Program costs:
This partnership program between Vancouver Community College and School District 42 provides a unique opportunity for secondary school students to complete Grade 12 graduation requirements while earning post-secondary credits and certification as a Professional Cook 1. Additionally, students will acquire job-ready skills to enter the job market. This program covers such topics as preparing grills, roasts, sauces, seafood, soups and stocks. Students will also acquire skills in cooking and baking desserts and learn basic kitchen management including food costing. Students who complete the program will receive a Certificate as Professional Cook level 1. The program will cover theory and related information along with hands-on cooking practice.
Click Here to See what it is like - VCC Professional Cook 1 VIDEO
Location/Times
Program is located at Garibaldi Secondary
24789 Dewdney Trunk Road
Maple Ridge, BC. V4R 1X2
Program runs Monday - Thursday
12:45 - 7:00pm
September - May
Costs/Fees:
Purchase of books and supplies - $900
(Includes Membership in Canadian Federation of Chefs and Cooks.)
*Estimated cost only - subject to change
Grading
The minimum grade for individual courses is 64 percent. An overall GPA of 70 percent or better is required. All courses must be passed in order to successfully complete the program. Students who successfully complete the program will have completed
6 courses for 24 credits on the secondary school graduation transcript. They will also receive a Vancouver Community College certificate
Program Content
The standard program consists of the following course content:
• Vegetable and Starch Cooking
• Meat and Poultry Cooking
• Seafood Preparation and Techniques
• Stocks, Sauces and Soups
• Meat, Poultry and Seafood Cutting
• Vegetable and Starches and Egg Cooking • Baking and Desserts
Requirements:
Students must have completed Grade 11 by the end of the academic year. Grade 11 students must be enrolled in a course of
study that will lead to Grade 12 graduation upon completion of high school.
A MATH 11
• ENG 11
• Grade 12 ENG (summer school recommended)
In addition, students must be in good physical condition, demonstrate a high degree of commitment. Recommended characteristics Students entering the Culinary Arts partnership program will have the greatest chance of success if they have the following characteristics: •Ability to communicate effectively in oral and written English • Ability to perform the daily tasks associated with working in a professional kitchen • Ability to stand for prolonged periods of time • Ability to lift and transport heavy objects • Ability to function in extreme heat, perform in a busy, fast-paced and stressful environment • Must possess strong and efficient organizational skills and the ability to multi-task • Physical ability to efficiently and safely use knives and other trade related tools and implements • You will learn to present tasteful, flavorful and attractive meals
Student Handouts
Please have a look at these documents prior to arriving to class.
• House Guidelines for VCC and SRT. Click Here
• Code of Conduct. Click Here
Selection priority will be:
• School District No. 42 High School students who meet qualifications
• Out-of-district High School students.
Application Package Available in your Career Centre. • School District Application: See your Career Planning Facilitator • VCC Application and Waivers - Click Here