturist

Landscape 

Horticulturist

LandscapeHorticulturalist
Construction Services
Red Seal
AdventurousAthleticCuriousVisual
  • How to survey, assess, design and build various landscapes 
  • How to identify a diverse range of plant material  
  • How to care for all kinds of plants, trees and shrubs 
  • How to diagnose and treat plants 
  • How to manage plant pests and incorporate integrated pest management 

Landscape Horticulturists are the masterminds behind many of the green spaces in our communities, knowing which plants and features would enhance the area for everyone’s enjoyment. 

As a Landscape Horticulturist, you’ll enjoy spending most of your time outside, designing and maintaining the various landscapes that cover our communities, from parks to botanical gardens, and more. 

Your work will take you to a wide range of sites, where you’ll assess landscapes, identify and treat plants, and put your vision to work—creating living art. 

24.00
4.00
Training Hours
5280
False

Program Updates

  • January 2023: For information regarding transition to the harmonized program, please see the Transition Update or Transition Plan. Apprentices who have attained Current Level 1, 2, or 3 should contact their Apprenticeship Advisor to discuss options for addressing gaps in their training before taking their next level of technical training.

  • March 2018: Transition Plan

  • March 2018: OPSN 2018 009 (Harmonization)

Program Information and Resources

Program Profile

Occupational Description

Landscape Horticulturists identify, propagate, cultivate, grow and maintain trees and plants, while also managing injury and disease. They create and modify landscapes by measuring, designing, and interpreting plans. They also construct and maintain gardens, parks, golf courses and other landscape environments.  

Landscape Horticulturists install and maintain hard landscape elements such as retaining walls, patios, walkways and water features. In addition, they advise clients on issues related to horticulture and landscape construction. They are employed by landscape designers, architects and contractors, lawn service and tree care establishments, recreation facilities, golf courses, parks, nurseries, greenhouses, and municipal, provincial and federal governments. They may also be self-employed. 

View Profile

Exam Information and Resources

Find exam-related information and resources under each menu item below.

Updates:

Information:

Updates:

Information:

Updates:

Information:

Updates:

Information:

Updates:

  • None

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

  • Customer service 
  • Physical fitness 
  • Equipment and vehicle operation  
  • Plant health management 
  • Landscape design and maintenance 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

Professional Cook 1

Professional 

Cook 1

cook
Services Maritime Oil and Gas CreativeExpressivePreciseVisual
  • How to order, organize and store food safely  
  • How to prepare and cook with a wide variety of ingredients  
  • How to experiment with different flavours and cuisines 
  • How to create dishes and plan menus 
  • How to prepare food for all sorts of customers, occasions and events 

Cooks create the delicious dishes we have come to expect at restaurants. They aren’t afraid of fast-paced work—taking on the challenge of turning raw ingredients into wonderful creations.

As a Cook, you’re an artisan of food, taking dishes from concept to preparation and delivery. You’re an attentive individual, looking out for high standards in every meal you create, while showing your signature style.  

You’ll be able to multi-task, shining when faced with the adrenaline rush of a tight deadline. This may be as part of a team in a small kitchen or as the lead at a large station.

6.00
1.00
Training Hours
1000
True

For more information regarding the other levels in this progressive trade, please refer to the following program pages:

Program Updates

Program Updates:

Note: A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.

 

Professional Cook 1 Indigenous Content (PC1IC)

The Professional Cook 1 Indigenous Content (PC1IC) program outline was developed to introduce Indigenous culture through food gathering and preparation, and to bring back traditional knowledge. This program was designed so that apprentices can complete the level of apprenticeship training while learning the Indigenous culture from their specific area.

It is important to note that with respect to cultural and regional differences, Indigenous content may be adapted, but only with the recipes or regional ingredients. The context of the Indigenous content in the program outline must be followed as set forth. 

Download Program Outline

Practical Assessment Information

  • As of January 1, 2020, all training providers are expected to use updated Practical Assessment documents that are dated January 2020; all previous documents are no longer relevant.

  • Details of the assessment criteria are contained within the Cook Assessment General Information package. Candidates can view the practical assessment preparation package for Menu A and Menu B.

  • Please note that there is a fee attached to the practical assessment for challengers and re-assessment for apprentices which is set by the training provider conducting the assessment and may range between $350-$500. A list of assessment venues is sent to you with your approval to challenge.

Program Information and Resources

Program Profile

Occupational Description

Cook means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.

View Program Profile

Exam Information and Resources

 

Certificate of Qualification Exam

Updates:

  • None

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

  • Active listening and monitoring 
  • Coordination and time management 
  • Menu planning, ordering and inventory 
  • Cost management and front-of-house procedures 
  • Preparing stocks, soups, sauces, meats, baked goods, desserts and beverages 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

Meatcutter

Meatcutter

meatcutter
Services CreativeExpressivePreciseVisual
  • How to cut, trim and prepare standard cuts of meat 
  • How to grind meats and slice cooked meats 
  • How to cure, smoke, tenderize and preserve meat 
  • How to order and manage inventory  
  • How to inspect, handle, prepare and store meat safely 

Meatcutters care deeply about the food we eat. They not only prepare the various cuts of meat with great precision, but also teach us about animal products, contributing to healthy lifestyles. 

As a Meatcutter, you’ll continue one of the world’s oldest trades as you prepare and handle various animal products.  

You’ll be an expert in safety and hygiene, as well as an inventive and creative artisan. You’ll also be on your feet working behind the scenes in a refrigerated room or behind a retail counter sharing your expert knowledge and filling orders.  

8.00
2.00
Training Hours
4500
False

Program Updates

August 2020: Changes to the Program Outline and Assessment Guidelines

A VALID FOODSAFE Level 1 Certification or equivalent is a pre-requisite to challenge this certification.

Program Information

Exam Information and Resources

Find exam-related information and resources under each menu item below.

Information:

Information:

Challenge the Trade

If you have significant work experience in a trade but have never been certified in Canada, you may apply to challenge the certification. Learn more about How to Challenge a Skilled Trade.

OR

If you sponsor apprentices but have never been certified in Canada, you may request to supervise and sign-off apprentices when they are ready to be certified. Please contact customer service for more information.

  • Safety and sanitation standards 
  • Inventory and cost controls 
  • Meat science and nutrition 
  • Inspecting, grading, handling and storage 
  • Cutting procedures for beef, veal, pork, lamb, poultry, fish and game 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

Funeral Director

Funeral 

Director

casket with flowers
Services CreativeExpressivePreciseVisual
  • How to plan and schedule funeral services 
  • How to preserve and prepare human remains 
  • How to coordinate burials and cremations 
  • How to speak to grieving families about funeral arrangements 
  • How to manage funeral home operations and staff 

Funeral Directors are caring and expressive people, whose poise, tact and empathy make them a perfect fit to lead all aspects of a funeral service. 

As a Funeral Director, you are tasked with working with families to coordinate aspects of the funeral service—from preparing the body through to burial or cremation.  

This important role requires great care, as you must ensure that funeral rites are completed and remains are stored, handled and moved respectfully. You’ll work with families to determine what funeral journey works best for them.

8.40
2.00
Training Hours
3600
False

No challenge process is currently available for this certification. This decision is currently under review. For further information please contact the BC Funeral Association on 1-250-592-3213 and at info [at] bcfunerals.com (info[at]bcfunerals[dot]com).

Program Updates

  • August 2024: Instructor requirements for this program were updated. Please see the Program Update for more details.

Program Information

Exam Information and Resources

Find exam-related information and resources under each menu item below.

Information:

Information:

  • Funeral practices, law and service ethics 
  • Human anatomy and physiology  
  • Safety, sanitation and hygiene practices 
  • Communications and business management  
  • Embalming theory 
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

Field Arborist

Field 

Arborist

forest of trees with mountainous background in bc
Services

Please note that the Field Arborist Program is not available for registration at this time.

Field Arborists prune and perform other work of Climbing Arborists from a ground and aerial situation, including climbing and aerial bucket work. In addition, they develop and implement Integrated Pest Management and Plant Health Care plans, develop tree preservation strategies, inspect sites and trees for damage and hazards, perform job estimating, tree inventories, and tree appraisals. 

Training Hours
0
False

Program Updates

Please note that the Field Arborist Program is not available for registration at this time.

Program Information

Program Profile

Occupational Description

Field Arborists prune & perform other work of Climbing Arborists from a ground and aerial situation, including climbing and aerial bucket work. In addition, they develop and implement Integrated Pest Management and Plant Health Care plans, develop tree preservation strategies, inspect sites and trees for damage and hazards, perform job estimating, tree inventories, and tree appraisals. They also prepare reports in the technical areas described above & supervisory duties

View Profile
Certification challenge only trade
1

Embalmer and Funeral Director

Embalmer and 

Funeral Director

casket with flowers
Services AttentiveCalmConfidentCoordinatedDecisive
  • How to plan and schedule funeral services 
  • How to preserve and prepare human remains 
  • How to coordinate burials and cremations 
  • How to speak to grieving families about funeral arrangements and survivor benefits  
  • How to manage funeral home operations and staff 

Embalmer and Funeral Directors play a very important role in a major event in many people’s lives. They are able to take on a big responsibility while ensuring the care and compassion needed. 

As an Embalmer and Funeral Director, you’ll draw on your strong attention to detail and precision to oversee the many details that go into the preparation of human remains and the many different types of funerals.  

You’re a compassionate & expressive individual, who works well in a challenging situation, taking great care to follow instructions while finding ways to be expressive in your work.

8.40
2.00
Training Hours
3600
False

No challenge process is currently available for this certification. This decision is currently under review. For further information please contact the BC Funeral Association on 1-250-592-3213 and at info [at] bcfunerals.com (info[at]bcfunerals[dot]com).

Program Update

  • August 2024: Instructor requirements for this program were updated. Please see the Program Update for more details.

Program Information

Exam Information and Resources

Find exam-related information and resources under each menu item below.

Information:

Information:

  • Communication and Coordination  
  • Funeral practices, law and service ethics 
  • Human anatomy and physiology 
  • Safety, sanitation and hygiene practice 
  • Embalming  
Certification challenge only trade
1

To get certified, you will need to sign up for technical training at an approved training provider in addition to on-the-job training. 

Visit Trades Training BC and EducationPlannerBC for a comprehensive list of what programs are available in your trade at public and non-public schools. 

For a list of all approved non-public training providers, visit this page.

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