Culinary Arts Level 1

Certificate
Certificate | Culinary Arts Level 1

A Flavourful Career

The Culinary Arts Level 1 curriculum is broad and addresses the fundamental concepts of basic cookery, while training covers a diverse range of topics, from kitchen operations and nutrition to knife skills and hygiene. Culinary Arts Level 1 can be taken independently as a Certificate program or transfer credits to the one-year Diploma. Rigorous hands-on kitchen work teaches students cooking techniques, preparation, ingredients, cooking theories and presentation. Chef instructors combine classical principles and modern trends in the classroom and the kitchen portion of the program. Building on the knowledge gained in Culinary Arts Level 1 Certificate, students master more advanced cooking methods to meet the demands of the dynamic culinary arts industry.

Meet our experienced professors

Chef Uzi Paz, professor at The International Culinary School of LCV.

Discover what our alumni are doing today

Zachery Millwater, graduate of LCV's Culinary Arts diploma program.

Check out the latest news and events

LCV Hosts Successful Culinary Dinner

This program consists of 60 credits over 4 quarters.

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. Our Chef instructors help students expand on their basic cookery skills by teaching the principles behind menu development, cost control, pricing, professional standards of performance, guest relations, and communication skills. As always, students continually return to the kitchen to practice new techniques.

At this level of the program, students have the opportunity to receive an introduction to the pastry arts, where they learn the basics of fine dessert and pastry-making. These skills are then complemented by instruction in creative decoration and plating skills. Specialized instruction is also given in Asian cuisine, where emphasis placed on India, the four regions of China, Japan, Vietnam, Thailand, the Philippines, and Indonesia.

As part of the practical training received in this program, students work in the student-run, 40-seat restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant. In the externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The International Culinary School at LaSalle College Vancouver.

Certificate

As students progress through the program, they have the opportunity to learn about modern, regional, and classical cuisines and practice making their own culinary creations in our instructional kitchens. Successful completion of the program prepares graduates to seek entry-level jobs such as prep cook, line cook, and first cook. Culinary Arts – Level 1 can be taken independently as a certificate program, or combined with Culinary Arts – Level 2 as a requirement of the Culinary Arts diploma program.

Graduates of the Culinary Arts – Level 2 certificate program are prepared to seek entry-level employment in positions in the food service industry, such as prep cook, short-order cook, and line cook.

LEVEL 1
  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • North American Regional Cuisine
  • Introduction to Baking
  • Purchasing and Product Identification
  • World Cuisine
  • Management, Supervision & Career Development

LEVEL 2

  • Introduction to Pastry
  • Management by Menu
  • Practicum
  • Planning and Controlling Costs
  • Asian Cuisine
  • Food and Beverage Management
  • A la Carte Kitchen
  • Hands-on training by industry experts
  • Innovative instruction in a state-of-the-art environment
  • Program requires a culinary kit
  • Graduating students receive a Certificate
  • Program consists of 30 credits over two quarters

During Level 1, students prepare, taste, serve and evaluate a range of dishes that build a fulsome understanding of the culinary world. Chef instructors help students expand on their basic cooking talents by teaching the principles behind menu development, cost control, pricing, professional standards of performance, guest relations and communication.

  • Knife skills and the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation, and teamwork.
  • To prepare, taste, serve, and evaluate modern, classical, international, Asian and North American regional cuisine.
  • Concepts and theories of culinary techniques, food and environmental sanitation and safety.

Students directly out of high school, or mature students who are ready for a career change. or to build on the ability they have.

  • Creatives who enjoy cooking and working in the kitchen
  • Eager to learn new skills related to baking and design
  • Those who value merging creative endeavours with practical applications for an exciting career

Graduates build careers in the culinary world, working as prep cooks, line cooks and first cooks. Alumni work in restaurants such as the Vancouver Club, Fairmont Hotel, Four Seasons Hotel and Blue Water Café.