Prospective Students

Culinary Arts Co-operative Education

The Centre for Experiential Learning offers a variety of co-op opportunities to Culinary Arts students through paid co-op work terms. Students work in a variety of locations across Canada and internationally.

Please refer to the VIU Culinary Arts program directly for more detailed information on the application process:

Benefits of a Co-op

How do students benefit from the co-op experience?

  • Gain valuable practical on-the-job training and industry experience
  • Develop a clearer career focus
  • Relate academic study more effectively to the field of practice
  • Be able to finance their education
  • Can lead to full-time work after graduation
  • VIU staff will complete an evaluation of the student during the co-op work term and is valuable documentation for the student for future career opportunities

Requirements and How to Apply

The co-op work term is a mandatory component of the VIU Culinary Arts program. Please refer to the VIU Culinary Arts program directly for more detailed information on the application process.

Important Dates

The VIU Culinary Arts Certificate and Diploma program co-op work term dates:

  • Culinary Arts Certificate Program: June 21 to September 3
  • Culinary Arts Diploma Management Program: May 1 to September 3

Want More Information on the Culinary Arts Co-operative Education Program?

Please refer to the VIU Culinary Arts program for more detailed information.

VIU Culinary Arts co-op program Coordinator

Alex Bowman
Culinary Arts Co-operative Education Coordinator
Centre for Experiential Learning | Vancouver Island University
Nanaimo, BC
Phone: 250.740.6478

VIU Culinary Arts Program Chair

Debbie Shore
Chef Instructor, Chair, Culinary Institute of Vancouver Island
Chair - British Columbia Professional Cook Articulation Group
Vancouver Island University, 900 5th Street, Nanaimo, BC
Phone: 250-740-6137 Fax: 250-740-6441

Kellie Callender

My first co-op was at the Pan Pacific Hotel in Vancouver. It made me realize which aspects of cooking I was truly passionate about. I had the chance to explore multiple sections from fine dining, butchery, high volume pastry work and banquet catering.  It was my main drive to focus on working in a small restaurant setting where I was able to learn a more varied skill set in all ... 

Learn more about Kellie's Co-op Experience