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Culinary

Vancouver Community College is home to the largest culinary school in Western Canada. Award-wining chef-instructors train students in all aspects of culinary creations in VCC's student-run restaurants. VCC culinary arts graduates are sought after by the restaurant and hospitality industry locally and internationally and win major competitions, in Canada and abroad.

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Culinary

Put some sizzle in your life
and get your career cooking.

VCC culinary student chefsVCC culinary student chefs

Testimonial iconVCC culinary student chefs

VCC culinary student chefs

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Testimonials

testimonial quoteVCC has truly formed my passion into something more than what I thought it could be. Both the culinary and pastry arts programs are taught by skilled instructors who guided me towards my goals and ambitions. I was also privileged enough to represent Canada on an international scale. By competing with an amazing team of fellow students and alumni from VCC I was also able to further my learning and my social network. I would surely recommend it to anyone willing to reach their dreams.

Santiago Cuyugan, graduate, Culinary Arts and Pastry Arts and member of Junior Culinary Team Canada 2012

testimonial quoteLearning in a simulated commercial Asian kitchen has provided real life experience. Chef Tsang’s exuberant personality has guided us to work cohesively in a team environment so we can create a variety of dishes in an efficient, economical and safe manner to the public. It has been a joy to go to school each day to improve my knowledge and confidence in preparing these different types of cuisines. I strongly recommend this program to novice cooks or seasoned chefs.

Sunny Lee-Fay, student, Asian Culinary Arts

testimonial quoteThe passion and knowledge of Chef Barry's commitment to quality and endless patience made this experience very rewarding. I learned the principles of Chinese Cuisine, how to use spices and ingredients from different Asian countries and how to control the heat of cooking professionally with a wok. After only five months program I was able to toss the wok and to create the highly desired “wok-hay” flavour.

Christel Kleinewillinghöfer, graduate, Asian Culinary Arts