Program Length
- 1 Year
Credential
- Certificate
Options
- Apprenticeship
Location Offered
- Cowichan
- Nanaimo
Train with top chefs
Do you want a career creating delicious food that brings people together? With a Culinary Arts certificate, you learn in a modern, professional kitchen.
You train with top chefs who are dedicated to your success. And you receive sought-after training in Japanese cooking, meat fabrication and more.
Why choose VIU for Culinary Arts?
At VIU, You get more hands-on experience than you get at many other culinary schools. You gain experience in professional kitchens, serving high quality food to the public. This helps you quickly develop the high-volume cooking skills employers look for.
You have class time to practice new skills frequently so you retain what you’ve learned. A skill you might practice once at another school, you can practice 20 times at VIU. And you put your training to work in the real world at a 10-week paid work-experience placement.
Sign up to learn more
Hands-on chef training in a professional kitchen
The hands-on practice you get in this program is equivalent to years of on-the-job training. When you complete the certificate, you’ll have the first two levels of your BC culinary apprenticeship. This means when you enter the work force, you can expect higher pay and more interesting job opportunities.
Career opportunities in the culinary industry
A culinary career can take you all around the world. Well-trained chefs and cooks are in high demand everywhere. There are career options that take you out of the kitchen too. You can be a food critic, food stylist or a sales rep in the restaurant industry.
- chef
- food & beverage manager
- restaurant manager
- catering specialist
- food stylist
- food writer/blogger/critic
- nutritionist
- R&D for products or restaurants
- culinary educator
- sales representative for food or restaurant equipment
Hands-on learning opportunities
Competitions
Take part Skills Canada competitions. VIU students have won gold at the nationals.
Real-world kitchen training
Prepare food for the public in a professional kitchen throughout your training.
Paid work experience
10-week paid work experience placement gives you on-the-job experience
About the Culinary Arts Certificate program
In the VIU Culinary Arts Certificate you learn the fundamentals of food preparation in a modern industrial kitchen setting. Small class sizes mean you get personal attention from experienced instructors, who boast impressive resumes and industry connections. You get an in-depth education in culinary techniques, food safety, and kitchen management. You learn meat fabrication, ethnic cuisines, and menu development.
When you enter the program, you are registered with SkilledTradesBC as a Professional Cook 1 apprentice. This allows you to earn apprenticeship hours while you train. The program is made up of:
- 28-week Professional Cook 1 training
- 14-week Professional Cook 2 training
- 10-week (300 hours) paid work experience
You start your training with five weeks in our state-of-the art food lab. Then you move into the kitchen. You write the SkilledTradesBC Professional Cook 1 Apprentice Practical and Theory exams during the program. When you finish the program you will be qualified to write the Professional Cook 2 Apprentice Practical and Theory exams.
Courses and Concentrations
Culinary Arts Certificate
| Professional Cook 1 (28-weeks) | Credits |
|---|---|
| COOK 100T - (Orientation and Evaluation) | 3.0 |
| COOK 102T - (Meat Cutting - Theory & Practical) | 1.5 |
| COOK 103T - (Breakfast Cookery - Theory & Practical) | 2 |
| 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 |
| Professional Cook 2 (14-weeks) | |
| COOK 110T - (Meat Cutting 2) | 1.5 |
| COOK 115T - (A la Carte 2 - Theory & Practical) | 3.5 |
| COOK 116T - (Japanese Bronze Certification) | 1 |
| COOK 117T - (Garde-Manger, Vegetables and Starches 2 - Theory & Practical) | 2.5 |
| COOK 106T - (Pastries and Desserts 2 - Theory & Practical) | 1.5 |
| COOK 125T - (Career Prep and Work Experience) | 6 |
Total Credits | 36 |
Admission Information
- Successful completion of English 10 or higher; and Workplace Math 10 or higher or mature student status
- Minimum 17 years of age
- Submission of copy of Foodsafe Level 1 certificate
- Interview may be required
- Personal profile
Domestic Fees
Tuition and Other Mandatory Student Fees
When applying to the program, applicants will be charged a non-refundable application fee.
When applying to graduate, students will be charged a non-refundable graduation and alumni fee.
Some courses have additional fees to pay for extraordinary class–related expenses.
| Fees - Culinary Arts Certificate (includes PC1, PC2, and Career Prep Work Experience) Nanaimo Campus | Amount |
|---|---|
| Tuition (12 months x $509.18 per month) | 6,110.16 |
| Lab Fee - Professional Cook 1 | 627.89 |
| Lab Fee - Professional Cook 2 | 285.98 |
| Student Activity fee (12 months x $20.37 per month) | 244.44 |
| Student Services fee (12 months x $22.49 per month) | 269.88 |
| VIU Students' Union fee (12 months x $38.87 per month) | 466.44 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Total | 8,289.79 |
* The Professional Cook 2 training is for students who have already completed the Professional Cook 1 certificate elsewhere and are applying to the Nanaimo campus to complete the Culinary Arts Certificate.
** This fee is not included in the regular culinary arts program fees.
Additional fees apply for textbooks, supplies, laundry expenses, etc. There are also fees of approximately $875 for tools and knives.
The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
International Fees
Tuition and Other Mandatory Student Fees
When applying to the program, applicants will be charged a non-refundable application fee.
When applying to graduate, students will be charged a non-refundable graduation and alumni fee.
Some courses have additional fees to pay for extraordinary class–related expenses.
| Fees - Culinary Arts Certificate (includes PC1, PC2, and Career Prep Work Experience) Nanaimo Campus | Amount |
|---|---|
| Tuition (12 months x $2447.30 per month) | 29,367.60 |
| Lab Fee - Professional Cook 1 | 627.89 |
| Lab Fee - Professional Cook 2 | 285.98 |
| Student Activity fee (12 months x $20.37 per month) | 244.44 |
| Student Services fee (12 months x $22.49 per month) | 269.88 |
| VIU Students' Union fee (12 months x $38.87 per month) | 466.44 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Total | 31,547.23 |
* The Professional Cook 2 training is for students who have already completed the Professional Cook 1 certificate elsewhere and are applying to the Nanaimo campus to complete the Culinary Arts Certificate.
** This fee is not included in the regular culinary arts program fees.
Additional fees apply for textbooks, supplies, laundry expenses, etc. There are also fees of approximately $875 for tools and knives.
The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.
All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.
Domestic (Canadian)
| Program Start Date | Accepting Applications | Campus | Options |
|---|---|---|---|
| Ongoing | Cowichan | Certificate (Professional Cook I and II) | |
|
Anticipated intake for someone applying today:
Next Intake(s):
The Culinary Arts Certificate program has one intake each Fall.
Information Session:
Culinary Arts information session
Application Fee:
46.06
Admissions Officer:
Name: Shirley McGregor Phone: 250.746.3512 Email: Shirley.McGregor@viu.ca
Chair Contact:
Name: Buddy Wolfe Phone: 250.740.6137 Email: Buddy.Wolfe@viu.ca
Document Deadline:
Applicant without high school graduation will be required to complete an assessment test.
Comments:
Learn more about the Cowichan Culinary Arts Certificate Program. |
|||
| Ongoing | Nanaimo | Certificate (Professional Cook I and II) | |
|
Anticipated intake for someone applying today:
Next Intake(s):
February 17, 2026 and August 24, 2026
Application Fee:
$46.06
Admissions Officer:
Name: Helene Viau Phone: 250.740.6400 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Buddy Wolfe Email: Buddy.Wolfe@viu.ca
Document Deadline:
Documents required to meet admission should be submitted as soon as possible and no later than January 31, 2026 for the February 17, 2026 start of the program. Any questions, please contact Helene.Viau@viu.ca.
Comments:
Late applicants may be accepted if meeting all admission requirements and have funds available to pay fees of approximately $5200 immediately. |
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International
| Program Start Date | Accepting Applications | Campus | Options |
|---|---|---|---|
| to | Nanaimo | Certificate (Professional Cook I and II) | |
|
Next Intake(s):
August 24, 2026
Application Fee:
$153.00
Admissions Officer:
Name: Helene Viau Phone: 250.740.6400 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Buddy Wolfe Email: Buddy.Wolfe@viu.ca
Document Deadline:
Documents required to meet admission should be submitted as soon as possible. Any questions, please contact Helene.Viau@viu.ca.
Comments:
Late applicants may be accepted if meeting all admission requirements and have funds available to pay fees immediately. |
|||
Try out a Culinary Arts class
Curious about what it might be like to join us at VIU?
Shadow a class and get a taste of the Culinary Arts program. Email to request a class shadow.
Take your training to the next level
Apprenticeship and Red Seal
You can write the Red Seal exam after you complete all apprenticeship levels and work-based training hours.
Culinary Arts Management
After you earn your certificate, you can start the management diploma program in second year.
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Bachelor of Hospitality Management