Professional Cook 1 Plus

Overview

Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.

What to expect

The Professional Cook 1 Plus 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 32 weeks.

The program is delivered in fully operational industrial kitchens, service outlets, and classroom settings. Working in authentic service kitchens and outlets provides the opportunity for students to develop their practical cooking and professional skills. Classroom instruction is designed for students to develop 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.

Theoretical assignments, and project submissions occur on Moodle, the online learning management system. Students are 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 32 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)

• Applicants may be given credit for CULI 1504 provided:
  • They have successfully completed the 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)

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 considerations

• 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 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.

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>.</p>

Advising services

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

Advising services for International students

[email protected]