Culinary Arts

VIU International, Canada
Culinary Arts
Next enrollment cycle January 2024 See all cycles
Total Cost KES 2,936,097
Course Accredited By NA
1 Years On Campus Undergraduate Certificate

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 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.

Enrollment Cycles

  • January 2024
  • March 2024
  • August 2024

Entry 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.
  • See also Trades general admission requirements.

Professional Cook 1 (28-weeks)

  • Orientation and Evaluation
  • Breakfast and Meat Cutting - Theory & Practical
  • Garde-Manger, Vegetables and Starches 1 - Theory & Practical
  • Stocks, Soups, Protein Cookery 1 - Theory & Practical
  • A la Carte 1 - Theory & Practical
  • Pastries and Desserts 1 - Theory & Practical

Professional Cook 2 (14-weeks)

  • Meat Cutting 2
  • A la Carte 2 - Theory & Practical
  • Garde-Manger, Vegetables and Starches 2 - Theory & Practical
  • Pastries and Desserts 2 - Theory & Practical

Co-op Component

  • Preparation for Co-operative Placement 1
  • Co-operative Education Placement 1

Interested in this course?

Our Admissions Counsellors would love to assist!