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Trades and Technology
www.ufv.ca/trades

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.

How to apply

1. Submit a UCFV application form, along with the $45 application fee, to the Admissions & 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.

3. Read the program description and information carefully. If you wish to contact the instructor, please call Bruce Corbeil at 604-792-2447 or 604-504-7441, local 2447, or email cooking@ufv.ca.

4. Prior to 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.

Basis for admission decision

Applicants who meet the entrance requirements will be admitted in order of their application date. This date is set when an application, all required documentation, and the application fee have been submitted.

Fees and other expenses

See the Fees and Other Costs section. Cooking students should also budget approximately $350 for basic tools, $600 for required textbooks, and $200 for appropriate working apparel. You will be required to purchase and wear a proper kitchen uniform, and to maintain a clean and neat appearance and a professional image.

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.

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.

Please note that starting September 2007 the program will be located at the existing Chilliwack campus and the Canada Education Park in Chilliwack.

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 unacceptable academic performance will be placed on Academic Warning.
• See UCFV Policy 340.03 (Academic Warning).

Unacceptable 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 13 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.

Re-admission 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.

• 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 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 in June.


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