Description 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.

Admission Requirements

Grade 10 completion and 18 years of age or high school graduation English proficiency requirement: - English 10 with a C or higher, or - Academic IELTS overall 5.5 (with no band less than 5.0), or - TOEFL iBT 68, or - Canadian Language Benchmark Placement Test: Listening 7, Speaking 7, Reading 7, Writing 6 Math 10 or equivalent

Program Credential Diploma

Program Length 2 years

Start Date / Intakes Fall, Winter and Spring/Summer terms (start dates approximately once a month)

Campus Location Broadway and/or Downtown

Tuition & Credits $535 per credit for 73 credits

Total Tuition Fee $39,055 for 2 years

Tuition Deposit $13,500 ($5,000 of the tuition deposit is non-refundable)

Culinary Arts Diploma

Application Periods

Applications are only accepted during the following application periods. Many high-demand programs fill quickly. Visit www.vcc.ca/ieavailability to check the seat status of your program of choice.

How to Apply Applicants to the Culinary Arts diploma apply to the term and qualified applicants are assigned a start date within the term. Check http://www.vcc.ca/international/future-students/how-to-apply/ for information about how to apply.

Intake Application

Open

Application Deadline

(without a valid Study Permit)

Application Deadline

(with a valid Study Permit)

Winter term

(January-April start dates) February 1 August 31 November 30

Spring/Summer term

(May-August start dates) June 1 December 31 March 31

Fall term (September-December start dates)

October 1 April 30 July 31

Career Prospects

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.

Term 1 Kitchen Orientation Culinary Techniques Garde Manger & Breakfast Baking Techniques

Term 3 Cook Chill Production Kitchen 2 Short Order Café 2

Program Structure & Courses*

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 acceptance, students must provide valid Food Safe Level 1 certificates to the Culinary Arts Department before the end of CUL 1501 Kitchen Orientation (the first course of the program). More information will be provided after acceptance by the Culinary Arts department.

Students may expect to attend morning (i.e. 7 a.m. start), afternoon, or evening classes (i.e. 9 p.m. finish) depending on the curriculum. This two-year diploma will begin with a 10-months continuous study, followed by a 1-month break, a 4-month contin-uous study, a 1-month break, and a 3-month continuous study.

*Important: International students are not eligible to register in apprenticeship courses at VCC beyond those included in their program.

Tuition fees and other fees are approximate and subject to change due to yearly increases without notice. Students will be required to pay

increased rates if the fees change at any time during the period of enrolment in the program.

The application fee is non-refundable.

All program information including tuition and other fees, course/program content, length, admission requirements, prerequisites, start/end

dates, postponements, and/or cancellation is subject to change without notice. Visit our website www.vcc.ca or contact us at study@vcc.ca

before applying.

Term 2 Butchery Cook Chill Production Kitchen 1 Flavour Principles & Menus Short Order Café 1 Catering

Term 4 Kitchen Management Purchasing & Receiving Restaurant Customer Service Nutritional Menu Development Advanced Cookery Global & Vegetarian Cuisine Advanced Baking Restaurant Line Cooking Appetizers & Platters Advanced Butchery-Charcuterie

Total Program Fees: $41,705 (approximately)

Total program fees include tuition fees, college initiative fees, student union fees, extended health and medical insur-ance fees, U-Pass, graduation fees, campus resource fees and other fees payable to VCC. For the breakdown of fees, please visit www.vcc.ca/international and check individual program pages for details. This is an international cohort program. As international cohorts are exclusively for international students, international fees apply throughout the duration of the program.

Term 5 Modern Cuisine Culinary Practicum