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.

Graduate Outcomes

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.

What you will learn

Upon successful completion of this program, students will be able to:

Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
Evaluate product for consistency and accuracy in yield, flavour, texture and overall appearance according to product specifications and standards.
Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
Adhere to industry health, safety and employment standards in preparation, handling and storage of food and equipment.
Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.

What to expect

The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend a minimum of one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. 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.

A major emphasis of the diploma program is active student participation. Students are encouraged to become self-directed and responsible for their own learning and to come to class well prepared for active participation in classroom and kitchen activities.