Culinary Arts (Cook) Apprentice

Important information for apprentices

Kick your apprenticeship up a notch. Designed for the apprentice currently working as a cook or chef, this program will meet both your needs and those of your employer by providing leading-edge training.

If you do not meet the requirements outlined by the ITA for the level you are registering in before one month of the start of class, you will be dropped from the course. It is your responsibility to ensure your ITA transcript is up to date with the Industry Training Authority.

Start Length Credentials Campus Part- or Full-time
Level 1 - Jan, Sep, Oct
Level 2 - Feb, Sep, Nov
Level 3 - Jan, Feb, Oct
5 weeks VCC Transcript Downtown Full-time

Program Description

Program Description

Apprentice training is divided into three levels, typically taken over three years. Level 1 covers the basics of soup and stock preparation; meat, seafood and poultry cooking; egg and breakfast cookery; cold kitchen; and desserts. Level 2 advances the apprentice's skills in both the cold and hot kitchens. Level 3 completes the training by requiring students to demonstrate strong, independent cooking skills that include the elements of presentation and design.

Students train in classrooms and kitchens in VCC's facility at the Downtown campus. A major portion of classroom time is devoted to theory. Instruction is provided through lectures and demonstrations to illustrate practical application of the theory. Students in Levels 2 and 3 spend an additional 50 - 60 hours on independent study and homework assignments. The college supplies a uniform while the apprentice is a student at VCC. Students must supply their own kitchen tools.

An apprenticeship is a system of training that combines work-based training with periods of formal practical and theoretical education. This theoretical instruction is provided by an approved training college or facility. Typically, apprentices take a short break from their employment once a year to complete their training. When an apprentice successfully completes a training program and attains the required number of work-based hours, he/she earns a certificate or ticket, and becomes a journey person in his or her trade.

For current chefs wishing to challenge the Red Seal, or Professional cook 1 and or 2, they should contact Linda at Go2 at, or call 604 633-9787.

If you have been referred to the VCC Culinary Department for the professional cook 1 or 2 practical exams by ITA, please contact Ysabel Sukic at, or Collin Gill at, with your name, ITA apprentice number and apprentice level.

For additional information about the program, call 604.871.7041 or email

Funding/financial support resources:
Apprenticeship Incentive Grant
Financial Supports
(information about Employment Insurance benefits or personal support payments for apprentices)

Service Canada, apprenticeship program office
4279 Canada Way (at Gilmore)
Burnaby, B.C.
Phone: 1.800.206.7218
Hours: Monday to Friday, 8:30 a.m. - 4 p.m.

Admission Requirements

Admission Requirements


This program welcomes applications from Canadian citizens and permanent residents. Program options for international students can be found at VCC International.

As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 16 years of age or older or a graduate of a secondary school.

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.

Program Specific

Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.

Students must be registered with the Industry Training Authority (ITA) as an Apprentice and have received an ITA Identification number.

To determine whether you qualify for apprenticeship training consult the Industry Training Authority.

New apprentices who have successfully completed an ITA approved training program can apply to the Industry Training Centre for credit towards the work-based and technical training requirements of their apprenticeship. Often, successful completion of a trades program or pre-apprentice program significantly reduces the work-based and/or training hours required for the trade.

Course Schedule

Fees and Other costs

Application Fee No Fee
Tuition Fee Level 1 - $455.75 + fees listed below
Level 2 - $455.75 + fees listed below
Level 3 - $455.75 + the fees listed below
Student Union Fee $53.00
College Initiative Fee $13.00
Laundry Fee $53.00
Uniform Fee $60.00
U-Pass Fee $82.00
Other Costs
$18.00 - Campus Resource Fee
Total = $733.37 per level

Apprentice Classes are a first pay, first seat registration (where seats are available). If you are already a VCC Apprentice, you are able register directly into your next level through

A $200.00 non refundable deposit is required if you are registering before two months of the start of your class. You will be invoiced with the balance and a due date for payment. Full fees are due if you are registering within two months of the start of class.

For book lists and prices, check Bookstore.

Fees are approximate and subject to change without notice. Students are responsible for any increase in fees if advanced payments are made. The application fee is non-refundable. Fees are refunded according to the refund policy. For further clarification, see withdrawals and refunds information page.

Info Sessions

Info Sessions

Get your career cooking! VCC’s culinary arts programs are where the next generation of great chefs get their start.

Come for a tour to find out why VCC is Canada’s top culinary school, training more chefs than any other school in the country. See our state-of-the-art kitchens, check out our full-service campus restaurants, and talk to our award-winning faculty members.

Culinary arts, Asian culinary arts and Culinary arts ESL will be a part of the info session.

Join us at VCC’s Downtown campus, 200 block Dunsmuir at Hamilton, two blocks west of the Stadium SkyTrain station.

Date Day Time Room Location
February 18, 2020 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
March 17, 2020 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
April 21, 2020 Tuesday 9:30 - 10:30 a.m. 112 (theatre) Downtown
May 19, 2020 Tuesday 9:30 - 10:30 a.m. Theater room 112 Downtown

Sign up for an info session
*indicates mandatory field

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Contact Us/Request Info

Contact Us/Request Info


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Program Highlights

Program Highlights


Course Schedule

Courses Schedule


Term 1

(CULP 1001) Culinary Arts Apprentice Level 1
course schedule schedule
5.0 credits

Term 2

(CULP 2001) Culinary Arts Apprentice Level 2
course schedule schedule
5.0 credits

Term 3

(CULP 3001) Culinary Arts Apprentice Level 3
course schedule schedule
5.0 credits

Culinary art’s student plating three dishes
Delectable pork dish.
Culinary art’s students prepping in the kitchen.
Culinary instructor demonstrating how to cut carrots.
Culinary instructor teaching students