Learn the skills and techniques of professional commercial cooking from Canada's top chefs in a fully equipped industrial kitchen.
What you will learn
Upon successful completion of this program, graduates will be able to:
- 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, flavour, texture and overall appearance according to product specifications and standards.
- Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
- Adhere to industry health, safety and employment standards in preparation, 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.
What to expect
Program Duration and Maximum Time for Completion
The program is 17 months. Students have a maximum of three years to complete the diploma.
The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in AV资源kitchens and food service outlets. Students spend a minimum of one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry.
A major emphasis of the diploma program is active student participation. Students are encouraged to become self-directed and responsible for their own learning and to come to class well prepared for active participation in classroom and kitchen activities.
Admission requirements
Program-specific
- English Language Proficiency听demonstrated by听one听of the following:
- Any grade 10 English course or equivalent
or - 听Academic (International English Language Testing System) with a minimum overall score of 5.5 with no band lower than 5.0听 听
?or - 听(Test of English as a Foreign Language Internet-based Test) with a minimum score of 68
听or - Canadian Language Benchmark: Listening 7, Speaking 7, Reading 7, and Writing 6
- Any grade 10 English course or equivalent
- Any grade 10 Mathematics course or听VCC鈥檚 Basic Arithmetic assessment with an 80%听or equivalent听
Upon acceptance:
The following must be provided to the Culinary Arts Department before the end of CULI 1501 Kitchen Orientation (the first course of the program):
- 听(certification must remain valid throughout the program)
- 听(certification must remain valid throughout the program)
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.
Applicants with a AV资源Baking & Pastry Certificate or Baking & Pastry Red Seal Certificate may be exempt from听CULI听1504 Baking Techniques.
Applicants with a Meat Cutter鈥檚 Red Seal Certificate may be exempt from听CULI听1505 Butchery.
General
- Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
- International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and educational documents as required by their course or program.
- All AV资源applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit AV资源International - English Requirements.
Recommended Characteristics
It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen.
- Physical condition and stamina to meet the demands of the听program, including good motor skills and coordination
- Ability to multi-task,听work accurately听with strong听and听neatly,听and听manage听time听effectively听听
- Ability to take initiative and handle responsibility
- Ability to work independently and respectfully in groups
- Ability to听give close attention to detail听for听sustained听long periods of time
- Maturity, interpersonal & respectful communication skills
- Some creativity is an asset
- High standards of personal hygiene and integrity
Courses *
Program general hours
Students may expect to attend morning (i.e. 7:00 a.m. start), afternoon, or evening classes (i.e. 9:00 p.m. finish) depending on the curriculum. Class times are subject to change.
Prior learning assessment and recognition
Prior learning assessment and recognition is not available for this program.
Term One | Credits | |
---|---|---|
CULI听1501 | Kitchen Orientation | 5 |
CULI听1502 | Culinary Techniques | 4 |
CULI听1503 | Garde Manger & Breakfast | 4 |
CULI听1504 | Baking Techniques | 4 |
听 | Credits | 17 |
Term Two | ||
CULI听1505 | Butchery | 4 |
CULI听1506 | Production Kitchen | 4 |
CULI听1510 | Short Order and Cafe Service | 5 |
听 | Credits | 13 |
Term Three | ||
CULI听1509 | Catering | 4 |
CULI听1526 | Cook Chill Production Kitchen 2 | 4 |
CULI听1528 | Short Order Cafe 2 | 4 |
听 | Credits | 12 |
Term Four | ||
CULI听2500 | Kitchen Management and Cost Controls | 3 |
CULI听2503 | Restaurant Customer Service | 2 |
CULI听2504 | Nutritional Menu Development | 1 |
CULI听2505 | Advanced Cookery | 2 |
CULI听2506 | Global & Vegetarian Cuisine | 2 |
CULI听2507 | Advanced Baking | 5 |
CULI听2513 | Restaurant Kitchen | 4.5 |
听 | Credits | 19.5 |
Term Five | ||
CULI听2511 | Modern Cuisine | 8.5 |
CULI听2512 | Culinary Practicum | 3 |
听 | Credits | 11.5 |
听 | Total Credits | 73 |
The following equivalencies will be applied for students who began the program prior to September 2022:
- 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 Caf茅
- 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
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 other costs *
Tuition deposits are payable usually within three weeks after a Letter of Offer is issued.
Tuition Deposit: 13500 (10000 non-refundable).
Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.
Tuition Deposit |
13500 (10000 non-refundable) Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued. |
---|
Fee description | Fee Amount | Notes |
---|---|---|
Application fee | 145 | |
Tuition Tuition | 43087 |
Breakdown
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
0 - 5
|
Student union | 256 | |
College initiative | 216 | |
Materials | 0 | not including textbooks |
Campus resource | 431 | |
Laundry | 0 | |
Tools (deposit) | 0 | |
Coverall (deposit) | 0 | |
Uniform (deposit) | 0 | |
550 | ||
Temporary Medical Insurance | 149 | |
U-PASS | 708 | |
Graduation | 45 | |
Program-specific extra fees | 453 | |
Total |
This is an international cohort program. As international cohorts are exclusively for international students, international feesapply throughout the duration of the program.
* 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.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.
Apply now
MONTH/TERM APPLICATION
OPEN DATE APPLICATION STATUS*
STATUS INFORMATION
- Apply Now: Qualified applicants may receive offers of admission if seats are available, or placed on waitlists if seats are full.
- Closed: Applications are not accepted.
- For details about application availability based on study permit status and recommendations if the application status is closed, visit the Availability Status page.
For more information and tips, see Apply page