Trades & Applied Technology Programs

Culinary Arts

• 1–Year Certificate (40 credits) and 2–Year Diploma program
• Offered at the Nanaimo, Cowichan and Powell River campuses
• Program Fees – Year 1: Domestic Students, International Students
• Program Fees – Year 2: Domestic Students, International Students
• Apply for Admission: Forms and Information

The information below pertains to the program offered at the Nanaimo campus. For information about the programs offered at the Cowichan and Powell River campuses, please call the program Coordinator at the applicable campus.

The Program

The Culinary Institute of Vancouver Island (CIVI) at VIU provides students with both a certificate (one year) and a diploma (two year) in culinary training and management skills, giving them the leading edge to advancement and progression in the culinary profession. Culinary students begin the program as cook apprentices, gaining apprentice hours and technical training. They proceed on to a paid co-op work placement, gaining additional apprentice hours. The second year of the program provides the students with advanced culinary and pastry training as well as management skills needed to obtain higher positions within the industry.

Students are accepted into the first year of the program in August or February (Cowichan and Powell River campuses begin in September). The first year of the program starts with the students in our state of the art food lab environment, focusing on skills and good culinary habits without production pressure. Students then move to the main kitchen where they learn everything from making muffins and "wood burning brick oven" baked artisan breads to cooking breakfast, meats, poultry, and processing fresh fish. Food produced by the students is served in our cafeteria. During the first half of the first year the students focus mostly on quantity cooking and banquet style presentation. Upon completion of this half of the course the students will write the ITA Cook I apprentice exam. The second half of the first year is designed to give cook students experience in making and plating food to order. Cook stations are set up in the cafeteria producing and plating made to order dishes. Culinary students also produce and plate the food for the fine dining Discovery Room lunch and dinner guests. Students are sponsored as cook apprentices while enrolled at Vancouver Island University. This will allow them to log apprentice hours while training within the program. Upon completion of the second half of the program and their co-op placements, students will write their ITA Cook 2 apprentice exam.

For more information, see the Culinary Arts Home Page and the VIU Apprenticeship page.

Before the first co-op placement, culinary students participate in a co-op prep course that includes resume writing, portfolio assignments, and meeting with recruiters and potential employers. They apply to the location that best suits their needs, are interviewed, and then hired on for the duration of the co-op session. The employer agrees to give them a training opportunity and evaluates their progress. The students are employed and are expected to behave as employees. The hours spent on co-op are logged for apprenticeship.

The second year diploma invites the return of the students from their co-op or new students joining from other campuses or the workplace (see admission requirements). With their industry experience they are ready to take the next step. The first semester includes advanced pastry arts and artisan baking in our wood burning brick oven. Students will also be learning important management and accounting information regarding the hospitality and food service industry; this will ready them for management positions in kitchens as they progress through their careers. At the end of this portion of technical and practical training the students will write the Inter-provincial Red Seal exam. Should the culinary student have the required workplace hours they will qualify for their Red Seal, which is recognized world wide. VIU's Culinary Diploma program provides students with advanced credit when applying to the VIU Hospitality Management degree.

The Culinary Diploma gives students a number of credentials including:

• Vancouver Island University Culinary Arts Certificate if exiting after successful completion of the first year
• Cook 1, 2, and 3 apprenticeship technical training - Red Seal
• Apprenticeship hours
• Vancouver Island University Culinary Arts diploma
• VIU's Culinary diploma program provides students with advanced credit when applying to the Bachelor of Hospitality Management degree

Career Opportunities

Culinary students who excel in the Culinary Institute of Vancouver Island's cooking program are in demand for a wide variety of employment opportunities - from five-star hotels, to fine dining restaurants, institutions, private clubs, test kitchens, industrial camp kitchens, and many other food catering outlets in Canada. Renown chefs in the industry recognize the expertise of Vancouver Island University's Culinary graduates, and regularly contact VIU's chef instructors when employment opportunities arise. Along with successful chef owner-operated establishments, some of our graduates currently hold the following positions with large food service operations: Corporate Food and Beverage Director, Hilton International; Executive Chef, Fairmont and Westin Hotels; Vineyard chefs - Mission Hill, NK M´ip, Burrowing Owl, Sous Chefs at numerous locations; Senior Research Chef, VLR Food Corporation; to name a few. Our students also continue on to other avenues of the industry such as sales associates in many food related supply companies.

See the Departmental web site for more information: Culinary Arts Home Page.

Bridging into the Hospitality Management Degree

Graduates of VIU's Culinary Arts diploma are eligible to apply for entrance into VIU's Bachelor of Hospitality Management degree. Combining a degree with a Culinary Arts diploma and a cook's (TQ or Trade qualification) Red Seal credential enhances the degree graduate's career opportunities. The degree graduate will have enhanced career opportunities in the food and beverage industry, including Executive Chef, Food and Beverage senior management and regional and global positions in the accommodation sector.

Admission Requirements - First Year of Diploma Program (Certificate Program)

• 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 Cowichan and Powell River campuses only.
• See also Trades general admission requirements.

Note: Foodsafe Level I certificates are offered through the following organizations:

• VIU's Centre for Continuing Studies:
• Foodsafe : Nanaimo/Parksville Campus
• Foodsafe: Cowichan Campus
• Foodsafe: Powell River Campus
• Foodsafe.ca

Admission Requirements - Second Year Diploma Program

• Successful completion of year one of the diploma (Certificate Program) at Vancouver Island University or another post-secondary institution (See Transfer section below).
• English 12 with minimum "C+" grade, or equivalent
• Principles of Math 11 or Applications of Math 11 with minimum "C+" grade, or equivalent
• Interview

Recommendations for Admission

• High school career food preparation courses.
• Some industry experience.

Notes on Admission

• Field work may require successful completion of a criminal record check prior to placement.
• Students wishing to ladder into degree programs should check requirements for admission at specific universities. As well, students should check computer application requirements for admission to specific universities.

Transfer from other institutions

To enter year 2 of the diploma program, students can transfer from other institutions providing they supply the following:

• English 12 with minimum "C+" grade, or equivalent
• Principles of Math 11 or Applications of Math 11 with minimum "C+" grade, or equivalent
• Proof of completion of one of the following:
  •Culinary Arts Certificate
  •First Level Cook Apprenticeship

Start Date and Application Deadline

Certificate Program: Applications are accepted on an ongoing basis. The Nanaimo campus offers two intakes per year that usually start in January and August. At the Cowichan and Powell River campuses the program starts in September only. For further information regarding program contacts and scheduled information sessions check the Program Availability List for the Nanaimo, Cowichan and Powell River campuses.

Diploma Program: The program is only offered at the Nanaimo campus and starts in September. Applications are accepted between November 15 and March 31. For further information regarding late applications, program contacts, and scheduled information sessions check the Program Availability List.

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 can be 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;
• 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 education pay a fee which is due up front.

Program Outline

Updated July 22, 2010