Courses
COOK 100T Orientation and Evaluation (Ends Aug 2024)
Theory and practice of basic professional-level safety, fundamentals of cooking, culinary terminology, knife skills, and WHMIS. COOK 100T was formerly called COOK 112T; credit will not be granted for both courses. (0:0:25 for 4 weeks)
Prerequisite: Admission to the program.
COOK 100T Orientation and Evaluation (Effective Aug 2024)
Theory and practice of basic professional-level safety, fundamentals of cooking, culinary terminology, knife skills, and WHMIS. COOK 100T was formerly called COOK 112T; credit will not be granted for both courses. (0:0:25 for 4 weeks)
Prerequisite: Admission to the program.
COOK 102T Breakfast and Meat Cutting - Theory & Practical (Ends Feb 2025)
Students gain valuable experience on a breakfast line. Emphasis is on cooking eggs, omelettes, and all western style breakfast items. Students are introduced to basic meat, poultry, and fish processing. (5:0:20 for 5 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 102T Meat Cutting - Theory & Practical (Effective Feb 2025)
Master the foundational skills of meat cutting, from filleting fish to attempting to break down a chicken in under 5 minutes! You'll begin by identifying and understanding whole animals, then move on to safely receiving, identifying, and breaking them down into specific cuts. The course emphasizes the importance of understanding the characteristics and uses of different cuts while maintaining high standards of safety, sanitation, and efficiency. (0:0:25 for 2 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 104T Garde-Manger, Vegetables and Starches 1 - Theory & Practical
Theory and practice of preparing vegetables, fruits, starches, salads and sandwiches. Daily menu changes promote variety in cooking vegetables, grains, potatoes and pastas. Salads and dressings are made and displayed in the salad bar and a variety of sandwiches are made to order. (5:0:20 for 5 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 106T Pastries and Desserts 2 - Theory & Practical (Ends Aug 2024)
An opportunity to learn to prepare pastry and dessert items that are served on a menu. This includes a range of menu items from breads to decorated cakes. Students learn the art of presenting memorable desserts. (5:0:20 for 2 weeks)
Prerequisite: Successful completion of PC1 or permission of Program Chair.
COOK 106T Pastries and Desserts 2 - Theory & Practical (Effective Aug 2024)
An opportunity to learn to prepare pastry and dessert items that are served on a menu. This includes a range of menu items from breads to decorated cakes. Students learn the art of presenting memorable desserts. (5:0:20 for 2 weeks)
Prerequisite: Successful completion of PC1 or permission of Program Chair.
COOK 108T Stocks, Soups, Protein Cookery 1 - Theory & Practical
Learn the fundamental elements of cooking in the "hot side" of the kitchen, from classical methods to new culinary techniques. Stocks and soups are prepared, garnished and served. Meat, poultry and fish are cooked using dry and moist heat method, then served with accompanying sauces and garnishes. (5:0:20 for 5 weeks)
Prerequisite: Admission to the program.
COOK 110T Meat Cutting 2 (Ends Aug 2024)
Meat cutting course of advanced study in which Level 2 students process whole carcasses of lamb, pork veal, prime poultry such as duck, specialty fish and shellfish. (5:0:20 for 2 weeks)
Prerequisite: Successful completion of PC1 or permission from Program Chair.
COOK 110T Meat Cutting 2 (Effective Aug 2024)
Meat cutting course of advanced study in which Level 2 students process whole carcasses of lamb, pork veal, prime poultry such as duck, specialty fish and shellfish. (5:0:20 for 2 weeks)
Prerequisite: Successful completion of PC1 or permission from Program Chair.
COOK 112T A la Carte 1 - Theory & Practical (Ends Aug 2024)
Theory and practice of made to order cooking, menu planning and costing, and principles of building menus, inventory, understanding and planning recipe structure, and the study of culinary terms. COOK 112T was formerly called COOK 100T; credit will not be granted for both courses. (5:0:20 for 4 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 112T A la Carte 1 - Theory & Practical (Effective Aug 2024)
Theory and practice of made to order cooking, menu planning and costing, and principles of building menus, inventory, understanding and planning recipe structure, and the study of culinary terms. COOK 112T was formerly called COOK 100T; credit will not be granted for both courses. (5:0:20 for 4 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 113T Soups, Sauces, Protein Cookery 2 - Theory & Practical
In a lab environment, students will process and cook lamb from carcass to plate, prime poultry such as duck and quail and specialty fish and shellfish with their appropriate sauces and garnishes. They will also prepare specialty soups, including consommé and bisque. (5:0:20 for 2 weeks)
Prerequisite: Successful completion of PC1 or permission from Program Chair.
COOK 115T A la Carte 2 - Theory & Practical
Practice of "a la carte" cooking in a fine dining restaurant. Cookery and plating of appetizers, desserts, proteins, side-dishes, sauces and garnishes. Students will cook poultry, duck, specialty fish, shellfish with sauces and garnishes. Preparation of soups, including consomme and bisque. Theory includes menu planning and principles of building and costing menus, fine dining and study of culinary terms. COOK 115T was formerly called COOK 115T; credit will not be granted for both courses. (5:0:20 for 5 weeks)
Prerequisite: Successful completion of PC1 or permission from Program Chair.
COOK 116T Dining Room Kitchen (Ends Feb 2025)
Theory and practice of menu planning for a "prix fixe" menu, food costing, and menu design. Students will prepare menu items including all aspects of the hot and cold. Emphasis is placed on preparation and fine dining plating methods. (0:0:3.4 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 116T Japanese Bronze Certification (Effective Feb 2025)
Certification of cooking skills for Japanese cuisine. Emphasis will be put on knowledge and knife skills appropriate to the Bronze level of certification including Japanese dietary culture, hygiene management, cooking and cutting techniques, and hospitality and service. (0:0:25 for 1 weeks)
Prerequisite: Successful completion of PC1 or permission from chair.
COOK 117T Garde-Manger, Vegetables and Starches 2 - Theory & Practical (Ends Feb 2025)
This course covers advanced vegetable and starch training, and Japanese cuisine. Fresh pasta, vegetarian entrees, hors d'oeuvres, and various Japanese dishes are examples of the foods prepared in this course. Successful completion of this course entitles students to receive a Bronze Certification in Japanese Cooking Skills. (5:0:20 for 5 weeks)
Prerequisite: Successful completion of PC1 or permission from Program Chair.
COOK 117T Garde-Manger, Vegetables and Starches 2 - Theory & Practical (Effective Feb 2025)
This course covers advanced vegetable and starch training. Fresh pasta, vegetarian entrees, and hors d'oeuvres are examples of the foods prepared in this course. (5:0:20 for 4 weeks)
Prerequisite: Successful completion of PC1 or permission of chair.
COOK 119T Pastries and Desserts 1 - Theory & Practical
An overview of baking and pastry principles and ingredients used by restaurants and hotels. This includes quick breads, pies, desserts and cookies. Students will also be introduced to yeasted items, cakes and plated desserts and garnishes. (5:0:20 for 5 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 121 Preparation for Co-operative Education Placement I
A preparation for the first industry co-operative education experience through practical training in areas such as resume writing and interview skills. COOK 121 was formerly called COOK 121T; credit will not be granted for both courses. Credit will only be granted for one of HOSP 101 or COOK 121. (0:1:0 for 12 weeks)
Prerequisite: Admission to the program.
COOK 122 Co-operative Education Placement I
An opportunity for supervised industry experience. Students maintain a diary of experiences, complete assignments and prepare reports as required. Students are monitored by VIU personnel and evaluated by employers. COOK 122 was formerly called COOK 122T; credit will not be granted for both courses. Credit will only be granted for one of HOSP 102 or COOK 122. (0:0:0 for 10 weeks)
Prerequisite: Admission to the program.
COOK 125T Career Preparation and Work Experience
The primary focus of the Career Preparation & Work Experience course is to prepare students to secure and participate in a successful work experience term. Career preparation classes include practical training in areas such as resume writing and interview skills. (0.27:0:0 -300 for 22 weeks)
Prerequisite: Acceptance to Culinary Arts Certificate Program or Culinary Management Diploma Program
COOK 201 Cook - Apprentice - Level 1
This course covers all practical and theory components of Level 1 technical training. (10:0:20 for 6 weeks)
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number).
COOK 201U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (28:0:0 for 1 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 202 Cook - Apprentice - Level 2
This course covers all practical and theory components of Level 2 Technical Training. (10:0:20 for 6 weeks)
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number).
COOK 202U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (30:0:0 for 6 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 203 Cook - Apprentice - Level 3
This course covers all practical and theory components of Level 3 technical training. (10:0:20 for 6 weeks)
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number).
COOK 203U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (30:0:0 for 6 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 204U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (30:0:0 for 6 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 221 Preparation for Co-operative Education Placement II
An opportunity to develop advanced job preparation skills, including strategies for seeking on-going employment after graduation. (1:0:0 for 10 weeks)
Prerequisite: Successful completion of all first year courses.
COOK 222 Co-operative Education Placement II
A continuation of COOK 122. (0:0:0 for 10 weeks)
Prerequisite: Admission to the Culinary Arts Diploma program.
COOK 224T Advanced Culinary Training I
This course delivers similar training as the level 3 or PC3 apprenticeship technical training. Students prepare all aspects of cooking in a lab, restaurant and banquet setting. The course focuses on seasonal local cuisine and is featured in various on- and off-campus functions. (0:0:7)
Prerequisite: Successful completion of PC1 and PC2, or permission of Program Chair.
COOK 226T Advanced Pastry
Includes the fundamentals of pastry, chocolate work, sugar work, sculptural show pieces, plated desserts and artisan bread making. Students will develop pastry skills to enable them to apply the knowledge to their kitchen environment. (0:0:7)
Prerequisite: Successful admission into second-year of the Culinary Arts Diploma.
COOK 228T Advanced Culinary Training II
This course continues from COOK 224T with a focus on the spring season. Includes visit and cooking shellfish at Deep Bay Field Station. Regional and ethnic styles of cuisine are featured with a banquet or dining room format. Students who have enough work based training hours logged with the ITA will have the opportunity to write their PC3 Red Seal exam. (0:0:7)
Prerequisite: Successful admission into second-year of the Culinary Arts Diploma and COOK 224T.