Elevate your skills and advance your cooking career while gaining work experience in VCC's service outlets.
What you will learn
- Restaurant operations
- Dining and bar service
- Restaurant promotion
- Menu planning (table d'hôte)
- Nutrition
- Specialty soups and sauces
- Advanced vegetables and starches
- Traditional and ethnic cooking
- Vegetarian dishes
- Advanced baking, pastry, and breads
- Restaurant desserts
- Plating and presentation techniques
- Line cooking (a la carte)
- Appetizers
- Running the pass
- Advanced butchery
- Charcuterie
- Human resources principles
- Canadian labour laws
- Kitchen operation costs
- Entrepreneurship
- Purchasing and receiving
- Food costing and menu pricing
- Inventory and cost control
- Teamwork
- Communication
- Time management
What to expect
- 16 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 food service outlets
- Hands-on learning
- Classroom instruction
- Active participation
- Teamwork
- Critical thinking
- Self/peer assessments
- Exams
- Practical assessments
- Course assignments
- Portfolios
- Opportunity to take exams for ITA Level 2 certification
Admission requirements
Program-specific
- ITA Professional Cook 1 Certificate of Qualification
- English 10 or equivalent
- Math 10 or equivalent
- Valid Food Safe Level 1 Certificate
OR
- Department Head Approval
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 2507 Advanced Baking.
Program-specific
- ITA Professional Cook 1 Certificate of Qualification
- English 10 or equivalent
- Math 10 or equivalent
- Valid Food Safe Level 1 Certificate
OR
- Department Head Approval
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 2507 Advanced Baking.
General
- 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.
Missing prerequisites? Learn more about VCC's tuition-free in academic upgrading, university transfer or English as a Second Language (ESL) Courses.
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 culinary industry e.g. lift 50lbs.
- Ability to stand for long periods of time e.g. 5 hours or more
- Good motor skill coordination
- Ability to multi-task, with strong and efficient organizational and time management skills
- Strong reading, comprehension and study skills
- Work independently
- Maturity, interpersonal & communication skills
- Some creativity is an asset
Courses
*Program general hours
Courses are delivered 4 days per week over 16 weeks.
Monday to Thursday from 7 a.m. to 2 p.m.
This program must be completed within three years.
| Code | Title | Credits |
|---|---|---|
| CULI 2501 | Kitchen Management | 1 |
| CULI 2502 | Purchasing & Receiving | 2 |
| CULI 2503 | Restaurant Customer Service | 2 |
| CULI 2504 | Nutritional Menu Development | 1 |
| CULI 2505 | Advanced Cookery | 2 |
| CULI 2506 | Global & Vegetarian Cuisine | 2 |
| CULI 2507 | Advanced Baking | 5 |
| CULI 2508 | Restaurant Line Cooking | 1.5 |
| CULI 2509 | Appetizers & Platters | 1.5 |
| CULI 2510 | Advanced Butchery-Charcuterie | 1.5 |
| Total Credits | 19.5 | |
* 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 | 35 | |
| Tuition | 1638 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 54 | |
| College initiative | 53 | |
| Materials | 0 | not including textbooks |
| Campus resource | 33 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 0 | |
| U-PASS | 170 | |
| Graduation | 40 | |
| Program specific extra fees | 0 | |
| Total |
Need help with tuition?
Explore your options for scholarships, grants, bursaries, and loans.
* 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.
Apply now
Get started
Visit the Registrar's Office at our Broadway or Downtown campus
† B.C. Labour Market Outlook 2018
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