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Professional Cook 1 Plus Certificate (Institutional Entry)


Intake
  • Continuous

Study Options
  • Work
    Experience
  • Training Type
    FdnEntry
  • Program Start Date
    Monthly intake, except December
  • Campuses
    Vancouver Downtown

    Resources

    Need more information about Vancouver?

    City of Vancouver
  • Length
    32 weeks
  • Tuition Estimate
    (domestic students)
    $5,400
  • Book & Supplies Cost Estimates
    $1,500 - $1,700 Total
  • Credential Granted
    • Certificate
    • Trades Foundation Program
  • Learning Method Options
    Face-to-Face

Learning Method Option:

  • Face-to-Face: Program is fully delivered in class with face-to-face interaction
  • Online: Program is fully delivered online
  • Blended (Face-to-Face + Online): Program is delivered using a combination of face-to-face and online learning
  • Off-site: All or part of program is delivered in a physical location away from regular classroom/campus

Looking for ways to fund your education? Check out VCC's financial aid and awards page.

Application Deadline Advice

Applications should be submitted as early as possible. Qualified applicants are accepted on a first-come, first-served basis.

International students may refer to the VCC International page for details on admission deadlines. 

Application Fee: $35

1) Program Admission Requirements

Academic

1. English 10 or equivalent

2. Math 10 or equivalent

Non-Academic

1. BC Food Safe Certificate Level 1

2. Meet the following handling requirements:

  •         Ability to physically handle all seafood, including but not limited to fish and shellfish
  •         Ability to physically handle beef, lamb, pork, and all types of poultry and game
  •         Ability to physically handle all dairy products and associated by-products
  •         Disclosure of known food allergies

Admission Advice

1. Applicants who do not meet the above requirements may contact the Program Department for Department Head Approval.

2. You are recommended to have: 

  • Physical condition and stamina to meet the demands of the culinary industry (for example: lift 50lbs.)
  • Ability to stand for long periods of time, such as 5 hours or more
  • Good motor skill coordination
  • Ability to multi-task, with strong and efficient organizational and time management skills
  • Strong reading, comprehension and study skills
  • Ability to work independently
  • Maturity, interpersonal & communication skills
  • Some creativity is an asset

 

2) Institution Admission Requirements

Applicants also have to satisfy VCC's institution admission requirements as listed below.

English Language Requirements

All applicants are required to demonstrate the appropriate level of English language proficiency to function successfully in an English-speaking classroom. 

Be sure to check your program admissions requirements for the level of English required. Requirements are detailed within each program profile in EducationPlannerBC's Undergraduate Program Search Database for VCC.

Verify with the institution directly

 

General Admission Requirements (All Students)

There are three types of requirements that applicants to VCC need to meet:

  • General requirements (completion of high school or be at least 16 years of age)
  • English language proficiency requirements
  • Program requirements (detailed within each program profile in EducationPlannerBC's Undergraduate Program Search Database for VCC)
Verify information directly with VCC.

BC Secondary School (or equivalent)

You must meet the admission requirements of your intended program of study at VCC. Program-specific admission requirements are detailed within each program profile in EducationPlannerBC's Undergraduate Program Search Database for VCC)

Verify information directly with VCC.

 

 

Out-of-Province

You must meet the admission requirements of your intended program of study at VCC. Program-specific admission requirements are detailed within each program profile in EducationPlannerBC's Undergraduate Program Search Database for VCC)

Verify information directly with VCC.

 

BC Transfer Student

Students transferring between post-secondary institutions in BC may refer to the BC Transfer Guide to search course transferability.

If you have completed some post-secondary education at another institution, you can possibly earn transfer credits toward your program at VCC. Students are responsible for initiating the transfer credit process by submitting a formal request (an Approval for Transfer Credit form) to Registrar's Office attaching all required documents. 

Out-of-Province Transfer Student

If you have completed some post-secondary education at another institution, you can possibly earn transfer credits toward your program at VCC. Students are responsible for initiating the transfer credit process by submitting a formal request (an Approval for Transfer Credit form) to Registrar's Office attaching all required documents. 

Mature Student

You must be at least 18 years old (unless you have graduated from Secondary School) to meet the general admission requirement for VCC. In addition, specific program admission requirements must also be met.

Special Note: The admission requirements for all VCC programs are detailed separately in Education Planner.

 

International Student

VCC International provides helpful information for International Students. It includes information on admission requirements, application procedures and much more.

Other Student (including Special Consideration)

Not Applicable

How to Apply

Click here for details about applying to VCC.

Training in a program like this one can lead to different careers. Related occupations are presented to show potential career options, not definite outcomes.

Follow the links to learn more about these careers on WorkBC's career profiles.

Professional Cook Training - Institutional Entry

This program follows BC Industry Training Authority (ITA) prescribed course curriculum for institutional entry to Professional Cook 1 .

Upon successful completion of this program, the Certificate of Qualification Exam, and all required work-based training hours for that level, you will be eligible to move on to the next level of apprenticeship training. By then, you are prepared find an employer who will sponsor your apprenticeship and register with the Industry Training Authority (ITA).

The apprenticeship pathway follows these steps: Professional Cook 1, Professional Cook 2, and Professional Cook 3. Professional Cook Red Seal endorsement requires a total of 5,000 work-based hours and completion of Level 1, 2, and 3 technical training.

For updated details regarding the Industry Training Program, please review the ITA accredited program profiles.