What you will learn
- Upon successful completion of the Culinary Arts Certificate, graduates will be able to:
- Prepare a variety of culinary items for institutional, casual dining, fine dining, and buffet service and retail sale;
- Evaluate product outcomes for consistency and accuracy in yield, flavour, texture and overall appearance according to product specifications and standards;
- Serve food and alcoholic beverages in a variety of food service settings according to Serving It Right standards;
- Develop menus based on nutritional health and dietary needs;
- Adhere to industry health and safety standards in the preparation, handling and storage of food;
- Implement principles of kitchen management for inventory and cost control;
- Communicate clearly and professionally in English using industry-specific language and sociocultural practices;
- Practice professional etiquette and personal hygiene during production;
- Work effectively as a team member during production and service.
What to expect
The Culinary Arts Certificate 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 four-week industry practicum provides students with the opportunity to further develop their basic culinary skills prior to progressing into the advanced level courses.
A major emphasis of the 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.
For students requiring English language support, an English course, Foodsafe Level 1, and two short practicum courses are provided in term one.
- English 10 or equivalent
- Math 10 or equivalent
- Food Safe Level 1 Certificate
This program is Canadian Language Benchmarked at Listening 7, Speaking 7, Reading 7 and Writing 6; or TOEFL: 68; or IELTS: Overall 5.5, with no band less than 5.0. For students requiring English language support, admission requirements are:
- Math 10 or equivalent
- Proof of completion of VCC Lower Intermediate English or equivalent, which includes a Canadian Language Benchmark of Listening 5, Speaking 5, Reading 5 and Writing 4; TOEFL: 45; or IELTS: overall 4.5, with no band less than 4.0
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- 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 educational documents as required by their course or program.
It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen. These include the following physical and mental characteristics:
- Physical condition and stamina to meet the demands of the culinary industry
- Good motor skill coordination
- Ability to multi-task, with strong and efficient organizational skills
- Some creativity is an asset
Program general hours
Monday to Thursday from 10:45 a.m. to 6:30 p.m.
|CULI 1120||Safety, Sanitation & Equipment||2|
|CULI 1121||Basic Kitchen Skills||2|
|CULI 1122||Hot and Cold Sandwiches||2|
|CULI 1124||Hot & Cold Breakfast Cooking||2|
|CULI 1125||Kitchen Mgmt & Health Care||1|
|CULI 1126||Stock, Soup & Sauce Cooking||2|
|CULI 1127||Cold Kitchen||1|
|CULI 1130||Vegetable and Starch Cooking||1|
|CULI 1131||Meat and Poultry Cooking||1|
|CULI 1132||Seafood Cooking||1|
|CULI 1133||Vegetari Entrees, Pasta & Soup||1|
|CULI 1135||Meat, Poultry, Seafood Cutting||4|
|CULI 1136||Meat, Poultry, Seafood Cooking||2|
|CULI 1137||Vegetable, Egg, Starch, Pasta||2|
|CULI 1140||Baking and Desserts 1||4|
For students requiring English language support, the additional courses are:
|CULI 1128||English for Culinary Arts 1||8|
|CULI 1184||Culinary Arts ESL Practicum 1||2|
|CULI 1185||Culinary Arts ESL Practicum 2||2|
Program Total Credits for Students Requiring English Language Support: 60
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|
0 - 1
0 - 2
0 - 3
0 - 4
|Materials||0||not including textbooks|
|Medical & Dental||280|
|Program specific extra fees||419|
* 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 $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5
† B.C. Labour Market Outlook 2018