Culinary Arts Diploma
Admission Requirements
- English Language Proficiency demonstrated by one of the following:
- Any grade 10 English course or equivalent
or - IELTS Academic (International English Language Testing System) with a minimum overall score of 5.5 with no band lower than 5.0
or - TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 68
or - Canadian Language Benchmark: Listening 7, Speaking 7, Reading 7, and Writing 6
- Any grade 10 English course or equivalent
- Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% or equivalent
Upon acceptance:
The following must be provided to the Culinary Arts Department before the end of CULI 1501 Kitchen Orientation (the first course of the program):
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
- Valid Serving It Right Certificate (certification must remain valid throughout the program)
Applicants must be able to physically handle; all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes. Any other known food allergies must be disclosed.
Applicants with a VCC Baking & Pastry Certificate or Baking & Pastry Red Seal Certificate may be exempt from CULI 1504 Baking Techniques.
Applicants with a Meat Cutter’s Red Seal Certificate may be exempt from CULI 1505 Butchery.
Program Requirements
| Term One | Credits | |
|---|---|---|
| CULI 1501 | Kitchen Orientation | 5 |
| CULI 1502 | Culinary Techniques | 4 |
| CULI 1503 | Garde Manger & Breakfast | 4 |
| CULI 1504 | Baking Techniques | 4 |
| Credits | 17 | |
| Term Two | ||
| CULI 1505 | Butchery | 4 |
| CULI 1506 | Production Kitchen | 4 |
| CULI 1510 | Short Order and Cafe Service | 5 |
| Credits | 13 | |
| Term Three | ||
| CULI 1509 | Catering | 4 |
| CULI 1526 | Cook Chill Production Kitchen2 | 4 |
| CULI 1528 | Short Order Cafe 2 | 4 |
| Credits | 12 | |
| Term Four | ||
| CULI 2500 | Kitchen Mgmt & Cost Controls | 3 |
| CULI 2503 | Restaurant Customer Service | 2 |
| CULI 2504 | Nutritional Menu Development | 1 |
| CULI 2505 | Advanced Cookery | 2 |
| CULI 2506 | Global & Vegetarian Cuisine | 2 |
| CULI 2507 | Advanced Baking | 5 |
| CULI 2513 | Restaurant Kitchen | 4.5 |
| Credits | 19.5 | |
| Term Five | ||
| CULI 2511 | Modern Cuisine | 8.5 |
| CULI 2512 | Culinary Practicum | 3 |
| Credits | 11.5 | |
| Total Credits | 73 | |
The following equivalencies will be applied for students who began the program prior to September 2022:
- CULI 1506 Production Kitchen is equivalent to CULI 1506 Cook Chill Production Kitchen
- CULI 1510 Short Order and Cafe Service is equivalent to CULI 1507 Flavour Principles & Menus + CULI 1508 Short Order Café
- CULI 2500 Kitchen Management & Cost Controls is equivalent to CULI 2501 Kitchen Management + CULI 2502 Purchasing & Receiving
- CULI 2513 Restaurant Kitchen is equivalent to CULI 2508 Restaurant Line Cooking + CULI 2509 Appetizers & Platters + CULI 2510 Advanced Butchery-Charcuterie
This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate.
Evaluation of Student Learning
Students are evaluated through written and practical exams, assignments, projects, and portfolios.
Students must receive a minimum 70% in each course to receive the Culinary Arts Diploma.
Students who do not achieve the 70% minimum required to pass a course are allowed to continue in the program and must enroll in make-up courses to meet the graduation requirements for the diploma.
Students who meet all the requirements for the Culinary Arts Diploma are eligible to take SkilledTradesBC’s theoretical and practical exams required for the SkilledTradesBC Certificate of Qualification.
Prior Learning Assessment and Recognition (PLAR)
Prior learning assessment and recognition is not available for this program.
Transcript of Achievement
The evaluation of learning outcomes for each student is prepared by the instructor and reported to the Student Records Department at the completion of semesters.
The transcript typically shows a letter grade for each course. The grade point equivalent for a course is obtained from letter grades as follows:
Grading Standard
| Grade | Percentage | Description | Grade Point Equivalency |
|---|---|---|---|
| A+ | 96-100 | 4.33 | |
| A | 91-95 | 4.00 | |
| A- | 86-90 | 3.67 | |
| B+ | 81-85 | 3.33 | |
| B | 76-80 | 3.00 | |
| B- | 70-75 | Minimum Pass | 2.67 |
| F | 0-69 | Failing Grade – unable to proceed to next term | 0.00 |
| S | 70 or greater | Satisfactory – student has met and mastered a clearly defined body of skills and performances to required standards | N/A |
| U | Unsatisfactory – student has not met and mastered a clearly defined body of skills and performances to required standards | N/A | |
| I | Incomplete | N/A | |
| IP | Course in Progress | N/A | |
| W | Withdrawal | N/A | |
| Course Standings | |||
| R | Audit. No Credit | N/A | |
| EX | Exempt. Credit Granted | N/A | |
| TC | Transfer Credit | N/A |
Grade Point Average (GPA)
- The course grade points shall be calculated as the product of the course credit value and the grade value.
- The GPA shall be calculated by dividing the total number of achieved course grade points by the total number of assigned course credit values. This cumulative GPA shall be determined and stated on the Transcript at the end of each Program level or semester.
- Grades shall be assigned to repeated courses in the same manner as courses taken only once. For the purpose of GPA calculation of grades for repeated courses, they will be included in the calculation of the cumulative GPA.