Professional Cook Program

(formerly Culinary Arts) Full-time Starts: August (Prince George); Fees: $3,357 Burns Lake and Fort St. James: TBA Ten months Burns Lake, Fort St. James, and Prince George; may be available in Mackenzie Careers Cook up your dream career. Fast-paced and rewarding, a career in culinary arts lets you express your creativity. Youll nd jobs at hotels, exotic resorts, cruise ships and local restaurants. You might even own your own restaurant one day. Admission requirements 1. Successful completion of at least one of the following: - Grade 10 with English 10 or Communications 11 or English 030 (with a C grade or higher) and any of Essentials of Math 10 or Apprenticeship and Workplace Math 10 (with a C grade or higher) or successful completion of Applications of Math 10 or Principles of Math 10 or Math 041 or Math 030 or equivalent - ABE/CCP Intermediate Certicate with a minimum C grade in English 030 - GED with English 030 (with a minimum C grade) and Math 041 or Math 030 Students who do not meet the above requirements may wish to consult with a CNC counsellor/advisor to determine their eligibility on the basis of mature student status. Note 1: Documents certifying a current TB screening and health examination must be submitted before the program starts, on ofcial College forms (supplied with acceptance). Note 2: In addition to the minimum requirements, it is suggested that anyone planning to apply to this program acquire some background by taking Foods 11 and 12 and Career Preparation/
www.cnc.bc.ca

Hospitality Foods or Cafeteria 11 and 12. It is also advisable to have recent work experience in a kitchen. Selection process Students are encouraged to submit a resum and a handwritten statement indicating reasons for wishing to enter the program. These items are included in the selection criteria listed below. If the program is over-subscribed, students will be selected based on the following selection criteria: 1. The letter grade for English 10, English 030 or Communications 11 or equivalent will contribute its actual points to the selection process: e.g., A = 4.0; B+ = 3.33, etc. 2. The letter grade for the students selected math course will contribute its actual points to the selection process: e.g., A = 4.0; B+ = 3.33, etc. 3. Successful completion in any of - English 11, Principles of Math 11 or equivalents; or - Trades Math 041 and Trades 042 with a C grade or better will be awarded 3 points 4. Credit for submitting a resum and personal handwritten statement indicating the reasons for wishing to enter this program will be awarded a maximum of 3 points Maximum points available = 14 Program outline This program is a full-time program. Students must complete each level with a 70% combined theory and practical grade before advancing to the next level. Level 1 Basic (August to February) CULA 150 In this course, the student will work in a supervised environment and perform basic cooking and food preparation
128

tasks utilizing knife skills, correct terminology, and a variety of cooking methods. The student will learn how to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, the student should develop a solid foundation of culinary skill. Level 2 Advanced (February to May) CULA 160 At this level, the student usually works with some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking and other aspects of food preparation at this level, the student will be taught a preliminary understanding of food costing, menu planning and purchasing processes. There is a work experience in Level 2 for a minimum of 3 weeks: Team Earth: March 22April 9, 2010 Team Water: April 1230, 2010 There is a third level of the Professional Cook program which is not offered at CNC but which program graduates may apply to. This nal session of training puts some nishing to the whole apprenticeship program. Advanced skills are taught. Upon completion of Level 3, apprentices may earn the opportunity to write the Interprovincial Examination and receive their Red Seal. A detailed program description and course outline is available at the ITA website: www.itabc.ca/Page621.aspx Acceptance process Youll be accepted to the program once youve met all the admission requirements. This is called rst-qualied, rst accepted. If you qualify after the programs full, youll be put on a waitlist.

Professional Cook contd

You might also be interested in . . . Cooks Assistant Northern Outdoor Recreation and Ecotourism (NORE) Certicate Important dates Prince George Classes: August 3, 2010 to February 4, 2011 (CULA 150) Christmas break: December 20, 2010 to January 3, 2011 Classes: February 7, 2011 to May 13, 2011 (CULA 160) Burns Lake and Fort St. James Contact the campuses for details.
Revised: 11.05.04

www.cnc.bc.ca

128a