Culinary Arts

Culinary Arts

  • Program Length 
    1 Year
  • Credential 
    Certificate
  • Options 
    Apprenticeship, Co-op
  • Location Offered 
    Cowichan, Nanaimo, Powell River


Calling all foodies! Shape your passion and creativity into a rewarding, fast-paced, hands-on career close to home or around the world with Vancouver Island University’s Culinary Arts program. This internationally recognized chef training program provides students with hands-on, real-world experiences running service programs in state-of-the-art kitchens and labs. The Culinary Arts program also has a paid co-operative education component that allows students to network and build industry contacts. Students learn the skills needed to enter careers in world-class hotels, resorts, restaurants, bakeries and more. Educational grants are available to students wanting to train in this high-demand industry.

The Program

The Culinary Arts Certificate consists of the 28-week Professional Cook 1 (PC1), and the 14-week Professional Cook 2 (PC2).The Culinary Institute of Vancouver Island (CIVI) at VIU provides students with the options of the Professional Cook 1 (PC1) Certificate (offered through the Nanaimo, Cowichan & Powell River campuses), the one-year Culinary Arts Certificate (PC1 & PC2 offered at the Nanaimo campus), and the two-year Culinary Management Diploma (offered at the Nanaimo campus). The Certificate and Diploma programs provide students with culinary training and management skills, giving them the leading edge to advancement in the culinary profession. Upon entering the Certificate program, culinary students are registered as Professional Cook 1 apprentices, gaining technical training while accruing apprentice hours. As a part of both the Culinary Arts Certificate and the Culinary Diploma programs, students participate in a paid co-op work placement, gaining industry work experience and additional apprentice hours.

Upon entering the program, culinary students:

  • Are registered as Professional Cook apprentices. The Culinary Arts Certificate consists of 28-week Professional Cook 1 (PC1), and the 14-week Professional Cook 2 (PC2), and a paid Co-op work practicum.
  • Gaining industry work experience and PC1 apprentice hours. This often becomes full time employment toward their career paths.
  • At the beginning of the first year of the Nanaimo campus Certificate program, students spend three weeks in our state of the art food lab, focusing on learning basic cooking skills and good culinary habits without production pressure. Students then move to the main kitchen, rotating through five separate sections. Students will prepare breakfast, vegetables, starches, and proteins, as well as study cold kitchen, pastry, and meat cutting. Food produced by the students is served in the VIU cafeterias and Discovery Room dining room.

Program Outline

Culinary Arts Certificate

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

Professional Cook 2 (14-weeks)

COOK 110T - (Meat Cutting 2)

1.5

COOK 115T - (A la Carte 2 - Theory & Practical)

3.5

COOK 117T - (Garde-Manger, Vegetables and Starches 2 - Theory & Practical)

3.5

COOK 106T - (Pastries and Desserts 2 - Theory & Practical)

1.5

Co-op Component

COOK 121 - (Preparation for Co-operative Placement 1)

1

COOK 122 - (Co-operative Education Placement 1)

9

Total Credits

40

Further Studies

Professional Cook 1 (PC1)

VIU also offers a Culinary Management DiplomaHospitality Management Degree and a Wine Business Certificate.

The Program (Cowichan & Powell River Campuses)

This 28-week program is designed to train students for a career in professional cooking, including the fundamentals of food preparation in a modern industrial kitchen setting. Graduates can apply to take the 14 week PC2 remainder of the Culinary Arts Certificate Program at the Nanaimo campus.

Apprenticeship and the Culinary Program

All students are sponsored as Professional Cook apprentices under the auspices of the British Columbia Industry Training Authority while enrolled at the Culinary Institute of Vancouver Island. This allows learners to log apprentice hours while training within the culinary program. After 28 weeks of study, and having successfully passed the Certificate program requirements, students will write the ITA Professional Cook 1 Apprentice Practical and Theory exams. Cowichan and Powell River students can then apply to the Professional Cook 2 section of the Culinary Arts Certificate program offered at the Nanaimo campus. Upon successful completion of these exams and the second half of the Certificate program, students can write their ITA Cook 2 apprentice practical and theory exams, if they have completed the ITA's required 1000 hours of industry training. Please note: due to the timing of the co-op, it is recommended that applicants for the August Nanaimo campus intake have a minimum of 280 hours in the industry to successfully fulfill the PC2 apprenticeship hours requirement in their certificate year. Please consult the Program Chair regarding questions about industry hours.

For more information, see the VIU Culinary Programs website and the VIU Apprenticeship page.

Culinary Arts Certificate

After completing the Professional Cook 1 (PC1) program students have the option to apply to the Nanaimo campus to complete an additional 14-weeks of training (Professional Cook 2) and receive a Culinary Arts Certificate. See the Admission Requirements for information about how to apply to the Culinary Arts Certificate.

Admission Requirements - Professional Cook 1

  • Grade 12, or equivalent or mature student status.
  • Mature students without Grade 12 will be required to complete an assessment test.
  • Minimum 17 years of age.
  • Interview may be required.
  • Submission of copy of Foodsafe Level I certificate (see Note below).
  • Criminal record check, for Cowichan and Powell River campuses only.
  • See also Trades general admission requirements.

Note: Foodsafe Level I certificates are offered through the following organizations:

Start Date and Application Deadline

Applications are accepted on an ongoing basis. For further information regarding next available program start dates, applications, and program contacts check the Program Availability List for the Cowichan and Powell River campuses.

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

Total Credits

20

All program courses must be successfully completed before certificates will be issued.

Professional Cook 2 (PC2)

VIU also offers a Culinary Management DiplomaHospitality Management Degree and a Wine Business Certificate.

The Program

After completing the Professional Cook 1 (PC1) program students have the option to apply to the Nanaimo campus to complete an additional 14-weeks of training (Professional Cook 2 or PC2) and receive a the Culinary Arts Certificate. See the Admission Requirements for information about how to apply to the Culinary Arts Certificate.

Admission Requirements - Professional Cook 2

Professional Cook 2 (PC2) is a 14-week program for students who have completed the Professional Cook 1 certificate or equivalent.

  • Completion of VIU's Professional Cook 1 or ACE-IT Cook Training or PC1 which has been certified by ITA or other cross country equivalent.
  • See also Trades general admission requirements.

Note: Foodsafe Level I certificates are offered through the following organizations:

Start Date and Application Deadline

Applications are accepted on an ongoing basis. For further information regarding next available program start dates, applications, and program contacts check the Program Availability List for the Nanaimo campuses.

Program Outline

Professional Cook 2 (14-weeks)

Credits

COOK 110T - (Meat Cutting 2)

1.5

COOK 115T - (A la Carte 2 - Theory & Practical)

3.5

COOK 117T - (Garde-Manger, Vegetables and Starches 2 - Theory & Practical)

3.5

COOK 106T - (Pastries and Desserts 2 - Theory & Practical)

1.5

Total Credits

10

All program courses must be successfully completed before certificates will be issued.

Updated 
Wednesday, February 7, 2018

Admission Requirements

  • Grade 12, or equivalent or mature student status.
  • Mature students without Grade 12 will be required to complete an assessment test.
  • Minimum 17 years of age.
  • Interview may be required.
  • Submission of copy of Foodsafe Level I certificate (see Note below).
  • Criminal record check, for Powell River campus only.
  • See also Trades general admission requirements.

Note: Foodsafe Level I certificates are offered through the following organizations:

Start Date and Application Deadline

Applications are accepted on an ongoing basis. For further information regarding next available program start dates, applications, and program contacts check the Program Availability List for the NanaimoCowichan, or Powell River campuses.

Co-operative Education

Under the co-operative education format, the paid co-operative education experiences are integrated into the total curriculum. Culinary Institute of Vancouver Island students are employed and supervised in a Red Seal-trained kitchen. Hours worked in their co-op are counted towards their apprenticeship. Culinary students will benefit from the co-operative education experience by:

  • relating academic study more effectively to the field of practice;
  • developing a clearer career focus;
  • gaining valuable practical experience and apprentice hours;
  • being able to finance a larger portion of their education

Co-operative placements are typically from May to October. Access to co-operative education placements is based on student's GPA and their willingness to work as a team member with faculty and co-operative education staff to find an appropriate placement. Students in co-operative placement are assessed tuition and Students' Union fees - see program fees for correct fee information.

Career Opportunities

Culinary students are in demand for a wide variety of employment opportunities. All students in the Culinary Arts Certificate program participate in a Co-op paid work practicum. Employers regularly contact VIU's chef instructors when employment opportunities arise. See employer testimonials. We are proud of the achievements of our grads and alumni.

See the Departmental web site for more information: VIU Culinary Programs website.

Domestic Fees | International Fees

Domestic Fees

Tuition Fee Schedule

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 Co-op) Nanaimo Campus

Amount

Tuition (11 months x $443.27 per month + 1 academic credit x $147.76)

5,023.73

Lab Fee - Level One

546.63

Lab Fee - Level Two

248.96

Student Activity fee (4% of tuition, co-op and lab fee)

248.48

Student Services fee (4.419% of tuition)

222.00

VIU Students' Union fee (14 months x $19.43 per month)

272.02

Co-operative Placement ($641.72 per term)

641.72

Health and Dental Plan fee ($275 per year)

275.00

Total

7,478.54

Fees - Professional Cook 2* (includes PC2 and Co-op) Nanaimo Campus

Amount

Tuition (4 months x $443.27 per month + 1 academic credit x $147.76)

1,920.84

Lab Fee

248.96

Student Activity fee (4% of tuition, co-op and lab fee)

112.46

Student Services fee (4.419% of tuition)

84.88

VIU Students' Union fee (7 months x $19.43 per month)

136.01

Co-operative Placement ($641.72 per term**)

641.72

Total

3,144.87

Fees - Professional Cook 1

Amount

Tuition (7 months x $443.27 per month)

3,102.89

Lab fee - Level One

546.63

Student Activity fee (4% of tuition and lab fee)

145.98

Student Services fee (4.419% of tuition)

137.12

VIU Students' Union fee (7 months x $19.43 per month)

136.01

Total

4,068.63

Notes

* 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 Health and Dental Plan fee is in effect only for full–time students at the Nanaimo Campus.  

All fees are subject to change without prior notice.

International Fees

Tuition Fee Schedule

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 Co-op) Nanaimo Campus

Amount

Tuition (11 months x $1905 per month)

20,955.00

Lab Fee - Level One

546.63

Lab Fee - Level Two

248.96

Ancillary Fee (3 semesters x $374.4 per semester)

1,123.20

VIU Students' Union fee (14 months x $19.43 per month)

272.02

Co-operative Placement ($1905 per term)

1,905.00

Health and Dental Plan fee ($275 per year)

275.00

Total

25,325.81

Fees - Professional Cook 2* (includes PC2 and Co-op) Nanaimo Campus

Amount

Tuition (4 months x $1905 per month)

7,767.76

Lab Fee

248.96

Ancillary Fee (3 semesters x $374.4 per semester)

1,123.20

VIU Students' Union fee (7 months x $19.43 per month)

136.01

Co-operative Placement ($1905 per term)

1,905.00

Total

11,180.93

Fees - Professional Cook 1

Amount

Tuition (7 months x $1905 per month + 1 academic credit x $147.76)

13,482.76

Lab fee - Level One

546.63

Ancillary Fee (3 semesters x $374.4 per semester)

1,123.20

VIU Students' Union fee (7 months x $19.43 per month)

136.01

Total

15,288.60

Notes

 

* 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 Health and Dental Plan fee is in effect only for full–time students at the Nanaimo Campus.  

All fees are subject to change without prior notice.

Updated
Sunday, April 1, 2018
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