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Culinary Arts - Apprenticeship Level 1

7 Month Certificate Program
September 2, 2014 to April 10, 2015

Apply early as space is limited

This program is designed to train students for a career in professional cooking.

Course content includes

  • preparation of meat, poultry, soup, salads, sauces, seafood, fruit and desserts
  • Setting up and operating a restaurant and cafeteria that provides regular lunches
  • catering many special events

Students rotate through the many jobs within the restaurant/cafeteria on site at Brooks Senior Secondary School.

As part of the program, students will acquire the following certificates:

  • WHMIS
  • Occupational First Aid - Level One
  • Foodsafe
  • Worldhost

Regular attendance and a minimum average of 70% in the practical and theory portions of the program is required to pass.


Classes are in session 4 days per week, Tuesday-Friday, 8:00 am - 3:30 pm. Students should be aware that the schedule is flexible as there are evening, weekend and early morning events.

Admission Requirements

  • Criminal Record Check (approx $31.50)
  • Application form
    (No application deadline date, however apply early as space is limited)
  • Grade 12 or provincial equivalent, or mature student status
  • If proof of completion of Grade 12 is not submitted, a $15.00 Assessment Test will be required (study materials are available)
  • Minimum 17 years of age
  • Interview

Recommendations for Admission

  • High school career food preparation courses
  • Some industry experience

Program Outline

  • COOK 100T Food Lab, Orientation & Portfolio
  • COOK 102T Breakfast - Theory & Practical
  • COOK 104T Garde-Manger, Starch and Vegetable Cookery, Theory & Practical
  • COOK 108T Soups, Sauces, Meat, Poultry and Seafood Cookery, Theory & Practical
  • COOK 112T A la Carte - Principles of Line Cooking - Theory & Practical
  • COOK 119T Pastries and Desserts II - Theory & Practical
  • Foodsafe, Level 1
  • Occupational First Aid, Level 1
  • WHMIS
  • World Host
  • Work Experience

Fees (subject to change)

Type Cost
Tuition Fee
$2866.64
Student Fees
$191.39
Total
$3058.03
Application Fee
$37.10

*Dual Credit Students click here for information on fees

 

Other Expenses (approx.)

Type Cost
Knives
$300.00
Textbooks
$250.00
Chef's Jacket (will be ordered first day of class)
$55.00
Optional Textbook
$105.00

Dining Room Attire - black shoes, socks, pants and a white shirt are required.

Financial Assistance

Financial Assistance may be available to students demonstrating financial need. This program is government student loan eligible. Applications for the academic year are available each May at any post-secondary institution, or on-line at www.aved.gov.bc.ca/studentaidbc/.

More information is available from an advisor at Vancouver Island University.
Please call (604) 485-2878 to make an appointment.

How to Apply

When the Registration Center confirms that you have been admitted, you will be advised when and how to register and pay for your program.

Career Opportunities

Graduates of the Culinary Arts program leave with a sound knowledge of the basics of professional cooking; to become a recognized chef requires years of work experience. Students who excel in this program are in high demand, and many have attained top-level positions in five-star hotels, restaurants, resorts, and private clubs in Canada and other parts of the world. Graduates have also found employment in institutional kitchens, hospitals, retirement homes, B.C. Ferries and camps. Chefs in the industry recognize the expertise of the Culinary Arts graduates and regularly contact the University instructors when employment opportunities arise locally, nationally and internationally.