Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.
Professional Cook 1 Plus
Info Week at VCC
Join us online or in-person for our info sessions, April 28 - May 2.
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: sandwiches, salads, dressings
- Quick breads, 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
- Catering planning and expedition
- Event coordination and marketing
- Risk management and entrepreneurship
- Career planning and job-search strategies
- Opportunity to take exams for STBC Level 1 certification
What to expect
Program Duration and Maximum Time for Completion
The program is 32 weeks. Students have a maximum of three years to complete the credential.
- 32 weeks of full-time study
- Classes Monday to Thursday 7 a.m. - 2 p.m. (Month 8th schedule varies depending on catering events schedule)
- 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
- Composition 10, or equivalent, or Department approval
- Workplace Math 10, or equivalent
- Valid Food Safe Level 1 Certificate (http://foodsafe.ca/) (certification must remain valid throughout the program)
- Applicants may be given credit for CULI 1504 provided:
- They have successfully completed the a VCC Baking Program, or
- They submit evidence of Baker Red Seal Certification
- Applicants may be given credit for CULI 1505 provided:
- They submit a BC Meat Cutter Certificate of Qualification, or CCMIC (Canadian Certified Industrial Meat Cutter), or CCMP (Canadian Certified Meat Professional)
Note: Based on industry and STBC standards, students are expected 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. For safety reasons, any known food allergies must be disclosed. Please contact VCC Disability Services to arrange any necessary accommodations.
Students who require an accommodation for the STBC theory examination, must have an active file with VCC Disability Services. Accommodations for the STBC cooking practical exam are not available.
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.
Recommended Characteristics
-
Displays commitment and dedication to education and training
-
Displays consistent attendance and participation
- Ability to multi-task, work accurately and neatly, and manage time effectively
- Integrity, ability to take initiative and handle responsibility
- Ability to work independently, respectfully, and, in groups
- Ability to give close attention to detail for sustained periods
- Interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene
Considerations: This program can be physically taxing, with students typically needing to perform motor skills and hand-eye coordination over extended periods of time, including a need to stand over hot stoves. The physical demands of the profession may worsen existing wrist, shoulder, and back conditions.
Note: Some travel to alternate locations may be required during the catering course.
Courses *
Monday to Thursday from 7 a.m. to 2 p.m. with the exception of the catering course in the last month. Students will be advised of their catering course days and hours once registered and attending the program.
Courses are delivered 4 days per week over 32 weeks.
This program must be completed within three years.
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 and Meat Cutting | 4 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| CULI 1509 | Catering | 4 |
| Total Credits | 34 | |
* 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 | 4204 | |
| Student union | 71 | |
| College initiative | 101 | |
| Materials | 0 | not including textbooks |
| Campus resource | 85 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 285 | |
| Temporary Medical Insurance | 0 | |
| U-PASS | 329 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| 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.
Apply now
Are you interested in this program? Find out more information in the Culinary Arts Student Handbook.
Get started
Info Week at VCC
Join us online or in-person for our info sessions, April 28 - May 2.
† B.C. Labour Market Outlook 2018