Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.
Professional Cook 1 Plus
Entrance award
January and September intakes of this full-time program is eligible for financial award.
What you will learn
Upon successful completion of this program, graduates will be able to:
- Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
- Evaluate product for consistency and accuracy in yield, taste, flavour, and overall appearance according to product specifications and standards.
- Identify and describe the principles of nutrition and balanced food combinations for institutional menus.
- Adhere to industry health, safety, sanitation, and employment standards in the preparation, handling and storage of food and equipment.
- Apply the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in the culinary industry.
What to expect
Program Duration and Maximum Time for Completion
The program is 32 weeks. Students have a maximum of three years to complete the credential.
The Professional Cook 1 Plus Certificate is designed to meet the training needs of the industry and the required training objectives established by SkilledTradesBC. Courses are delivered 4 days per week over 32 weeks.
The program is delivered in fully operational industrial kitchens, service outlets, and classroom settings. Working in authentic service kitchens and outlets provides the opportunity for students to develop their practical cooking and professional skills. Classroom instruction is designed for students to develop theoretical knowledge and the technical skills required for success in the culinary industry.
The program design is based on a learning-centered and experiential approach whereby students learn through experience in authentic culinary work settings. Active student learning and participation are emphasized to promote the development of knowledge, skills, and attitudes required for success in the food industry. Professional skills, such as teamwork, critical thinking, self-reflection, and communication, are also emphasized throughout the program.
Theoretical assignments, and project submissions occur on Moodle, the online learning management system. Students are expected to have access to a computer and the internet for assignments, quizzes, online activities, and project submissions.
Admission requirements
Program-specific
- Composition 10, or equivalent, or Department approval
- Workplace Math 10, or equivalent
- Valid Food Safe Level 1 Certificate (http://foodsafe.ca/) (certification must remain valid throughout the program)
- Applicants may be given credit for CULI 1504 provided:
- They have successfully completed the a VCC Baking Program, or
- They submit evidence of Baker Red Seal Certification
- Applicants may be given credit for CULI 1505 provided:
- They submit a BC Meat Cutter Certificate of Qualification, or CCMIC (Canadian Certified Industrial Meat Cutter), or CCMP (Canadian Certified Meat Professional)
Note: Based on industry and STBC standards, students are expected 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. For safety reasons, any known food allergies must be disclosed. Please contact VCC Disability Services to arrange any necessary accommodations.
Students who require an accommodation for the STBC theory examination, must have an active file with VCC Disability Services. Accommodations for the STBC cooking practical exam are not available.
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 academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Program Considerations
- Program activities require:
- extended periods (5+ hours) of standing/walking on concrete floors/hard surfaces and involve continuous, repetitive hand, wrist, and arm movements.
- precise hand-eye coordination and dexterity for handling kitchen tools and appliances, heat, steam and flames.
- frequent lifting and moving of heavy equipment and products.
- Program environment involves regular exposure to:
- loud hoods and cooling fans, cooking appliances, tools, and equipment vibrations, and everyday kitchen noises.
- high temperatures from stoves, ovens, grills, and other commercial cooking equipment.
- common food allergens, including but not limited to wheat, dairy, eggs, nuts, shellfish, and their by-products. Industry hygiene standards require handling and processing of these ingredients in shared kitchen environments.
- sharp objects, open flames and chemicals including gas, oils, propane, and cleaning agents.
- Program tasks may involve high-pressure situations requiring quick decision-making, rapid processing of information, time-sensitive task completion, emergency response situations, and sustained focus.
- Travel to different locations may be required during the catering course.
Courses *
Monday to Thursday from 7 a.m. to 2 p.m. with the exception of the catering course in the last month. Students will be advised of their catering course days and hours once registered and attending the program.
Courses are delivered 4 days per week over 32 weeks.
This program must be completed within three years.
Prior learning assessment and recognition
Prior learning assessment and recognition is not available for this program.
| Code | Title | Credits |
|---|---|---|
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| CULI 1504 | Baking Techniques | 4 |
| CULI 1505 | Butchery and Meat Cutting | 4 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| CULI 1509 | Catering | 4 |
| Total Credits | 34 | |
* 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 | 36 | |
| Tuition Tuition | 4204 | |
| Student union | 71 | |
| College initiative | 101 | |
| Materials | 0 | not including textbooks |
| Campus resource | 85 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 285 | |
| Temporary Medical Insurance | 0 | |
| U-PASS | 329 | |
| Graduation | 45 | |
| Program-specific extra fees | 0 | |
| Total |
* 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 non-refundable deposit ($300 or $500, depending on program).
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
Apply now
Find out more information in the Culinary Arts Student Handbook.
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Entrance award
January and September intakes of this full-time program is eligible for financial award.
† B.C. Labour Market Outlook 2018