Professional Cook 1 – ESL

CREDENTIAL: Certificate

START DATES

Apply Now

Gain professional culinary skills while upgrading your English speaking, reading, writing, and listening for the workplace.

Tuition: 6020*

Credential: Certificate

Length: 10 0 months

Hours: Full-time

Delivery: Class-based

Campus: Downtown Downtown

Start Dates: Sep

Program status: Under review.

This program is not currently accepting applications.

11_K

Job openings predicted
(2018-2028)^†

Culinary Learn possible careers

11_K

Job openings predicted
(2018-2028)^†

Why choose us Learn possible careers Why choose us

Program status: Under review

This program is not currently accepting applications.

What you will learn

English language and vocabulary specific to the culinary industry
Sociocultural practices in the Canadian workplace
Kitchen terminology
Health, hygiene, and safety standards
Operation and maintenance of commercial kitchen equipment
Hot and cold sandwiches
Breakfast cooking
Stocks, sauces, soups
Salads and dressings
Meat, cheese, and fruit platters
Selection, cleaning, and preparation of vegetables
Potato and rice cooking
Meat and seafood identification and storage
Meat, poultry, and seafood cooking
Meat carving and portioning
Cutting and processing of beef, pork, veal, and lamb
Cutting and processing of fish and poultry products
Vegetarian entrées
Pasta cooking
Egg dishes
Garnishes and accompaniments
Pies, puff pastry, choux pastry
Yeast goods, cakes, cookies
Desserts
Efficient work methods
Weights and measures
Merchandising, inventory, and food storage
Food grades and quality
Purchasing techniques

What to expect

Program Duration and Maximum Time for Completion

The program is 40 weeks. Students have a maximum of three years to complete the credential.

40 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

Program-specific

ELSK 0515 and ELSK 0520 each with a grade of ‘S’ or equivalent
or
English Language Proficiency demonstrated by one of the following:

o IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0
or
o TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 45, or equivalent

Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% or equivalent
or
Approval of the department

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.

Notes

Applicants with a VCC Baking and Pastry Certificate or Baking and 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 with strong and neatly, efficient organizational and manage time effectively management skills
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 & respectful communication skills
Some creativity is an asset
High standards of personal hygiene

Courses *

Monday to Thursday from 10:45 a.m. to 6:30 p.m.

This program must be completed within 3 years.

Prior learning assessment and recognition

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

Course List
Code	Title	Credits
ELSK 1018	English for Culinary Arts 1	6
CULI 1501	Kitchen Orientation	5
CULI 1502	Culinary Techniques	4
CULI 1503	Garde Manger & Breakfast	4
ELSK 1028	English for Culinary Arts 2	6
CULI 1504	Baking Techniques	4
CULI 1505	Butchery	4
CULI 1182	Cook Practicum 1-Introductory	2
ELSK 1038	English for Culinary Arts 3	6
CULI 1506	Production Kitchen	4
CULI 1510	Short Order and Cafe Service	5
CULI 1183	Cook Practicum 2 -Advanced	2
Total Credits		52

This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate

* 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.

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee description	Fee Amount	Notes
Application fee	36
Tuition Tuition	6020	Breakdown Tuition Breakdown 0 - 1 0 - 2 0 - 3 0 - 4 0 - 5
Student union	64
College initiative	148
Materials	0	not including textbooks
Campus resource	241
Laundry	0
Tools (deposit)	0
Coverall (deposit)	0
Uniform (deposit)	0
Medical and Dental	275
Temporary Medical Insurance	0
U-PASS	442
Graduation	45
Program-specific extra fees	453
Total

Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

* 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

Are you interested in this program? Find out more information in the Culinary Arts Student Handbook.

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

† B.C. Labour Market Outlook 2018

Professional Cook 1 – ESL