Culinary Arts
Overview
Learn the skills and techniques of professional commercial cooking from Canada’s top chefs in a fully equipped industrial kitchen.| Tuition | $46,173 |
|---|---|
| Credential | Diploma |
| Length | 2 years |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Varies |
| Start Dates | |
| PGWP | International graduates may be eligible for the Post-Graduation Work Permit. |
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 the culinary, hospitality, and food service industries.
- Evaluate products, including raw and prepared products, for consistency and accuracy in yield, flavor, texture, and overall appearance according to product specifications and standards.
- Apply principles of human nutrition to develop balanced and nutritious menus and adapt menus, and products to specific dietary needs.
- Apply the principles of efficient food service systems tailored to the needs of various institutional settings. \n
- Adhere to industry health, safety, sanitation, and employment standards in the preparation, handling, and storage of food and equipment.
- Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the food service industry.
- Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary, hospitality, and food service industries.
Program Duration and Maximum Time for Completion
The program is 17 months. Students have a maximum of four years to complete the diploma.
Admission Requirement
Program-specific
- English 10, or equivalent, or department approval
- Workplace Math 10, 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 1504 and 2507 provided:
- They have successfully completed 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)
Students must have a valid co-op work permit by the end of CULI 2513 for practicum course placement.
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
- Displays commitment to dedication to education and training
- Displays consistent attendance and participation
- Integrity, ability to take initiative and handle responsibility
- Ability to work independently, respectfully, and, respectfully independently, respectfully and in groups
- Ability to give close attention to detail for sustained periods of time
- Interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene
Program Availability
Not currently available.
Courses
International students
| Term One | Credits | |
|---|---|---|
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| CULI 1504 | Baking Techniques | 4 |
| Credits | 17 | |
| Term Two | ||
| CULI 1505 | Butchery and Meat Cutting | 4 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| Credits | 13 | |
| Term Three | ||
| CULI 1509 | Catering | 4 |
| CULI 1526 | Cook Chill Production Kitchen 2 | 4 |
| CULI 1528 | Short Order Cafe 2 | 4 |
| Credits | 12 | |
| Term Four | ||
| CULI 2500 | Kitchen Management and Cost Controls | 3 |
| CULI 2503 | Restaurant Customer Service | 2 |
| CULI 2505 | Advanced Cookery | 2 |
| CULI 2521 | Global Cuisine, Nutrition and Dietary Alternatives | 3 |
| CULI 2507 | Advanced Baking | 5 |
| CULI 2513 | Restaurant Kitchen | 4.5 |
| Credits | 19.5 | |
| Term Five | ||
| CULI 2514 | Molecular Cuisine | 4.5 |
| CULI 2515 | Chefs Table Gastronomy | 4 |
| CULI 2512 | Food Service Industry Experience | 3 |
| Credits | 11.5 | |
| Total Credits | 73 | |
- CULI 1506 Production Kitchen is equivalent to CULI 1506 Cook Chill Production Kitchen
- CULI 1510 Short Order and Cafe Service is equivalent to CULI 1507 Flavour Principles & Menus + CULI 1508 Short Order Café
- CULI 2500 Kitchen Management & Cost Controls is equivalent to CULI 2501 Kitchen Management + CULI 2502 Purchasing & Receiving
- CULI 2513 Restaurant Kitchen is equivalent to CULI 2508 Restaurant Line Cooking + CULI 2509 Appetizers & Platters + CULI 2510 Advanced Butchery-Charcuterie
- CULI 2511 Modern Cuisine is equivalent to CULI 2514 Molecular Cuisine + CULI 2515 Chef’s Table Gastronomy
- CULI 2521 Global Cuisine, Nutrition, and Dietary Alternatives is equivalent to CULI 2504 Nutritional Menu Development and CULI 2506 Global & Vegetarian Cuisine
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
| Tuition deposit | $13,500 | $10,000 non-refundable |
|---|---|---|
| Application fee | $145 | |
| Tuition | $46,173 | |
| Student union | $290 | |
| College initiative | $231 | |
| Medical & Dental | $570 | Provided by Student Union |
| Temporary medical insurance | $149 | |
| U-Pass | $751 | Discounted, unlimited transit pass. Learn more. |
| Graduation | $45 | |
| Other fees | $3,127 | |
| Total | $49,299 |
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
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?