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VCC International

Culinary Arts Diploma

The Culinary Arts Diploma is designed to prepare international students for employment as line cooks of third cooks in hotel kitchens, restaurants, catering companies, airport flight kitchens, trains, cruise ships, camps, and institutional kitchens.

Program Flyer
Start Length Credentials Campus Part- or Full-time
Continuous 2 years Diploma Broadway, Downtown Full-time

Program Description

Program Description

The Culinary Arts Diploma is a 17-month program (plus breaks), equivalent to two-year full time studies. Upon successful completion of the Culinary Arts Diploma, graduates will be able to:

  1. Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
  2. Evaluate product for consistency and accuracy in yield, flavour, texture, and overall appearance according to product specifications and standards.
  3. Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
  4. Adhere to industry health, safety and employment standards in preparation, and handling and storage of food and equipment.
  5. Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
  6. Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.

The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend 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.


Evaluation of Student Learning

Students are evaluated through written and practical exams, assignments, projects, and portfolios.

Students must receive a minimum 70% in each course to receive the Culinary Arts Diploma.

Students who do not achieve the 70% minimum required to pass a course are allowed to continue in the program and must enroll in make-up courses to meet the graduation requirements for the diploma.

Students who meet all the requirements for the Culinary Arts Diploma are eligible to take the ITA’s theoretical and practical exams required for the ITA Certificate of Qualification.

Admission Requirements

Admission Requirements

General

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.

Applicants should be 16 years of age or older or a graduate of a secondary school.

Proof of English Proficiency

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.


Program Specific

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.

  • Grade 10 English or equivalent

OR

  • Academic IELTS of 5.5 (no band lower than 5.0); TOEFL iBT 68, Canadian Language Benchmark Listening 7, Speaking 7, Reading 7, and Writing 6
  • Math 10 or equivalent

Upon acceptance:

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.

Courses Schedule

Courses Schedule

 

Term 1

Baking Techniques (CULI 1504)
course schedule schedule
4.0 credits course outline
Culinary Techniques (CULI 1502)
course schedule schedule
4.0 credits course outline
Garde Manger & Breakfast (CULI 1503)
course schedule schedule
4.0 credits course outline
Kitchen Orientation (CULI 1501)
course schedule schedule
5.0 credits course outline


Term 2

Butchery (CULI 1505)
course schedule schedule
4.0 credits course outline
Catering (CULI 1509)
course schedule schedule
4.0 credits course outline
Cook Chill Production Kitchen (CULI 1506)
course schedule schedule
4.0 credits course outline
Flavour Principles & Menus (CULI 1507)
course schedule schedule
1.0 credits course outline
Short Order Cafe (CULI 1508)
course schedule schedule
4.0 credits course outline


Term 3

Cook Chill Production Kitchen 2 (CULI 1526)
course schedule schedule
4 credits course outline
Short Order Cafe 2 (CULI 1528)
course schedule schedule
4 credits course outline


Term 4

Advanced Baking (CULI 2507)
course schedule schedule
5.0 credits course outline
Advanced Butchery-Charcuterie (CULI 2510)
course schedule schedule
1.5 credits course outline
Advanced Cookery (CULI 2505)
course schedule schedule
2.0 credits course outline
Appetizers & Platters (CULI 2509)
course schedule schedule
1.5 credits course outline
Global & Vegetarian Cuisine (CULI 2506)
course schedule schedule
2.0 credits course outline
Kitchen Management (CULI 2501)
course schedule schedule
1.0 credits course outline
Nutritional Menu Development (CULI 2504)
course schedule schedule
1.0 credits course outline
Purchasing & Receiving (CULI 2502)
course schedule schedule
2.0 credits course outline
Restaurant Customer Service (CULI 2503)
course schedule schedule
2.0 credits course outline
Restaurant Line Cooking (CULI 2508)
course schedule schedule
1.5 credits course outline


Term 5

Culinary Practicum (CULI 2512)
course schedule schedule
3 credits course outline
Modern Cuisine (CULI 2511)
course schedule schedule
8.5 credits course outline


Fees and Other costs

Fees and Other Costs:


International Application Fee $145
Tuition Fee $32,887
Student Union Fee $223
College Initiative Fee $187
Uniform Fee $410
Student Union Health Plan Fee $292
Student Union Dental Plan Fee $292
U-Pass Fee $656
Other Costs Graduation fee - $40

Campus Resource Fee - $329

Tools and Knives - $530 plus applicable taxes


As international cohorts are exclusively for international students, international fees apply throughout the duration of the program.

Info Sessions

Info Sessions

Contact Us/Request Info

Contact Us/Request Info

email: study@vcc.ca

Questions?

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Program: Culinary Arts Diploma

Program Highlights

Program Highlights

Career Prospects

Career Prospects