Culinary Arts Diploma

Diploma: Diploma

Location: Downtown

International students admissibility: Accepts International Students

On this page

Overview

Learn the skills and techniques of professional commercial cooking from Canada’s top chefs in a fully equipped industrial kitchen.

Tuition	N/A
Credential	Diploma
Length	N/A
Hours	N/A
Delivery	N/A
Campus	Downtown
Start dates
PGWP	Not listed as eligible

What to expect

What you will learn

Apply cookery skills and theoretical knowledge to the preparation, presentation, and service of a range of dishes and beverages for the culinary, hospitality, and food service industries.
Evaluate products, including raw and prepared products, for consistency and accuracy in yield, flavor, texture, and overall appearance according to product specifications and standards.
Apply principles of human nutrition to develop balanced and nutritious menus and adapt menus and products to specific dietary needs.
Apply the principles of efficient food service systems tailored to the needs of various food service settings.
Adhere to industry health, safety, sanitation, and employment standards in the preparation, handling, and storage of food and equipment.
Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the food service industry.
Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary, hospitality, and food service industries.

Program duration and maximum time for completion

The program is 17 months. Students have a maximum of four years to complete the diploma.

Admission requirements

Program-specific

English 10, or equivalent, or department approval
Workplace Math 10, or equivalent

Upon acceptance:

The following must be provided to the Culinary Arts Department before the end of CULI 1501 Kitchen Orientation (the first course of the program):

Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
Valid Serving It Right Certificate (certification must remain valid throughout the program)

Students who cannot produce the above certifications, will not proceed to CULI 1502.

Applicants may be given credit for CULI 1504 and 2507 provided:
- They have successfully completed a VCC Baking Program, or
- They submit evidence of Baker Red Seal Certification
Applicants may be given credit for CULI 1505 provided:
- They submit a BC Meat Cutter Certificate of Qualification, or CCMIC (Canadian Certified Industrial Meat Cutter), or CCMP (Canadian Certified Meat Professional)

Students must have a valid co-op work permit by the end of CULI 2513 for practicum course placement.

Note: Based on industry and STBC standards, students are expected to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes. For safety reasons, any known food allergies must be disclosed. Please contact VCC Disability Services to arrange any necessary accommodations.

Students who require an accommodation for the STBC theory examination, must have an active file with VCC Disability Services. Accommodations for the STBC cooking practical exam are not available.

Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

Recommended characteristics

Program activities require:
- extended periods (5+ hours) of standing/walking on concrete floors/hard surfaces and involve continuous, repetitive hand, wrist, and arm movements.
- precise hand-eye coordination and dexterity for handling kitchen tools and appliances, heat, steam and flames.
- frequent lifting and moving of heavy equipment and products.
Program environment involves regular exposure to:
- loud hoods and cooling fans, cooking appliances, tools, and equipment vibrations, and everyday kitchen noises.
- high temperatures from stoves, ovens, grills, and other commercial cooking equipment.
- common food allergens, including but not limited to wheat, dairy, eggs, nuts, shellfish, and their by-products. Industry hygiene standards require handling and processing of these ingredients in shared kitchen environments.
- sharp objects, open flames and chemicals including gas, oils, propane, and cleaning agents.
Program tasks may involve high-pressure situations requiring quick decision-making, rapid processing of information, time-sensitive task completion, emergency response situations, and sustained focus.
Travel to different locations may be required during the catering course.

Program availability

Not currently available.

Courses

Plan of Study Grid
Term One		Credits
CULI 1501	Kitchen Orientation	5
CULI 1502	Culinary Techniques	4
CULI 1503	Garde Manger & Breakfast	4
CULI 1504	Baking Techniques	4
	Credits	17
Term Two
CULI 1505	Butchery and Meat Cutting	4
CULI 1506	Production Kitchen	4
CULI 1510	Short Order and Cafe Service	5
	Credits	13
Term Three
CULI 1509	Catering	4
CULI 1515	Global Cuisine Production Kitchen	4
CULI 1528	Short Order Cafe 2	4
	Credits	12
Term Four
CULI 2500	Kitchen Management and Cost Controls	3
CULI 2503	Restaurant Customer Service	2
CULI 2505	Advanced Cookery	2
CULI 2522	Nutrition and Dietary Alternatives	3
CULI 2507	Advanced Baking	5
CULI 2513	Restaurant Kitchen	4.5
	Credits	19.5
Term Five
CULI 2514	Molecular Cuisine	4.5
CULI 2515	Chefs Table Gastronomy	4
CULI 2512	Food Service Industry Experience	3
	Credits	11.5
	Total Credits	73

The following equivalencies will be applied for students who began the program prior to September 2022:

CULI 1506 Production Kitchen is equivalent to CULI 1506 Cook Chill Production Kitchen
CULI 1510 Short Order and Cafe Service is equivalent to CULI 1507 Flavour Principles & Menus + CULI 1508 Short Order Café
CULI 2500 Kitchen Management & Cost Controls is equivalent to CULI 2501 Kitchen Management + CULI 2502 Purchasing & Receiving
CULI 2513 Restaurant Kitchen is equivalent to CULI 2508 Restaurant Line Cooking + CULI 2509 Appetizers & Platters + CULI 2510 Advanced Butchery-Charcuterie

The following equivalencies will be applied for students who began the program prior to September 2025:

CULI 2511 Modern Cuisine is equivalent to CULI 2514 Molecular Cuisine + CULI 2515 Chef’s Table Gastronomy
CULI 2521 Global Cuisine, Nutrition, and Dietary Alternatives is equivalent to CULI 2504 Nutritional Menu Development and CULI 2506 Global & Vegetarian Cuisine

The following equivalencies will be applied for students who began the program prior to September 2026:

CULI 1515 Global Cuisine Production kitchen is equivalent to CULI 1526 Cook Chill Production Kitchen 2
CULI 2522 Nutrition and Dietary Alternatives is equivalent to CULI 2521 Global Cuisine, Nutrition, and Dietary Alternatives

This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate.

This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.

Fees and costs

* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a non-refundable deposit ($300 or $500, depending on program).

Fees listed are for domestic students. For international programs, visit VCC International.

Any refunds are issued according to VCC's refund policy.

Need help with tuition?

Explore your options for scholarships, grants, bursaries, and loans.

Technical requirement

General technology requirements for online learning

How to apply

Ready to apply?

Online

You will be directed to EducationPlannerBC.

Mail

Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Contact us