Culinary Arts certificate

Rivers Dining Room

Come savour an outstanding gourmet prix fixe menu prepared by UFV’s renowned Culinary Arts cooks-in-training. Open to the public on Wednesday April 1st and Thursday April 2nd, 2015 for a special Easter event.

Located at the UFV Trades & Technology Centre in Chilliwack, Rivers Dining Room is a culinary teaching lab for the Culinary Arts program. It is available for food service functions September through May on Tuesdays, Wednesdays, and Thursdays. For catered functions please email your reservations to rivers@ufv.ca and Denise Fisher, Program Assistant, will assist you with your catering needs.

Why take the Culinary Arts program?
What type of career can I expect?
Why take the program at UFV?
What exactly will I be learning?
Sounds good. What do I need to get in?
I'm interested. What do I do next?
When should I apply?
How much does it cost?
Does this program have an upgrading policy?
Can I speak with someone about my options?
 

Why take the Culinary Arts program?
We all love to eat great food, but you’ve always enjoyed a special flair for working in the kitchen. You’ve got great ideas you’d like to try and want to spread your culinary wings and learn more about this exciting profession.

What type of career can I expect? 
There are as many job opportunities in the professional kitchen as there are flavours. Once you’ve completed the program, you’ll be well on your way to a great and challenging career. This is a career that can take you around the world. As a culinary arts professional, you can find work in a variety of locations; anywhere from cruise ships to private yachts, from oil drilling platforms in the North Sea to diamond mining operations in the Yukon to logging camps. Your options will also include the many restaurants and hotels around the world. Would you like to cook for a cattle drive or perhaps be a safari cook in the wilds of Africa? Or perhaps you’d like being a private chef for the rich and famous or a government official. If you want to stay closer to home, you’ll be trained to work in all styles of kitchens ranging from a small family-style restaurant, to large multinational hotels, and health care institutions.

You will be registered as an apprentice with the Industry Training Authority (ITA) when you start the program.  Upon successful completion of all the requirements of the ITA and the program you will be eligible to write both the Professional Cook 1 and Professional Cook 2 Certificate of Qualification exams.

Why take the program at UFV?
Because you love to cook and you want a great career doing something you love. Our Culinary Arts program will prepare you for entry into the culinary field and when you successfully complete the program, you’ll have advanced placement in the apprenticeship program if you chose to follow up your studies that way. Not only will you come away with the basic skills that employers are looking for, you’ll be fully prepared for working in a professional kitchen that faces the same demands working kitchens meet daily. Ten months of hands-on training will provide you with “real” situations that will build your confidence while developing your culinary skills and abilities.

 

What exactly will I be learning?
‌At UFV we emphasize the basics in cooking and how to get the best out of your ingredients. In our training kitchens you’ll learn how to season to enhance the food and bring out the natural flavours of the ingredients. You will also learn the theory of cooking and then you’ll get a chance to practise the theory. We feel that once you’ve mastered the basics, you can add your own imagination, passion, and drive to really succeed in the hospitality industry.

During our program, you’ll be evaluated in two areas of learning. You must show an understanding of the theory by passing a test at the end of each unit studied. You must also prove that you have mastered practical skills by meeting an industry-accepted level in the basic skills. Your learning materials may include videoclips, handouts, worksheets, textbooks, and written and verbal instruction. Most of your school day will be spent in the kitchen putting your theory to use and providing food services for “guests.” The program is delivered at the Trades & Technology Centre located at the Canada Education Park in Chilliwack. Training will follow a modular system that starts with the basics and will then build on and hone your skills and confidence.

 Sample topics include:

  • safety and sanitation
  • knife-handling skills
  • use and care of equipment
  • cooking methods
  • banquet planning
  • a la carte dining
  • basic service skills
  • menu planning and costing

    Sounds good. What do I need to get in?
    You’ll need your B.C. secondary school graduation or equivalent and must successfully pass a math and a reading comprehension entrance exam.

    Anything else I need to know? 
    Because you’ll be working in a kitchen, we do have some medical requirements that you need to be aware of. We’ll need to see documentation of a negative TB test, which can be arranged, at no cost to you, through your local health department. Working in a kitchen can be physically demanding so you should be able to lift heavy objects and stand for long periods of time in one place. You’ll also be required to work a variety of shifts. These shifts are scheduled well in advance to allow you to juggle any part-time work or other factors in your busy life.

    As a culinary arts student, you must always present a clean, neat and professional image. To accommodate that, you will be required to purchase and wear a proper kitchen uniform, which you must keep clean and neat.

    UFV’s Culinary Arts program starts in August and ends the following June. The program requires your continuous attendance throughout both semesters so you can successfully complete all requirements. You will be expected to attend classes five days per week for the duration of the entire program. If you fail to meet the attendance requirements as outlined in your individual program guide, you might be subject to a failing grade or academic warning.

    You must complete all requirements with a minimum of 70 per cent or better to receive a credit grade in order to graduate. All practical assignments and theory tests must be completed before the final exam, which will be scheduled in June.

     

    I’m interested. What do I do next?
    ‌ Check out UFV’s online calendar. Read the Culinary Arts section and program description carefully and if you wish to speak to the instructor call Bruce Corbeil at 604- 847-5459 or email cooking@ufv.ca

    Next, you can download an application form and submit it, along with the $45 application fee, to any UFV Admissions and Records office or centre. You can also transmit it through the internet at www.pas.bc.ca

    If you’re currently in Grade 12, you can apply now, but we require a statement from your school counsellor or principal indicating that you are likely to meet graduation requirements by June, and this must be presented at the time of your entrance exam appointment. You will be notified of your entrance exam date by the staff at the Trades & Technology Centre and there is no fee for writing this exam. If you have not been contacted within two weeks of submitting your application, then call us at 604-847-5450. Before classes start, you’ll be called and given all the registration procedures. If we can’t reach you after three attempts, you’ll be removed from the waitlist. 

    When should I apply? 
    Applications are accepted on a continuous basis throughout the year. Qualified applicants are considered for the next intake in which there is space. 

    How much does it cost? 

    See the Fees and Payment section. As a culinary arts student, you should also budget about $425 for basic tools, $600 for required textbooks and $200 for your working apparel.  We require a deposit (currently $200) to be paid when you register, which typically takes place one or two months before the start of each semester. The balance of your fees must be paid by the second week of the semester.

    You can check with the Student Union Society  for details. It’s worth a visit to UFV’s financial aid and awards office, which facilitates the disbursement each year of about $12 million annually in federal and provincial student loans, grants, bursaries, scholarships, and awards to UFV students. A helpful budget planning worksheet is available online.

  • Does this program have an upgrading policy?
    We know sometimes plans change and you need a bit of flexibility to complete your certificate. Our upgrading program allows you, if you’re currently or recently employed in the industry, to complete your certificate requirements or to become proficient in a specific process or technique. As an upgrading student, you are expected to meet program prerequisites through previous enrolment or proof of industry experience that must be approved by the program instructor. And while we’ll welcome you as an upgrading student, you cannot be enrolled for more than 13 weeks. It’s important to know that upgrading students cannot displace anyone registered in the next intake.
     
    Can I speak with someone about my options? 
    Yes! We want to hear from you! If you’re unsure of your direction, contact Student Services at 1-888-504-7441, ext. 4528 to arrange a tour, attend a "Becoming a Student" info session, connect with an educational advisor, or arrange for career counselling. You can also contact the Trades & Technology centre directly at 604-847-5448, or call the instructor Bruce Corbeil at 604-847-5459 or email trades@ufv.ca to get more details.

Culinary Arts


Quick facts

Credential:
Certificate

Duration:
39 weeks

format:
Full time, Mon - Fri

How to apply

Start date:
August

Location:
Chilliwack, Trades & Technology Centre

Cost:
$6289.93 (Details)

FEATURES:

  • Apprenticeship option available
  • Hands-on experience in our Rivers' Dining Room, under the supervision of professional chefs
  • Program eligible for financial aid
  • Small class sizes: instructor/student ratio is 18:1

PROGRAM DESCRIPTION

The program trains aspiring cooks to work in all styles of kitchens; small family-style restaurants, large multinational hotels, or health care institutions.  All cooking students are registered as cook apprentices with the Industry Training Authority and eligible students can write both the Professional Cook One and Professional Cook Two Certificate of Qualification exams.

Sample topics include:

  • Safety and sanitation
  • Knife-handling skills
  • Use and care of equipment
  • Cooking methods
  • Banquet planning
  • A la carte dining
  • Basic service skills
  • Menu planning and costing

CAREER EXPECTATIONS

Culinary arts professionals can work anywhere from cruise ships to exclusive resorts; from safari tours to movie sets; or from oil drilling platforms to five-star restaurants. If you land a job as a professional cook in the tourism industry you may both work and enjoy extended periods of leisure in some of the world's top travel destinations. Or you may find employment close to home in a family restaurant, a multinational hotel, or with a local caterer.

ENTRANCE REQUIREMENTS

  • High school graduation or equivalent  (or a letter from your school stating you will graduate)
  • Successful completion of math and reading entrance exam
  • Must be able to lift heavy objects and stand for long periods of time in one place
  • A professional image, including wearing a kitchen uniform that is neat and clean.

QUESTIONS?

Phone: 604-847-5448
Toll free: 1-888-504-7441, local 5448
Fax: 1-604-824-7931
Email: trades@ufv.ca
Or ask online

Fine dining at Rivers

Join us on April 1 & 2, at 6:30 pm for a four-course feast prepared by UFV Culinary Arts’ cooks-in-training with generous wine pairings from Whatcom Wine & Spirits.

View the menu


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