Professional Cook 1 – ESL

CREDENTIAL: Certificate

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

Tuition: 6020*
Credential: Certificate
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: Sep
Program status: Under review.

This program is not currently accepting applications.

Job openings predicted
Job openings predicted
Program status: Under review

This program is not currently accepting applications.

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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

  • 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


IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0
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
  • 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.



  • 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.

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.

Fee descriptionFee AmountNotes
Application fee36
Tuition Tuition 6020
Student union64
College initiative148
Materials0 not including textbooks
Campus resource241
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 275
Temporary Medical Insurance 0
U-PASS 442
Program-specific extra fees453
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

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Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5
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Attend an Information Session

Meet instructors, ask questions, and tour our facilities.

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