Professional Cook 1 Plus
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.| Tuition | $4,288 |
|---|---|
| Credential | Certificate |
| Length | 32 weeks |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
| Start Dates |
What to expect
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 32 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)
- 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)
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
Fall 2026 |
|
|---|---|
| Program Start Date | Sep 2026, Oct 2026 |
| Status | Open |
| Application opens | March 15, 2026 |
| Application Deadline | August 1, 2026 |
Winter 2027 |
|
| Program Start Date | Jan 2027, Feb 2027, Mar 2027 |
| Status | Open |
| Application opens | July 15, 2026 |
| Application Deadline | December 1, 2026 |
Courses
| 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 |
| CULI 1509 | Catering | 4 |
| Total Credits | 34 | |
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 | |
| Campus resource | $86 | |
| Medical & Dental | $285 | Provided by Student Union |
| U-Pass | $329 | Discounted, unlimited transit pass. Learn more. |
| Graduation | $45 | |
| Lab kit | $366 | |
| Other fees | $481 | |
| Total | $6,089 |
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.
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Technical requirement
How to Apply
Find out more information in the Culinary Arts Student Handbook.Ready to apply?
Online
You will be directed to EducationPlannerBC.
Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5
Contact us
Advising services
Phone: 604.871.7000, option 2
Email: studentservice@vcc.ca
Advising services for International students
Do you have any questions?