Professional Cook certificate
At UCFV we’re lighting a fire
under your plans for a future as a culinary professional. The
Professional Cook program will prepare you for entry into the
culinary field. Successful completion of this program will
provide you with advanced placement in the apprenticeship
program. This program will give you the basic skills that
employers are looking for. Students are trained in a
professional operating kitchen facing the same demands found in
the industry today. Ten months of hands-on training will
provide you with “real” situations that will build
confidence while developing skills and abilities.
Employment opportunities
After completing the program you will
be well on your way. You will be ready for employment in
settings ranging from small family-style restaurants to large
multinational hotels, health-care institutions, logging camps,
oil fields, mining operations, and cruise ships.
All graduates may apply to the
provincial apprenticeship office for information regarding
credit into the Cooking apprenticeship program. Doing so is
strongly recommended.
Entrance requirements
1.
B.C. secondary school graduation or equivalent.
2.
A math and reading comprehension entrance exam.
3.
Attend a personal interview, during which suitability for (and
interest in) the cooking industry will be discussed.
Note: You must provide a current
criminal record search document because of the facility at
which the program is being offered.
How to apply
1. Submit
a UCFV application form, along with the $45 application fee to
the Admissions and Records office. Applicants currently in
Grade 12 may apply during their Grade 12 year. A statement from
the school counsellor or principal, indicating that you are
likely to meet graduation requirements by June, must be
presented at the time of entrance exam appointment.
2. Applicants
will be notified of entrance exam dates by the Trades &
Technology Centre. There is no fee for writing these exams.
Applicants who have not been contacted within two weeks of
submission of their applications should call
604-854-4548.
604-854-4548.
3. Read
the program description and information carefully. If you wish
to
speak to the instructor, please call Bruce Corbeil at 604-792-0025, local 2447,
or 604-504-7441, local 2447.
speak to the instructor, please call Bruce Corbeil at 604-792-0025, local 2447,
or 604-504-7441, local 2447.
4. Prior
to the classes starting, applicants will be notified by
telephone of the registration procedures. Applicants who cannot
be reached by telephone after three attempts will be removed
from the wait list.
Fees and other expenses
Fees stated are in effect for 2005/06
and are subject to change for 2006/07.
The program fees are approximately
$102 per week, which includes tuition fees plus 10% of the
tuition for ancillary fees. In addition, each semester (fall,
winter, and summer) students will pay a $25 Student Union
Society membership fee, $4.50 Cascade student newspaper fee,
and a $3 per semester radio station fee.
A Health and Dental fee ($199.92 for
2005/06) is charged annually in Fall semester to students with
nine or more credits to provide extended medical and dental
insurance for September-August. Check with the Student Union
Society or at www.studentcare.net/works for details.
Note: A deposit (currently $200) must
be paid at the time of registration, which typically takes
place one or two months before the start of each semester. The
balance of fees must be paid by the end of the second week of
the semester.
Cooking students should also budget
approximately $350 for basic tools, $600 for required
textbooks, and $200 for appropriate working apparel.
Medical requirements
You must show documentation of a
negative TB test. This can be arranged through your local
health department and will require two to three days, so book
early. There is usually no charge for this at the health
department.
You should be able to lift heavy
objects and stand for long periods of time in one place.
Location
You will be required to work a variety
of shifts, Monday through Sunday, (breakfast, lunch, and
dinner) to provide for the best learning experience. The
instructor will let you know in advance of shift schedules and
any changes.
You will be required to purchase and
wear a proper kitchen uniform, and to maintain a clean and neat
appearance and a professional image.
Dates & attendance requirements
The Professional Cook program starts
in September and ends the following June.
The Professional Cook program requires
continuous attendance through all three semesters to
successfully complete all requirements for the program. Students
will be expected to attend classes five days per week for the
duration of the entire program.
Students who fail to meet the
attendance requirements as outlined in their individual program
guides may be subject to a failing grade or academic warning.
• See UCFV Policy 340.03 (Academic
Warning).
• See UCFV Policy 310.03
(Attendance).
Program requirements
Students must complete all
requirements with a minimum of 70% or better to receive a
Credit (CR) grade in order to graduate.
Students who do not receive a Credit
(CR) grade in all required areas by June, may apply to their
instructor for re-entry into the program. Students who reapply
may register as upgrading students and must complete all
program requirements no later than June of the following year.
See upgrading policy for more details.
Graduation
Students must apply for graduation by
completing a Request to Graduate form available at the Trades
Centre. We recommend this be done at the beginning of your
final semester.
Academic warnings
Trades & Technology students who
demonstrate extremely poor academic performance will be placed
on Academic Warning.
• See UCFV Policy 340.03 (Academic
Warning).
Poor academic performance may, at the
discretion of the instructor, include poor attendance, slow
progress in theory and practical tasks, and/or lack of
satisfactory participation in class activities.
• See UCFV Policy 310.02
(Attendance).
Trades & Technology students are
expected to conduct themselves in a mature and responsible
manner, and will be held responsible for their actions, whether
acting alone or in group.
• See UCFV Policy 310.12 (Student
Conduct).
Withdrawal policy
Student-initiated Withdrawal
(Discontinuing)
If a student wishes not to continue or
return for the next semester, the Trades Centre will advise
Admissions & Records and initiate a withdrawal from the
student’s current Trades program.
Required to Withdraw (Failed grades)
Failed grades may result in withdrawal
from the program.
Required to Withdraw (Academic Warning)
Students may be required to withdraw
from a course or program for failing to comply with any of the
following three policies.
• UCFV Policy 340.03 (Academic
Warning)
• UCFV Policy 310.02 (Attendance)
• UCFV Policy 310.12 (Student
Conduct).
Upgrading policy
An upgrading student will be enrolled
for no more than 15 weeks. Upgrading students will not displace
anyone registered in the next intake.
The upgrading program allows those
currently or recently employed in the industry to complete
their certificate requirements or to become proficient in
specific processes or techniques.
Upgrading students are expected to
meet program prerequisites through previous enrolment or proof
of industry experience approved by the program instructor.
Readmission policy
Students who begin a trades program,
but withdraw before completing the program, may contact the
department to request re-entry to the program provided their
absence is less than two years. Re-entry is subject to space
availability.
If you are absent more than two years
you will be required to apply for
re-admission.
re-admission.
• An Application for admission form
and Application fee will be required
• Trades & Technology entrance
exams will need to be retaken
Program outline
The Professional Cook program begins
in September and ends in late June. You will be evaluated in
two areas of learning. First, you must show an understanding of
the theory by passing a test at the end of each unit studied.
Second, you must prove that you have
mastered practical skills by meeting an industry-accepted level
in the basic skills.
Learning materials may include
videotapes, handouts, worksheets, textbooks, and written and
verbal instruction.
Most of your school day will be spent
in the kitchen putting your theory to use providing food
services for the guests. This is an actual working kitchen, so
you will be in a “real-life” setting from the
start.
Training will follow a modular system
that starts with the basics and builds and hones your skills
and confidence.
Sample topics:
• Safety and sanitation
• Knife-handling skills
• Use and care of equipment
• Cooking methods
• Al a carte dining
• Banquet planning
• Basic service skills
• Menu planning and costing
All practical assignments and theory
tests must be completed before the final exam, which will be
scheduled at the end of August.
Faculty
Bruce Corbeil, Journeyman Cook,
Practical Nurse, Food Safe Instructor Level 1, 2
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