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Culinary Arts (Professional Cook 1)


We are home to some of Canada's most highly respected culinary training programs, led by experienced, award-winning chefs. Our students and graduates win major competitions, in Canada and abroad. Fully recognized by the Industry Training Authority, students earn apprenticeship qualifications in addition to a VCC credential.
Program Status:
Accepting applications

Program one-pager
Start Length Credentials Campus Part- or Full-time
Monthly 32 weeks - 4 days per week Certificate Downtown Full-time

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Apply Now

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If you're ready and know the program you want, apply now. Download and complete the (PDF) application/registration form and mail it to VCC Registrar's Office Visit us at one of our campus locations.

After you apply, you can check application status to see if all of the requirements have been met or to update contact information. Please use the temporary login ID and Personal Identification Number (PIN) that you used to complete your original online application.

Program Description

Program Description

To prepare learners for employment in the food industry by providing an authentic learning experience in industry kitchens to develop their culinary knowledge, skills, and professionalism.

Instructional Activities, Design and Delivery Mode

The Professional Cook 1 Certificate is designed to meet the training needs of the Industry and the required training objectives established by the Industry Training Authority (ITA). Courses are delivered 4 days per week over 32 weeks.

The program is delivered in fully operational industrial kitchens, service outlets and classroom settings. Working in authentic service kitchens and outlets provides opportunity for students to develop their practical cooking and professional skills. Classroom instruction is designed for students to develop theoretical knowledge and skills required for success in the culinary industry.

The program design is based on a learning-centred and experiential approach whereby students learn through experience in authentic culinary work settings. Active student learning and participation is emphasized to promote the development of knowledge, skills and attitudes required for success in the food industry. Professional skills, such as teamwork, critical thinking, self-reflection and communication, are also emphasized throughout the program.

Program Learning Outcomes

  1. Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
  2. Evaluate product for consistency and accuracy in yield, taste, flavour, and overall appearance according to product specifications and standards.
  3. Identify and describe the principles of nutrition and balanced food combinations for institutional menus.
  4. Adhere to industry health, safety and employment standards in the preparation, handling and storage of food and equipment.
  5. Apply the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
  6. Reflect on performance and practice to enhance professional skills needed to enter and advance in the culinary industry.
Program Duration

The program is 28 weeks. Students have a maximum of three years to complete the credential.

Evaluation of Student Learning

Evaluation of student learning includes both summative and formative assessments. Summative evaluations of students’ theoretical, practical and professional skills are conducted through exams, practical assessments, course assignments and portfolios. Formative assessments allow instructors to provide students with feedback on their progress and learning needs. At the same time, students are given an opportunity to self/peers assess and demonstrate and reflect on their learning through portfolios.

Students must receive a minimum 70% in each course to receive the Professional Cook 1 Certificate.

Students who do not achieve the 70% minimum required to pass a course are allowed to continue in the program and must enroll in make-up courses to meet the requirements for certification.

Students who meet all the requirements for the VCC Professional Cook 1 Certificate are eligible to take the ITA’s theoretical and practical exams required for the ITA Certificate of Qualification.

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.

Applicants with a VCC Baking & Pastry Certificate or Baking & Pastry Red Seal Certificate may be exempt from CULI 1504.

Applicants with a Meat Cutter’s Red Seal Certificate may be exempt from CULI 1505.

Speaking and listening requirements can be satisfied through three years of full-time, face-to-face secondary or post-secondary education at an accredited institution where English is the medium of instruction and is also one of the country’s official languages. ESL courses are not included in the three-year calculation.

Recommended Characteristics:

It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen. These include the following Essential Skills Requirements:

  • Physical condition and stamina to meet the demands of the culinary industry e.g. lift 50lbs.
  • Ability to stand for long periods of time e.g. 5 hours or more
  • Good motor skill coordination
  • Ability to multi-task, with strong and efficient organizational and time management skills
  • Strong reading, comprehension and study skills
  • Work independently
  • Maturity, interpersonal & communication skills
  • Some creativity is an asset

Fees and Other costs


Application Fee $35
Tuition Fee TOTAL $5,165.03
Student Union Fee $29.77
College Initiative Fee 75.53
Student Union Health Plan Fee $292.08
Student Union Dental Plan Fee $292.08
U-Pass Fee $328
Other Costs
$21 - Graduation Fees
$137.45 - Campus Resource Fee
$804 - Other Fees
$306 - Lab Kit
At the time of acceptance, a $300 non-refundable deposit will be required to hold your seat if accepted more than two months before the start date of the program. Full payment of the first installment will be required within two months before the start date.


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 20, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
March 20, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
April 17, 2018 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown


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Program Highlights

Program Highlights

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

Course Schedule

Courses Schedule

 

Term 1

(CULI 1501) Kitchen Orientation
course schedule schedule
5.0 credits
(CULI 1502) Culinary Techniques
course schedule schedule
4.0 credits course outline
(CULI 1503) Garde Manger & Breakfast
course schedule schedule
4.0 credits course outline
(CULI 1504) Baking Techniques
course schedule schedule
4.0 credits course outline
(CULI 1505) Butchery
course schedule schedule
4.0 credits course outline
(CULI 1506) Cook Chill Production Kitchen
course schedule schedule
4.0 credits
(CULI 1507) Flavour Principles & Menus
course schedule schedule
1.0 credits course outline
(CULI 1508) Short Order Cafe
course schedule schedule
4.0 credits
(CULI 1509) Catering
course schedule schedule
4.0 credits course outline