Learn the foundations of professional culinary arts and earn credits toward your apprenticeship while still in high school.
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 28 weeks. Students have a maximum of three years to complete the credential.
The Professional Cook 1 STBC Youth 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 28 weeks.
The program is delivered in fully operational industrial kitchens and classroom settings. Working in commercial kitchens and outlets provides the opportunity for students to develop their practical cooking and professional skills. Classroom instruction is designed for students to develop the 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.
Many theoretical assignments and project submissions occur on Moodle, the online learning management system. Students may be expected to have access to a computer and the internet for assignments, quizzes, online activities, and project submissions.
Admission requirements
Program-specific
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:
- Composition 10, or equivalent, or department approval
- Workplace Math 10, or equivalent
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
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
- Composition 10, or equivalent, or department approval
- Workplace Math 10, or equivalent
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
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.
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 submit official transcripts and educational documents as required by their course or program.
Program Considerations
- 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.
Courses *
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 |
| Total Credits | 30 | |
* 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 | 0 | |
| Tuition Tuition | 3141 | |
| Student union | 73 | |
| College initiative | 91 | |
| Materials | 0 | not including textbooks |
| Campus resource | 126 | |
| Laundry | 362 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 60 | |
| Medical and Dental | 0 | |
| Temporary Medical Insurance | 0 | |
| U-PASS | 329 | |
| Graduation | 45 | |
| Program-specific extra fees | 1083 | |
| Total |
Apply now
Find out more information in the Culinary Arts Student Handbook.
Youth applications (high school students in grade 10 and 11):
- Applicants do not apply to VCC directly. Interested students, teachers and counsellors should contact the Career Program Coordinator or Administrator for their school district. The Program Coordinator and applicant complete the Youth in Trades Application and return to youthintrades@vcc.ca.
- See the SkilledTradesBC Youth in Trades program website for details.
† B.C. Labour Market Outlook 2018