Professional Cook 1 – High School

CREDENTIAL: Certificate

Learn the foundations of professional culinary arts and earn credits toward your apprenticeship while still in high school.

Tuition: 2845*

Credential: Certificate

Length: 0 0 Varies

Hours: Full-time

Format: Class-based

Campus: Varies

Start Dates: Feb, Sep

11_K

Job openings predicted
(2018-2028)^†

What you will learn

History and principles of cooking
Culinary language and terminology
Health, safety, and employment standards
Operation of commercial kitchen equipment
Knife skills
Basic stocks, sauces, and soups
Salads, dressings, accompaniments
Breakfast cooking
Garde manger: salads, sandwiches, and dressings
Quickbreads, pies, tarts
Yeast breads
Fruit and custard desserts
Butchery: processing of beef, poultry, and seafood
Meat cooking methods
Cook chill production
Nutrition and food combinations
Institutional menus
Food handling and storage
Math skills
Teamwork
Communication
Time management
Café/cafeteria service
Career planning and job-search strategies
Opportunity to take exams for ITA Level 1 certification

What to expect

28 weeks of full-time study
A fully equipped commercial kitchen
Work experience in VCC’s public cafeteria
Hands-on learning
Classroom instruction
Active participation
Teamwork
Critical thinking
Self/peer assessments
Exams
Practical assessments
Course assignments
Portfolios

Admission requirements

General

This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
Applicants must submit official transcripts and educational documents as required by their course or program.

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 program, including good motor skills and coordination
Ability to multi-task, work accurately and neatly, and manage time effectively
Integrity, ability to take initiative and handle responsibility
Ability to work independently and respectfully in groups
Ability to give close attention to detail for sustained long periods of time
Interpersonal & communication skills
Some creativity is an asset
High standards of personal hygiene

Courses

Course List
Code	Title	Credits
CULI 1501	Kitchen Orientation	5
CULI 1502	Culinary Techniques	4
CULI 1503	Garde Manger & Breakfast	4
CULI 1504	Baking Techniques	4
CULI 1505	Butchery	4
CULI 1506	Production Kitchen	4
CULI 1510	Short Order and Cafe Service	5
Total Credits		30

* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.

Fees and other costs

Fee description	Fee Amount	Notes
Application fee	0
Tuition Tuition	2845	Tuition Breakdown 0 - 1 0 - 2 0 - 3 0 - 4
Student union	54
College initiative	82
Materials	0	not including textbooks
Campus resource	114
Laundry	328
Tools (deposit)	0
Coverall (deposit)	0
Uniform (deposit)	60
Medical & Dental	0
U-PASS	304
Graduation	40
Program-specific extra fees	0
Total

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 Coordinator and applicant complete the Youth in Trades Application and return to youthintrades@vcc.ca