CertinFrenchRegCuisinewithcover_000

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Contac t In format ion

Languages, Cultures & Travel

Continuing Studies

The University of British Columbia

Ponderosa Annex C, 2021 West Mall

Vancouver, BC V6T 1Z2

Tel: 604-822-0800

Fax: 604-822-0886

Email: [email protected]

Web: www.languages.ubc.ca

This program handbook is current as of November 2006. Note that future editions of this program handbook may

contain changes to program requirements and policies that supersede those outlined in this handbook, except where

participants are notified otherwise.

Copyright 2006

The University of British Columbia

All rights reserved.


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Tab le o f Conten t s

Program Overview ....................................................................................... 1

Who Can Benefit from the Program? ............................................................ 2

Program Objectives...................................................................................... 3

Program His tory ........................................................................................... 4

Program Requi rements ................................................................................ 5

French Regional Cuisine Courses .................................................................. 5

Understanding Wine Courses ....................................................................... 8

French Language Courses............................................................................ 9

Personalized Culinary Arts Project................................................................. 9

Assessment Methods .................................................................................. 9

Graduation Criteria....................................................................................10

Minimum Admission Prerequisites................................................................10

Scheduling ...............................................................................................10

Fees........................................................................................................10

Administration ........................................................................................... 11

Application Form ........................................................................................ 12


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Who Can Benef i t f rom t he Program?

The UBC Certificate in French Regional Cuisine benefits those interested in French culinary

arts, those planning to travel to France, instructors of French language and culture, business

professionals and anyone who has a strong desire to learn more about French cuisine,

French wine and French language and culture.

The UBC Certificate in French Regional Cuisine enables participants to become proficient in

French cooking skills and knowledgeable about regional specialties. In addition, the

certificate offers the opportunity to gain knowledge of the history and culture of France.

Participants learn specific culinary techniques and the contexts in which they are used in

French cuisine, cooking terminology, and the history and culture of each region.

UBC Certificate in French Regional Cuisine 2


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Program H is t o ry

Languages, Cultures & Travel, UBC Continuing Studies has been offering French Regional

Cuisine courses with Chef Eric Arrouz since 2002. Other programs such as French language

courses, Understanding Wine, and travel immersion programs to France and Quebec

enhance cultural knowledge by helping participants learn the language and live the culture.

Par t -t im e Even ing Courses :These five- to ten-week programs are offered throughout the

year in French Regional Cuisine, Understanding Wine, and French language education.

In tens ive Summ er Programs a t UBC: The summer programs consist of three to five hours

of instruction per day in French Regional Cuisine, Understanding Wine or immersion in the

French language for one to three weeks each July. Participants have the opportunity to be

immersed in the language and culture every day for up to five weeks.

Trave l Programs: These programs are held in Quebec City and in various locations in

France such as Bordeaux and Nice, and have been offered at least once a year since 1985.

Participants have the opportunity to learn the culture and language in an immersion

situation.



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Program Requ i rement s

The certificate program is designed to teach and recognize French culinary arts techniques

and cultural acquisition. It is not intended for accreditation as a professional chef. To

complete the UBC Certificate in French Regional Cuisine, participants are required to

complete 150 hours of training including course work, assignments and a final project.

French Regional Cuisine Courses

The culinary arts portion of the program consists of a foundation course (French Cuisine:

Secrets of the Chefs) plus a minimum of four French Regional Cuisine courses (18 classroom

hours each plus assignments and tests), which may be taken, in any order.

Course offerings change from term to term. Please visit www.culinaryarts.ubc.ca for the

current terms offerings. Some examples of French Regional Cuisine courses that are offered

throughout the year are listed below.

Course curriculum is subject to change and availability. Program offerings are rotated

through the year. Please check www.culinaryarts.ubc.ca for the most up-to-date course

listings.

1. French Cu is ine : Secre ts o f the Chefs

This fundamental course emphasizes the importance of French culinary terms in todayscooking. Each culinary term refers to a special cooking technique; knowing these techniques

will help students understand the art of fine cooking. Each week students will learn culinary

terms and implement the learned technique by preparing a meal. Brunoise, julienne, saut,

glace de viande, confit, blanch are some of the culinary techniques the participants will

learn. This course will provide the knowledge and versatility to prepare cuisine with

confidence and ease.



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2. The Cu l tu re and Trad i t i ons o f French Reg iona l Cu is ine : Provena l Cu is ine

As simple as they are exciting, the culinary traditions of Provence and the Southern Alps

entice lovers of sunny, colourful cuisine and seduce even the most demanding palates. The

flavours and aromas of the food transport us to the lively market stalls of Provence. Join us

for a guided visit of this region through its culinary delights. Students will prepare a multi-course meal each week under the tutelage of Chef Eric Arrouz. A sample menu could

include stuffed and roasted mussels Setoise, crusted rack of lamb with artichokes and

garden aroma, potato anna, tomato Provenal and thyme apple tart with almond cream.

3. The Cu l tu re and Trad i t i ons o f French Reg iona l Cu is ine : Par i s ian Cu is ine

In France, the Parisian region is by far the smallest, but its cuisine is also one of the most

rich and flavourful. The style of cooking known as la grande cuisine comes from Paris and

dates back to medieval times when royal chefs competed to see who could concoct the most

elaborate dishes. French cooking, also referred to as haute cuisine, is considered by many to

be the standard against which all other cuisines are measured.

Nouvelle cuisine, which became popular in the 1970s, was a reaction to the rich dishes of

classic French cuisine. Nouvelle cuisine has a healthful cooking philosophy crisply cooked

vegetables and fruit-based sauces as opposed to flour and cream sauces. From classic

French cooking to nouvelle cuisine, there is something to satisfy every palate in Parisian

cuisine. A sample menu may include beef consomm celestine, salmon tartar Dijonnaise,

rabbit in tarragon mustard sauce Parisian style, roasted garlic mashed potatoes, and choux

chantilly caramel sauce.

4. The Cu l tu re and Trad i t i ons o f French Reg iona l Cu is ine : Bordeaux Cu is ine

Discover the Bordeaux region through its cuisine, culture and traditions. Students will

prepare a multi-course meal each week under the tutelage of Chef Eric. A sample menu

could include terrine of armagnac and chicken liver, cassoulet Toulousain, and poached

pears in Bordeaux wine with vanilla ice cream. In addition to partaking in a gourmet French

meal each week, students will learn French cooking techniques, study French culinary terms

and identify the famous dishes from the celebrated Bordeaux region.



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5. The Cu l tu re and Trad i t i ons o f French Reg iona l Cu is ine : Burgundy Cu is ine

For the gourmand, Burgundy is truly the land of milk and honey. Formerly the territory of

the famous dukes, it now includes the regions of Yonne, Nivre, Cte dOr, Sane and Loire

and boasts a wealth of specialty products and a long culinary tradition. Burgundys finest

product is its wine. No other wine-growing region in the world has such an ingenious system

that takes into account even the finest variation in soil, climate, orientation of the vineyard

and skills of the wine growers the terroir. Under the guidance of Chef Eric, students enjoy

preparing specialties of Burgundy: escargots la Bourguignonne; traditional coq au vin;

stew of rabbit Burgundy style; gougres or cheese puffs; veal sweetbreads; alpine trout;

corn-fed poultry from Bresse; charolais, the Kings beef; crme de cassis; honey cake;

epoisse cheese; and anis of Flavigny. Welcome to the Burgundy table!

6. The Cu l tu re and Trad i t i ons o f French Reg iona l Cu is ine : Normandy Cu is ine

Normandy produces a large variety of agricultural products, and local markets are

resplendent in fresh produce and cheeses. Famous pastry creations such as bourdelots,

apple tarts, fritters and sorbets originated in Normandy, along with the liqueurs Calvados,

pommeau, cider and bndictine. A sample evening menu could include Mussel soup of

tretat, fresh crab and walnut salad, pan seared duck breast with honey apple sauce,

rosemary pear sorbet and mirliton tarts of Rouen.

7. The Cu ltu re and Trad i t i ons o f French Reg iona l Cu is ine : A lsace and Lor ra ine

Alsace is a region of tradition and fine cuisine that has long emphasized the quality of its

products. The people of Alsace and Lorraine are masters of smoking and pickling, and of

preparing pts and terrines and all types of sausages. Lorraine is still predominantly a

peaceful farming area with quiet villages where people enjoy eating fresh water fish and in

general prefer good local cooking. A sample menu may include quiche Lorraine, meat or

seafood riesling choucroute, chicken pate in pastry, braised sweetbreads in beer, French

onion tart, rum babas, madeleine, mini kougelhoph, munster salad, roasted pork loin with

plums, sptzles and flammenkche.



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8. Cu l inary and H is to r i c a l D iscovery o f Quebec C i ty

UBCs Chef Eric Arrouz and the Collge Mrici of Quebec City are pleased to offer a joint

cultural and culinary arts program in the beautiful capital of la belle province. Participants

discover a magical part of Canada as they learn how to prepare delicious specialties such as

grilled quail salad Quebec style, blueberry tartelet of Lac St-Jean, and homemade maple ice

cream from the gourmet capital of Canada.

Each morning students have a three-hour culinary arts class with Chef Eric, who teaches

how to prepare regional specialties that are then enjoyed during gourmet multi-course

lunches. Afternoons are devoted to discovering important sites such as the Citadelle, the Old

City and lle dOrlans as well as local artisans and specialty food producers. During the

evenings, students can savour specialties from outstanding local restaurants. The program is

offered in English, but there is plenty of opportunity to practise French.

Understanding Wine Courses

UBC Languages, Cultures & Travel, in association with the UBC Wine Research Centre, offers

courses in wine education with wine appreciation and wine science activities to engage and

educate adult learners of all levels of wine knowledge.

Our professional instructors make classes lively and educational with innovative exercises to

develop sensory skills from beginner to advanced levels and to introduce the basics of wine

and cuisine pairing.

Course curriculum is subject to change and availability.

Below is a list of our Understanding Wine courses that are offered throughout the year.

Please visit www.winearts.ubc.ca for the latest offerings.

Understanding Wine: An Introduction I

Understanding Wine: An Introduction II

The Art of Wine Tasting

Wines of Europe: Old Classics and New Directions

Wines of the New World BC Wines

Wine and Spirit Education (WSET ) Certification

A Marriage of Wine and Food



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French Language Courses

UBC Languages, Cultures & Travel has been at the forefront of teaching non-credit French

programs since 1975. Over 30,000 adults have studied French in our programs in British

Columbia, Quebec and France over the past 30 years.

French instructors, native to Quebec or France, teach all levels of conversation using role-

playing and discussions of contemporary issues. Our lively programs of interactive learning

make the study of French an enjoyable experience as students immerse themselves in the

cultures of French-speaking regions and prepare to meet the challenge of real

communication with French-speaking people. Please visit www.languages.ubc.ca for the

latest offerings.

Students will be placed in the appropriate level for their language competence. Fluent

French speakers will be assessed and if their language ability is deemed at a sufficient level

they can substitute a Culinary Arts or Understanding Wine Course for their languagecomponent.

Course curriculum is subject to change and availability.

Personalized Culinary Arts Project

The latter part of the UBC Certificate in French Regional Cuisine is a personalized culinary

arts project. This module focuses on a personal project involving one of the French regions

explored during the program. The student will develop a culinary presentation (involving

food, history and culture of any French region) and present it to a committee of instructors

in Culinary Arts, French language and Understanding Wine. The project will be supervised by

a professional chef.

Assessment Methods

The Certificate in French Regional Cuisine is a competency-based program in which

participants are expected to demonstrate their abilities and practical knowledge of culinary

arts.

Assessment methods include a proficiency-based evaluation in the kitchen and one

assignment during each course. Before embarking on the personalized culinary arts project,

the student must have passed all required exercises.



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Graduation Criteria

To be granted a UBC Certificate in French Regional Cuisine, participants must first

successfully complete the minimum requirement of four regional cuisine courses, at least

one Understanding Wine course, and one language course for a total of 125 hours. The

Personalized Culinary Arts Project must be at least 25 hours of class/tutorials and self

directed cuisine preparation under the supervision of a chef.

Participants must show a basic proficiency in the French language as well as the ability to

function well in different practical and professional situations.

Participants must complete all requirements for graduation within five years of registration.

Students will be challenged at their personal level within each of the French regional cuisine

classes. It is possible to postpone a semester due to illness, travel or work provided a

written explanation is provided to the UBC Languages, Cultures & Travel Division.

Minimum Admission Prerequisites

To accommodate learners from diverse backgrounds, admission requirements are fairly

broad. However, all applicants must have completed high school and are expected to have

completed the FOODSAFE Training Program by the end of the certificate. UBC Languages,

Cultures & Travel does not offer the FOODSAFE Training Program. Please check

www.foodsafe.ca to find local course offerings.

Scheduling

Courses are offered on a weekly basis during the daytime, evenings and weekends from

September through June. Summer institute programs on campus are held in June and July.

Travel programs are offered in the spring, summer and early fall each year.

Fees

Students should submit their application to the certificate to UBC Languages, Cultures &

Travel. Once the application is approved, students will need to send in their non-refundable

$500 registration fee for this program.

The approximate cost for all of the components of the UBC Certificate in French Regional

Cuisine is $4,500 (2006 rates). Participants should visit the website www.culinaryarts.ubc.ca

to determine the costs of individual courses.



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Admin i s t ra t i on

Prog ram Advisory CommitteeMr. Gatan Bottier

Food and Beverage Manager

Wedgewood Hotel

Chef Eric Arrouz

Executive Chef Instructor

Languages, Cultures & Travel Division

UBC Continuing Studies

Dr. Tim Durance, Professor & Director

Food, Nutrition & Health Program

Faculty of Agricultural Sciences, UBC

Ms. Tanya Gebhardt

Marketing Manager


Dr. Petra Selke

Clinical Assistant Professor

Faculty of Medicine at UBC

and Culinary Arts student



Continuing Studies Administration

Dr. Judith Plessis

Director



Mr. Lang Sun

Program Director

Asia-Pacific Languages





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App l i ca t ion Form

UBC Certificate in French Reg ional Cuisine

Applicants should read and thoroughly understand the Program Handbook before applying to

the program. Once you have submitted an application to the UBC Certificate in French

Regional Cuisine, you will be contacted by the program coordinator to schedule an interview.

A non-refundable administration fee of $500 is payable upon acceptance into the program.

Date

First Name Last Name

Home Address

City Province Postal Code

Telephone (day) Telephone (evening)

Email Occupation

Describe any previous culinary arts education or experience.

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List any French-speaking places you have visited.

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Describe any wine education experience.

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What is your French language level?

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What is your interest in taking this program?

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P lease send you r comp le t ed app l i ca t i on f o rm t o :

UBC Cer t i f i c a te in French Regiona l Cu is ine

Languages, Cultures & Travel


Ponderosa Annex C

2021 West Mall

Vancouver, BC V6T 1Z2

Tel: 604-822-0800

Fax: 604-822-0886

Email: [email protected]

Personal information provided on this program application form is collected pursuant to section 26 of the Freedom of Information and Protection ofPrivacy Act, RSBC 1996, c.165, as amended. The information will be used for the purposes of admission, registration, notification of future coursesand other decisions on your status at UBC Continuing Studies. Information, in aggregate form only, may also be used for research purposes andcompiling statistics. Should you have any questions about the collection of information, please contact Manager, Marketing Services, UBC ContinuingStudies, 410-5950 University Boulevard, Vancouver, BC, V6T 1Z3.

We Respect Your PrivacyYour contact information is maintained on our mailing list and is used to send you the UBC Continuing Studies course calendar and othercommunications regarding upcoming courses and events that may be of interest to you. Your contact information will not be released to others.Please check here if you do not wish to be on .mailing list (Note: if this box is checked, you will not be mailed our course calendar) email list.

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