VCC INTERNATIONAL
Combine 2 Certificates:
Culinary Arts & Asian Culinary
Highlights:
Learn to become a
Professional Cook
Qualify for
Post-Graduation
Work Permit*
Add a Specialty to
your Culinary Career
Program Description
Culinary Arts Certificate (11 months) – North Vancouver & VCC Broadway Campus
VCC’s Culinary Arts program is one of the most highly regarded training programs in the hospitality industry,
led by experienced and award-winning chefs. Students learn important skills while developing hands-on
experience by preparing meals daily. They earn apprenticeship hours in addition to a VCC credential.
Asian Culinary Certificate (5 months) – VCC Downtown Campus
Students receive training in a modern, well-equipped commercial kitchen and a fully-operational public
cafeteria. Students explore Chinese, Japanese, Malaysian, Thai, Singaporean, Vietnamese, Korean, and
fusion cuisine. The program is delivered in English, Cantonese and Mandarin.
Asian Culinary Certificate Courses
Culinary Arts Certificate Courses
3 Training Locations
Course Name
How to Apply
Term 1
VCC Downtown Campus
Term 1
Carson Graham Secondary (North Vancouver)
Course # Credits
Course Name
Course # Credits
Baking and Desserts 1
CULI 1140
4.0
Asian Culinary Principles
CULI 1296
1.0
1. Submit Application Form
- study@vcc.ca
Basic Kitchen Skills
CULI 1121
2.0
Cold Kitchen Hot Appetizers 1
CULI 1197
1.0
Cold Kitchen
CULI 1127
1.0
Meat, Poultry & Seafood 1
CULI 1193
6.0
2. Submit Documents
- English Proficiency Proof
- High School Transcript
Hot & Cold Breakfast Cooking
CULI 1124
2.0
Soups & Sauces 1
CULI 1195
1.0
Hot & Cold Sandwich Prep
CULI 1122
2.0
Vegetables & Starches 1
CULI 1198
1.0
Kitchen Management & Health Care
CULI 1125
1.0
3. Admitted to the program if:
- All requirements are met
- Seat is available
Meat and Poultry Cooking
CULI 1131
1.0
Meat, Poultry, Seafood Cooking
CULI 1136
2.0
Meat, Poultry, Seafood Cutting
CULI 1135
4.0
Cold Kitchen Hot Appetizers 2
CULI 1291
1.0
Safety, Sanitation & Equipment
CULI 1120
2.0
Kitchen Management
CULI 1299
1.0
Seafood Cooking
CULI 1132
1.0
Meat, Poultry & Seafood 2
CULI 1293
6.0
Stock, Soup & Sauce Cooking
CULI 1126
2.0
Soups & Sauces 1
CULI 1295
1.0
What do VCC graduates say:
Vegetable and Starch Cooking
CULI 1130
1.0
Vegetables & Starches 2
CULI 1298
1.0
“When I came to class, there
were so many international
students from everywhere.
People are open-minded and
really want to learn about
other cultures.”
Aeni Kim
South Korea
Vegetable, Egg, Starch, Pasta
CULI 1137
2.0
Vegetarian Entrees, Pasta & Soup
CULI 1133
1.0
4. Limited Seats
- Pay Deposit to secure seat
“We have fun outside of class.
A couple of my friends are
from China. I'd never met
anybody from China before.”
Gururaj Sahasrabudhe
India
*Length of the Post-Graduation
Work Permit is at the discretion
of the individual CIC officers. Visit
www.cic.gc.ca for more
information.
www.vcc.ca/international
Term 2
VCC Broadway Campus
Course Name
Course # Credits
Alcoholic Beverage Service
CULI 1242
2.0
Appetizers and Hors d’oeuvres
CULI 1253
1.0
Appetizers and Salads
CULI 1261
1.0
Appetizers, Salads, Buffet Prep
CULI 1271
1.0
Baking and Desserts 2
CULI 1264
1.0
Baking and Desserts 3
CULI 1270
1.0
Dining Room Service Procedures
CULI 1241
2.0
Entrees and Sauces 1
CULI 1263
1.0
Entrees and Sauces 2
CULI 1273
1.0
Kitchen Management & Nutrition
CULI 1256
0.5
Meat, Poultry, Seafood Entrees
CULI 1257
1.0
Soups, Vegetables, Starches and Salads
CULI 1254
0.5
Specialty Desserts
CULI 1255
1.0
Vegetables, Starches and Soups 1
CULI 1262
1.0
Vegetables, Starches and Soups 2
CULI 1272
1.0
Term 2
VCC Downtown Campus
Course Name
Course #
Credits
Total Number of Terms & Credits
Programs
Culinary Arts Certificate
Asian Culinary Certificate
Combined Certificates
Terms
2
2
4
Credits
44
20
64
Admission Requirements
1. English Proficiency
- IELTS 5.5 (no band less than 5.0), or
- TOEFL iBT 68, or
- Canadian Language Benchmark:
Speaking 7, Listening 7, Reading 7, Writing 6
2. Completion of Grade 10 Education
3. Food Safe Level 1 Certificate
4. Transcripts must be official or notarized originals
VCC INTERNATIONAL
Culinary Arts Diploma
International Exclusive Class
PHOTOS from Culinary Arts
Evaluate product outcomes for consistency and accuracy
Serve food and alcoholic beverages in a variety of settings
Hands-on learning environment
Develop menus based on nutritional health and dietary needs
CULINARY ARTS CERTIFICATE intake: September 2014
ASIAN CULINARY CERTIFICATE intakes: February 2014 & September 2014
For more information:
Website: www.vcc.ca/international
Telephone: 604-443-8600
Drop-In Advising: Monday to Friday, 8:30am to 4pm
Office: Downtown Campus - 250 West Pender Street Vancouver BC, Room 100
Email: study@vcc.ca
www.vcc.ca/international