What you will learn
Upon successful completion of this program, students will be able to:
- Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
- Evaluate product for consistency and accuracy in yield, flavour, texture and overall appearance according to product specifications and standards.
- Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
- Adhere to industry health, safety and employment standards in preparation, handling and storage of food and equipment.
- Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
- Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.
What to expect
The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend a minimum of one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry.
A major emphasis of the diploma program is active student participation. Students are encouraged to become self-directed and responsible for their own learning and to come to class well prepared for active participation in classroom and kitchen activities.
- Grade 10 English or equivalent
- Academic IELTS of 5.5 (no band less than 5); TOEFL iBT 68; Canadian Language Benchmark: Listening 7, Speaking 7, Reading 7 and Writing 6
- Math 10 or equivalent
The following must be provided to the Culinary Arts Department before the end of CULI 1501 Kitchen Orientation (the first course of the program):
- Valid Food Safe Level 1 Certificate
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.
- Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
- International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and educational documents as required by their course or program.
- All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.
It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen.
- Ability to communicate effectively in written and spoken English
- Physical condition and stamina to meet the demands of the culinary industry e.g. lift 50lbs.
- Ability to stand for long periods of time e.g. 5 hours or more
- Good motor skill coordination
- Ability to multi-task, with strong and efficient organizational and time management skills
- Strong reading, comprehension and study skills
- Work independently
- Interpersonal communication skills
- Some creativity is an asset
Program general hours
Students may expect to attend morning (i.e. 7:00 a.m. start), afternoon, or evening classes (i.e. 9:00 p.m. finish) depending on the curriculum. Class times are subject to change.
|CULI 1501||Kitchen Orientation||5|
|CULI 1502||Culinary Techniques||4|
|CULI 1503||Garde Manger & Breakfast||4|
|CULI 1504||Baking Techniques||4|
|CULI 1506||Cook Chill Production Kitchen||4|
|CULI 1507||Flavour Principles & Menus||1|
|CULI 1508||Short Order Cafe||4|
|CULI 1526||Cook Chill Production Kitchen 2||4|
|CULI 1528||Short Order Cafe 2||4|
|CULI 2501||Kitchen Management||1|
|CULI 2502||Purchasing & Receiving||2|
|CULI 2503||Restaurant Customer Service||2|
|CULI 2504||Nutritional Menu Development||1|
|CULI 2505||Advanced Cookery||2|
|CULI 2506||Global & Vegetarian Cuisine||2|
|CULI 2507||Advanced Baking||5|
|CULI 2508||Restaurant Line Cooking||1.5|
|CULI 2509||Appetizers & Platters||1.5|
|CULI 2510||Advanced Butchery-Charcuterie||1.5|
|CULI 2511||Modern Cuisine||8.5|
|CULI 2512||Culinary Practicum||3|
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: $13,500
Tuition deposits are payable usually within two weeks after a Letter of Offer is issued.
|Fee description||Fee Amount||Notes|
0 - 1
0 - 2
0 - 3
0 - 4
|Materials||0||not including textbooks|
|Medical & Dental||550|
|Program-specific extra fees||436|
This is an international cohort program. As international cohorts are exclusively for international students, international feesapply throughout the duration of the program.
* 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.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.