Professional Cook 1 Plus

CREDENTIAL: Certificate

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.

Tuition: 4041*
Credential: Certificate
Length: 32 0 weeks
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Job openings predicted
Job openings predicted
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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
  • 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
  • Catering planning and expedition
  • Event coordination and marketing
  • Risk management and entrepreneurship
  • Career planning and job-search strategies
  • Opportunity to take exams for ITA Level 1 certification

What to expect

  • 32 weeks of full-time study
  • Classes Monday to Thursday 7 a.m. - 2 p.m.
  • 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


  • Any grade 10 English or equivalent or Department Head approval
  • Any grade 10 Mathematics or VCC’s Basic Arithmetic assessment with an 80% or equivalent or Department Head approval
  • 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.

Applicants with a VCC Baking & Pastry Certificate or Baking & 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.


  • 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 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 of time
  • Interpersonal & respectful communication skills
  • Some creativity is an asset
  • High standards of personal hygiene

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.

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 4041
Student union64
College initiative97
Materials0 not including textbooks
Campus resource81
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 275
Temporary Medical Insurance 0
U-PASS 310
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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