Culinary Arts


Quick facts

Credential:
Certificate

Duration:
39 weeks

format:
Full time, Mon - Fri

How to apply

Start date:
August

Location:
Chilliwack, Trades & Technology Centre

Cost:
$6289.93 (Details)

FEATURES:

  • Apprenticeship option available
  • Hands-on experience in our Rivers' Dining Room, under the supervision of professional chefs
  • Program eligible for financial aid
  • Small class sizes: instructor/student ratio is 18:1

PROGRAM DESCRIPTION

The program trains aspiring cooks to work in all styles of kitchens; small family-style restaurants, large multinational hotels, or health care institutions.  All cooking students are registered as cook apprentices with the Industry Training Authority and eligible students can write both the Professional Cook One and Professional Cook Two Certificate of Qualification exams.

Sample topics include:

  • Safety and sanitation
  • Knife-handling skills
  • Use and care of equipment
  • Cooking methods
  • Banquet planning
  • A la carte dining
  • Basic service skills
  • Menu planning and costing

CAREER EXPECTATIONS

Culinary arts professionals can work anywhere from cruise ships to exclusive resorts; from safari tours to movie sets; or from oil drilling platforms to five-star restaurants. If you land a job as a professional cook in the tourism industry you may both work and enjoy extended periods of leisure in some of the world's top travel destinations. Or you may find employment close to home in a family restaurant, a multinational hotel, or with a local caterer.

ENTRANCE REQUIREMENTS

  • High school graduation or equivalent  (or a letter from your school stating you will graduate)
  • Successful completion of math and reading entrance exam
  • Must be able to lift heavy objects and stand for long periods of time in one place
  • A professional image, including wearing a kitchen uniform that is neat and clean.

QUESTIONS?

Phone: 604-847-5448
Toll free: 1-888-504-7441, local 5448
Fax: 1-604-824-7931
Email: trades@ufv.ca
Or ask online

Fine dining à prix fixe

Come savour an outstanding gourmet menu prepared by UFV’s renowned cooks-in-training. Open to the public on Wednesdays & Thursdays from January through May.

View the menu


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