Professional Cook 1 (High School)

Overview

Learn the foundations of professional culinary arts and earn credits toward your apprenticeship while still in high school.

What to expect

The Professional Cook 1 STBC Youth Certificate 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 28 weeks.

The program is delivered in fully operational industrial kitchens and classroom settings. Working in commercial kitchens and outlets provides the opportunity for students to develop their practical cooking and professional skills. Classroom instruction is designed for students to develop the theoretical knowledge and the technical skills required for success in the culinary industry.

The program design is based on a learning-centered and experiential approach whereby students learn through experience in authentic culinary work settings. Active student learning and participation are 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.

Many theoretical assignments and project submissions occur on Moodle, the online learning management system. Students may be expected to have access to a computer and the internet for assignments, quizzes, online activities, and project submissions.

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 28 weeks.  Students have a maximum of three years to complete the credential.  

Admission requirements

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)

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 both the high school counsellor and 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 considerations

• Displays commitment to dedication to education and training
• Displays consistent attendance and participation
• Ability to multi-task, work accurately and neatly, and manage time effectively
• Integrity, ability to take initiative and handle responsibility
• Ability to work independently, respectfully, and, in groups
• Ability to give close attention to detail for sustained periods
• Displays professional interpersonal & respectful communication skills
• Some creativity is an asset
• High standards of personal hygiene

Considerations: This program can be physically taxing, with students typically needing to perform motor skills and hand-eye coordination over extended periods of time, including a need to stand over hot stoves. The physical demands of the profession may worsen existing wrist, shoulder, and back conditions.

Program availability

Courses

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

Youth applications (high school students in grade 10 and 11):

Applicants do not apply to VCC directly. Interested students, teachers and counsellors should contact the Career Program Coordinator or Administrator for their school district. The Program Coordinator and applicant complete the Youth in Trades Application and return to [email protected].

See the SkilledTradesBC Youth in Trades program website for more details.

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

International students

Apply to VCC international programs online. Check the availability status for your desired program and intake before applying.

Contact us

Program information

<p>Find out more information in the <a href="https://staging.vcc.vortexdev.com/wp-content/uploads/2026/08/culinary-arts-student-handbook.pdf">Culinary Arts Student Handbook</a>.<br />
For questions about Youth Train in Trades programs email us at [email protected].</p>

Advising services

Phone: 604.871.7000, option 2
Email: [email protected]

Advising services for International students

[email protected]