Learn the skills and techniques of professional commercial cooking from Canada's top chefs in a fully equipped industrial kitchen. This program is designed to prepare international students for employment as line cooks or third cooks in hotel kitchens, restaurants, catering companies, airport flight kitchens, trains, cruise ships, camps, and institutional kitchens. The program focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry. Applicants must be able to physically handle: all seafood including but not limited to fish & shellfish, beef, lamb, pork, poultry, game, dairy and associated by-products required to meet program outcomes. Any other known food allergies must be disclosed.