Learn the skills and techniques of professional commercial cooking from Canada's top chefs in a fully equipped industrial kitchen.
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.
Admission requirements
Program-specific
- English Language Proficiency demonstrated by one of the following:
- Any grade 10 English course or equivalent
or - IELTS (International English Language Testing System) with a minimum overall score of 5.5 with no band lower than 5.0
?or - TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 68
or - Canadian Language Benchmark: Listening 7, Speaking 7, Reading 7, and Writing 6
- Any grade 10 English course or equivalent
- Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% 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):
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
- 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.
Recommended Characteristics
It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen.
- 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, and manage time effectively
- 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
- Maturity, interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene and integrity
Courses
*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.
| Term One | Credits | |
|---|---|---|
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| CULI 1504 | Baking Techniques | 4 |
| Credits | 17 | |
| Term Two | ||
| CULI 1505 | Butchery | 4 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| CULI 1509 | Catering | 4 |
| Credits | 17 | |
| Term Three | ||
| CULI 1526 | Cook Chill Production Kitchen 2 | 4 |
| CULI 1528 | Short Order Cafe 2 | 4 |
| Credits | 8 | |
| Term Four | ||
| CULI 2500 | Kitchen Management and Cost Controls | 3 |
| 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 2513 | Restaurant Kitchen | 4.5 |
| Credits | 19.5 | |
| Term Five | ||
| CULI 2511 | Modern Cuisine | 8.5 |
| CULI 2512 | Culinary Practicum | 3 |
| Credits | 11.5 | |
| Total Credits | 73 | |
The following equivalencies will be applied for students who began the program prior to September 2022:
- CULI 1506 Production Kitchen is equivalent to CULI 1506 Cook Chill Production Kitchen
- CULI 1510 Short Order and Cafe Service is equivalent to CULI 1507 Flavour Principles & Menus + CULI 1508 Short Order Café
- CULI 2500 Kitchen Management & Cost Controls is equivalent to CULI 2501 Kitchen Management + Purchasing & Receiving
- CULI 2513 Restaurant Kitchen is equivalent to CULI 2508 Restaurant Line Cooking + CULI 2509 Appetizers & Platters + CULI 2510 Advanced Butchery-Charcuterie
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 |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 41430 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 256 | |
| College initiative | 208 | |
| Materials | 0 | not including textbooks |
| Campus resource | 415 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 550 | |
| U-PASS | 708 | |
| Graduation | 40 | |
| Program-specific extra fees | 445 | |
| Total |
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.
Apply now
MONTH/TERM APPLICATION
OPEN DATE APPLICATION STATUS*
STATUS INFORMATION
- Apply Now: Qualified applicants may receive offers of admission if seats are available, or placed on waitlists if seats are full.
- Closed: Applications are not accepted.
- For details about application availability based on study permit status and recommendations if the application status is closed, visit the Availability Status page.
For more information and tips, see Apply