logo

Culinary Arts - High School ACE-IT Program


Get a head start in a career as a cook. VCC partners with numerous Metro Vancouver school districts to provide exciting career exploration and skill training programs to secondary school students. At VCC, we provide a variety of enrolment options for secondary school students to earn both academic and trades training credits. By the time students graduate from high school, they're skilled in a trade and ready to work and start an apprenticeship. VCC's culinary arts programs are highly respected and led by experienced, award-winning chefs.
Program Status:
Accepting applications Interested students must apply through their school district

Start Length Credentials Campus Part- or Full-time
Feb, Sep Varies Certificate Varies Full-time

Apply Now

Apply Now

Applicants do not apply to VCC directly. Interested students, teachers and counsellors are directed to contact the Career Program Coordinator or Administrator for their school district.

Program Description

Program Description

Fully recognized by the Industry Training Authority, students earn apprenticeship qualifications in addition to a VCC credential. This program follows foundations of the provincial cooking curriculum where students learn to prepare salads, sandwiches, vegetables, deep fried foods, breakfast grills, roasts, sauces and simple desserts. Students then build on the knowledge and skills gained to acquire skills in butchery, desserts, basic kitchen management and food costing.

Upon successful completion students receive:

  1. Training in foundations cooking Level 1.
  2. College credits resulting in a VCC certificate.
  3. 1,000 hours of work-based training credits towards an apprenticeship.
  4. An opportunity to write the Level 1 technical exam.
  5. Secondary school graduation credits.

Students are required to achieve a minimum 70% in all courses and exams. Class times are scheduled by the school district.


This program is eligible for ACE-IT funding. Accelerated Credit Enrolment in Industry Training (ACE-IT) is a program of the Industry Training Authority of British Columbia. The ACE-IT program provides secondary school districts with funds to pay tuition and other costs associated with industry training. The financial support provided by the ACE IT program may be used by school districts to financially assist individual secondary school students with paying for college while still attending high school. As funding from the ACE IT program may not cover all costs to attend college, students should check with their school or district as to the portion of the fees/costs they may be expected to pay.

Admission Requirements

Admission Requirements

General

VCC welcomes applications from Canadian citizens and permanent residents.

As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 18 years of age or older or a graduate of a secondary school.

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.


Program Specific

Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.
  1. Grade 10 graduation or equivalent.
  2. Food Safe Level 1 Certificate

Recommended Characteristics:

Physical and mental abilities required to perform the daily tasks associated with working in a professional kitchen include:

  • Standing for prolonged periods of time
  • Regular lifting and transportation of heavy objects
  • Efficiently functioning in extreme heat
  • Performing in a busy, fast-paced and stressful environment
  • Strong and efficient organizational skills, ability to multi-task
  • Motor skills and physical capability needed to efficiently and safely use knives and other trade related tools and implements, efficiently and safely operate industrial machinery
  • Ability to present tasteful, flavorful and attractive meals on a consistent basis
  • Some creativity and artistic talent an asset
  • Ability to communicate effectively in oral and written English (applicants whose first language is not English may be required to complete an English language assessment)

Fees and Other costs


Application Fee No Fee
Tuition Fee $429 to $2,357**
Student Union Fee $29 per term
College Initiative Fee $12.34 to $67.76
Laundry Fee 49
Uniform Fee 60.00
U-Pass Fee $40 per month
Other Costs $500 - Textbooks and supplies:

U-PAS, Uniform, Laundry are not charged if at satellite campus.

For book lists and prices, check Bookstore.


Fees are approximate and subject to change without notice. Students are responsible for any increase in fees if advanced payments are made. The application fee is non-refundable. Fees are refunded according to the refund policy. For further clarification, see withdrawals and refunds information page.

Info Sessions

Info Sessions

Get your career cooking! VCC’s culinary arts programs are where the next generation of great chefs get their start.

Come for a tour to find out why VCC is Canada’s top culinary school, training more chefs than any other school in the country. See our state-of-the-art kitchens, check out our full-service campus restaurants, and talk to our award-winning faculty members.

Culinary arts, Asian culinary arts and Culinary arts ESL will be a part of the info session.

Join us at VCC’s Downtown campus, 200 block Dunsmuir at Hamilton, two blocks west of the Stadium SkyTrain station.

Date Day Time Room Location
January 23, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
February 13, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
March 13, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
April 10, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown


Sign up for an info session
*indicates mandatory field


View all Info Sessions/Tours >>

Contact Us/Request Info

Contact Us/Request Info

Questions?

Before you send us an email, please ensure you have reviewed

As well, if you meet any of the following criteria, please follow the links for more information, instead of sending the form:

Contact us:

Ask a Question

Program Highlights

Program Highlights

/programscourses/program-areas/program-highlights/culinary/

Course Schedule

Courses Schedule

 

Term 1

(CULI 1120) Safety, Sanitation & Equipment
course schedule schedule
2.0 credits
(CULI 1121) Basic Kitchen Skills
course schedule schedule
2.0 credits
(CULI 1122) Hot & Cold Sandwich Prep
course schedule schedule
2.0 credits
(CULI 1124) Hot & Cold Breakfast Cooking
course schedule schedule
2.0 credits
(CULI 1125) Kitchen Management & Health Care
course schedule schedule
1.0 credits
(CULI 1126) Stock, Soup & Sauce Cooking
course schedule schedule
2.0 credits
(CULI 1127) Cold Kitchen
course schedule schedule
1.0 credits
(CULI 1130) Vegetable and Starch Cooking
course schedule schedule
1.0 credits
(CULI 1131) Meat and Poultry Cooking
course schedule schedule
1.0 credits
(CULI 1132) Seafood Cooking
course schedule schedule
1.0 credits
(CULI 1133) Vegetarian Entrees, Pasta & Soup
course schedule schedule
1.0 credits
(CULI 1135) Meat, Poultry, Seafood Cutting
course schedule schedule
4.0 credits
(CULI 1136) Meat, Poultry, Seafood Cooking
course schedule schedule
2.0 credits
(CULI 1137) Vegetable, Egg, Starch, Pasta
course schedule schedule
2.0 credits
(CULI 1140) Baking and Desserts 1
course schedule schedule
4.0 credits


Culinary art’s student plating three dishes
Delectable pork dish.
Culinary art’s students prepping in the kitchen.
Culinary instructor demonstrating how to cut carrots.
Culinary instructor teaching students