Learn the foundations of professional culinary arts and earn credits toward your apprenticeship while still in high school.
What you will learn
- History and principles of cooking
- Culinary language and terminology
- Health, safety, and employment standards
- Operation of commercial kitchen equipment
- Knife skills
- Basic stocks, sauces, and soups
- Salads, dressings, accompaniments
- Breakfast cooking
- Garde manger: salads, sandwiches, and dressings
- Quickbreads, pies, tarts
- Yeast breads
- Fruit and custard desserts
- Butchery: processing of beef, poultry, and seafood
- Meat cooking methods
- Cook chill production
- Nutrition and food combinations
- Institutional menus
- Food handling and storage
- Math skills
- Teamwork
- Communication
- Time management
- Café/cafeteria service
- Career planning and job-search strategies
- Opportunity to take exams for ITA Level 1 certification
What to expect
Program Duration and Maximum Time for Completion
The program is 28 weeks. Students have a maximum of three years to complete the credential.
- 28 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
Program-specific
- Any grade 10 English course or equivalent
- Any grade 10 Mathematics or VCC’s Basic Arithmetic assessment with an 80% or equivalent
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout 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.
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 submit official transcripts and educational documents as required by their course or program.
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 and neatly, and manage time effectively
- 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 & communication skills
- Some creativity is an asset
- High standards of personal hygiene
Courses
*Prior learning assessment and recognition
Prior learning assessment and recognition is not available for this program.
| Code | Title | Credits |
|---|---|---|
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| CULI 1504 | Baking Techniques | 4 |
| CULI 1505 | Butchery | 4 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| Total Credits | 30 | |
* 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: 0 (0 non-refundable).
Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.
| Tuition Deposit |
0 (0 non-refundable) Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued. |
|---|
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 0 | |
| Tuition Tuition | 2960 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
0 - 5
|
| Student union | 64 | |
| College initiative | 86 | |
| Materials | 0 | not including textbooks |
| Campus resource | 119 | |
| Laundry | 341 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 60 | |
| Medical and Dental | 0 | |
| Temporary Medical Insurance | 0 | |
| U-PASS | 310 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
Apply now
Applicants do not apply to VCC directly. Interested students, teachers and counsellors are directed to contact the Career Program Coordinator or Administrator for their school district. Program Coordinator and applicant complete the Youth in Trades Application and return to youthintrades@vcc.ca
† B.C. Labour Market Outlook 2018