Professional Cook 2

CREDENTIAL: Certificate

Elevate your skills and advance your cooking career while gaining work experience in VCC’s service outlets.

Tuition: 1670*

Credential: Certificate

Length: 16 0 weeks

Hours: Full-time

Format: Class-based

Campus: Downtown

Start Dates: Jan, Feb, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec

11_K

Job openings predicted
(2018-2028)^†

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

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 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 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 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

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.

Course List
Code	Title	Credits
CULI 2500	Kitchen Management and Cost Controls	3
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 2513	Restaurant Kitchen	4.5
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	1670	Tuition Breakdown 0 - 1 0 - 2 0 - 3 0 - 4
Student union	54
College initiative	54
Materials	0	not including textbooks
Campus resource	34
Laundry	0
Tools (deposit)	0
Coverall (deposit)	0
Uniform (deposit)	0
Medical & Dental	0
U-PASS	174
Graduation	40
Program-specific extra fees	0
Total

Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

* 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

ONLINE

You will be directed to EducationPlannerBC
Get started

MAIL

Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Contact us

Frequently asked questions

Ask a question

Book an appointment with an advisor

Call 604.871.7000, option 2

INTERNATIONAL STUDENTS

Visit VCC International for contact information.

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