Gain professional culinary skills while upgrading your English speaking, reading, writing, and listening for the workplace.
What you will learn
- English language and vocabulary specific to the culinary industry
- Sociocultural practices in the Canadian workplace
- Kitchen terminology
- Health, hygiene, and safety standards
- Operation and maintenance of commercial kitchen equipment
- Hot and cold sandwiches
- Breakfast cooking
- Stocks, sauces, soups
- Salads and dressings
- Meat, cheese, and fruit platters
- Selection, cleaning, and preparation of vegetables
- Potato and rice cooking
- Meat and seafood identification and storage
- Meat, poultry, and seafood cooking
- Meat carving and portioning
- Cutting and processing of beef, pork, veal, and lamb
- Cutting and processing of fish and poultry products
- Vegetarian entrées
- Pasta cooking
- Egg dishes
- Garnishes and accompaniments
- Pies, puff pastry, choux pastry
- Yeast goods, cakes, cookies
- Desserts
- Efficient work methods
- Weights and measures
- Merchandising, inventory, and food storage
- Food grades and quality
- Purchasing techniques
What to expect
- 40 weeks of full-time study
- 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
Program-specific
- ELSK 0515 and ELSK 0520 each with a grade of ‘S’ or equivalent (Canadian Language Benchmarks of Listening 5, Speaking 5, Reading 5 and Writing 5)
or - English Language Proficiency demonstrated by one of the following:
o IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0
or
o TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 45, or equivalent
- Math 10 with a passing grade, or equivalent
or - Approval of the department
Food Handling Requirements
- Ability to physically handle all seafood, including but not limited to fish and shellfish
- Ability to physically handle beef, lamb, pork, and all types of poultry and game
- Ability to physically handle all dairy products and associated by-products
- Disclosure of known food allergies
Notes
- Applicants with a VCC Baking and Pastry Certificate or Baking and 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
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
- Ability to work independently
- Maturity, interpersonal & communication skills
- Some creativity is an asset
Courses
*Program general hours
Monday to Thursday from 10:45 a.m. to 6:30 p.m.
This program must be completed within 3 years.
| Code | Title | Credits |
|---|---|---|
| ELSK 1018 | English for Culinary Arts 1 | 6 |
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| ELSK 1028 | English for Culinary Arts 2 | 6 |
| CULI 1504 | Baking Techniques | 4 |
| CULI 1505 | Butchery | 4 |
| CULI 1182 | Cook Practicum 1-Introductory | 2 |
| ELSK 1038 | English for Culinary Arts 3 | 6 |
| CULI 1506 | Cook Chill Production Kitchen | 4 |
| CULI 1507 | Flavour Principles & Menus | 1 |
| CULI 1508 | Short Order Cafe | 4 |
| CULI 1183 | Cook Practicum 2 -Advanced | 2 |
| Total Credits | 52 | |
This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate
* 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 | 5786 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 54 | |
| College initiative | 142 | |
| Materials | 0 | not including textbooks |
| Campus resource | 232 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 275 | |
| U-PASS | 434 | |
| Graduation | 40 | |
| Program-specific extra fees | 436 | |
| 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
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Contact us
- Call 604.871.7000, option 2
† B.C. Labour Market Outlook 2018
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