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Culinary Arts (Professional Cook 1 - ESL)


The Culinary Arts Certificate (Professional Cook 1 - ESL) is designed to meet the need for qualified cooks in the hospitality industry. Graduates will be able to obtain employment as line cooks or third cooks in hotel kitchens, restaurants, catering companies, airport flight kitchens, trains, cruise ships, camps and institutional kitchens and will also have completed the technical training for entry into Professional Cook Level 2 program.

This program is designed for students requiring English language support, the program offers additional in-class and workplace training to help them improve their English language proficiency and job search skills for employment in the Canadian labour market.

Program Status:
Accepting applications

Program one-pager
Start Length Credentials Campus Part- or Full-time
Sep 10 months Certificate Downtown Full-time

Apply Now

Apply Now

The first step, apply early. Students who have officially applied and met all admission requirements are sent a letter of acceptance approximately four to five months in advance of the next available start date. A first payment is required to reserve a space in the program.

Online Mail In Person
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

This program is 10 months in length. Students will learn communication skills and hospitality-related vocabulary from culinary arts and ESL teachers. Students in the program prepare daily breakfast, lunch and dinner in the cafeteria as well as and lunch and dinner in JJ's Restaurant at the Downtown Campus.

Classes are generally held Monday to Friday, 12:00pm to 7:00pm. (subject to change).

This program covers Professional Cook Level One training. Upon completion, students can meet with the Department Head of Culinary Arts to insert into Professional Cook Level 2.

Students in this program learn the skills necessary for employment as prep cooks or line cooks. They also learn workplace communication skills including vocabulary for the workplace, pronunciation and appropriate communication with co-workers and supervisors. Students also prepare themselves for employment by learning how to compose a resume, how to search for a job and how to participate in an interview.


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.
  • Math 10 or equivalent
  • Proof of completion of VCC Lower Intermediate English or equivalent, which includes a Canadian Language Benchmark of Listening 5, Speaking 5, Reading 5 and Writing 4; TOEFL: 45; or IELTS: overall 4.5, with no band less than 4.0

Recommended Characteristics:


It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen. These include the following physical and mental characteristics:

  • Physical condition and stamina to meet the demands of the culinary industry
  • Good motor skill coordination
  • Ability to multi-task, with strong and efficient organizational skills
  • Some creativity is an asset

Fees and Other costs


Application Fee $35
Tuition Fee $5,227
Student Union Fee $30
College Initiative Fee $101
Student Union Health Plan Fee $146
Student Union Dental Plan Fee $146
U-Pass Fee $410
Other Costs
$22.22 - Graduation Fees
$209 - Campus Resource Fee
$402 - Other Fees
$780 - Textbooks, Supplies
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.

Culinary Arts (Professional Cook 1 - ESL) students learn cooking skills with a VCC chef instructor and workplace communication skills with an English language Instructor. Students build a professional vocabulary, develop effective communication skills and cultural competence for employment.

Come for a tour to see our state-of-the-art kitchens, full-service campus restaurants, and talk to award-winning faculty members. Join us at our Downtown campus, 200-block Dunsmuir at Hamilton, two blocks west of the Stadium SkyTrain station.

Date Day Time Room Location
November 14, 2017 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
December 12, 2017 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown


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Program Highlights

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 1128) English for Culinary Arts
course schedule schedule
8.0 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
(CULI 1145) Culinary Practicum
course schedule schedule
4.0 credits
(CULI 1184) Culinary ESL Practicum 1
course schedule schedule
2.0 credits
(CULI 1185) Culinary ESL Practicum 2
course schedule schedule
2.0 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