Professional Cook 1 – High School

Diploma: Certificate

Location: Varies

A chef in a kitchen preparing strawberries while wearing a white uniform and chef's hat.

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Overview

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

Tuition	$3,141
Credential	Certificate
Length	28 weeks
Hours	Full-time
Delivery	Class-based
Campus	Varies
Start Dates

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

What you will learn

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.

Program Duration and Maximum Time for Completion

The program is 28 weeks. Students have a maximum of three years to complete the credential.

Admission Requirement

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.

Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

Recommended Characteristics

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.

Program Availability

Not currently available.

Courses

Course List
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 Costs

Tuition	$3,141
Student union	$73
College initiative	$91
Campus resource	$126
Laundry	$362
Uniform deposit	$60
U-Pass	$329	Discounted, unlimited transit pass. Learn more.
Graduation	$45
Total	$4,224

* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a non-refundable deposit ($300 or $500, depending on program).

Fees listed are for domestic students. For international programs, visit VCC International.

Any refunds are issued according to VCC's refund policy.

Need help with tuition?

Explore your options for scholarships, grants, bursaries, and loans.

Technical requirement

General technology requirements for online learning

How to Apply

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.

Ready to apply?

Online

You will be directed to EducationPlannerBC.

Mail

Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

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