The Professional Cooking Certificate allows students to complete the certificate program. Additionally, the course will be delivered in-person at our campus in Lac La Biche
This program will introduce you to the kitchen, teaching you about vegetables, proteins, stocks, soups, sauces, and kitchen management. With a three-week practicum, you’ll have the opportunity to learn in an actual work environment.
Professional Cooking combines theory, demonstration, and hands-on practical application, along with FoodSafe, First Aid, and WHIMS certification.
Career Potential
Graduates of the Professional Cooking program are able to work in:
- Hotels
- Resorts
- Restaurants
- Conference Centers
- Hospitals
- Banquet halls and clubs
- Camp kitchens
- Nationwide specialty food outlets
Cooks can advance through promotions with the same employer or move to more advanced positions with other employers. Career options include chef, line cook, restaurant cook, banquet manager, general manager and food editor. Yet another level of achievement includes Certified Chef de Cuisine (C.C.C.), a highly respected trade certification with many good prospects for travel within Canada and abroad.
Credentials
Certificate
Admission Requirements
- English Language Arts 10-2
- Math 10-3
Students who do not meet admission requirements can contact student services regarding opportunities for placement testing. Students will need to submit an application to the program to start the process.
Use this chart to check Provincial high school equivalencies accepted at Portage College. Note: This is just a guide.
Other
- An interview with the program coordinator may be required
- For the purpose of the practicum, you may need a criminal record check
English Language Proficiency Information
Program Start/End Dates
August 31, 2026, to June 26, 2027
Application Deadline
August 15, 2026
Location
Lac La Biche Campus
TBD
Jada Anderson - Success Story
For twenty years Jada wanted to go back to school but always thought she was too old. After surviving an injury, she applied to the Professional Cooking Certificate program and continued onto the Culinary Arts Diploma. As a graduate, she receives the Red Spirit Knife.