Professional Cook 2

Overview

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

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.

Admission Requirement

Program-specific

• 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.

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

Courses

This program must be completed within three years.

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

How to Apply

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.

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

Advising services

Phone: 604.871.7000, option 2
Email: studentservice@vcc.ca

Advising services for International students

study@vcc.ca