Certificate Program Details, Costs, and Admission Requirements


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

Calling all domestic and international 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.

Our 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 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 Program

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.

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 Professional Cook 1 (PC1) Program (Nanaimo, 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 then apply to take the 14 week PC2 remainder of the Culinary Arts Certificate Program.

Apprenticeship and the Culinary Program

All students are sponsored as Professional Cook apprentices under the auspices of SkilledTradesBC 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 SkilledTradesBC Professional Cook 1 Apprentice Practical and Theory exams. Upon successful completion of these exams, the second half of the Certificate program, and completion of the co-op, students can attempt their SkilledTradesBC Cook 2 apprentice practical and theory exams.

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 complete an additional 14-weeks of training (Professional Cook 2) and a co-operative work term to 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

Note: Foodsafe Level I certificate is offered through Foodsafe.ca

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 Professional Cook 2 (PC2) Program

After completing the Professional Cook 1 (PC1) program students have the option to apply to the Nanaimo, Cowichan, and Powell River campuses to complete an additional 14-weeks of training (Professional Cook 2 or PC2) and receive 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 SkilledTradesBC or other cross country equivalent.
  • See also Trades general admission requirements.
  • Submission of copy of Foodsafe Level I certificate (see Note below).

NoteFoodsafe Level I certificate is offered through Foodsafe.ca

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, April 5, 2023

Note: Foodsafe Level I certificate is offered through Foodsafe.ca

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.

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.

Domestic Fees | International Fees

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 $489.41 per month + 1 academic credit x $163.14)

5,546.65

Lab Fee - Level One

603.51

Lab Fee - Level Two

274.87

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

274.35

Student Services fee (4.42% of tuition)

245.16

VIU Students' Union fee (14 months x $26.59 per month)

372.26

Co-operative Placement ($708.51 per term)

708.51

Health and Dental Plan fee ($265.00 per year)

265.00

Total

8,290.31

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 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 $2329.43 + 1 academic credit x $776.48)

26,400.21

Lab Fee - Level One

603.51

Lab Fee - Level Two

274.87

Ancillary Fee (3 semesters x $463.40 per semester)

1,390.20

VIU Students' Union fee (14 months x $26.59 per month)

372.26

Co-operative Placement ($2329.43 per term)

2,329.43

Health and Dental Plan fee ($265.00 per year)

265.00

Total

31,635.48

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 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.

Updated
Monday, April 3, 2023

Domestic (Canadian)

Program Start Date Accepting Applications Location Options
Anticipated intake for someone applying today
Aug 26, 2024
Next Intake(s)

  • August 26, 2024



 

Application Fee
$44.27
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

Documentation 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.

Anticipated intake for someone applying today
Aug 26, 2024
Next Intake(s)

The Culinary Arts Certificate program has one intake each Fall. 

Application Fee
$44.27
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

Documentation Deadline

Applicant without high school graduation will be required to complete an assessment test.

Comments

International

Program Start Date Accepting Applications Location Options
Anticipated intake for someone applying today
Aug 26, 2024
Next Intake(s)

 



 

Accepting International Applications
Yes
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.

Culinary Management (Trades and Applied Technology), Wine Business (Tourism, Recreation and Hospitality), Bachelor of Hospitality Management (Tourism, Recreation and Hospitality), Professional Baking and Pastry Arts (Trades and Applied Technology)
VIU Culinary Student, Sarah leDuc

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.”

Read more about Sarah's experience