Course Curriculum

The Culinary Arts Certificate program at Vancouver Island University is a comprehensive 42-week program totaling 36 credits, divided into two parts: Professional Cook 1 (28 weeks) and Professional Cook 2 (14 weeks). In the first phase, students complete courses such as COOK 100T (Orientation and Evaluation), COOK 102T (Meat Cutting - Theory & Practical), COOK 103T (Breakfast Cookery), COOK 104T (Garde-Manger, Vegetables and Starches 1), COOK 108T (Stocks, Soups, Protein Cookery 1), COOK 112T (A la Carte 1), and COOK 119T (Pastries and Desserts 1). These courses provide a strong foundation in essential culinary techniques and knowledge, blending theoretical instruction with hands-on practical training. The second phase focuses on advanced skills through courses like COOK 110T (Meat Cutting 2), COOK 115T (A la Carte 2), COOK 116T (Japanese Bronze Certification), COOK 117T (Garde-Manger, Vegetables and Starches 2), COOK 106T (Pastries and Desserts 2), and culminates with COOK 125T (Career Preparation and Work Experience), which includes a valuable work placement. This program prepares students for professional culinary careers by equipping them with technical expertise, practical experience, and industry certifications, including specialized Japanese cuisine training. With a strong emphasis on both skill development and career readiness, graduates are well-positioned for success in a variety of culinary settings locally and internationally.