* Student union, College initiative, Campus resource, Medical & Dental, U-PASS, Graduation, Program specific extra fees
Grade 10 completion, or equivalent
Grade 10 Math
English 10 with a C grade, or
IELTS Academic overall 5.5 (with no band less than 5.0)
Learn the skills and techniques of professional commercial cooking from Canada's top chefs in a fully equipped industrial kitchen.
This program is designed to prepare international students for employment as line cooks or third cooks in hotel kitchens, restaurants, catering companies, airport flight kitchens, trains, cruise ships, camps, and institutional kitchens.
The program focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. 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. Applicants must be able to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, poultry, game, dairy and associated by-products required to meet program outcomes. Any other known food allergies must be disclosed.
Upon successful completion of this program, students 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.
More info: Click here
Culinary graduates may find excellent opportunities for employment in all areas of the food service industry, including positions such as line cooks or third cooks in restaurants, hotels, aircraft flight kitchens, trains, cruise ships, kitchens in institutions, camps, and other food service related areas in the hospitality industry.
Insurance: CAD 600/ year
