Kick your apprenticeship up a notch. Designed for the apprentice currently working as a cook or chef, this program will meet both your needs and those of your employer by providing leading-edge training.
|Start||Length||Credentials||Campus||Part- or Full-time|
|Level 1 - Jan, Sep, Oct
Level 2 - Feb, Sep, Nov
Level 3 - Jan, Feb, Oct
|5 weeks (full-time) or 12 weeks (part-time)||VCC Transcript||Downtown||Full or Part-time|
Apprentice training is divided into three levels, typically taken over three years. Level 1 covers the basics of soup and stock preparation; meat, seafood and poultry cooking; egg and breakfast cookery; cold kitchen; and desserts. Level 2 advances the apprentice's skills in both the cold and hot kitchens. Level 3 completes the training by requiring students to demonstrate strong, independent cooking skills that include the elements of presentation and design.
Students train in classrooms and kitchens in VCC's facility at the Downtown campus. A major portion of classroom time is devoted to theory. Instruction is provided through lectures and demonstrations to illustrate practical application of the theory. Students in Levels 2 and 3 spend an additional 50 - 60 hours on independent study and homework assignments. The college supplies a uniform while the apprentice is a student at VCC. Students must supply their own kitchen tools.
An apprenticeship is a system of training that combines work-based training with periods of formal practical and theoretical education. This theoretical instruction is provided by an approved training college or facility. Typically, apprentices take a short break from their employment once a year to complete their training. When an apprentice successfully completes a training program and attains the required number of work-based hours, he/she earns a certificate or ticket, and becomes a journey person in his or her trade.
For current chefs wishing to challenge the Red Seal, or Professional cook 1 and or 2, they should contact Linda at Go2 at firstname.lastname@example.org, or call 604 633-9787.
If you have been referred to the VCC Culinary Department for the professional cook 1 or 2 practical exams by ITA, please contact Ysabel Sukic at email@example.com, or Collin Gill at firstname.lastname@example.org, with your name, ITA apprentice number and apprentice level.
For additional information about the program, call 604.871.7041 or email email@example.com.
Service Canada, apprenticeship program office
4279 Canada Way (at Gilmore)
Hours: Monday to Friday, 8:30 a.m. - 4 p.m.
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 16 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.
Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.
Students must be registered with the Industry Training Authority (ITA) as an Apprentice and have received an ITA Identification number.
To determine whether you qualify for apprenticeship training consult the Industry Training Authority.
New apprentices who have successfully completed an ITA approved training program can apply to the Industry Training Centre for credit towards the work-based and technical training requirements of their apprenticeship. Often, successful completion of a trades program or pre-apprentice program significantly reduces the work-based and/or training hours required for the trade.
Fees and Other costs
|Application Fee||No Fee|
Level 1 - $446.80
Level 2 - $446.80
Level 3 - $446.80
|Student Union Fee||$55|
|College Initiative Fee||$12.85|
For book lists and prices, check Bookstore.
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.
|December 4, 2018||Tuesday||9:30 - 11 a.m.||112 (theatre)||Downtown|
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