7-month Certificate Program
August 31, 2021 to March 25, 2022
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 café that provides regular lunches
- catering many special events
Students rotate through the many jobs within the Birch Tree Café and Bistro, which is our new training facility and restaurant located in downtown Powell River.
As part of the program, students will acquire the following certificates:
- WHMIS 2015
- Occupational First Aid, Level 1
- Foodsafe, Level 1
- SuperHost Foundations of Service Quality
- Kitchen Safety and Fire Extinguisher
- Serving It Right
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 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 $42.00)
- 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 $20.00 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
|
Professional Cook 1 (28-weeks) |
Credits |
|---|---|
|
COOK 100T - (Orientation and Evaluation) |
3.0 |
|
COOK 102T - (Breakfast and Meat Cutting - Theory & Practical) |
3.5 |
|
COOK 104T - (Garde-Manger, Vegetables and Starches 1 - Theory & Practical) |
3.5 |
|
COOK 108T - (Stocks, Soups, Protein Cookery 1 - Theory & Practical) |
3.5 |
|
COOK 112T - (A la Carte 1 - Theory & Practical) |
3.0 |
|
COOK 119T - (Pastries and Desserts 1 - Theory & Practical) |
3.5 |
Fees (subject to change)
| Type | Cost |
|---|---|
| Tuition Fee |
$3164.91
|
| Co-op Fee |
$151.71
|
| Student Fees |
$353.75
|
| Total |
$3670.37 |
| Application Fee |
$40.90
|
| Grad Fee |
$54.00
|
| Criminal Record Check Fee |
$42.25
|
*DUAL CREDIT STUDENTS - INFORMATION ON FEES
Other Expenses (approx.)
| Type | Cost |
|---|---|
| Knives |
$350.00
|
| Textbooks |
$250.00
|
| Chef's Jacket (will be ordered first day of class) |
$55.00
|
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 StudentAidBC.
More information is available from an advisor at Vancouver Island University.
Please call 604-485-2878 to make an appointment.
How to Apply
- Submit an application form with application fee
(No application deadline date, however apply early as space is limited) - Schedule an assessment test, if required
- Interview
- *Dual Credit Students - information on how to apply for this program.
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.