• Culinary Arts

• Passport Copy
• CV
• Statement Of Purpose
• 10th Marklist
• 12th Marklist/Equivalent
• Proof of English Proficiency Test
• Letter of Recommendation

PROGRAM-SPECIFIC

• 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 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.

GENERAL

• Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
• International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
• Applicants must submit official transcripts and educational documents as required by their course or program.
• All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.   

RECOMMENDED CHARACTERISTICS

It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen.

• Physical condition and stamina to meet the demands of the program, including good motor skills and coordination
• Ability to multi-task, work accurately with strong and neatly, and manage time effectively  
• Ability to take initiative and handle responsibility
• Ability to work independently and respectfully in groups
• Ability to give close attention to detail for sustained long periods of time
• Maturity, interpersonal & respectful communication skills
• Some creativity is an asset
• High standards of personal hygiene and integrity

1. Application along with supporting documents will be processed on The Edu Network portal.
2. Non-refundable application fee of $145 CAD will be charged from the student and it will be paid by credit card only .
3. Student will receive the admission offer either conditional or unconditional on his The Edu Network portal.After accepting the offer Fee invoice will be generated on student account.
4.After getting the fee invoice student can pay the fee and fee receipt can be found on The Edu Network (Ten Agents).

For more details , Please Click on this Link : https://www.vcc.ca/international/programs/program-areas/culinary-arts/culinary-arts--international/

Learn the skills and techniques of professional commercial cooking from Canada's top chefs in a fully equipped industrial kitchen.

Upon successful completion of this program, graduates will be able to:

• Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
• Evaluate product for consistency and accuracy in yield, flavour, texture and overall appearance according to product specifications and standards.
• Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
• Adhere to industry health, safety and employment standards in preparation, handling and storage of food and equipment.
• Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
• Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.

The VISA Application should be submitted online with Documents mentioned below.
Study Permit – Checklist of Documents.
All Academic Documents
10th  Marksheet
12th Marksheet
Passing Certificate
Admit Card (12thClass)
Bachelors Marksheets
Degree Certificate
Backlog Certificate
IELTS/PTE
E- Medical – Information or tracking sheet (After Medical Doctor will give you this document).
Passport / Old Passport (if any)
2 Photographs with white background. (35mm X 45mm) (80% face should be visible)
Income tax returns of Parents (Only in case of Non-SDS Applicants).
(Experience Letter, Appointment Letter, Bank account Salary Statement (last 3 months), Pay Slips (last 3 months), Job Relieving Letter if resigned (From each employer)

Any document in a language other than English must be accompanied by notary attested English translation.

For visa process, refer to this link:
https://www.canada.ca/en/immigration-refugees-citizenship/services/study-canada.html

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