Professional Cook 1 – High School

CREDENTIAL: Certificate

Learn the foundations of professional culinary arts and earn credits toward your apprenticeship while still in high school.

Tuition: 2960*
Credential: Certificate
Length: 28 0 weeks
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Varies Varies
Start Dates: Feb, Sep
Job openings predicted
Job openings predicted

What you will learn

  • History and principles of cooking
  • Culinary language and terminology
  • Health, safety, and employment standards
  • Operation of commercial kitchen equipment
  • Knife skills
  • Basic stocks, sauces, and soups
  • Salads, dressings, accompaniments
  • Breakfast cooking
  • Garde manger: salads, sandwiches, and dressings
  • Quickbreads, pies, tarts
  • Yeast breads
  • Fruit and custard desserts
  • Butchery: processing of beef, poultry, and seafood
  • Meat cooking methods
  • Cook chill production
  • Nutrition and food combinations
  • Institutional menus
  • Food handling and storage
  • Math skills
  • Teamwork
  • Communication
  • Time management
  • Café/cafeteria service
  • Career planning and job-search strategies
  • Opportunity to take exams for ITA Level 1 certification

What to expect

  • 28 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


  • 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.


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 program, including good motor skills and coordination
  • Ability to multi-task, work accurately and neatly, and manage time effectively 
  • Integrity, ability to take initiative and handle responsibility
  • Ability to work independently and respectfully in groups
  • Ability to give close attention to detail for sustained long periods of time
  • Interpersonal & communication skills
  • Some creativity is an asset
  • High standards of personal hygiene

Courses *

Prior learning assessment and recognition

Prior learning assessment and recognition is not available for this program.

Fees and other costs *

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee descriptionFee AmountNotes
Application fee0
Tuition Tuition 2960
Student union64
College initiative86
Materials0 not including textbooks
Campus resource119
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)60
Medical and Dental 0
Temporary Medical Insurance 0
U-PASS 310
Program-specific extra fees0

Apply now