Professional Cook 2

Diploma: Advanced Certificate

Location: Downtown

International students admissibility: Accepts International Students

A chef wearing a white uniform and a traditional chef's hat is cooking in a professional kitchen, using tongs to flip food in a frying pan over a gas stove.

In this page

Overview

Elevate your skills and advance your cooking career while gaining work experience in VCC’s service outlets.

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	Advanced Certificate
Length	The program is 16 weeks. Students have a maximum of three years to complete the credential.
Hours	Courses are delivered 4 days per week over 16 weeks. Monday to Thursday from 7 a.m. to 2 p.m.
Delivery	Class-based
Campus	Downtown
Start Dates	Jan, Feb, Mar, Apr, 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

What to expect

16 weeks of full-time study
Classes Monday to Thursday 7 a.m. – 2 p.m.
A fully equipped commercial kitchen
Work experience in VCC’s food service outlets
Hands-on learning
Classroom instruction
Active participation
Teamwork
Critical thinking
Self/peer assessments
Exams
Practical assessments
Course assignments
Portfolios
Opportunity to take exams for STBC Level 2 certification

What you will learn

Apply advanced cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
Evaluate advanced product for consistency and accuracy in yield, flavor, texture, and overall appearance according to product specifications and standards.
Plan, design and write menus for culinary establishments that reflect nutritional and specific dietary needs.
Adhere to industry health, safety, sanitation, and employment standards in preparation, and handling and storage of food and equipment.
Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.

Program Duration and Maximum Time for Completion

The program is 16 weeks. Students have a maximum of three years to complete the credential.

Job prospectives

STATIC CONTENT

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

SkilledTradesBC Professional Cook 1 Certificate of Qualification or Successful completion of the VCC Culinary Arts Professional Cook 1 Certificate 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 2507 provided:
- They have successfully completed the VCC Baking Program, or
- They submit evidence of Baker Red Seal Certification

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	$1,844
Student union	$73
College initiative	$59
Materials		not including textbooks
Campus resource	$37
Laundry
Uniform (Deposit)
Medical & Dental		Provided by Student Union
U-Pass	$188	Discounted, unlimited transit pass. Learn more.
Graduation	$45
Total	$2,463

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. Note about locations:

This program typically takes place at the VCC Downtown campus.
Occasionally, courses may be scheduled at off-site locations. If you take a course that is scheduled at an off-site location (such as a high school), you may be required to submit a Criminal Record Check (CRC). You will be given instructions if you need to submit a CRC. Additional information can be found here.

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