Culinary Arts Program Information
Course Start Dates
Culinary Arts Certificate (Professional Cook 1): January 3rd, 2012
Culinary Arts Certificate (Professional Cook 2) January 16th, 2012
Apprenticeship Professional Cook
Professional Cook 2 - January 9th - February 17th, 2012
Professional Cook 3 - January 9th - February 17th, 2012
Preface
This website is a guideline and structure for:
- Students entering the Culinary Arts program and practical work experience
- Counsellors to use for advising purposes
- Advisory Committees to use as a review of the program
- Instructors to use as a content outline
Mission Statement
Thompson Rivers University (TRU) is responding to the educational needs of the various communities it serves. TRU offers a comprehensive range of university degree, academic transfer, career/ technical, college preparatory and vocational programs with the aim of developing individuals with expanded capabilities for responsible citizenship, vocational competence, and intellectual and social growth. To enhance each students personal and academic growth in a world that is diverse, complex, and increasingly interdependent, TRU encourages life-long learning and fosters thinking, learning and creative social skills.
Thompson Rivers University is committed to excellence in education achieved through exemplary teaching, scholarship, research, the uniqueness of its programs, and the quality of its support services. Through participatory processes, TRU aspires to develop a distinct identity as an institution of higher learning.
Type of Student
Students will succeed in the Culinary Arts program if they are alert, quick-thinking and able to work under pressure. It also helps if they are creative in the sense that they can arrange and present the food they have prepared in an attractive and satisfying manner.
- Innovative, artistic, agile
- Good reading/writing skills (recipe reading/ writing)
- Good math skills (recipe conversions, food costing)
- Problem solving skills
- Thrives in a fast paced working environment
Course Length - 3 Semesters
This program includes three semesters (44 weeks) of hands-on training. Over three semesters, students will work through two levels of training: Professional Cook 1 and Professional Cook 2. Professional Cook 1 takes 30 weeks (2 semesters) to complete. Professional Cook 2 takes 14 weeks (one semester) to complete. In total it will take a student 16 months to complete the program as there is a four month break (May to August).
During this period students will gain formalized work experience, earn money and log hours required for both Professional Cook 1 and Professional Cook 2 programs. If students are interested in completing an apprenticeship, Professional Cook 3 is available.
Admission Requirements
- The intakes for students to the program are the last week of August as well as the first week in January
- A $25.00 fee for the application, through the TRU Admissions Office
Educational Requirements
- B.C. grade 10 (or equivalent) is a minimum and grade 12 is preferred
- Successful completion of the Food Safe certificate
General Requirements
- Successful medical exam
- Successful completion of the entry assessment test (ACCUPLACER) through the TRU Assessment Centre. This test is a measure of English and math competency, taken by all students, to ensure you have the basis skills for success in the program. For more information about this assessment and how to arrange an appointment, please go to TRU Assessment Centre
- Interview with program coordinator
- It is recommended that you work in the industry or have interviewed a chef or manager of a restaurant or hotel to have some input into this trade
Program Structure
Professional Cook 1
Monday to Friday | 7:30 am - 2:30 pm
Students will be required to take the following courses:
| Block A |
Occupational Skills |
|
- Trade Knowledge
- Safety Standards
- Sanitary Standards
- Production Procedures
- Menu Planning
- Ordering and Inventory
- Ingredients and Nutritional Properties
|
| Block B |
Stocks, Soups and Sauces |
|
- Stocks Thickening and Binding Agents, Soups, Sauces
|
| Block C |
Vegetables and Fruits |
|
|
| Block D |
Starches |
|
- Potatoes, Pasta and Farinaceous Products
- Rice, Grains and Legumes
|
| Block E |
Meats |
|
- Cut and Process Meats, Cook Meats
|
| Block F |
Poultry |
|
- Cut and Process Poultry, Cook Poultry
|
| Block G |
Seafood |
|
- Cut and Process Seafood, Cook Fish, Cook Shellfish
|
| Block H |
Garde Manger |
|
- Dressings, Condiments, and Accompaniments
- Salads, Sandwiches
|
| Block I |
Eggs, Breakfast Cookery, and Dairy |
|
- Egg Dishes
- Breakfast Accompaniments
- Dairy Products and Cheeses
|
| Block J |
Baked Goods and Desserts |
|
- Principles of Baking
- Quick Breads
- Pastries
- Cookies
- Desserts
- Yeast Products
|
| Block K |
Beverages |
|
|
|
EXAMS |
Work Practicum and Industry Hours
The work practicum component of the program is mandatory and must be completed during the four month break. During this time students will be required to log 120 hours within the industry at an approved place of employment. The intent of the work practicum is to create a smooth transition from a learning environment to eventual employment within industry.
The students’ instructors and work supervisor will evaluate students during and at the completion of their work experience. The students will receive a “complete” or “incomplete” on their grade report for their practical work experiences.
In addition to the work practicum mandated by the Culinary Arts Department at TRU students must have a total of 400 hours of work based training documented prior to registering for the Cook 2 portion of the program. This is a province wide standard for culinary training programs mandated by the Industry Training Authority (ITA). Students are able to gain these hours by working throughout the school year and/or during the four month break. It is important to note that the 120 hour work practicum can be placed towards your 400 hours required by ITA.
** If students have been/are working at a place of employment that is approved by the culinary arts faculty and can provide documentation of their employment the hours gained prior to entering the program will be honoured.
There are a number of practicum hosts that the Culinary Arts Department has worked with in the past, some of which include:
| The Brownstone Restaurant |
Kamloops, BC |
Restaurant Penisola |
Quesnel, BC |
| Tony Roma’s |
Kamloops, BC |
Duffy’s Pub |
Kamloops, BC |
| Hudson Bay Lodge |
Smithers, BC |
Bistro 326 |
Kamloops, BC |
| Talking Rock Golf Course |
Chase, BC |
Anduccis Italian Kitchen |
Burnaby, BC |
| The Dunes Golf Course |
Kamloops, BC |
Strathcona Park Lodge |
Campbell River, BC |
| White Spot Restaurant |
Langley, BC |
Order of Eagles |
Kamloops, BC |
| Cook’s Cuisine |
Kamloops, BC |
Coast Canadian |
Kamloops, BC |
| Dublin Gate |
Whistler, BC |
Ora |
Kamloops, BC |
| Hoodoo’s Restaurant |
Kamloops, BC |
Vittorios Restaurant |
Kamloops, BC |
| Delta Sun Peaks Resort |
Kamloops, BC |
Coast Restaurant |
Vancouver, BC |
Students are welcome to find employment beyond the list of practicum hosts as long as the place of employment is approved by culinary arts faculty prior to beginning the work practicum.
Professional Cook 2
Monday to Friday | 2:30 pm - 10:30 pm
During the final 14 weeks of the program you will be required to work in the afternoon and evenings preparing dishes for the highly acclaimed TRU Dining Room, Accolades. Theory is covered on Monday and the Dining Room is open Tuesday through Friday.
During this time you will prepare a variety of specialty dishes, entrées and desserts. In addition, you will learn to plan menus, control food costs and begin to acquire management skills necessary to be successful in this industry.
Students will be required to take the following courses:
| Block A |
Occupational Skills |
|
- Trade Knowledge
- Menu Planning
- Ordering and Inventory
- Human Resource and Leadership Skills
- Cost Management
- Front of House
- Ingredients and Nutritional Properties
|
| Block B |
Stocks, Soups and Sauces |
|
|
| Block C |
Vegetables and Fruits |
|
- Vegetables
- Vegetarian Dishes
|
| Block D |
Starches |
|
- Potatoes
- Pastas and Farinaceous Products
- Rice, Grains and Legumes
|
| Block E |
Meats |
|
- Cut and Process Meats
- Cook Meats
|
| Block F |
Poultry |
|
- Cut and Process Poultry
- Cook Poultry
|
| Block G |
Seafood |
|
- Cut and Process Seafood
- Cook Fish
- Cook Shellfish
|
| Block H |
Garde Manger |
|
- Dressings, Condiments, and Accompaniments
- Salads
- Hors-d’oeuvre and Appetizers
- Presentation Platters
|
| Block I |
Baked Goods and Desserts |
|
- Pastries
- Yeast Products
- Cakes and Tortes
|
|
EXAMS |
Evaluation Process
Culinary Arts Faculty evaluate students in two ways – formatively and summatively.
Formative evaluation is the feedback and advice instructors provide on a day to day basis, during and after class, in a group setting and in private consultation. Through this kind of evaluation the student receives direct and immediate feedback on their progress. Additionally, instructors keep records of student attendance, attitude and practical progress for future referencing.
Summative evaluation determines a student’s final standing in the program. Each of the courses has a final mark and letter grade, which is determined by students completing quizzes, assignments, theory and practical exams.
Grading System
A student must obtain 70% or a C average on each level and course.
Final mark is determined by the following:
Theory Portion – 25%
Practical Evaluation – 75%
The total percentage is converted to a letter grade using the following TRU Trades & Technology Programs grading system.
| Letter Grade |
Percentage Definition |
Equivalent |
A+
A
A- |
Excellent Performance |
98-100
94-97
90-93 |
B+
B
B- |
Above Average,
Very Good
Good Performance |
86-89
82-85
78-81 |
C+
C- |
Satisfactory Performance
Minimum Pass |
74-77
70-73 |
| F |
Failure |
0-69 |
Academic Probation
The program places emphasis on training students to industry standards. A large component of the program requires teamwork. A student may be placed on probation by the instructor or department chair for one or more of the following circumstances:
- Frequent lateness
- Cheating on exams
- Absences without excuse
- Failure to notify the instructor of absences and/or tardiness
- General untidiness and consistent disregard for the program rules and regulations
- Failure to curb bad language, hostility and abusive actions
- Abuse of alcohol or drugs
- Consistent failure to complete practical assignments or weakness in theory
The first stage is to notify the student verbally of problems that must be dealt with. If these problems persist the student and instructor will collaboratively develop a probation contract. The student will be monitored and failure to show significant improvement during the period of the contract may result in a dismissal.
Cost of Tuition, Text, Tools and Clothing
Cost of the Program Tuition
Once accepted, students will receive billing information in the mail along with the notification of their starting date. Students are billed for each semester.
- Professional Cook 1 $3120.00
- Professional Cook 2 $1700.00
Additional costs are the texts and tools.
Required Text, Tools and Clothing
- Learning Guides $ 158.00
- Professional Cooking for Canadian Chefs $ 111.95
- Meat Manual $ 30.00
- Knife set, pants, tools $ 340.00
- Laundry fee $ 100.00
- Total $ 739.95
* All prices are subject to change
** Jackets, aprons, scarves are leased from a uniform company and are provided for the students.
Required Tools and Uniforms for Culinary Arts
- Pocket test or digital thermometer (metric)
- Turning knife
- Paring knife
- Steel
- 10" French knife
- Boning knife
- 12" slicer serrated
- Peeler
- Set of plain round pastry tubes
- Set of star tip pastry tubes
- 16" Pastry bag
- 2 plastic scrapers
- 1½" wide pastry brush
- 3 pairs of cook pants
Future Steps for Students
The one year Culinary Arts program gives students the skills and expertise needed to secure jobs in the industry, and to take the next step in the profession.
Journeyperson Cook
When you graduate from the Culinary Arts program, you will receive a certificate showing that you have passed all the requirements of the program.
Graduates are encouraged to continue their training by pursuing an apprenticeship. By completing the apprenticeship you can earn the status of Journeyperson Cook.
An alternative to pursuing an apprenticeship program is to work 9000 hours for 4½ years in the industry and challenge the Certificate of Qualification (Red Seal) examination.
Chef de Cuisine
Journeyperson cooks are eligible to become members of the Canadian Federation of Chefs and Cooks (CFCC) and enroll in their study program to become a Certified Chef de Cuisine, who is generally the kitchen manager. You need to be a journeyperson cook for at least five years, and a CFCC member to enter their program.
Additional Information
The Student Learning Resource Center
The Culinary Arts Department is the only department to offer their students a private computer lab. Uses for the Learning Resource Center are to deliver supervised exams and to allow the students to track their own progress. The computers are also available to our students to write resumes, menu assignments and can be used for other required word-processing and/or data applications.
The “Learning Manager” computer software is designed to test and assess student’s progress through all of our courses. It maintains and analyzes data and student performance. It delivers all supervised theory exams and has course maps that guide students through our courses.
The Learning Resource Center also offers videos on demonstrations of cooking procedures. Students can watch these throughout the duration of the program.
Funding Your Education
The Financial Aid Department at Thompson Rivers University is a key resource when considering options for funding your education.
Student loans are available as well as entrance scholarships and bursaries. They can be contacted by phone or email.
Phone: 250.828.5024
Fax: 250.371.5668
Email: finaid@tru.ca
Bookstore
Bookies is located in the Campus Activity Center where all the text books for the program can be purchased.
*Knife sets can also be purchased there.
Parking
Daily parking permits may be purchased for $3 (coins required) with the exception of Lot N where daily parking permits cost two dollars, from ticket dispensing machines located in each pay parking lot. Long term parking passes are also available.
Student HousingStudents have a variety of options for
housing at TRU both on-campus and off.
For further information about the Culinary Arts program please call or write to:
Ed Walker
Culinary Arts Department Chairperson
Professional Cook Training
School of Tourism
Thompson Rivers University
900 McGill Road
Kamloops, B.C
V2C
0C8
Phone: 250-377-6082
Fax: 250-371- 5677
E-Mail:
ewalker@tru.ca