If you are joining this program before September 2025, you must meet these admissions requirements:
- Any grade 10 English course or equivalent
- Any grade 10 Mathematics or VCC’s Basic Arithmetic assessment with an 80% or equivalent
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
Applicants must be able 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. Any other known food allergies must be disclosed.
If you are joining this program in September 2025 (or later), you must meet these admissions requirements:
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 both the high school counsellor and 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.
Program-specific
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 both the high school counsellor and 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.
- Displays commitment to dedication to education and training
- Displays consistent attendance and participation
- Ability to multi-task, work accurately and neatly, and manage time effectively
- Integrity, ability to take initiative and handle responsibility
- Ability to work independently, respectfully, and, in groups
- Ability to give close attention to detail for sustained periods
- Displays professional interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene
Considerations: This program can be physically taxing, with students typically needing to perform motor skills and hand-eye coordination over extended periods of time, including a need to stand over hot stoves. The physical demands of the profession may worsen existing wrist, shoulder, and back conditions.
