Overview
The internationally recognized chef training programs at the Culinary Institute of Vancouver Island provides students with hands-on, real-world experiences running service programs in state-of-the-art kitchens and labs.
This Culinary Arts program from Vancouver Island University also has a paid co-operative education component that allows students to network and build industry contacts.
Students learn the culinary 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 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, Cowichan & Powell River campuses), 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 coop 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.
- Gain industry work experience and PC1 apprentice hours. This often becomes full time employment toward their career paths.
- Will begin their first year by spending 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 will be served in the VIU cafeterias, VIU Discovery Room, and other affiliated restaurants.
Programme Structure
Courses included:
- Orientation and Evaluation
- Breakfast and Meat Cutting - Theory & Practical
- Garde-Manger, Vegetables and Starches - Theory & Practical
- Stocks, Soups, Protein Cookery - Theory & Practical
- A la Carte - Theory & Practical
- Meat Cutting
- Garde-Manger, Vegetables and Starches - Theory & Practical
Key information
Duration
- Full-time
- 12 months
Start dates & application deadlines
- StartingApply anytime.
- StartingApply anytime.
- August intake for Nanaimo, Cowichan and Powell River.
- March intake for Cowichan.
Language
Credits
Delivered
Disciplines
Food Sciences Culinary ArtsAcademic requirements
We are not aware of any academic requirements for this programme.
English requirements
Other requirements
General 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.
Tuition Fee
-
International
23630 CAD/yearTuition FeeBased on the tuition of 23630 CAD per year during 12 months. -
National
5331 CAD/yearTuition FeeBased on the tuition of 5331 CAD per year during 12 months.
Funding
Studyportals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.