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Program Length1 Year
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CredentialCertificate
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Location OfferedCowichan, Nanaimo
Cook up a five-star career in the culinary arts
Do you want a career creating delicious food that brings people together? With a Culinary Arts certificate, you can accelerate your journey to the top tiers of the culinary world.
At VIU you learn in a modern, professional kitchen, training with top chefs who are dedicated to your success. You’ll also receive sought-after training in Japanese cooking. And you have the option to take part in field school in France, Italy or Belize.
Gain real-world experience
We offer more hands-on experience than many other culinary schools. You gain experience our professional kitchens, learning the high-volume cooking skills employers look for. And you practice new skills frequently to ensure you retain what you’ve learned.
The program also includes a 10-week paid work-experience placement. You earn hours toward Red Seal endorsement and put your new skills to the test.
Culinary career options
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.
Program Overview
The Culinary Institute of Vancouver Island (CIVI), at VIU provides students with the options of a Certificate (one year), and a Diploma (two years) program, in culinary training and management skills. The Certificate program provides students with foundational culinary training and management skills, giving them the leading edge to advancement in the culinary profession.
Upon entering the Culinary Arts Certificate program, students are registered as apprentices with SkilledTradesBC, allowing them to accrue apprentice hours while they complete their technical training. At the end of the program, students participate in a paid coop work placement, gaining industry work experience and additional apprentice hours.
As a part of the program, students study Japanese cuisine and obtain a Bronze Certification in Japanese Cooking Skills through the CIVI’s affiliation with the Government of Japan. The Bronze Certificate is recognized world-wide and is a valuable addition to our graduates’ resumes.
The Culinary Arts Certificate consists of the 28-week Professional Cook 1 (PC1), and the 14- week Professional Cook 2 (PC2) and a ten week paid co-op work placement. Students begin 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. They 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.
Students who successfully complete the Culinary Arts Certificate program can apply for admission to Year 2 of the Culinary Management Diploma program, however there are additional high school courses required for admission.
- 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 1 certificate
- See also Trades general admission requirements
Culinary Arts Certificate
| Professional Cook 1 (28-weeks) | Credits |
|---|---|
| Professional Cook 2 (14-weeks) | |
| Co-op Component | |
| 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 |
| 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 |
| COOK 121 - (Preparation for Co-operative Placement 1) | 1 |
| COOK 122 - (Co-operative Education Placement 1) | 9 |
Total Credits | 40 |
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
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 Co-op) Nanaimo Campus | Amount |
|---|---|
| Tuition (11 months x $499.20 per month + 1 academic credit x $166.40) | 5,657.60 |
| Lab Fee - Level One | 615.58 |
| Lab Fee - Level Two | 280.37 |
| Student Activity fee (4% of tuition, co-op and lab fee) | 279.83 |
| Student Services fee (4.417% of tuition) | 249.90 |
| VIU Students' Union fee (14 months x $27.60 per month) | 386.40 |
| Co-operative Placement ($722.68 per term) | 722.68 |
| Health and Dental Plan fee ($265.00 per year) | 265.00 |
| Total | 8,457.36 |
* 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 Co-op) Nanaimo Campus | Amount |
|---|---|
| Tuition (11 months x $2399.31 + 1 academic credit x $799.77) | 27,192.18 |
| Lab Fee - Level One | 615.58 |
| Lab Fee - Level Two | 280.37 |
| Ancillary Fee (3 semesters x $463.40 per semester) | 1,390.20 |
| VIU Students' Union fee (14 months x $27.60 per month) | 386.40 |
| Co-operative Placement ($2399.31 per term) | 2,399.31 |
| Health and Dental Plan fee ($265.00 per year) | 265.00 |
| Total | 32,529.04 |
* 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) | |
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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:
45.16
Admissions Assistant:
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. |
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| Ongoing | Nanaimo | Certificate (Professional Cook Level I and II) | |
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Anticipated intake for someone applying today:
Next Intake(s):
Application Fee:
$45.16
Testing Required:
Yes
Admissions Assistant:
Name: Helene Viau Phone: 250.753.3245 ext. 2040 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Buddy Wolfe Phone: 250.740.6137 Email: Buddy.Wolfe@viu.ca
Document Deadline:
Documents required to meet admission should be submitted as soon as possible and no later than August 1, 2024. Any questions, contact Helene.Viau@viu.ca.
Comments:
Vancouver Island University’s Faculty of Trades and Applied Technology is asking applicants to complete the assessment test as a self-assessment that you take on your own. This arrangement will be in place until such time as we are again able to offer it on campus or in a secure alternate delivery format. For further information, please contact Helene.Viau@viu.ca. |
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International
| Program Start Date | Accepting Applications | Campus | Options |
|---|---|---|---|
| to | Nanaimo | Certificate (Professional Cook I and II) | |
|
Anticipated intake for someone applying today:
Next Intake(s):
Application Fee:
$150.00
Accepting Late Applications:
Yes
Waitlist:
No
Testing Required:
Yes
Chair Contact:
Name: Buddy Wolfe Phone: 250.740.6137 Email: Buddy.Wolfe@viu.ca
International Admissions Officer Contact:
Name: Elham Akhoundi Email: Study@viu.ca
Comments:
Enrolment in this program is limited. Students who meet or exceed the minimum admission requirements may not necessarily be admitted to the program. For prospective international applicants, please send your inquiries to WorldVIU@viu.ca. |
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Sarah Leduc
“The combination of culinary specialties was very important to me – I have never held a culinary position where I have stayed in one section of the kitchen and believe it is important to stay versatile.”