Gain professional culinary skills while upgrading your English speaking, reading, writing, and listening for the workplace.
This program is not currently accepting applications.
Professional Cook 1 – ESL
What you will learn
Upon successful completion of this program, graduates 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, taste, flavour, and overall appearance according to product specifications and standards.
- Identify and describe the principles of nutrition and balanced food combinations for institutional menus.
- Adhere to industry health, safety and employment standards in the preparation, handling and storage of food and equipment.
- Apply the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in the culinary industry.
- Communicate clearly and professionally in English using industry-specific language and sociocultural practices
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.
The Professional Cook 1 Certificate (EAL Cohort) is designed to meet the training needs of the Industry and the required training objectives established by SkilledTradesBC. Courses are delivered 4 days per week over 40 weeks.
The program is delivered in fully operational industrial kitchens, service outlets and classroom settings. Working in authentic service kitchens and outlets provides opportunity for students to develop their English language, practical cooking and professional skills. Classroom instruction, including an English language course, Foodsafe level 1 and two practicum courses are designed for students to develop theoretical knowledge and skills required for success in the culinary industry.
The program design is based on a learning-centred and experiential approach whereby students learn through experience in authentic culinary work settings. Active student learning and participation is emphasized to promote the development of knowledge, skills and attitudes required for success in the food industry. Professional skills, such as teamwork, critical thinking, self-reflection and communication, are also emphasized throughout the program.
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 and Meat Cutting
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.
Program Considerations
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.
| 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 and Meat Cutting | 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 *
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 36 | |
| Tuition Tuition | 6389 | |
| Student union | 73 | |
| College initiative | 157 | |
| Materials | 0 | not including textbooks |
| Campus resource | 256 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 285 | |
| Temporary Medical Insurance | 0 | |
| U-PASS | 469 | |
| Graduation | 45 | |
| Program-specific extra fees | 481 | |
| Total |
* 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 non-refundable deposit ($300 or $500, depending on program).
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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Are you interested in this program? Find out more information in the Culinary Arts Student Handbook.
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† B.C. Labour Market Outlook 2018