• Anytime
    Application Deadline
  • 18 months
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Earn a Culinary Arts Certificate at Thompson Rivers University   covering Professional Cook certifications from the Industry Training Authority. Hands-on training includes Professional Cook 1 (30 weeks), Professional Cook 2 (14 weeks) and 120hr work experience.

You will get the skills and expertise you need to find a job in the food preparation industry.

Foundation skills, creativity, teamwork and professionalism are nurtured and encouraged by the instructors. Be a cook in "real life" working kitchens and learn all aspects of the food preparation industry, from production to service. The restaurants in the Culinary Arts Training Centre showcase your efforts.

Detailed Programme Facts

  • More details:

    If possible, submit an application form and related documentation as soon as you complete each of the requirements. 

  • Programme intensity Full-time
    • Full-time duration 18 months
    • Duration description

      three-semester program 

  • Languages
    • English
  • Delivery mode
    On Campus

Programme Structure

Courses included:
  • Block A: Occupational skills
  • Block B: Stock, soups and sauces
  • Block C: Vegetables and fruits
  • Block D: Starches
  • Block E: Meats
  • Block F: Poultry
  • Block G: Seafood
  • Block H: Garde manger
  • Block I: Eggs, breakfast cookery and dairy
  • Block J: Baked goods and desserts
  • Block K: Beverages

English Language Requirements

  • Minimum required score:


    The TOEFL iBT ® measures your English-language abilities in an academic setting. The test has four sections (reading, listening, speaking, and writing), each with a score range of 0-30, for a total score range of 0-120.

  • Minimum required score:


    The IELTS – or the International English Language Test System – tests your English-language abilities (writing, listening, speaking, and reading) on a scale of 1.00–9.00. The minimum IELTS score requirement refers to which Overall Band Score you received, which is your combined average score. Read more about IELTS.

  • Minimum required score:


    The TOEFL®PBT is administered in a paper format and measures your ability to use and understand English in a classroom setting at the college or university level. It accurately measures how well you can listen, read and write in English while performing academic tasks.

General Requirements

 The minimum documentation accepted is as follows:

  • BC grade 10 (or equivalent) is a minimum and grade 12 is preferred
  • Successful completion of the FoodSafe certificate
  • Successful completion of the entry assessment test (ACCUPLACER) through the TRU Assessment Centre. This test is a measure of English and math competency, taken by all students, to ensure you have the basis skills for success in the program. For more information about this assessment and how to arrange an appointment, please go to TRU Assessment Centre

    • It is recommended that you work in the industry or have interviewed a chef or manager of a restaurant or hotel to have some input into this trade

Tuition Fee

  • International

    15560 CAD/semester
    Tuition Fee
    Based on the original amount of 15560 CAD per semester and a duration of 18 months.
  • National

    4030 CAD/semester
    Tuition Fee
    Based on the original amount of 4030 CAD per semester and a duration of 18 months.
We've labeled the tuition fee that applies to you because we think you are from and prefer over other currencies.

Professional Cook 2 tuition:

  • Canadian: approx. $2,100
  • International: $7,660

Living costs for Kamloops

  • 1240 - 1930 CAD/month
    Living Costs

The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.


Check the programme website for information about funding options.

Studyportals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.


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