Professional Cook 1 – ESL
Overview
Gain professional culinary skills while upgrading your English speaking, reading, writing, and listening for the workplace.
| Tuition | $6,389 |
|---|---|
| Credential | Certificate |
| Length | 10 months |
| Hours | Full-time |
| Delivery | Class-based |
| Campus | Downtown |
What to expect
The Professional Cook 1 Certificate (EAL Cohort) is designed to meet the training needs of the Industry and the required training objectives established by SkilledTradesBC. Courses are delivered 4 days per week over 40 weeks.
The program is delivered in fully operational industrial kitchens, service outlets and classroom settings. Working in authentic service kitchens and outlets provides opportunity for students to develop their English language, practical cooking and professional skills. Classroom instruction, including an English language course, Foodsafe level 1 and two practicum courses are designed for students to develop theoretical knowledge and skills required for success in the culinary industry.
The program design is based on a learning-centred and experiential approach whereby students learn through experience in authentic culinary work settings. Active student learning and participation is emphasized to promote the development of knowledge, skills and attitudes required for success in the food industry. Professional skills, such as teamwork, critical thinking, self-reflection and communication, are also emphasized throughout the program.
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 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.
- Communicate clearly and professionally in English using industry-specific language and sociocultural practices
Program duration and maximum time for completion
The program is 40 weeks. Students have a maximum of three years to complete the credential.
Admission requirements
Program-specific
- ELSK 0515 and ELSK 0520 each with a grade of ‘S’ or equivalent
or - English Language Proficiency demonstrated by one of the following:
o IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0
or
o TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 45, or equivalent
- Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% or equivalent
or - Approval of the department
Applicants must be able 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. Any other known food allergies must be disclosed.
Notes
- Applicants with a VCC Baking and Pastry Certificate or Baking and Pastry Red Seal Certificate may be exempt from CULI 1504 Baking Techniques
- Applicants with a Meat Cutter’s Red Seal Certificate may be exempt from CULI 1505 Butchery and Meat Cutting
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
Recommended considerations
It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen. These include the following Essential Skills Requirements:
- Physical condition and stamina to meet the demands of the program, including good motor skills and coordination
- Ability to multi-task, work accurately with strong and neatly, efficient organizational and manage time effectively management skills
- Integrity, ability to take initiative and handle responsibility
- Ability to work independently and respectfully in groups
- Ability to give close attention to detail for sustained long periods of time
- Interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene
Program availability
Not currently available.
Courses
| Code | Title | Credits |
|---|---|---|
| ELSK 1018 | English for Culinary Arts 1 | 6 |
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| ELSK 1028 | English for Culinary Arts 2 | 6 |
| CULI 1504 | Baking Techniques | 4 |
| CULI 1505 | Butchery and Meat Cutting | 4 |
| CULI 1182 | Cook Practicum 1-Introductory | 2 |
| ELSK 1038 | English for Culinary Arts 3 | 6 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| CULI 1183 | Cook Practicum 2 -Advanced | 2 |
| Total Credits | 52 | |
This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate
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 | $6,389 | |
| Student union | $73 | |
| College initiative | $157 | |
| Campus resource | $256 | |
| Medical and dental | $285 | Explore medical insurance options |
| U-Pass | $469 | Get your student transit pass |
| Graduation | $45 | |
| Lab kit | $366 | |
| Other fees | $481 | |
| Total | $8,554 |
Books and 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.
Refund policies vary for domestic and international students. Review the applicable policy for eligibility, deadlines, and refund amounts.
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Technical requirement
How to apply
Are you interested in this program? 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
International students
Apply to VCC international programs online. Check the availability status for your desired program and intake before applying.
Contact us
Advising services
Phone: 604.871.7000, option 2
Email: [email protected]
Advising services for International students
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