Professional Cook 1 – ESL

Diploma: Certificate

Location: Downtown

A chef in a kitchen, wearing a white uniform and a chef's hat, is delicately placing green vegetables onto a plate with chopsticks.

On this page

Overview

Gain professional culinary skills while upgrading your English speaking, reading, writing, and listening for the workplace.

Tuition	$6,389
Credential	Certificate
Length	10 months
Hours	Full-time
Delivery	Class-based
Campus	Downtown
Start Dates

What to expect

40 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 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.
Communicate clearly and professionally in English using industry-specific language and sociocultural practices

Program Duration and Maximum Time for Completion

The program is 40 weeks. Students have a maximum of three years to complete the credential.

Admission Requirement

Program-specific

ELSK 0515 and ELSK 0520 each with a grade of ‘S’ or equivalent
or
English Language Proficiency demonstrated by one of the following:

o IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0
or
o TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 45, or equivalent

Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% or equivalent
or
Approval of the department

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.

Notes

Applicants with a VCC Baking and Pastry Certificate or Baking and Pastry Red Seal Certificate may be exempt from CULI 1504 Baking Techniques
Applicants with a Meat Cutter’s Red Seal Certificate may be exempt from CULI 1505 Butchery and Meat Cutting

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

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 with strong and neatly, efficient organizational and manage time effectively management skills
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 & respectful communication skills
Some creativity is an asset
High standards of personal hygiene

Program Availability

Not currently available.

Courses

Monday to Thursday from 10:45 a.m. to 6:30 p.m.

This program must be completed within 3 years.

Course List
Code	Title	Credits
ELSK 1018	English for Culinary Arts 1	6
CULI 1501	Kitchen Orientation	5
CULI 1502	Culinary Techniques	4
CULI 1503	Garde Manger & Breakfast	4
ELSK 1028	English for Culinary Arts 2	6
CULI 1504	Baking Techniques	4
CULI 1505	Butchery and Meat Cutting	4
CULI 1182	Cook Practicum 1-Introductory	2
ELSK 1038	English for Culinary Arts 3	6
CULI 1506	Production Kitchen	4
CULI 1510	Short Order and Cafe Service	5
CULI 1183	Cook Practicum 2 -Advanced	2
Total Credits		52

This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate

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

Application fee	$36
Tuition	$6,389
Student union	$73
College initiative	$157
Campus resource	$256
Medical & Dental	$285	Provided by Student Union
U-Pass	$469	Discounted, unlimited transit pass. Learn more.
Graduation	$45
Lab kit	$366
Other fees	$481
Total	$8,554

Books & Supplies

Textbooks or other supplies may be required for this program. Visit the VCC Bookstore for more information.

* 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

Are you interested in this program? Find out more information in the Culinary Arts Student Handbook.

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

Contact us