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 |
- 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.
Apply now
Get started
† B.C. Labour Market Outlook 2018
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