COURSE CURRICULUM

The Culinary Arts – Level 1 certificate program at LaSalle College Vancouver is structured over two academic quarters, offering a total of 30 credits through a series of foundational and advanced courses that blend practical culinary training with essential industry knowledge. In Quarter 1, students begin with "Foundations of Culinary Level 1 Techniques and Trade Calculations," which introduces basic cooking techniques, knife skills, ingredient functions, and the calculations necessary for precise recipe scaling and kitchen operations. Alongside this, "Sustainability and Dimensions of the Hospitality Industry" explores the environmental, social, and economic responsibilities of culinary professionals within the global hospitality sector. The third course, "Employee Health and Workplace Safety," focuses on maintaining a safe and compliant kitchen environment by covering health regulations, workplace ergonomics, and hazard prevention practices. In Quarter 2, students progress to "Foundations of Culinary Level 2 Regional Ingredients and Techniques of Fabrication," where they learn about regional ingredients and advanced preparation techniques including meat and seafood fabrication. "Cultural and International Cuisine" expands their culinary repertoire with dishes from global traditions, encouraging an appreciation of cultural diversity in food. The "Nutrition" course teaches students to plan and evaluate meals with a focus on balanced, health-conscious cooking. Finally, "Sustainable Purchasing and Controlling Costs" emphasizes responsible sourcing, cost-efficiency, and inventory management—key skills for operating within a professional kitchen. Together, these courses provide a comprehensive culinary education, preparing students to succeed in fast-paced food service environments with a solid grasp of both cooking techniques and industry operations.