Professional Cook certificate

At UCFV we’re lighting a fire under your plans for a future as a culinary professional. The Professional Cook program will prepare you for entry into the culinary field. Successful completion of this program will provide you with advanced placement in the apprenticeship program. This program will give you the basic skills that employers are looking for. Students are trained in a professional operating kitchen facing the same demands found in the industry today. Ten months of hands-on training will provide you with “real” situations that will build confidence while developing skills and abilities.

Employment opportunities
After completing the program you will be well on your way. You will be ready for employment in settings ranging from small family-style restaurants to large multinational hotels, health- care institutions, logging camps, oil fields, mining operations, and cruise ships.
    All graduates may apply to the provincial apprenticeship office for information regarding credit into the Cooking apprenticeship program. Doing so is strongly recommended.

Program outline
The Professional Cook program begins in September and ends in late June. You will be evaluated in two areas of learning. First, you must show an understanding of the theory by passing a test at the end of each unit studied.
Second, you must prove that you have mastered practical skills by meeting an industry-accepted level in the basic skills.
    Learning materials may include videotapes, handouts, worksheets, textbooks, and written and verbal instruction.
    Most of your school day will be spent in the kitchen putting your theory to use providing food services for the guests. This is an actual working kitchen, so you will be in a “real-life” setting from the start.
    Training will follow a modular system that starts with the basics and builds and hones your skills and confidence.

Sample topics:
    • Safety and sanitation
    • Knife-handling skills
    • Use and care of equipment
    • Cooking methods
    • Al a carte dining
    • Banquet planning
    • Basic service skills
    • Menu planning and costing

All practical assignments and theory tests must be completed before the final exam, which will be scheduled at the end of August.

General information
You will be required to work a variety of shifts, Monday through Sunday, (breakfast, lunch, and dinner) to provide for the best learning experience. The instructor will let you know in advance of shift schedules and any changes.
    You will be required to purchase and wear a proper kitchen uniform, and to maintain a clean and neat appearance and a professional image.

Entrance requirements
1. B.C. secondary school graduation or equivalent.

2. A math and reading comprehension entrance exam.

3. Attend a personal interview, during which suitability for (and interest in) the cooking industry will be discussed.

Note: You must provide a current criminal record search document because of the facility at which the program is being offered.

How to apply
1. Submit a UCFV application form, along with the $45 application fee to the Admissions and Records office. Students currently in Grade 12 may apply beginning in January of their Grade 12 year. A statement from the school counsellor or principal, indicating that you are likely to meet graduation requirements by June, must be included with the application.

2. You will be notified of your entrance exam date by the Trades and Technology department. If you have not been contacted within two weeks call 604-854-4548. There is no fee for writing these exams.

3. Read the program description and information carefully. If you wish to speak to the instructor, please call Bruce Corbeil at 604-792-0025, local 2447, or 604-504-7441, local 2447.

4. Prior to classes starting in September, students will be notified by telephone of the registration procedures. Students who cannot be reached after three attempts will be removed from the program waitlist.

Fees and other expenses
Fees stated are in effect for 2004/05 and are subject to change for 2005/06.
    The program fees are approximately $100 per week, which includes the tuition fees plus 10% of the tuition for ancillary fees. In addition, each semester (fall, winter, and spring) students will pay a $25 Student Union Society membership fee of $25 and a $4.50 Cascade student newspaper fee. Full payment of fees is required before the start of classes each semester, by the beginning of September, January, and April.
Note: A deposit (currently $150) must be paid at the time of registration, which typically takes place one or two months before the start of each semester.
    Cooking students should also budget approximately $350 for basic tools, $600 for required textbooks, and $200 for appropriate working apparel.

Medical requirements
You must show documentation of a negative TB test. This can be arranged through your local health department and will require two to three days, so book early. There is usually no charge for this at the health department.
    You should be able to lift heavy objects and stand for long periods of time in one place.
 

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