Culinary Arts Level 1

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About the Program

Poaching, roasting, braising, and frying: Do these words stimulate more than just make your mouth water? Do they get you wondering how Chefs prepare delicious meals or balance the workload of a busy kitchen? The Culinary Arts – Level 1 certificate program at LCV is ideal for anyone wishing to explore the career options available to them in the world of culinary arts.

This program/course is not eligible for the Post-Graduation Work Permit (PGWP). Click here for more information about PGWP and to see our eligible courses.

Opportunities

Cutting-edge facilities & equipment

Training covers a diverse range of topics, from kitchen operation and nutrition to knife skills and hygiene. Rigorous hands-on kitchen work aims to familiarize students with cooking techniques, preparation, ingredients, cooking theories, and presentation. Our Chef instructors combine classical principles and modern techniques and trends in the classroom and kitchen portions of the program. Over two quarters, students prepare, taste, serve, and evaluate a wide range of dishes to provide them with insight into the scope of the culinary world.

Admissions Criteria

Domestic applicants generally require:
• Proof of Secondary Graduation or equivalent,

• Government photo ID.

Some programs have additional admissions requirements. All submitted applications are reviewed. Learn more about admissions criteria for domestic applicants.
International applicants generally require:
• Proof of Secondary Graduation or equivalent in English (official translations),

• Photocopy of valid Passport,

• Proof of English language proficiency,

• Photocopy of valid Study Permit.

Some programs have additional admissions requirements. All submitted applications are reviewed. Learn more about admissions criteria for international applicants.

List of Courses

QUARTER 1

Foundations of Culinary Level 1 Techniques and Trade Calculations
Sustainability and Dimensions of the Hospitality Industry
Employee Health and Workplace Safety

QUARTER 2

Foundations of Culinary Level 2 Regional Ingredients and Techniques of Fabrication
Cultural and International Cuisine
Nutrition
Sustainable Purchasing and Controlling Costs

*Actual course order subject to change

Got questions?

We're here to help!
Chat with our live agents, or leave your contact information and we'll get back to you.

First name

Last name

Phone

Country of citizenship

Are you currently living in Canada?

Session

Questions

First name

Last name

Phone

Country of citizenship

Are you currently living in Canada?

Session

Questions

First name

Last name

Phone

Country of citizenship

Are you currently living in Canada?

Session

Questions

Open House | LaSalle College Vancouver (New Campus) - 2808 Bradfield Court Vancouver, BC

Open House

Overview

About the Program

Opportunities

Cutting-edge facilities & equipment

Admissions Criteria

Domestic applicants generally require:

International applicants generally require:

List of Courses

Tuition & Aid

Your Dream Future, Within Reach

Budget Friendly. Future Ready.

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