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.
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
- 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
- Catering planning and expedition
- Event coordination and marketing
- Risk management and entrepreneurship
- Career planning and job-search strategies
- Opportunity to take exams for ITA Level 1 certification
What to expect
- 32 weeks of full-time study
- Classes Monday to Thursday 7 a.m. - 2 p.m.
- 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
- Any grade 10 English or equivalent
- Any grade 10 Mathematics or VCC’s Basic Arithmetic assessment with an 80% or equivalent
- Valid Food Safe Level 1 Certificate
OR
- Department Head Approval
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.
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
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, respectfully and in groups
- Ability to give close attention to detail for sustained periods of time
- Interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene
Courses
*Program general hours
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.
| 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 |
| CULI 1509 | Catering | 4 |
| Total Credits | 34 | |
* 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 | 35 | |
| Tuition Tuition | 3962 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 64 | |
| College initiative | 95 | |
| Materials | 0 | not including textbooks |
| Campus resource | 80 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 275 | |
| U-PASS | 310 | |
| Graduation | 40 | |
| Program-specific extra fees | 445 | |
| Total |
Need help with tuition?
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* 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.
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Contact us
- Call 604.871.7000, option 2
† B.C. Labour Market Outlook 2018