BASE
Loading...

Professional Cook 1 Plus

CREDENTIAL: Certificate
START DATES

see more
Apply Now

Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.

Tuition: 4041*
Credential: Certificate
Length: 32 0 weeks
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov
11K
Job openings predicted
(2018-2028)†
11K
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: sandwiches, salads, dressings
  • Quick breads, 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
  • Catering planning and expedition
  • Event coordination and marketing
  • Risk management and entrepreneurship
  • Career planning and job-search strategies
  • Opportunity to take exams for STBC Level 1 certification

What to expect

  • 32 weeks of full-time study
  • Classes Monday to Thursday 7 a.m. - 2 p.m. (Month 8th schedule varies depending on catering events schedule)
  • 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

Program-specific

If you are joining this program before May 2025, you must meet these admissions requirements:

  • Any grade 10 English or equivalent or Department Head approval
  • Any grade 10 Mathematics or VCC’s Basic Arithmetic assessment with an 80% or equivalent or Department Head approval
  • Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)

Applicants must be able to physically handle; all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes.  Any other known food allergies must be disclosed.

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

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

If you are joining this program in May 2025 (or later), you must meet these admissions requirements:

  • Applicants may be given credit for CULI 1504 provided:
    • They have successfully completed the a VCC Baking Program, or
    • They submit evidence of Baker Red Seal Certification
  • Applicants may be given credit for CULI 1505 provided:
    • They submit a BC Meat Cutter Certificate of Qualification, or CCMIC (Canadian Certified Industrial Meat Cutter), or CCMP (Canadian Certified Meat Professional)

Note: Based on industry and STBC standards, students are expected to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes. For safety reasons, any known food allergies must be disclosed. Please contact VCC Disability Services to arrange any necessary accommodations.

Program-specific

  • Applicants may be given credit for CULI 1504 provided:
    • They have successfully completed the a VCC Baking Program, or
    • They submit evidence of Baker Red Seal Certification
  • Applicants may be given credit for CULI 1505 provided:
    • They submit a BC Meat Cutter Certificate of Qualification, or CCMIC (Canadian Certified Industrial Meat Cutter), or CCMP (Canadian Certified Meat Professional)

Note: Based on industry and STBC standards, students are expected to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes. For safety reasons, any known food allergies must be disclosed. Please contact VCC Disability Services to arrange any necessary accommodations.

Students who require an accommodation for the STBC theory examination, must have an active file with VCC Disability Services.  Accommodations for the STBC cooking practical exam are not available.

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 be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
  • Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.
 

Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

Recommended Characteristics

  • Displays commitment and dedication to education and training
  • Displays consistent attendance and participation
  • Ability to multi-task, work accurately and neatly, and manage time effectively
  • Integrity, ability to take initiative and handle responsibility
  • Ability to work independently, respectfully, and, in groups
  • Ability to give close attention to detail for sustained periods
  • Interpersonal & respectful communication skills
  • Some creativity is an asset
  • High standards of personal hygiene

Considerations: This program can be physically taxing, with students typically needing to perform motor skills and hand-eye coordination over extended periods of time, including a need to stand over hot stoves. The physical demands of the profession may worsen existing wrist, shoulder, and back conditions.

Note: Some travel to alternate locations may be required during the catering course.

Courses *

Monday to Thursday from 7 a.m. to 2 p.m. with the exception of the catering course in the last month. Students will be advised of their catering course days and hours once registered and attending the program.

Courses are delivered 4 days per week over 32 weeks. 

This program must be completed within three years.

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

* 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 *

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.
Application fee36
Tuition Tuition 4041
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
0 - 5
Student union64
College initiative97
Materials0 not including textbooks
Campus resource81
Laundry0
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 275
Temporary Medical Insurance 0
U-PASS 310
Graduation45
Program-specific extra fees453
Total
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Need help with tuition?

Explore your options for scholarships, grants, bursaries, and loans.

Learn more

Learn more
 

* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a $300 non-refundable deposit.

Fees listed are for domestic students. For international programs, visit VCC International.

Any refunds are issued according to VCC's refund policy.

Apply now

ONLINE
You will be directed to EducationPlannerBC
Get started
MAIL
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Ask a question

† B.C. Labour Market Outlook 2018

116