Applied and Technical Studiesufv.ca/trades
At UFV we're lighting a fire under your plans for a future as a culinary professional. The Professional Cook program will prepare you for entry into the culinary field. Successful completion of this program will provide you with advanced placement in the apprenticeship program. This program will give you the basic skills that employers are looking for. Students are trained in a professional operating kitchen facing the same demands found in the industry today. Ten months of hands-on training will provide you with "real" situations that will build confidence while developing skills and abilities.
UFV allows high school students to complete this program through a concurrent studies model during their grade 12 year. For more information, contact your district/school career counsellor. You may also contact the UFV Trades & Technology Centre at 604-847-5448 or email firstname.lastname@example.org.
After completing the program you will be well on your way. You will be ready for employment in settings ranging from small family-style restaurants to large multinational hotels, health-care institutions, logging camps, oil fields, mining operations, and cruise ships.
All graduates may apply to the provincial apprenticeship office for information regarding credit into the Cooking apprenticeship program. Doing so is strongly recommended.
High-school completion is strongly recommended for career success. In addition to UFV’s general university admission requirements, which include the English Language Proficiency Requirement, students must meet the following entrance requirements for admission.
Note: Students who have not been in any schooling for more than three years are strongly advised to take the recommended mathematics assessment test to determine level of preparedness. The assessment test may identify areas that require strengthening to optimize the opportunities for program success. In most cases, upgrading can be taken simultaneously with the program.
Applications are accepted on a continuous basis throughout the year. Qualified applicants are considered for the next intake in which there is space. See Continuous application process for more information.
Applicants who meet the entrance requirements will be admitted in order of their application date. This date is set when an application, all required documentation, and the application fee have been submitted.
See the Fees and Other Costs section. Cooking students should also budget approximately $350 for basic tools, $600 for required textbooks, and $200 for appropriate working apparel. You will be required to purchase and wear a proper kitchen uniform, and to maintain a clean and neat appearance and a professional image.
Note: A deposit (currently $200) must be paid at the time of registration, which typically takes place one or two months before the start of the program. The balance of fees must be paid by the end of the second week of classes.
You must show documentation of a negative TB test. This can be arranged through your local health department and will require two to three days, so book early. There is usually no charge for this at the health department.
You should be able to lift heavy objects and stand for long periods of time in one place.
The Professional Cook program is located in the Trades & Technology Centre at the Canada Education Park in Chilliwack. The reception office is open Monday to Friday, from 8:30am to 4:00pm.
The Professional Cook program runs from mid-August to the end of May.
The Professional Cook program requires continuous attendance to successfully complete all requirements for the program. Students will be expected to attend all classes every week for the duration of the entire program.
Students will be required to work a variety of shifts, Monday through Sunday, (breakfast, lunch, and dinner) to provide for the best learning experience. The instructor will let the students know in advance of shift schedules and any changes.
Students must meet the attendance requirements as outlined in their individual program guides. See UFV's Attendance policy (62).
Students must complete all requirements with a minimum of 70% or better to receive a Credit (CR) grade in order to graduate.
Students who do not receive a Credit (CR) grade in all required areas by June, may apply to their instructor for re-entry into the program. Students who reapply may register as upgrading students and must complete all program requirements no later than June of the following year. See upgrading policy for more details.
Students must apply for graduation by completing a Graduation Request form available at ufv.ca/admissions/forms.
Unacceptable academic performance may, at the discretion of the instructor, include poor attendance, slow progress in theory and practical tasks, and/or lack of satisfactory participation in class activities. See UFV's Attendance policy (62).
Applied and Technical Studies students are expected to conduct themselves in a mature and responsible manner, and will be held responsible for their actions, whether acting alone or in group. See UFV's Student Academic Misconduct policy (70) and Student Non-Academic Misconduct policy (204).
If a student wishes not to continue, he or she will need to initiate a withdrawal at the Office of the Registrar.
Failed grades may result in withdrawal from the program. Students may be required to withdraw from a course or program for failing to comply with attendance, conduct, or program policies, or UFV policies including: Attendance policy (62), Student Academic Misconduct policy (70), Student Non-Academic Misconduct policy (204).
The upgrading program allows those currently or recently employed in the industry to complete their certificate requirements or to become proficient in specific processes or techniques.
An upgrading student will be enrolled for no more than 13 weeks. Upgrading students will not displace anyone registered in the next intake.
Upgrading students are expected to meet program prerequisites through previous enrolment or proof of industry experience approved by the program instructor.
Students who begin a trades program, but withdraw before completing the program, may contact the department to request re-entry to the program provided their absence is less than two years. Re-entry is conditional based on space availability and instructor permission, and if the curriculum has not changed.
If you are absent more than one year you will be required to apply for re-admission. An Application for admission form and Application fee will be required.
The Professional Cook program begins in mid-August and ends in June. You will be evaluated in two areas of learning. First, you must show an understanding of the theory by passing a test at the end of each unit studied. Second, you must prove that you have mastered practical skills by meeting an industry-accepted level in the basic skills.
Learning materials may include videotapes, handouts, worksheets, textbooks, and written and verbal instruction. Most of your school day will be spent in the kitchen putting your theory to use providing food services for guests. This is an actual working kitchen, so you will be in a "real-life" setting from the start.
Training will follow a modular system that starts with the basics and builds and hones your skills and confidence.
Safety and sanitation
Use and care of equipment
Al a carte dining
Basic service skills
Menu planning and costing
All practical assignments and theory tests must be completed before the final exam, which will be scheduled in June.