Professional Cook 1 – ESL

The Culinary Arts Certificate focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry. A four-week industry practicum provides students with the opportunity to further develop their basic culinary skills prior to progressing into the advanced level courses.

A major emphasis of the program is active student participation. Students are encouraged to become self-directed and responsible for their own learning and to come to class well prepared for active participation in classroom and kitchen activities.

For students requiring English language support, an English course, Foodsafe Level 1, and two short practicum courses are provided in term one.

It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen. These include the following physical and mental characteristics:

• Physical condition and stamina to meet the demands of the culinary industry
• Good motor skill coordination
• Ability to multi-task, with strong and efficient organizational skills
• Some creativity is an asset