Professional Cook 1 Plus

Diploma: Certificate

Location: Downtown

International students admissibility: Accepts International Students

A chef in a white jacket and tall hat is stirring a pan over an open flame in a professional kitchen, while another chef watches.

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Overview

Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.

This program is only open for domestic students(Canadian/Permanent Residents). If you’re interested in as an international students, please visit aaaa.vcc.ca

Tuition	N/A
Credential	Certificate
Length	The program is 32 weeks. Students have a maximum of three years to complete the credential.
Hours	Monday to Thursday from 7 a.m. to 2 p.m. with the exception of the catering course in the last month. Students will be advised of their catering course days and hours once registered and attending the program. Courses are delivered 4 days per week over 32 weeks.
Delivery	Class-based
Campus	Downtown
Start Dates	Jan, Feb, Mar, May, Jun, Jul, Sep, Oct, Nov

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

Composition 10, or equivalent, or Department approval
Workplace Math 10, or equivalent
Valid Food Safe Level 1 Certificate (http://foodsafe.ca/) (certification must remain valid throughout the program)

Applicants may be given credit for CULI 1504 provided:
- They have successfully completed the 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)

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

Program activities require:
- extended periods (5+ hours) of standing/walking on concrete floors/hard surfaces and involve continuous, repetitive hand, wrist, and arm movements.
- precise hand-eye coordination and dexterity for handling kitchen tools and appliances, heat, steam and flames.
- frequent lifting and moving of heavy equipment and products.
Program environment involves regular exposure to:
- loud hoods and cooling fans, cooking appliances, tools, and equipment vibrations, and everyday kitchen noises.
- high temperatures from stoves, ovens, grills, and other commercial cooking equipment.
- common food allergens, including but not limited to wheat, dairy, eggs, nuts, shellfish, and their by-products. Industry hygiene standards require handling and processing of these ingredients in shared kitchen environments.
- sharp objects, open flames and chemicals including gas, oils, propane, and cleaning agents.
Program tasks may involve high-pressure situations requiring quick decision-making, rapid processing of information, time-sensitive task completion, emergency response situations, and sustained focus.
Travel to different locations may be required during the catering course.

Program Availability

Not currently available.

Courses

Full-time

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

Application fee	$36
Tuition	$4,288
Student union	$73
College initiative	$103
Materials		not including textbooks
Campus resource	$86
Laundry
Uniform (Deposit)
Medical & Dental	$285	Provided by Student Union
U-Pass	$329	Discounted, unlimited transit pass. Learn more.
Graduation	$45
Total	$6,089

Books & Supplies

Textbooks or other supplies may be required for this program. Visit the VCC Bookstore for more information.
Additional costs:
- Textbooks – Approx. $500
- Student kits – Approx. $5,100 + tax

Open Educational Resources(OER) at VCC

No-cost textbooks are available for this program.

* 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.

Application Process

Find out more information in the Culinary Arts Student Handbook.

Contact us

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Program information

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