Culinary Arts Diploma - air.rrc.caair.rrc.ca/PCD/program-renewal-reports/2003-04 Culinary Arts... · The Culinary Arts Diploma Curriculum Validation ... • Applies food science principles

Culinary Arts Diploma Curriculum Validation

Final Report

September 2004

Submitted to:

David Rew, Chair of the Hospitality Department

Submitted by: Ann Pedersen, Curriculum Validation Facilitator Gene Semchych, Curriculum Consultant, Program & Curriculum Development

Acknowledgements The Culinary Arts Diploma Program at Red River College wishes to express its appreciation for the support and commitment shown throughout this Curriculum

Validation Process by the following:

Representatives from the community: Trevor Bailey Damian Belanger Ali Chioua Alain Dumonceux Luc Jean Shelley Martin Dean Matthews Karl Oman Cameron Tait Barry Saunders Richard Hofley

The Culinary Arts Advisory Committee: Karl Oman (Chair) Raymond Czayka Stephen Kletke Louis Rodriguez Trevor Bailey Randy Madsen Nicole Stoughton Takashi Murakami Todd Chorney Terry Gereta Robert Duehmig Jason Einarson Shelley Martin Chris Beaudry David Rew Jeff Gill Joan Rew John Reimers John Thornton Darcia Albrechtsen

The Culinary Arts Faculty: Warren Pendree Brad Gray Don Pattie Hugo Bucher Jeff Gill John Reimers Scott Ball Tim Appleton Tom Pitt Stephen Yurkiw

Program and Curriculum Development Department Gene Semchych Ann Pedersen Judith Snell Mike Stuhldreier

2

Table of Contents Culinary Arts Diploma Curriculum Validation Final Report ............................................ 1

Acknowledgements...................................................................................................... 2

Table of Contents ........................................................................................................ 3

Introduction:................................................................................................................. 4

Curriculum Validation Deliverables: ............................................................................. 4

Outcomes from the Deliverables:................................................................................. 4

Environmental Scan and Key Findings .................................................................... 4

DACUM Occupational Analysis with Industry........................................................... 7

Graduate Skills and Abilities Chart........................................................................... 8

Graduate Profile ....................................................................................................... 8

Visionary Goals and Objectives ............................................................................... 9

Program Renewal Program.................................................................................... 10

Appendix A - Environmental Scan and Key Findings................................................. 11

Appendix B – Industry Occupational Analysis (DACUM) Chart ................................. 50

Appendix C – Graduate Skills and Abilities Chart ...................................................... 54

Appendix E – Program Renewal Goals and Objectives............................................. 58

Appendix F - Culinary Arts Program Renewal Plan ................................................... 59

3

Culinary Arts Diploma Curriculum Validation Final Report

Introduction: The Curriculum Validation – Program Renewal project for the Culinary Arts Diploma Program was carried out between November of 2003 and June of 2004. The purpose of the Curriculum Validation – Program Renewal process is to achieve and maintain quality assurance through continuous improvement by analyzing current program status and charting a course for renewal over a 3 to 5 year period.

Curriculum Validation Deliverables: The Culinary Arts Diploma Curriculum Validation – Program Renewal process involved 7 interrelated deliverables:

1. An Environmental Scan and Analysis of the key findings of similar programs across Canada.

2. A DACUM Occupational Analysis with representatives from industry 3. A Graduate Skills and Abilities Chart 4. A Graduate Profile 5. A set of visionary goals for renewal developed by faculty and chair 6. A 3 - 5-year Program Renewal Plan 7. A Final Report

Outcomes from the Deliverables:

Environmental Scan and Key Findings

The Environmental Scan provides the faculty and chair with information about similar programs that are offered in Colleges and Universities locally and nationally. The Curriculum Validation facilitator gathered information on similar programs and trends influencing their development and direction. The information was gathered by the Curriculum Validation Facilitator through web sites, email and telephone contact. The scan gathered information under the following categories:

• Name of institution, location, contact person • Size of program • Credential offered • Program features • Curriculum Model • Curriculum Content • Student Assessment • Current and Coming Challenges

4

• Curriculum Renewal • Partnerships • Additional Information (Other and comments)

For the Culinary Arts Diploma Curriculum Validation – Program Renewal 26 programs were scanned. Of the 26 scanned programs 9 responded to specific requests for information while information from the remaining 17 programs was gleaned from their websites. Respondents

Canadore College, North Bay, ON, Malaspina University-College, Nanaimo, B.C. Northern Alberta Institute of Technology (NAIT), Edmonton, AB Nova Scotia Community College, Bridgewater, N.S. Pearson Adult Career Centre (formerly Riverside Park Tecnology Centre), LaSalle, Quebec Sault College, Sault St. Marie, ON SIAST, Saskatoon, SK Southern Alberta Institute of Technology (SAIT), Calgary, AB University College of the Cariboo, Kamloops, B.C.

Information from Websites Only Algonquin College, Ottawa, ON Cambrian College, Sudbury, ON College of the Rockies, Cranbrook, B.C. Culinary Arts School of Ontario, Mississauga, ON Dubrulle International Culinary & Hotel Institute of Canada, Vancouver, B.C. George Brown College, Toronto, ON Georgian College, Barrie, ON Holland College (ATHI), PEI Humber College, Toronto, ON Lambton College, Sarnia, ON Le Cordon Bleu Paris, Ottawa, ON Liaison College, Campbellville, ON Niagara College, Welland, ON Niagara-on-the-Lake Culinary School, Niagara-on-the-Lake, ON Pacific Institute of Culinary Arts, Vancouver, B.C. Stratford Chefs School, Stratford, ON Vancouver Community College, Vancouver, B.C.

5

Key findings from the Environmental Scan Enrolment, retention, and attrition:

Intakes at the colleges are quite varied - everything from monthly, to 3 to 6 times per year through once per year.

Enrolment numbers vary according to program size: as low as 18-20 for the 1 year certificate program at both Sault College and Liaison College and as high as 700 students in all areas related to Culinary Arts at the private Dubrulle International Culinary & Hotel Institute of Canada.

Retention and attrition statistics were not available at the time of the scan, although some instructors cited the "usual" annual drop-outs and terminations which were generally students who either found the program(s) much different than expected or were not achieving scores high enough to continue in the program(s).

Technology:

Although several colleges are using technology in the form of computer lab usage for assignments, report preparation and testing, it would appear that Red River College is the only college that has laptop-based programming.

Course Content / Curriculum:

Colleges in the provinces of Quebec, Ontario and B.C. are following provincially established or mandated standards. Most of the colleges surveyed include content such as Safety and Sanitation, Math Skills, Basic Food Preparation, Nutrition and, especially in the 2- and 3-year programs, a wide variety of Cooking Techniques. Although some of the 1-year programs include Basic Communications Skills and Introductory Kitchen Management content, these courses are more prevalent in the 2- and 3-year programs where content such as Accounting and Cost Control is also added. A few of the colleges include courses such as Computer Applications, Menu Design or Menu Management, and Wines. Canadore College includes a Hospitality Marketing course as part of their curriculum.

Student Assessment/Requirement for Graduation:

Assessments vary at the different institutions and as such they are difficult to quantify here. They range from daily observation of practical skill development and behaviour to projects, assignments, journals, and written and practical tests and exams. Areas of assessment include participation, attitude, enthusiasm, uniforms, attendance and time management, sanitation, prep lists, and recipes. Please refer to the scan (Appendix A) for detail on each college.

6

Additional Challenges:

A common sentiment expressed by faculty across the country is the challenge of attracting a "quality" student, i.e. students who are motivated to become a chef as a career and not "just something to work at until I find something else". Approaches used to change the general public's perception of the career vary. A few colleges recognize Canadian Academy of Travel and Tourism (CATT) students training and find this is a way of ensuring that motivated students apply. Some require a statement of career goals or a short paper on what is attractive about the industry as part of the application. SAIT has 2 instructors that conduct a targeted marketing approach to high schools in an annual 'blitz', which has resulted in increased applications (up to 400 in one year) and an increase in the quality of student. Holland College is using television advertisements as a recruitment tool. Many colleges hold a one-day demonstration and class participation for high school students.

Separate Culinary Institutes:

A few colleges have upgraded their facilities extensively in recent years or are opening separate culinary institutes as early as 2004. It would appear that the trend in Canadian colleges regarding culinary training is to establish a separate hospitality facility. Canadore College recently opened a $2.5 million Hospitality and Tourism Centre. NAIT notes the $5 million Hokanson Centre for Culinary Arts is expected to accept its first students in August 2004. SAIT is conducting a feasibility study on the construction of a facility to house all culinary programs. This scan also includes some information on programs at several private (not connected to a college) culinary training institutes in Canada. Holland College, on Prince Edward Island, also has its own culinary institute.

DACUM Occupational Analysis with Industry

The DACUM occupational analysis is a familiar component of the curriculum development process at Red River College and provides the program with a description of regional occupational needs as identified by industry.

Included in the process is the identification of emerging trends and industry changes over the last 5 years.

Emerging trends: • Organic foods • Increased health consciousness • Dietary issues • BSE effects on production • Need to be more cost conscious • More of a European style; "better" restaurants will be busier as more

patrons look for fine dining

7

• Becoming more competitive • People wanting to try new and unique things • People are aware of what's new • Need to be aware of trends • Need to be more inventive

Changes over the past 5 years: • Fusion • Move (shift) towards corporate ownership • Larger distribution companies • Work ethic of younger workers is poorer than in previous years; less

respect for Chefs • Industry as a whole is getting more respect; general public has increased

knowledge of industry The industry DACUM also rated the entry level competency required for each skill identified in the DACUM chart.

The complete DACUM chart, with rating, is attached in this report as Appendix B.

Graduate Skills and Abilities Chart

A mind-mapping workshop was conducted with faculty by the Curriculum Validation Consultant and Facilitator to identify skills and abilities graduates needed to have when they left the program in order to be successful in the industry. The outcome of this workshop was a single, composite chart (mind-map) that outlines required graduate skills and abilities.

The chart is the cross-referencing of:

1) The competencies identified in the Industry Occupational Analysis (DACUM) Chart and the College Wide Learning Outcomes (CWLOs), and

2) The teaching faculty’s assessment of what would constitute realistic learning expectations of the program.

This chart serves as the focus for curriculum renewal and the basis for the development of the Graduate Profile. The chart is attached to this report as Appendix C.

Graduate Profile

Through the use of the Graduate Skills and Abilities Chart, the Curriculum Validation Facilitator and the Curriculum Consultant in consultation with faculty and the department Chair developed a draft Graduate Profile. This draft was then vetted and finalized by the entire faculty at a workshop on May 18, 2004.

8

The Culinary Arts Graduate Profile includes 12 major outcomes successful students must achieve in the program. The Culinary Arts graduate:

• Identifies, prepares and cooks a variety of foods, maintaining a high level of quality.

• Works safely, following government and industry guidelines, regulations, and standards, maintaining suitable sanitation practices.

• Effectively and efficiently selects and uses commercial kitchen equipment appropriate to the task.

• Applies food science principles in the development of menu and the handling and preparation food.

• Applies creativity in the preparation and presentation of food following current culinary trends.

• Works as a professional, demonstrating a positive attitude, passion, commitment, and discipline, maintaining high standards of practice and professional standing through a commitment to life-long learning.

• Works within the dynamics of the hospitality industry, displaying independence and the ability to work as a member of a culinary team.

• Demonstrates effective use of oral, written, and non-verbal communication skills, using technology as appropriate.

• Applies a variety of math skills to estimate, calculate, and control budgets in the hospitality field.

• Thinks and solves problems in a broad range of situations by thinking critically and adapting to new circumstances.

• Serves patrons, displaying a high level of professionalism in the application of a variety of service styles and techniques.

• Effectively manages human resources in accordance with industry standards and practices.

Visionary Goals and Objectives

On June 8, 2004, a visioning workshop was held with the Culinary Arts Program faculty and chair. Information from previous deliverables (Environmental Scan, Industry DACUM, Graduate Skills and Abilities Chart, and Graduate Profile) were used to vision a goals for the program and to identify objectives for renewal.

The faculty and chair identified the following goals that must be pursued if the program is to remain relevant and current as well as continuing to improve.

• Upgrade resources to industry and regulatory standards • Develop a capacity for curriculum development that will keep pace with changing

industry needs • Promote the program to ensure sustainability • Increase focus on quality assurance • Increase student focus

9

In order to achieve the above stated goals, the following 11 objectives were established to guide renewal over the next 3 – 5 year period.

1. Establish a staff development program that will ensure staff is well trained to meet the requirements of industry standards and practices.

2. Retrofit all labs and kitchens or build a free standing, cutting edge, culinary arts facility.

3. Develop and implement a business plan for the hospitality department product management and retailing.

4. Ensure that adequate supplies of small ware are available in all labs and kitchens and that all equipment and small ware is up-to-date and meets with health and safety standards.

5. Develop and implement a Culinary Arts Program curriculum plan.

6. Develop and implement a provincial, national and global marketing plan for the Culinary Arts Program.

7. Develop and implement a comprehensive cleaning and maintenance plan in conjunction with facilities and food services.

8. Review class sizes and student rotation for Culinary Arts labs and kitchens

9. Encourage students to participate in Culinary Arts competitions.

10. Develop a peer tutoring system for Culinary Arts students.

11. Establish a standardized student uniform policy.

Program Renewal Plan

The final phase of the Culinary Arts Diploma Program Validation – Curriculum Renewal Project was the development of a 3 -5 year Program Renewal Plan by the chair of the program in consultation with the Program Validation Facilitator and the Curriculum Consultant from the Program and Curriculum Development Department.

The resulting renewal plan reflects the 11 renewal objectives identified above and calls for specific activities to be undertaken between September of 2004 and 2006. The Program Renewal Plan (with timeframes) is attached to this report as Appendix F.

10

Appendix A - Environmental Scan and Key Findings One of the objectives in the Red River College Operational Plan 2001 - 2006 states that (RRC will) "Ensure that curriculum is relevant and meets business, industry and community needs". One step toward achieving the objective is to conduct an environmental scan of educational programs across the country. This environmental scan was conducted as part of the scheduled curriculum validation of the Red River College Culinary Arts program in November and December 2003.

The attached spreadsheet is a listing of programs in Canada with similar approaches to the delivery of education and training in culinary arts. There was an attempt to include at least one program from each region or province in Canada. Some are 2-year diploma programs while others are 1-year certificate and 3-year programs. The spreadsheet is separated into 2 sections - the first section lists colleges that provided information via interviews and the second section lists colleges with information obtained from the websites.

In addition, a separate document contains course description information at each of the colleges where interviews were conducted.

Program Features

Intakes at the colleges are quite varied - everything from monthly, to 3 to 6 times per year through once per year. Malaspina University College rotates students through each area of their certificate program at 7-week intervals while a few colleges are using the 16-week semester system.

Entrance Requirements

Many colleges in Canada appear to require a grade 12 or equivalent status in their respective provinces or regions. Several others require a grade 10 or equivalent, or a partial grade 12. Please refer to the attached spreadsheet for details.

Selection Process

A few colleges have identified processes that assist them in selecting students who will be motivated to learn about the culinary arts field as a career. Northern Alberta Institute of Technology (NAIT) expects potential students to prepare a 3 page report of the 'chef as a career' investigation which is used for student selection. Southern Alberta Institute of Technology (SAIT) expects a similar 'statement of career goals' from potential students. Holland College /ATHI (Culinary Institute of Canada) applicants may be required to participate in a group or individual interview process as part of student selection. Le Cordon Bleu and Pacific Institute of Culinary Arts are looking for motivational statements about future in culinary field.

Tuition

Tuition costs vary according to the fee structure of each college. Some include all costs in the tuition, while many others break fees down individually. Most notable is the Pearson Adult Career Centre (formerly Riverside Park Technology Centre) which charges $0 (zero) tuition because of the subsidy from the province of Quebec. Other colleges range from as low as

11

$1530/year at Humber College to a high of $6183/year at SAIT. The highest private culinary training costs are at Le Cordon Bleu at $19,820/year.

Use of technology

Several colleges are using technology in the form of computer lab usage for assignments, report preparation and testing. Both colleges in Alberta are using WebCT Course Management software. Red River College would appear to be the only college that has laptop-based programming.

Coop component

Colleges across Canada are quite varied in their approaches to cooperative work programs or internships. The programs range from voluntary and student arranged to mandatory unpaid internships, through to 6 month paid internships.

Program Challenges

A common sentiment expressed by faculty across the country is the challenge of attracting a "quality" student, i.e. students who are motivated to become a chef as a career and not "just something to work at until I find something else". Approaches used to change the general public's perception of the career vary. A few colleges recognize CATT students training and find this is a way of ensuring that motivated students apply. Some require a statement of career goals or a short paper on what is attractive about the industry as part of the application. SAIT has 2 instructors conduct a targeted marketing approach to high schools in an annual 'blitz', which has resulted in increased applications (up to 400 in one year) and an increase in the quality of student. Holland College is using television advertisements as a recruitment tool. Many colleges hold a one-day demonstration and class participation for high school students.

Separate Culinary Institutes

A few colleges have upgraded their facilities extensively in recent years or are opening separate culinary institutes as early as 2004. It would appear that the trend in Canadian colleges regarding culinary training is to establish a separate hospitality facility. Canadore College recently opened a $2.5 million Hospitality and Tourism Centre. NAIT notes the $5 million Hokanson Centre for Culinary Arts is expected to accept its first students in August 2004. SAIT is conducting a feasibility study on the construction of a facility to house all culinary programs. This scan also includes some information on programs at several private (not connected to a college) culinary training institutes in Canada. Holland College, on Prince Edward Island, also has its own culinary institute.

12

Detailed Environmental Scan

Institutions That Responded with Detailed Scan Information

Canadore College Daniel Esposito Professor/Advisor School of Hospitality & Tourism 100 College Dr., P.O. Box 5001 North Bay, ON P1B 8K9 Canada Phone: 705-474-7600 Fax: 705-494-7462 Email: [email protected]

Sault College Glen Dahl 443 Northern Avenue, P.O. BOX 60 Sault St. Marie, ON P6A 9Z9 Phone: 1-800-461-2260 ext 580 Fax: (705) 759-3273 E-mail: [email protected]

Malaspina University-College Culinary Arts Certificate Program Alex Rennie, Coordinator 900 Fifth St. Nanaimo, BC V9R 5S5 Canada Phone: 250-755-8777 Fax: 250-741-2729 E-mail: [email protected]

SIAST Hal Trask Kelsey Campus Idylwyld and 33rd Street, PO Box 1520 Saskatoon SK S7K 3R5 Phone: (306) 933-6350(main switchboard) Email: [email protected]

Northern Alberta Institute of Technology Perry Michetti, Culinary Arts 11762 106 St. Edmonton, AB T5G 2R1 Canada Phone: 780-471-8679 E-mail: [email protected]

Southern Alberta Institute of Technology James McWilliams, Hospitality Careers, 1301 16th Ave. N.W. Calgary, AB T2M 0L4 Phone: 403-284-8943 Fax: 403-284-7034 E-mail: [email protected]

Nova Scotia Community College Eric Matuchet, Faculty, Culinary Arts Bridgewater, N.S., Lunenberg County Phone: 902/543-0578 E-mail: [email protected]

University College of the Cariboo Mark Perry Box 3010, Kamloops, BC, V2C 5N3 Phone: 250-828-5357 Fax: 250-371-5677 Email: [email protected] http://www.cariboo.bc.ca/tourism/foodtrai/outline.htm

Pearson Adult Career Centre (formerly Riverside Park Technology Centre) Richard Oliver, Assistant Centre Director, Food Services 8310 George St. LaSalle, Quebec H8P 1E5 Phone: 514-363-1312 Fax: 514-364-1953E-mail: [email protected] More Info: www.pearsonskills.com

13

mailto:[email protected]

http://www.cariboo.bc.ca/tourism/foodtrai/outline.htm

http://www.cariboo.bc.ca/tourism/foodtrai/outline.htm

www.pearsonskills.com

Canadore College School of Hospitality & Tourism, North Bay, ON

Malaspina University-College Nanaimo, BC

Northern Alberta Institute of Technology Edmonton, AB

Nova Scotia Community College Bridgewater, N.S.,

Size of Program Faculty: 12 full-time, 2 Part-time

Students: 64 in 1st year (20 Chef Trg, 20 Culinary Mgmt, and remainder in Culinary Admin)

Faculty: 7 full time, 3 part-time

Students: 126 at Main campus

12 at Powell River

12 at Mill Bay, also capacity for 18 in Baking (current reg 12)

Faculty: 25 F/T & P/T

Students: 200

Faculty: 2 F/T

Students: cap 20 per year (total of 40)

Credit Offered 2-yr diploma in Culinary Management

3-yr diploma in Culinary Administration

1-yr certificate in Chef Training

12-month (1-year) certificate program in Culinary Arts

2-yr Culinary Arts diploma,

Hospitality Mgmt diploma (continuing ed).

5-mo Retail Meat cutting certificate,

1-yr certificate in Baking, Culinary Arts, Hospitality Supervision. Apprentice Cook, Baker.

2 yr Diploma

14

Pearson Adult Career Centre (formerly Riverside Park Technology Centre) LaSalle, PQ

Sault College Sault St. Marie, ON

SIAST Saskatoon SK

Southern Alberta Institute of Technology Calgary, AB

University College of the Cariboo Kamloops, BC,

Faculty: 18 instructors with provincial, national and international experience. Majority of instructors are bilingual

Students: Total Enrollment 230

Faculty: 4 F/T

Students: 18 - 20 in Chef Training

Faculty: 4 F/T 1 P/T

Students: 31 (cap 40)

Faculty: 31 full-time, 14 part-time

Qualifications Journeyman' & Red Seal in Cooking, Chef de Cuisine certification, Master Baker

Students: 75-80

Faculty: 6

Students: 50 Culinary Arts Students in Secondary School,

12 students in Career Technical Center

Chairperson also oversees Retail Meat Processing program with 18 students and 1 instructor and a lab demonstrator)

45-wk Professional Cooking diploma (can take simultaneously with High School diploma)

1 year Certificate Certificate 12-mo diploma in Professional Cooking (36 weeks in college & 16 weeks practicum)

Certificates: Levels 1, 2 and 3

15





Program Features Intake: Sept. only

Admission Req: Ontario Secondary School Diploma at or above the general level or its equivalent.

Grade 12 English or equivalent is required.

Mature Students: Ontario residents aged 19 or over without the OSSD will be considered on the basis of their results on the College's Mature Student Test.

Graduates of the new Ontario Secondary School Curriculum: Ontario Secondary School Diploma with courses from the College (C), University (U), University/ College (M), or Open (O) preparation levels.

Required courses: Grade 12 Compulsory English (ENG 4C or ENG 4U).

Intakes: 6 per year, students rotate through each area of program at 7 week intervals

Admission Req: Completion of 10th grade, age 17 minimum, interview, assessment test at grade 10 level (most students have grade 12 or cooking experience)

Intakes: Sep, Jan 16 week semesters

Admission Req: Gr 10 Math & Eng (Use Gr 12 when over-subscribed) Potential students are expected to prepare a 3 page report of the 'chef as a career' investigation

Intake: Sep 1st year and mid-Oct 2nd year

Admission Req: no special requirements.

16



SIAST Saskatoon SK



Intakes: Aug., Jan.

Admission Req: Legal Quebec resident, Gr 10 Math, Eng, Fr, successful interview No Tuition! Only required to purchase tools (heavily subsidized by Ministry)

Intake: Sept 2 - 16 week semesters

Admission Req: Gr 12

Intake: 3rd week of August 1 year (37 weeks) which gives credit for level 1 Apprenticeship

Intakes: Sep, Jan

Admission Req: Transcript, resume, statement of career goals

Intake: 20 students each in August and January Program length 13 months Three Levels of training Each Level of Training is 4 months in length. Each May, students complete a compulsory work practicum of 4 weeks (August intake students will complete this after completion of Level 2 training and January intake students after Level 1 training).

Admission Req: Pre requisite to Level 3 training is a practical exam. Student prerequisite to the program: Cdn achievement test grade 10, Successful medical I Coordinator/Instructor interview

17





Curriculum Model Learning Outcomes & Competency-based

Req'd paid placement earns a student 5 credits (placement is a combined effort of student/dept/career dept)

Chef Training Cert - no placement but assistance given to place in a job

Culinary Mgmt - 1 placement between 2 years of study

Culinary Administration - 2 placements (1 after end of each of the first 2 years)

Curriculum follows BC provincial standards

Text Used: On Cooking

Kolb Experiential Learning Model

Electronic Learning Outcome guides on WebCT - self-directed

Laptops are not mandatory, at present 100% students have home computer access 10,000 PC's available to students on campus

Learning Outcomes based

600 paid Co-op between 2 years, May to Oct

Curriculum Content See the following detailed course listing

See the following detailed course listing



18



SIAST Saskatoon SK



Competency-based Ontario Standards Learning Ooutcomes & Hospitality competency-based

Computer lab open to students for report prep and to access marks

Competency-based modules and text used to deliver curriculum.

Students purchase information packages

British Columbia Professional Cook Curriculum, Levels I, II and III.

Work practicum of 4 week between Levels 1 and 2 or Levels 2 and 3

Using WebCT Course Management software to deliver self tests and additional visual course supplements in addition to the Provincial Learning Guides.

Each Learning Guide Line (module) has a supervised computerized exam using WebCT.

Course listing not avalable





19





Student Assessment

Weekly theory test and food prep practical

Individual Mid-term written and practical

Prep Skills as a team

Individual Final

Assessed on each 7 week area (weekly written test, daily practical assessment)

Marks are 75% practical and 25% theory

Work experience consists of a 2 week practicum (at approximately 9 months into program) that is available to students who achieve a B grade or better, Students make their own arrangements that are approved by faculty

Theory and Practical assessments, students are marked on sanitation, organization, interpersonal skills (a strong emphasis on IP skills in this program)

Field placement (unpaid) is 150 hours at end of 1st year.

Assessments include exams, projects, final assignment, journals and participation.

In addition, a self evaluation of skills is given a 10% weighting

Tests, quizzes & exams on theory

Practical side includes participation, attitude, enthusiasm, uniforms, sanitation, prep lists, recipes, on-time, etc.

Current and Coming Challenges

Attracting students who see culinary Arts as a 'career' vs 'something to do for awhile'.

Motivating students to study

Students who successfully complete 3 terms of cooking at the high school level can get credit for level 1 and move directly to level 2. For new students, there is an attempt to select those who really want this as a profession. A 1-day observation is encouraged. Faculty meet for 1 1/2 - 2 hours each week to discuss any issues.

Current shortfall of chefs in Alberta

Lack of enthusiasm for programs;

quality of student,

more time

commitment is required on part of faculty to assist special needs students (not a complaint - just a reality)

20



SIAST Saskatoon SK



Ministry established curriculum, exams, etc.

Internship/Externship: 3-wk work-study in finer Montreal area hotels, restaurants, private clubs

Marks are Pass/Fail, with the pass being approx 80%

Ontario Standards

- practical exams at end of semesters

- observation during each 3 hour lab session

- 2 term tests (value 20% of final mark)

No practicum at present

Students can complete an elective practicum outside of certificate, however few take advantage of this and they can usually get paid work after certificate completion

Practical 70%, Theory 30%

Theory examination of all Learning Guides Competencies (WebCT)

Daily practical assessment of students using the practical competency assessment form from the learning guides. (See also “Evaluation Process” on our web site)

Dissemination of information to public that chef training is a viable career alternative to other types of education;

francophone students have the advantage when it comes to employment afterward; funding

Challenges:

location makes recruiting difficult,

keeping the student numbers maintained,

quality of student, motivation

Standardized curriculum (SIAST) meant that cooking programs used lowest common denominator to establish outcomes Some students are still only there because it keeps their parents happy Faculty meets bi-weekly to review student progress & provide advice to students (e.g. give a student a 'yellow light' re continuation in program)

Challenges

include keeping equipment updated,

avoiding 'flavour-of-the-week' approach to curriculum content,

and attracting quality students

Our college’s biggest challenge is not having a proper kitchen lab, we are in the planning process of building a kitchen lab to accommodate 16 students, additional kitchen and classroom space and dining facility.

21





Curriculum Renewal Curriculum updated regularly and reviewed every 5 years according to province-wide schedule

Advisory Committee meets 2 time per year

Programs are moving toward more 'Ministry-Driven'

BC program staff from several colleges meet annually to determine needs.

There is no industry involvement in curriculum renewal at present.

Yearly validation with industry, done electronically.

Outcomes are pulled off WebCT and sent to 500 - 800 industry reps for validation with a return rate of 20 - 40%

Annually updated

Increased practical time.

Increased hours in Dining Room in evening;

A la carte course added

Partnerships CATT students get 2 full credits in 1st year

Articulation with New Hampshire University that allows the 3 year Culinary Admin program to be given a direct 3 year transfer into the 4 year BSc Hospitality Admin with a major in Culinary

High School (see Current & Coming Challenges)

Gr 12 students spend a day attending demonstrations and sitting through classes

3 students spend every Friday for one semester in a job shadow situation with another student

22



SIAST Saskatoon SK



Competencies are negotiated with industry every 10 years and are standardized throughout the province

Ministry updates Every 5 years - just completed

Curriculum Dept of AB completes every 4 years (due in 2004)

The last curriculum change was in 2001, the provincial cook curriculum was revised to its present form.

Students from Alexander Henry High School job shadow Chef Training students for two mornings per week for a semester

Cooking in High School gives a student 450 hours trade time in Apprenticeship

2 instructors conduct a targeted marketing approach to high schools in an annual 'blitz'.

This has resulted in increased applications (up to 400 one year) and an increase in the quality of student

Articulation agreement with secondary schools province wide that teach the Level I provincial curriculum.

Also delivering the Culinary Arts Program Level 1 and 2 to secondary students in a Secondary School in Kamloops.

Every second year, department also delivers the Level 1 Program in Williams Lake (300km north of Kamloops) at a Secondary School.

23





Additional Information (Other Comments)

Accreditation for the in-school portion of the Cook Apprenticeship Program.

Programs include a 'guest chef' series

Culinary Admin program would be a benefit to anyone wanting to move up (beyond chef) in the Hospitality Industry

From the website:

Internship/Externships 2-wk live-in practicum for B-average student at Pan Pacific Hotel, Chateau Whistler Resort

Currently lectures are for up to 100 students

Cap of 14 to 1 ratio in food labs Mix of mature, including '2nd career' people, and high school grads provides for excellent peer groups

Hokanson Centre for Culinary Arts is expected to accept students in August 2004 ($5Mill)

35 seat Dining Room

Would like to see more support from media regarding perception of the trade as a career option

24



SIAST Saskatoon SK



Accreditation: Sponsored by Ministry of Education of Quebec

Other programs offered 40-wk Pastry Making, 30-wk Butchery, 30-wk Restaurant Services, 30-wk Contemporary Cuisine

Using Professional Cooking - Gisslen Cheftech Software for costing

Planning to send trainers to Beijing to provide information (and train their trainers) on program delivery methods in prep for 2008 Olympics

80 - 95% employment rate after graduation

Ministry of Education is promoting Lifelong Learning concept and therefore people are beginning to see the benefit of changing careers (many students are pursuing a 2nd career & may be re-

Had an entire aboriginal class this year that focused on aboriginal cuisine.

A Native buffet was prepared and served to 60 local aboriginal leaders on Dec 10/03

Dining Room seats 167 and there are also banquet facilities.

There is total of 27,000 sq ft dedicated to Hospitality programs

An 80 seat demo theatre is used for all cooking demonstrations

Small college with an open door policy, they get to know each of their student well, host several special events each year

Sault College also delivers Resort Operations, Chef Apprenticeship and they include CICE (special needs) students in their programs

Offer a Visiting Chef program, 1x/month, a 2-day feature using Dining Room but this is not mandatory

Policy of 1st qualified - 1st admitted (can create some difficulties)

Year Round Registration (students could potentially register in Sept to begin following Aug

Several mature students complete this program each year, either as a second career or via Cont Ed

Recognition of Prior Learning is done on an informal basis, which has an impact on the enrollment in Cont Ed culinary programming.

A feasibility study is being done on the construction of a new facility to house all culinary programs

The learning guides are published in 22 booklets, 11 booklets for level 1 and 11 for the combined levels of 2 and 3.

In British Columbia we use the “On-Cooking” as our official text book, however the learning guides could be used with another text book such as “Professional Cooking” by Gisslen

Each learning guide line (A-L) and level (1-3) has written competencies, these written competencies are available form the Centre of Curriculum Transfer and technology in Victoria www.c2t2.ca/curric until the end of March 2004.

List of all the competencies used in BC is attached.

About the learning guides that we use in British Columbia, UCC was involved with the writing and revision of the learning guides. UCC originally did the writing of the learning guides starting back in 1984 when I “Kurt Zwingli” and “Hubert Scheck” were the writers. UCC has since revised the learning guides twice.

25

26

Website Scan

Environmental Scan Information from Websites Only

Algonquin College, Ottawa, ON

Cambrian College, Sudbury, ON

College of the Rockies, Cranbrook, B.C.

Culinary Arts School of Ontario, Mississauga, ON

Dubrulle International Culinary & Hotel Institute of Canada, Vancouver, B.C.

George Brown College, Toronto, ON

Georgian College, Barrie, ON

Holland College (ATHI), PEI

Humber College, Toronto, ON

Lambton College, Sarnia, ON

Le Cordon Bleu Paris, Ottawa, ON

Liaison College, Campbellville, ON

Niagara College, Welland, ON

Niagara-on-the-Lake Culinary School, Niagara-on-the-Lake, ON

Pacific Institute of Culinary Arts, Vancouver, B.C.

Stratford Chefs School, Stratford, ON

Vancouver Community College, Vancouver, B.C.

27










Size of program

Faculty 7 full-time,

12 part-time

650 students

All instructors are Certified Chef de Cuisines

Faculty 14 credentialed full- & part-time, all with int'l experience & competition awards.

Total Enrollment 700

40+ full-time internationally-trained chef & pastry professors, former hotel gen'l mgrs and food & beverage professionals


1-2 part-time

85 students

40 faculty including 12 full-time chef Instructors with international experience

215 students


10 part-time Total

Enrollment 220

Credential offered

2-yr diploma in Culinary Mgmt

1-yr certificate in Chef Training

40-wk certificate in Baking Techniques

2-yr diploma in Hotel & Restaurant Mgmt

Certificate Chef Training Adv

Cook Basic (Level I) & Cook Advance (Level II)

Full-time diploma: Bus. Mgmt. & Culinary Operations (2 yrs),

Supervisory Devel & Applied Culinary/Pastry & Desserts (1 yr ea), Culinary/

Pastry & Desserts/Business Mgmt (4 mos ea),

Breadmaking (13 wks). Part-time

Culinary diploma (1 yr)

2-yr diploma in Culinary Mgmt,

1-yr certificates in Chef Training, Baking & Pastry Arts, and Advanced Pastry Arts Mgmt,

1-yr post-diploma in Italian Culinary Arts.

2-year diploma in Culinary Management

Culinary Arts, 2 yr Diploma

Pastry Arts, 1 yr Certificate

Canadian Culinary Experience, 2-3 month Certificate

1-yr certificate, 2-yr diploma,

3-yr AS degree. All with integrated Industry Traineeship.

28









Faculty 1 full- & 5 part-time instructors, all certified chefs with both North American and European training

Total enrollment 20

Total Enrollment: 18 students

Faculty Of 13 faculty members, 9 have received culinary certification, 7 are certified as Chef de Cuisine, 1 is an industry professional.

Total Enrollment 96/Culinary Mgmt.

Faculty:16

Students:174

Faculty: 10

2-yr cook apprenticeship program. Work in the industry and gain the theory and hands on application attending class two days per week.

Non-Registered Private Vocational School Certificate courses

Basic Cuisine, Intermediate Cuisine, Superior Cuisine, Basic Patisserie, Intermediate Patisserie, Superior Patisserie

Diploma program - must complete all 6 above

300-hr basic and/or advanced diploma in Culinary Arts.

Part time recreational & baking programs. 100 hrs theory, 200 hrs practical, hands-on.

Chef Training,

Culinary Mgmt Co-op, Cook & Baker Apprenticeship, Hotel & Restaurant Mgmt Co-op

2-year Chef Diploma program consisting of two 6-mo classroom training segments, & two 6-mo paid internship training modules

Diploma programs F/T Culinary Arts (6 mo-4 intakes) F/T Baking & Pastry Arts (6 mo-4 intakes) P/T Culinary Arts (12 mo) Certificate programs Breadmaking & Pastry Arts (3 mo-4 intakes) A La Carte Desserts & Pastry-Adv (3 mo-4 intakes)

1-yr Certificate

29










Program features

2 Intakes per year. Entr req: College eligibility: Ontario Secondary School Diploma at or above the General Level, or equivalent. Applicants with OSSD showing senior English and/or Mathematics courses at the Basic Level, Workplace or Open courses, tested to determine eligibility for admission OR Mature Student status (19 or over and without a high school diploma; eligibility determined by academic achievement testing for a $30,00 fee.

2 semesters plus 4 week work placement Adm Req: Ontario Secondary School Grade 10 English and Math. Students must achieve a minimum GPA of 2.0 and the req 500 hours to graduate.

40-wk program in Professional Cook Training, Levels 1-2-3. Adm Req: Grade 10 (Grade 12 preferred). Ability to communicate effectively in oral and written English. Prior to the start of class, all regional applicants meet with program coordinator for short interview; non-regional applicants interviewed by telephone.. Gen Req: A recent health certificate and negative TB skin test or chest X-ray to be arranged after acceptance into the program.

Continuous Intake Adm Req: Entrance assessment mandatory

Intakes (Jan, May, Sep)

Intakes (Sep, Jan) Adm Req: Min. requirement for a diploma program is Ontario Secondary School Diploma or equivalent from within N. America

Intake August Adm Req: High school diploma or equivalent

2 year, Sep and March intake Grade 12 or equivalent; ability to perform physically challenging tasks; may be required to participate in a group or individual interview process; typed resume outlining previous work experience and additional education

Adm Req: HS diploma or equivalent & admission test

30









Adm Req: High School or mature student status (over 19 and out of school for a year).

4 intakes per year (Jan, Mar, June, Sep) 3 months for each course May take Basic courses concurrently, same is true for Intermediate and Superior courses allowing students to complete in 9 months Entrance req: Statement of motivation including reasons to attend and a list of future culinary goals; Proof of high school completion or equivalent

Intakes Monthly Adm Req: Grade 12 diploma, mature student, prior learning assessment.

Intakes (Sep, Jan) Adm Req: Ontario Secondary School Diploma or equivalent.

Length - see previous cell F/T-4 sem (Jan, Apr, Jul, Sep) with selection of AM or PM sessions P/T-2 evg + 1 Sat weekly for 6 mo, then operate Instit restaurant for 6 mo on Sat High School graduate or equivalent, or 19 years and qualify as mature student; must possess 2 of: Cdn citizen, landed immigrant status or study permit; ability to read, write & converse in English language; positive attitude; sincere motivation to learn; serious commitment to become a professional culinarian

Intake (Nov) Adm Req: A high school diploma or equivalent and a minimum of six months experience working in the kitchen of a commercial restaurant or catering company kitchen.

12 month program, Monthly intake Adm Req: Gr 10 grad or equivalent and Food Safe cert Level 1, issued within last 5 years

31










Curriculum Model

Curriculum Content

Student Assessment

Curriculum Renewal

32









Program offers hand-on culinary courses only and does not include typical hospitality program courses such as accounting, food theory, front of the house service, wine and human resources

Culinary - 18 hours/week Patisserie - 12 hours/week

33










Partnerships Registered with the Ministry of Education Colleges & Universities for the Province of Ontario

Accreditation: Canadian Ed & Training Commission/Private Post-Secondary Ed Commission

Additional Information (Other and comments)

Certification : In keeping with the new charter for Ontario Colleges, Algonquin will be adopting new terminology for its various certifications beginning in the 2004/05 academic year. For more information, please visit www.algonquincollege.com/registrar/registration/certification

Students practice skills in the college's Fontain Bleue Dining Room

Recruitment Advertisements on television (Global TV Channel) were noted over the holiday period and into January

Externship with leading industry chefs in Toronto & overseas

34









Intern/Externships: Selected students offered conditional paid internship with school's employer partners

Accreditation: Ministry of Training, Colleges and Universities, Ontario

Offers Recognition or Prior Learning via contractual arrangement with partner schools in USA

Private Post-secondary College Accreditation Ontario's Ministry of Education & Training & Apprenticeship Board.

Accreditation: Registered with the Ontario Ministry of Training & Education Private vocational school

Also offer upgrading courses, custom casual gourmet classes and wedding & special occasion cake decorating classes

private, non-profit educational institution joint venture of the private sector, the Government of Ontario and the Government of Canada (HRDC)

35

Detailed Course Listings

Canadore College

SEMESTER ONE:

CMM 126 College Communication I with Word Processing CUL 103 Fundamentals of Food Preparation CUL 113 Applied Culinary Skills CUL 116 Products Standards and Market Form CUL 130 Baking for Cooks CUL 150 Sanitation and Safety HRM 105 Student Success for Hospitality I HRM 118 Food and Beverage Management

SEMESTER TWO:

ACC 170 Introduction to Accounting CMM 126* College Communication I with Word Processing (if not already completed) CUL 132 Introduction to Food Service CUL 160 Pastry Arts CUL 181 Kitchen Management CUL 190 Restaurant Food Production FNM 160 Nutrition HRM 100 Wines HRM 106 Student Success for Hospitality II LAW 130 Law and Security MTH 149 Mathematics

SEMESTER THREE:

BCL 121 Spreadsheet Applications - MS Excel CUL 215 Applied A La Carte Cooking CUL 253 Contemporary Cuisine Theory HRM 218 Food, Beverage and Labour Cost Control HRM 222 Menu Design HRM 225 Hospitality Marketing HRM 240 Hospitality Industry Report I

SEMESTER FOUR:

ACC 245 Management Accounting I CMM 180 Business Writing CUL 230 Buffet/Quantity Cooking CUL 242 International Contemporary Cuisine CUL 245 Garde Manger/Culinary Display CUL 290 Cultural Culinary Lifestyle HRM 251 Hospitality Project HRM 260 Facilities Design, Development and Equipment Selection HRM 275 Human Relations/Supervisory Development

Malaspina College

COOK 100T (a la Carte—Theory and Practical) COOK 101T (a la Carte—Practicum) COOK 102T (Breakfast and Meat Cutting—Theory) COOK 103T (Breakfast and Meat Cutting—Practicum) COOK 104T (Garde-Manger/Vegetables—Theory)

36

COOK 105T (Garde-Manger/Vegetables—Practicum) COOK 106T (Pastries/Desserts—Theory) COOK 107T (Pastries/Desserts—Practicum) COOK 108T (Soups, Sauces, Hot Meats, Poultry and Fish—Theory) COOK 109T (Soups, Sauces, Hot Meats, Poultry and Fish—Practicum) COOK 110T (Diet and Nutrition Level I—Theory) COOK 111T (Diet and Nutrition Level I—Practicum) COOK 112T (Kitchen Lab Level I—Theory and Practicum)

Nova Scotia Community College

COOK 2092 à la Carte This course requires students to prepare and serve food in an "a la carte" setting emphasizing the basic principles of food preparation skills: efficiency, organization, speed, timing, and quality volume production. The course focus will be on the production of quality food and service, organization on the line, presentation of dishes and coordination with the expediter.

COOK 1026 Baking Basic yeast dough and quick bread theory and preparation.

COOK 1005 Basic Cooking Principles Application & Theory of the various cooking methods appropriate to different foods. Knife skills and use and conversion of standardized recipes are covered in this course.

COOK 1022 Cold Kitchen/Pantry I Cold Kitchen I & II are a series of two courses through which students will learn the skills required for the preparation of hot and cold sandwiches, appetizers, salads, and salad dressings. Buffet service and preparation will also be outlined.

COOK 2022 Cold Kitchen/Pantry II The second course in the series, students will further develop their skills through practice and theory in Cold Kitchen, and will prepare, present and garnish buffet pieces.

COMM 1227 Communications I This course provides the student with an overview of the communication skills required by business and industry. Students will learn to apply these communication skills to be successful in their selected workplace setting.

COMP 1217 Computer Applications I This introductory course focuses on the use of computers as a communication device. This course is designed for students in need of foundational computer skills, and covers the basics of windows, word processing, and e-mail.

COMP 1218 Computer Applications II Computer Applications II focuses on intermediate document creation using a word processor, and includes the use of the World Wide Web as a source of information for research. Students will prepare presentations using software such as PowerPoint.

COOK 2996 Cooperative Education Students will work with a qualified journeyperson cook/chef to apply the skills developed in the first year of the program to an industry position. In addition to gaining practical experience, students will accumulate hours that may later be counted toward their apprenticeship requirements.

COOK 1031 Eggs & Breakfast Cookery The student will learn basic egg cookery; as well as selection, preparation and presentation of local and imported cheeses and dairy products.

COOK 1033 Fish & Seafood I First in a series of two courses through which students will learn to identify, handle, process, cut, store, and cook a variety of fish and seafood.

37

COOK 2033 Fish & Seafood II Students will developed higher level skills in the identification, handling, processing, cutting, storing, and preparation of a variety of fish and seafood.

COOK 3102 Garde Manger/Buffet The students will have theoretical and practical training to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. They will learn to prepare canapés, hot and cold hors-d'oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparation of buffets.

COMM 1328 Introduction to Human Relations The study of human relation is beneficial to employees in all types of organizations. Students will cover essentials of interacting with individuals and groups from the standpoint of an employee.

SAFE 1000 Introduction to WHMIS This course offers the students the introduction to WHMIS, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge in WHMIS for the workplace and is considered to be the basis from which more specific training can be given.

COOK 3027 Kitchen Management I The Menu is the key financial and marketing document in a food and beverage operation. It reflects target client, demographics, financial goals along with expected dining experience and ambiance. The successful culinary student will learn the principles of menu development by learning the principles of assessing marketing requirements, making menu item decisions, and writing description of menu items.

COOK 4027 Kitchen Management II The course focuses on the managerial aspects of successfully running a food and beverage operation by developing an understanding of techniques used in establishing and maintaining internal controls. The successful student will be able to calculate food costs, develop appropriate pricing strategies, follow food costs through the procurement function and interpret point of sales as well as financial documents.

COOK 1032 Meat Poultry & Game I Meat Poultry & Game I is the first in a series of two courses dealing with the selection, storage, and butchery of meats, poultry and game, as well as preparation and testing for doneness.

COOK 2032 Meat Poultry & Game II Students will understand the relationship between tenderness and location of primal cuts of beef, pork, poultry and lamb, and will be instructed on how to identify the best quality points in meats and be able to choose the correct grade of meat to suit the requirements of the menu.

COOK 3123 Modern Cookery I By building on the fundamentals acquired in year one, the student will begin development of advanced knowledge of food preparation and presentation. The student will continue building skills and knowledge in preparation of sauces, and non-derivated sauces, along with flavour pairings, meat, poultry and seafood preparation and its integration in the modern menu.

COOK 4123 Modern Cookery II In this course students continue learning advanced knowledge in food preparation and presentation. By building on the skills and knowledge acquired in the fall semester, the student will continue development on sauces, non- -derivated sauces and flavour pairings, meat, poultry and seafood preparation and its integration in the modern professional kitchen.

COOK 1030 Nutrition Today's menu must consider guest's nutritional requests and requirements. Knowledge in basic good nutrition is compulsory for developing nutritious menus and proper food selection to meet consumer wants and needs concerning healthy, balanced food choices and cooking for specialized diets. This course will also introduce the student to the role of nutrients in the human body and nutritional requirements for maintaining good health.

38

SAFE 1001 Occupational Health & Safety Students will identify the employees "Right to Know" from the Nova Scotia Health Occupational Health and Safety Act.

COOK 2026 Patisserie & Plated Desserts Students will complete advanced pastry work including plated dessert presentations, chocolate and sugar work.

COOK 3025 Restaurant Service The students will learn to prepare and serve classical, modern and regional dishes in a restaurant setting, and put their skills into practice in setting where timing and quality of product are critical. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisine, while considering evening meal planning and ordering for production, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.

COOK 4141 Restaurant Service Practicum Building on first year and third semester fine dining service, the culinary students will design, host and execute a themed fine dining menu of five courses for 40 people.

COOK 1000 Safety & Sanitation/Tools & Equipment Students will learn the use and maintenance of manual and power equipment, sanitary food handling practices & certification; along with WHMIS and fire safety and procedures.

COOK 1034 Stocks Soups & Sauces Stocks form the foundation of many soups, sauces, stews and gravies and therefore it is important to learn the basic stock making skills; learning the proper techniques will ensure a clear, rich, flavourful stock the first step to a quality end product. Students will select and use the proper tools, equipment, and ingredients to prepare and cook stock, soups, and sauces.

COOK 1020 Vegetables Fruit & Starches I Vegetables Fruit & Starches I introduces students to the selection, storage and preparation of various fruits, vegetables, starches and legumes.

COOK 2020 Vegetables Fruit & Starches II Building on skills developed in Vegetables Fruit & Starches I, students will have further practice in preparation and presentation of vegetables, fruit and starches.

COOK 1036 Wines This course is an introductory study of wines, and the factors, which lead to the defining characteristics of various types of wine. Through tastings and lectures, the student will be introduced to the wines of the old and New World. The student will acquire an understanding of the principles of fermentation; the processes involved in winemaking; matching wines to foods, and appropriate service procedures.

COOK 4995 Work Experience Students who do not complete the Cooperative Education work term will be required to complete a 5 week work experience placement at the end of their program. The work experience component provides the student with an opportunity to apply new skills and concepts appropriate for entry level positions within the occupation. Students will assess their own performance and be evaluated by an industry partner. Students will identify personal outcomes they wish to attain during the work experience and will keep a journal.

Northern Alberta Institute of Technology

SEMESTER 1

COC101 Professional Cook Theory I 40 Through lectures and demonstrations, students will formulate basic cooking and industry knowledge. Topics include trade calculations, job marketing skills, basic cost control and the introduction of industry trends and styles. COC131 Soup, Vegetables and Starch Cookery 115 Students apply the fundamentals of stock making and vegetable preparation to produce a variety of soups, sauces, vegetables and starch items. COC132 Range 115 Students will acquire the fundamental concepts, skills and techniques involved in roasting, boiling, stewing,

39

braising, poaching, sauteeing, and panfrying of meats, poultry and seafood. COC133 Short Order 115 This course emphasizes the skills necessary in preparing breakfast and luncheon menus through the introduction of hot and cold sandwich combinations and light entree selections COC137 Cooking Fundamentals I 30 The student learns fundamental skills in quantity food production, including knife skills and vegetable identification/preparation. First aid and kitchen safety will also be covered. FNM102 Sanitation 32 This course will identify standards and procedures for the maintenance of clean and sanitary conditions throughout the food service facility. Students may be eligible to write the Government of Alberta Certificate Exam in Sanitation and Hygiene.

SEMESTER 2

COC102 Organizational Behavior I 42 This course is designed to meet the needs of the students who must face challenges of tomorrows workplace. Organizational Behaviour focuses on personal management and how that relates to a larger group. Topics of study include basics of organizational behaviour, diversity, motivation, personality and behavioural styles. COC134 Desserts 80 This course is designed to introduce students to basic theory, practices, and production techniques required to produce yeast goods, fruit and custard pastries and cakes, plain and fancy cookies, cream puffs and eclairs. COC135 Garde Manger 80 Students demonstrate classical and modern cold food preparation techniques. Students progress to more elaborate preparation such as those used in designing catering menus and platter displays. COC139 Customer Service Skills 45 The student learns customer driven service skills that result in consistent quality food service. Theory, demonstration and hands-on experience is provided. COC140 Meat Fabrication 30 This course provides the student with the necessary skills in meat grading and portioning. Identification of quality factors of meat, fish and poultry are emphasized. Hands on butchering and portioning skills are facilitated through a wide variety of products. COC199 Culinary Field Lab 150 In this course students gain skills from a new experience in an approved culinary arts related position. Together with the instructor and the employer, students set up work assignments to connect classroom learning with career-related work experience. FNM101 Nutrition 16 Through lectures and demonstrations the student learns the functions, food sources, and recommended daily intakes of nutrients. The effects of deficiencies of nutrients will also be discussed.

SEMESTER 3

COC233 International Cuisine and Culture 115 Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation. Topics may include Far East, Middle Eastern, Mediterranean, and Continental cuisines. Students identify the culture and lifestyles of the countries visited to help understand the connection between food and culture. COC234 Cold Buffet/Culinary Design 115 This course introduces two main focuses of the cold kitchen: a la carte appetizers and grand-buffet arrangements. Students learn to prepare canapes, hors d'oeuvres, appetizers, pates, galantines, terrines, and salads. Modern food decorating and arranging techniques for practical and show purposes are emphasized sculpting and ice carving techniques are discussed. COC237 Dining Room Cuisine 115 The student learns to utilize concepts of classical cuisine to meet today's lighter evening dining requirements. Food preparation focuses on restaurant cooked to order production using a traditional brigade system. Emphasis is placed on creativity, timing, organization, and teamwork. COC241 Menu Management 16 This course will establish a link between the importance of proper menu design and restaurant profitability. Topics such as restaurant demographics, cross-utilization, mark-up methods, menu analysis and menu layout will be introduced in the form of lectures, assignments and group discussions. COC243 Culinary Innovation 30 This course is a culmination of everything the student has learned over the two semesters. The student is able to showcase their skills and culinary knowledge by preparing an appetizer, entree and dessert, using product supplied in a "Black Box". Emphasis will be placed on creativity, palatability of finished product, scheduled completion time, and high sanitation standards. The course is designed to encourage product utilization with an emphasis on menu placement.

SEMESTER 4

COC203 Introduction to Gastronomy 64 In pursuit of culinary excellence, this course is designed to introduce students to the fascinating world of food and wine pairing. Through informative sessions, tasting, and field trips; students will learn which criteria to apply when choosing a wine to accompany a dish (or vice versa). In addition, students will be able to apply this knowledge in their trade, allowing them to find the ideal gastronomic combination when creating their own recipes.

40

COC231 Contemporary Cuisine 115 The course is designed to give students the opportunity to advance and refine their skills in quantity cooking in a realistic restaurant setting. Food preparation focuses on restaurant cooked to order production. Emphasis is placed on timing, organization, cost control and team work. COC232 Patisserie 115 The student continues to learn concepts, skills and techniques for preparing classical and contemporary desserts and pastries. Emphasis is placed on plated desserts, show pieces, and fancy gateau and pastries. COC240 Applied Computer Applications 20 This course introduces computerized software application pertaining to a food and beverage cost control system. Utilizing the skills and knowledge gained in Purchasing Management COC250, the student will further their understanding of cost controls through a series of computerized exercises utilizing electronic spreadsheets and dedicated software. COC244 Culinary Exploration 15 The student is introduced to many different culinary and food processing fields to enhance future career choices. Field trips and industry producers expose the student to essential partners in the Culinary Arts industry. COC245 Journeyman Exam Preparation 15 This course is designed for the student to prepare themselves to write the Provincial Journeyman Examination. All areas of cooking are revisited and reviewed in order to direct the student into productive study techniques. Student success is paramount, and preparation for certificate examination is a critical step in the completion of the student's journey. COC250 Purchasing Management 95 This course provides the student with a hands-on approach to the fundamentals of food and beverage cost controls. The course, supplemented with reading assignments and projects, will be held in a fully functional lab setting. Procedural duties will include effective food and beverage controls, purchasing, receiving, storing, issuing and point of sales. High sanitation and team skills will be emphasized.

Sault College

Semester 1 CMM126-3 Workplace Communications This course develops skills in reading, writing, listening and speaking that are typically required in the modern workplace. Work-related journals and periodicals will be used to develop communication skills pertinent to the students’ programs of study. The principles of writing will be taught through the writing process, and students will practice writing paragraphs, letters, memos, and reports. To improve their work, students will be encouraged to use all forms of technology. Listening and oral presentation skills will be enhanced by classroom activities/experiences. Also, students will prepare a resume and cover letter to assist them in their job search.

FDS126-3 Kitchen Management This course includes dimensions of hospitality, financial planning, cost control, marketing, menu planning, pricing, receiving, storing, yield factors, recipe costing, kitchen organization, table service theories, and kitchen set-ups.

FDS127-1 Sanitation and Safety This course covers personal hygiene, sanitation code requirements, and sanitary practices in storing, handling and cooking foods. Government Health regulations, safety in handling kitchen equipment, tools and first aid are also covered.

FDS128-1 Nutrition The student will learn the definition of nutrition and the Canada Food Guide. Sources of carbohydrates, fats, proteins, vitamins, minerals, fibre, and their proper cooking for nutrient retention will be studied. Food processing, additives and special diets will also be covered.

FDS132-9 Culinary Techniques - Basic This course combines demonstrations, theory of food and supervised cooking classes. The student will identify and be able to safely use kitchen equipment and various kitchen hand tools. Students will be able to prepare soups, sauces, thickening agents, breakfast items, short order cookery, vegetables and starches, sandwiches and other cold food preparation.

FDS137-4 Techniques of Baking The student will be able to produce pies, cakes, pastries, cookies, yeast, rolls, breads, icings, butter-creams, hot and cold desserts and dessert sauces.

FDS139-4 Quantity Food Preparation (Basic) The student will be able to use all kitchen equipment in the production of meats, poultry, fish and shellfish, stocks, soups, sauces,

41

potatoes, vegetables and other meals, buffets, banquets, etc. in an efficient, safe and sanitary manner. Semester 2 FDS133-9 Culinary Techniques - Advanced Prerequisite: FDS132 This course combines demonstrations, theory of food and supervised cooking classes. The student will prepare hors d’oeuvres, pates, buffet items, fish, shellfish, meat, poultry, classical dishes, variety meats, game dishes, as well as be familiar and able to produce convenience foods and microwave cooking.

FDS219-4 Cuisine A La Carte Prerequisite: FDS139 The student will organize, plan and cook a la Carte menu items. Appetizers, soups, salads, vegetables, potatoes, entrees, fish, meats, poultry, specialty dishes, desserts, gateaux, torten and other classical desserts will be covered.

FDS232-5 Food Beverage and Labour Cost Control Principles of cost control including profit and loss statements, daily and monthly food and beverage costs, pricing, budgeting, purchasing, receiving and storage control will be learned. Supervision, recruitment, selection and training will be studied in terms of labour law, labour relations and employee performance.

FDS239-3 Pastry, Desserts and Related Theory Prerequisite: FDS137 The student will produce a variety of classical dessert items, baked products, chou, and puff pastry products. Preparing specialty pies, tarts, flans, cheese cakes, danish pastries, special occasion cakes to industry standards will also be covered.

MTH129-2 Trade Calculations The student will perform basic calculations using common fractions, decimal fractions, and percentages. The student will calculate mark-up and discounts using metric. Calculating best buys, cost items, recipes, menus and converting recipes will be studied.

SIAST

BAKE 106 - Bakery I (Lecture) The course provides an introduction to the basic principles of baking, baking ingredients and their uses. You will learn guidelines and procedures for making biscuits, muffins and cookies.

BAKE 107 - Bakery I (Lab) You will apply the principles and procedures you learned in BAKE 106 (Bakery I). You will prepare biscuits, muffins, cakes, icings, fillings and cookies. You will also assemble and ice various cakes.

BAKE 108 - Bakery II (Lecture) The course provides an introduction to the principles and procedures for producing yeast dough and making pies, pie fillings, puff pastry and eclair paste products.

BAKE 109 - Bakery II (Lab) You will apply the principles and procedures you learned in BAKE 108 (Bakery II). You will mix pie dough, make pie fillings, baked pies, unbaked pies, bread and rolls, prepare puff pastry products and fruit cups, and bake Danish pastry.

BAKE 110 - Bakery III (Lecture) Your studies will focus on the principles and procedures for making a variety of baked products. These include cakes, icings, glazes and fillings, basic custards and creams, puddings, bavarians, chiffons, mousses and souffles.

BAKE 111 - Bakery III (Lab) You will apply the principles and procedures you learned in BAKE 110 (Bakery III). You will prepare a variety of desserts. These include vanilla custard sauce, vanilla pastry cream, baked custard, specialty torts and flans, decorated cakes, cream puffs and eclairs.

42

CKNG 100 - Buffet Preparation (Lecture) You will learn the fundamental principles and procedures of buffet preparation. You will focus on planning, preparing and serving the major types of buffets.

CKNG 101 - Buffet Preparation (Lab) You will apply the principles and procedures you learned in CKNG 100 (Buffet Preparation). You will participate in planning, producing and servicing several buffets (including breakfast, luncheon and dinner buffets).

CKNG 102 - Garde Manger (Lecture) The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will also learn procedures for setting up and maintaining a salad bar.

CKNG 103 - Garde Manger (Lab) You will gain practical experience in preparing cold foods while adhering to established standards of quality and quantity. These include salads, sandwiches, cold entree plates, appetizers, buffet platters and relish trays. Work methods and food presentation, cost control and proper food handling techniques will be emphasized.

CKNG 104 - Vegetables, Starches and Pasta (Lecture) The course provides an introduction to the procedures used for preparing, cooking, serving and storing vegetables, starches and pasta.

CKNG 105 - Vegetables, Starches and Pasta (Lab) You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.

CKNG 106 - Soups, Stocks and Sauces (Lecture) The course provides an introduction to the major categories and structures of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups, leading sauces and their derivatives.

CKNG 107 - Soups, Stocks and Sauces (Lab) You will apply the procedures and standards you learned in CKNG 106 (Stocks, Soups and Sauces). You will prepare the major types of soups, sauces and stocks, thickening agents and pan gravies.

CKNG 108 - Breakfast and Dairy (Lecture) The course provides an introduction to the major types of dairy products. You will learn procedures for cooking eggs and preparing breakfast breads, cereals, meats and potatoes. You will also learn procedures for storing, serving and cooking with cheese.

CKNG 109 - Breakfast and Dairy (Lab) You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes, and cutting and presenting cheese.

CKNG 110 - Basic Cooking Principles The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques.

CKNG 111 - Culinary You will prepare food items. You will integrate a wide range of food preparation and presentation skills, act professionally, demonstrate teamwork and manage time and stress.

COMM 127 - Industry Communications You will practice job-related interpersonal, oral and written communication skills. You will also learn to use job search skills.

EQPT 124 - Tools and Equipment (Lecture) You will learn about the types of tools and equipment used in commercial kitchens. The course content includes the types and uses of knives and other cutting tools, hand tools and small equipment, cooking, processing, holding and storage equipment, pots, pans and containers, and measuring devices.

43

EQPT 125 - Tools and Equipment (Lab) You will apply what you learned in EQPT 124 (Tools and Equipment). You will learn how to select the appropriate tools and equipment for specific uses, clean, sharpen and store knives, and pare, chop, dice, slice and cut foods to required specifications. You will also learn how to operate, clean and maintain cooking, processing and food holding equipment.

FAID 101 - Standard First Aid and CPR 'A' The course provides basic information about first aid for the lay rescuer. The course content includes prevention, assessment and protocol for entry into the Emergency Medical System. You will receive instruction on emergency carries, breathing emergencies (including choking and chest injuries), CPR for an adult (including risk factors, signals and actions of a heart attack and stroke), managing selected accident situations (including bleeding, shock, head and spinal injuries), musculoskeletal injuries, poisoning, environmental (heat and cold related) injuries, and eye, abdominal, chest, crush injuries and medical emergencies. The course meets the requirements of Occupational Health and Safety, Saskatchewan Department of Labour. Upon successful completion, you will receive a wallet card (confirming course completion) from SIAST.

FOOD 100 - Quantity Food Production You will be involved in preparing, producing and servicing hot foods for the Campus cafeteria. You will be exposed to volume cooking and service techniques for poultry, fish, seafood, potatoes, vegetables, starches, pasta, soups, stocks and sauces. You will be required to adhere to portion and quality controls for all of these techniques.

FOOD 101 - Short Order Food Production (Practical) You will be involved in preparing, producing and servicing short order breakfast and lunch items. You will practice mise en place and portion and quality control. You will also display organizational and time management skills, and practice safety and sanitation.

MATH 121 - Mathematics You will learn the basic mathematical skills needed to function effectively in a commercial kitchen. Your studies will focus on decimals, fractions, percentages and the imperial and metric measurement systems. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions.

MEAT 100 - Meat, Seafood and Poultry Processing (Lecture) Your studies will focus on the structure, composition and handling of meat, poultry and seafood. You will learn the Canadian systems for classifying, inspecting and grading meat, poultry and seafood. You will also learn how to identify cuts of beef, veal, lamb and pork.

MEAT 101 - Meat, Seafood and Poultry Processing (Lab) You will fabricate beef, pork, lamb, veal and poultry. You will handle and store fresh and frozen meats and poultry. You will also process round fish into fillets and steaks, and peel and devein shrimp.

MEAT 102 - Meat, Seafood and Poultry Cooking (Lecture) The course provides an introduction to the general principles of cooking and handling meats, seafood and poultry. You will learn a variety of preparation and cooking techniques for beef, pork, poultry, lamb and veal. The course content includes an indepth study of preparing and cooking a variety of seafood products.

MEAT 103 - Meat, Seafood and Poultry Cooking (Lab) You will cook meat, seafood and poultry using moist heat methods, dry heat methods and dry heat methods with fat. You will cook a variety of meats and prepare poultry dressing. You will also gain experience in holding and storing cooked meat, seafood and poultry.

MGMT 200 - Management I Your studies will focus on the fundamental principles and concepts related to kitchen management. You will learn the procedures for receiving and storing foods, how to calculate weights and measures, and the procedures for cost and waste control.

MGMT 201 - Management II You will learn advanced practical skills related to kitchen management. These include receiving and storing food, calculating food cost percentages and controlling costs and waste.

44

NUTR 101 - Nutrition Your studies will focus on the fundamental principles and concepts of nutrition as they apply to the cooking trade. You will learn about nutrients and calories, vegetarian diets and their implications for food service establishments, and guidelines for cooking healthy and vegetarian meals.

SANT 101 - Sanitation I You will learn sanitary practices for receiving, storing, preparing and serving foods. Sanitary practices for washing, sanitizing, drying and storing dishes and utensils, and personal hygiene will be emphasized.

SANT 102 - Sanitation II Building on the knowledge you gained in SANT 101 (Sanitation I), you will focus on the common causes and characteristics of food poisoning and the controls used to prevent it. The layout and design features of food service establishments that minimize the risk of food borne illness will be emphasized.

SFTY 180 - Safety You will learn kitchen safety procedures that reduce the risk of accidental injuries from occurring on the job.

WHMS 101 - WHMIS The course provides an introduction to the Workplace Hazardous Material Information System for identifying hazards associated with materials found in the workplace. You will learn how to use the system to prevent personal injury and long term health effects.

SAIT

First Semester COOK-210 Breakfast Cookery 4.5 COOK-215 Vegetables and Pastas 4.5 COOK-220 Cold Foods I 4.5 COOK-225 Soups and Stocks 4.5 COOK-2225 Hot Foods I 4.5 CPRS-230 Emergency First Aid with HeatSaver CPR 0.5 FSAN-202 Food Safety & Sanitation 1.0 KMGT-225 Trade Calculations 1.0 ORNT-200 Kitchen Orientation 1.0 SAFE-200 Kitchen Safety 0.5 Total 26.5

Second Semester COMM-209 Business Communications 1.0 COOK-250 Meat Portioning 4.5 COOK-255 Hot Foods II 4.5 COOK-260 Line Cookery 4.5 COOK-265 Baking 4.5 COOK-270 Culinary Perspectives 4.5 KMGT-275 Kitchen Management II 1.5 NUTR-270 Nutrition 1.0 Total 26.0

PRAC-220 Professional Internship 8 Third Semester COOK-300 Cold Foods II 4.5 COOK-310 Patisserie 4.5 COOK-315 Restaurant Lunch Preparation 5.5 COOK-320 Restaurant Dinner Preparation 5.5 COOK-330 Special Project/Fat Sculpture 0.5 COOK-335 Special Project/Ice Carving 0.5

45

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=cook-210





http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=cprs-230

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=fsan-202

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=kmgt-225

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=ornt-200

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=safe-200

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=comm-209







http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=nutr-270

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=prac-220







FDBS-325 Food and Beverage Service 5.0 KMGT-305 Kitchen Management III 1.5 PERS-300 Skill Building 1.5 Total 29.0

University College of the Cariboo

LEVEL 1

The program begins with an extensive two-week orientation period, which includes the following courses

Cook 1 J Safety and Sanitation J 1 Safety, Sanitation and Equipment J-2 Use Safety Practices for the Kitchen J-3 Describe Applications of the Workers’ Compensation Act in the Workplace J-4 Extinguish Small Fires J-5 Describe Kitchen Equipment, Hand Tools and Their Maintenance J-6 Describe Food Service Industry Occupations Cook 1 H Basic Food Service and Kitchen Management H-1 Describe Basic Cooking Principles H-2 Receive and Store Food H-3 Weigh and Measure Food H-4 Convert Recipes Cook 1 K Health Care/Cook-Chill K-1 Describe Nutritional Requirements

For the first four months, you rotate through seven different stations (courses) in the kitchen, spending two weeks in each station.

For all levels and stations, you will be required to obtain a grade average of 70%. 25% from the theory portion and 75% from the practical evaluation are combine to give a final mark.

You will be required to take the following courses, a course schedule will be provided after the first two weeks orientation:

Cook 1 A Vegetable and Starch Cookery A-1 Prepare Vegetables A-2 Prepare Farinaceous Products Cook 1 B Meat and Poultry Cookery B-1 Cook Meats and Poultry by Dry Heat Methods B-2 Cook Meats and Poultry by Moist Heat Methods B-3 Cook Meats and Poultry by Combination Heat Methods Cook 1 C Seafood Cookery C-1 Cook Fish by Dry Heat Methods C-2 Cook Fish by Moist Heat Methods Cook 1 D Stocks, Soups and Sauces D-1 Prepare Stocks D-2 Prepare Basic Soups D-3 Prepare Mother Sauces Cook 1 E Meat, Poultry and Seafood Cutting and Processing E-1 Portion Cut Beef, Veal, Lamb and Pork E-2 Portion Cut Poultry and Seafood Cook 1 F Cold Kitchen F-1 Prepare Salads F-2 Prepare Basic Salad Dressings F-3 Prepare Hot and Cold Sandwiches F-4 Describe Cheeses

46

http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=fdbs-325


http://obyrne.sait.ca/servlet/CourseController?calendarType=acdm&method=getCourseContent&courseCode=pers-300

Cook 1 G Baking and Desserts G-1 Prepare Basic Pies G-2 Prepare Desserts G-3 Prepare Quick Breads G-4 Prepare Cookies Cook 1 I Egg and Breakfast Cookery I-1 Cook Eggs I-2 Cook Breakfast Items I-3 Cook Breakfast in Quantity I-4 Prepare Egg Products for à la Carte and Banquet Service Cook 2 M Employment Skills Work practicum in industry a total of 160 hours. Is completed at the end of Level I. or II.

Practical Work Experience

The practical work experience component of the program is mandatory. The intent is to create a transition from a learning environment and eventual employment with the tourism industry’s largest employer. Students will be required to write a resume, the practicum is for 160 hours.

Eligibility is the completion of Culinary Arts Levels I and II. Students will be evaluated by their instructor and work supervisor during and at the completion of their work experience.

The students will receive a complete or incomplete on their grade report.

LEVEL 2

The next four months (or semester) you will rotate through eight stations and will be required to take the following courses:

Cook 2 A Vegetable and Starch Cookery A-3 Prepare Vegetables (II) A-4 Prepare Farinaceous Products (II) Cook 2 B Meat and Poultry Cookery B-4 Cook Meats and Poultry (II) Cook 2 C Seafood Cookery C-3 Cook Seafood by Dry and Moist Heat Methods (II) Cook 2 D Stocks, Soups and Sauces D-4 Prepare Stocks and Glazes (II) D-5 Prepare Soups (II) D-6 Prepare Sauces (II) Cook 2 E Meat, Poultry and Seafood Cutting and Processing E-3 Cut Beef, Veal, Lamb and Pork (II) E-4 Process Poultry and Seafood (II) Cook 2 F Cold Kitchen F-5 Prepare Salads and Salad Dressings (II) F-6 Prepare Open-faced and Fancy Sandwiches (II) F-7 Prepare Canapés and Hors d’oeuvre (II) Cook 2 G Baking and Desserts G-5 Prepare Yeast Products (II) G-6 Prepare Pastries (II) G-7 Prepare and Present Cakes (II) Cook 2 H Basic Food Service and Kitchen Management H-5 Take Inventory (II) H-6 Calculate Food Costs (II) H-7 Plan Menus (II) H-8 Apply Purchasing Procedures (II) Cook 2 J Safety, Sanitation and Equipment

47

J-7 Describe the British Columbia Human Rights Act J-8 Describe the British Columbia Employment Standards Act Cook 2 K Health Care/Cook-Chill K-2 Describe Nutritional Requirements for Maintaining Good Health (II) K-3 Describe Factors Affecting Food Consumption Behaviour (II) K-4 Identify Techniques for Maximum Nutrient Retention in Food Processing Cook 2 L Human Resource Development L-1 Use Interpersonal Communication Skills (II)

Upon completion of Level I and Level II and before advancing to Level III, students will be required to take a practical cooking exam.

Cook 3 M Practical Menu Cooking

In this exam you will cook a 3 course menu for 2 people in a given time. You will receive recipe titles and ingredient lists only no directions. You will need a passing grade for this exam to advance to Level III.

LEVEL 3

The final four months of the program you will be to require work in the afternoon and evenings, preparing dishes for the UCC Dining Room.

Here you will prepare a variety of specialty dishes, entrées and desserts. In addition, you will learn to plan menus, control food costs and begin learning some management skills. You are required to take the following courses:

Cook 3 A Vegetable and Starch Cookery A-5 Prepare and Present Vegetables (III) A-6 Prepare and Present Farinaceous Products (III) Cook 3 B Meat and Poultry Cookery B-5 Cook Meats, Poultry and Game (III) Cook 3 C Seafood Cookery C-4 Cook Fish and Shellfish (III) Cook 3 D Stocks, Soups and Sauces D-7 Prepare Stocks (III) D-8 Prepare and Present Soups (III) D-9 Prepare and Present Sauces (III) Cook 3 E Meat, Poultry and Seafood Cutting and Processing E-5 Cut and Process Game (III) E-6 Process Specialty Seafood (III) Cook 3 F Cold Kitchen F-8 Prepare Specialty Salads and Dressings (III) F-9 Prepare Buffet Items for Banquet Service (III) Cook 3 G Baking and Desserts G-8 Prepare and Present Desserts for à la Carte and Banquet Service (III) G-9 Prepare and Present Specialty Cakes for à la Carte & Banquet Service (III) Cook 3 H Basic Food Service and Kitchen Management H-9 Plan an à la Carte and Banquet Menu (III) H-10 Apply Food Cost Control Procedures (III) H-11 Interpret a Profit and Loss Statement (III) H-12 Describe Dining Room Service (III) Cook 3 K Health Care/Cook-Chill K-5 Describe Cook-Chill and Cook-Freeze Systems (III) K-6 Describe Menus for Special Diets (III) Cook 3 L Human Resource Development L-2 Use Interpersonal Management Skills (III) L-3 Use Personal Management Skills (III)

48

Pearson Adult Career Centre

Course listing not available

Graduates can eventually obtain the Red Seal certification, specialize in Contemporary Cuisine, open their own business, etc. This one-year comprehensive program enables students to learn a wide variety of cooking techniques, and to prepare and serve a whole range of menus.

49

Appendix B – Industry Occupational Analysis (DACUM) Chart

50

Culinary Arts DACUM

Facilitated by Gene Semchych and Mike Stuhldreier

January 13th and 14th, 2004

Communicate

A

Resolve conflict A1

Write A2

Interpret non-verbal communication A3

Develop/Maintain Interpersonal skills A4

Communicate verbally A5

Listen A6

Use communication technologies A7

Complete/Maintain Prep Guides/Stock Sheets A8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Apply Math Skills

B

Calculate conversions (fractions:%:decimal; metric:imperial, etc.) B1

Calculate yields B2

Use units of measure B3

Calculate food costs B4

Calculate labour costs B5

Work with percentages B6

Work with fractions B7

Estimate B8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Inventory B9

Budget B10

1 2 3 4 1 2 3 4

Work Safely

C

Follow proper storage temperature guidelines C1

Demonstrate sanitary practices C2

Follow WHMIS Guidelines C3

Follow HACCP Guidelines C4

Maintain a safe work area C5

Choose the right equipment for the job C6

Apply First Aid and CPR C7

Assess & Correct Unsafe practices C8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Follow legislative/legal requirements C9

Implement/Follow "green" (environmental) practices & procedures C10

1 2 3 4 1 2 3 4

DACUM Skill Rating Scale: Ratings on this scale are based on industrial performance standards. 1 - Can perform some parts of this skill satisfactorily but requires assistance and/or supervision to perform the entire skill. 2 - Can perform this skill satisfactorily but requires periodic assistance and/or supervision 3 - Can perform this skill satisfactorily without assistance and/or supervision.

4- Can perform this skill satisfactorily with more than acceptable speed and quality.

51

Apply Food Science Principles

D

Apply food theory D1

Follow food handling guidelines D2

Read and follow recipes D3

Follow internal temperatures D4

Describe food reactions D5

Rotate product/stock D6

Identify and explain nutritional values D7

Formulate menus/ foods for people with dietary restrictions D8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Follow Canada Food Guide D9

1 2 3 4 1

Think Critically

E

Manage Stress E1

Solve problems E2

Identify / Reflect on successes / failures E3

Adapt to new situations E4

Maintain healthy work/life balance E5

Be organized (mise-en-place) E6

Prioritize E7

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Prepare & Cook Basic Foods

F

Prepare mother sauces F1

Prepare classic cuisines F2

Make stocks F3

Make salads F4

Make soups F5

Cut meats & seafood F6

Identify a variety of cuts (Meats, poultry, seafood) F7

Identify product quality F8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Prepare and cook starches, vegetables, & fruits F9

Bake (Pastries, breads, and desserts) F10

Maintain consistent levels of quality (temp., presentation, etc.) F11

Use terminology F12

Use pre-packaged (convenience) foods F13

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Use basic equipment

G

Use a steamer G1

Use a convention oven G2

Use a mixer G3

Use a slicer G4

Use a dishwasher G5

Use a steam table G6

Use a variety of knives G7

Assemble a variety of equipment G8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Trouble-shoot basic equipment failures (i.e.. Light pilot lights, etc) G9

Use a deep fryer G10

Use a proofer G11

Use a broiler G12

Use a grill G13

Use a variety of small wares & gadgets G14

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

52

Be creativeH

Utilize surplus H1

Create a menu and/or special H2

Arrange/design plate presentations H3

Arrange/design plattersH4

Look for and implement efficiencies H5

Think outside the box H6

Improvise H7

Experiment H8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Blend flavours, colours, textures, etc. H9

Follow & create trends H10

1 2 3 4 1 2 3 4

Work in teams I

Respect others I1

Be reliable I2

Accept responsibility for own & team's actions/mistakes I3

Display strong work ethic I4

Support others I5

Be flexible I6

Work independently (within a team) I7

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Be Passionate J

Read and research J1

Accept/Learn from criticism J2

Learn continuously J3

Display initiative J4

Demonstrate a commitment to excellence J5

Display/Demonstrate Personal integrity J6

Display confidence J7

Display pride in work J8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Improve continuously J9

Be motivated J10

1 2 3 4 1 2 3 4

Display Professionalism

K

Be pro-active K1

Maintain a socially acceptable standard of personal hygiene K2

Write a professional resume K3

Identify and work within a hierarchy K4

Lead by example K5

Maintain a positive attitude K6

Show humility K7

Maintain consistency K8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Plan for success K9

Practice, drill & rehearse skills to improve speed and accuracy K10

Manage time K11

Exhibit patience (with self and others) K12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

53

Cook

L

Braise L1

Saute L2

Grill L3

Broil L4

Poach L5

Steam L6

Fry L7

Sear L8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Smoke L9

Bake L10

Flambe L11

Roast L12

Cure L13

Pickle L14

Combi L15

Confit L16

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Marinate L17

Blanch L18

Stew L19

Boil L20

Barbecue L21

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Cook on the Line

M

Garde Manger (cold preparation) M1

Cook breakfasts M2

Work as a saucier M3

Cook short order (Carte blanche) M4

Work as an Entre Metier M5

Work as a poissonier (fish cook) M6

Expedite orders M7

Work as a grill cook M8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Work as a garniteur M9

1 2 3 4

Serve Patrons

N

Set a table N1

Pair food to wine N2

Open wine N3

Serve wine N4

Taste wine N5

Store wine N6

Take orders N7

Serve tables N8

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Clear tables N9

Demonstrate a variety of service styles (French, Russian, etc) N10

Take reservations N11

Appendix C – Graduate Skills and Abilities Chart

54

55

Appendix D – Culinary Arts Graduate Profile The Culinary Arts graduate:

• Identifies, prepares and cooks a variety of foods, maintaining a high level of quality.

• Works safely, following government and industry guidelines, regulations, and standards, maintaining suitable sanitation practices.

• Effectively and efficiently selects and uses commercial kitchen equipment appropriate to the task.

• Applies food science principles in the development of menu and the handling and preparation food.

• Applies creativity in the preparation and presentation of food following current culinary trends.

• Works as a professional, demonstrating a positive attitude, passion, commitment, and discipline, maintaining high standards of practice and professional standing through a commitment to life-long learning.

• Works within the dynamics of the hospitality industry, displaying independence and the ability to work as a member of a culinary team.

• Demonstrates effective use of oral, written, and non-verbal communication skills, using technology as appropriate.

• Applies a variety of math skills to estimate, calculate, and control budgets in the hospitality field.

• Thinks and solves problems in a broad range of situations by thinking critically and adapting to new circumstances.

• Serves patrons, displaying a high level of professionalism in the application of a variety of service styles and techniques.

• Effectively manages human resources in accordance with industry standards and practices.

56

The following chart integrates the Culinary Arts Graduate Profile within the context of College Wide Learning Outcomes.

FUNDAMENTAL SKILLS PERSONAL MANAGEMENT SKILLS TEAMWORK SKILLS

Identifies, prepares cooks a variety of food at a high quality

Work Safely

Effectively and efficiently selects and uses equipment appropriate to the task

Work as a professional, demonstrating a positive attitude, passion, commitment and discipline maintaining high standards of practice and professional standing through a commitment to life long learning

Works within the dynamics of the hospitality industry, displaying independence and the ability to work as a member of a culinary team

Applies food science principle to the development of menus and the preparation of food

Serve patrons, displaying a high level of professionalism

Applies creativity in the preparation and presentation of food following current culinary trends

Demonstrates effective use of oral, written, and non-verbal communications skills

Applies a variety of math skills to estimate, calculate and control budgets

Thinks and solves problems in a broad range of situations by thinking critically and adapting to new circumstances

57

Appendix E – Program Renewal Goals and Objectives Developed by program faculty and Chair

Goals:

• Upgrade resources to industry and regulatory standards

• Develop a capacity for curriculum development that will keep pace with changing industry needs

• Promote the program to ensure sustainability

• Increase focus on quality assurance

• Increase student focus Objectives:












58

Appendix F - Culinary Arts Program Renewal Plan Culinary Arts Program Renewal Timeframes Fall 2004 Winter 2005 Spring 2005 2006


Establish acommittee to make recommendations on SD


WCCI Feasibility report due October 2004


Business Plan preparation and pilot testing

Business Plan presented as part of ‘05/’06 budget


Review lab/kitchens supplies and prepare equipment list for Budget 05/06

Review lab/kitchens supplies and prepare equipment list for Budget 06/07


Establish Facultycommittee with Stephen Yurkiw.


Establishcommittee to develop recommendations based on WCCI Environmental Scan

59

Culinary Arts Program Renewal Timeframes Fall 2004 Winter 2005 Spring 2005 2006


Include in Safety Committee mandate


Review and makeproposal for 05/06 timetabling


On-going activity in CA classes. CA group to develop promotional and training program.


Develop plan incooperation with Educational Support


Standard student uniform implemented September 2004

60

Culinary Arts Diploma - air.rrc.caair.rrc.ca/PCD/program-renewal-reports/2003-04 Culinary Arts... · The Culinary Arts Diploma Curriculum Validation ... • Applies food science principles

Documents