Culinary Arts
Overview
Learn the skills and techniques of professional commercial cooking from Canada’s top chefs in a fully equipped industrial kitchen.
| Tuition | N/A |
|---|---|
| Credential | Diploma |
| Length | The program is 17 months. Students have a maximum of four years to complete the diploma. |
| Hours | Students may expect to attend morning (i.e. 7 a.m. start), afternoon, or evening classes (i.e. 9 p.m. finish) depending on the curriculum. Class times are subject to change. |
| Delivery | Class-based |
| Campus | Varies |
| Start Dates | Sep, Oct, Nov, Dec, Continuous |
| PGWP | Eligible |
My time at Vancouver Community College’s Music and Dance Program has been nothing short of transformative. What began as a pursuit of artistic excellence evolved into a journey that not only refined my skills but also shaped me into a more confident and expressive individual.
John Dow, Music & Dance
Job prospectives
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- Dental Technologist / Dental Technician
- Dental Lab Quality Control Specialist
- Dental Materials Sales Representative
- Dental Equipment Technician or Specialist
- CAD / CAM Designer for Dental Restorations
- Dental Laboratory Manager
- Dental Technology Instructor
Admission Requirement
- English 10, or equivalent, or department approval
- Workplace Math 10, or equivalent
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
- Valid Serving It Right Certificate (certification must remain valid throughout the program)
- Applicants may be given credit for CULI 1504 and 2507 provided:
- They have successfully completed a VCC Baking Program, or
- They submit evidence of Baker Red Seal Certification
- Applicants may be given credit for CULI 1505 provided:
- They submit a BC Meat Cutter Certificate of Qualification, or CCMIC (Canadian Certified Industrial Meat Cutter), or CCMP (Canadian Certified Meat Professional)
Students must have a valid co-op work permit by the end of CULI 2513 for practicum course placement.
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 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
- Integrity, ability to take initiative and handle responsibility
- Ability to work independently, respectfully, and, respectfully independently, respectfully and in groups
- Ability to give close attention to detail for sustained periods of time
- Interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene
Program Availability
Not currently available.
Courses
Course list is not available at the moment.
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 deposit | $13,500 |
$10,000 non-refundable
Tuition deposits are payable usually within two (2) weeks after a Letter of Offer is issued. |
|---|---|---|
| Application fee | $145 | |
| Tuition | $46,173 | |
| Student union | $290 | |
| College initiative | $231 | |
| Materials | not including textbooks | |
| Campus resource | ||
| Laundry | ||
| Uniform (Deposit) | ||
| Medical & Dental | $570 | Provided by Student Union |
| Temporary medical insurance | $149 | Medical Insurance for International Students |
| U-Pass | $751 | Discounted, unlimited transit pass. Learn more. |
| Graduation | $45 | |
| Total | $49,299 |
- Textbooks or other supplies may be required for this program. Visit the VCC Bookstore for more information.
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Additional costs:
- Textbooks – Approx. $500
- Student kits – Approx. $5,100 + tax
* Tuition and other fees are approximate and subject to increase up to 5% per year. Students will be required to pay increased rates if the fees change at any time during the period of enrolment in the program. Application and assessment fees are non-refundable.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.
Application Process
International students must contact International Education advisors to confirm their study eligibility and the Continuing Studies (CS) department to verify their program eligibility.
- Culinary Arts and Food Service Management Diploma: Winter 2026 and Spring/Summer 2026 intake
- Culinary Arts Diploma: Fall 2026 intake
Contact us
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Program information
Program head name
Advising
Phone: 604.871.7000, option 2
Email: studentservice@vcc.ca
For International students
214