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 | 5548 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 54 | |
| College initiative | 107 | |
| Materials | 0 | not including textbooks |
| Campus resource | 222 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 280 | |
| U-PASS | 425 | |
| Graduation | 40 | |
| Program specific extra fees | 427 | |
| 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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