program life cycle policyair.rrc.ca/programlifecycle/documents/program life cycle...how to use the...

PROGRAM LIFE CYCLE POLICY

2015

SUPPLEMENTARY MATERIAL

June 22, 2015

Program Life Cycle Policy June 22, 2015

2 Red River College

Page Page intentionally blank

Program Life Cycle Policy June 22, 2015

3 Red River College

Supplementary Material:

SAMPLE Program Revision Form

QAMS Audit Sample

Sample Course Related Learning Outcomes & Course Descriptions

Sample Grad Profile, Sample Environmental Scan

Sample Grad Skills Abilities

Sample Occupational Analysis Documents

Complete this form and submit to your Dean for review. The Dean will then bring this to SAC. RRC Jan/2015

COURSE / PROGRAM REVISIONS GUIDE

This document is for internal use only. It is not intended to replace Manitoba Education and Advanced Learning’s Statement of Intent for New Programming. Depending on the nature and extent of the revisions, additional information may need to be added for consideration by the Senior Academic Committee (SAC). Likewise, not all areas below may be required for simple requests. Once approved by SAC, program changes are to be implemented by the academic department and Enrolment Services, with consultation/communication to other areas as needed.

SCHOOL OR CENTRE

☐ Business and Applied Arts ☐ Construction and Engineering Technologies

☐ Continuing Education ☐ Health Sciences and Community Services

☐ Hospitality and Culinary Arts ☐ Indigenous Education

☐ Transportation, Aviation and Manufacturing ☐ Teaching Excellence, Innovation & Research Centre

☐ Other (Regional Campuses, Language Training Centre):

PROGRAM NAME

SUMMARY OF REQUESTED PROGRAM CHANGE(S)

TYPE OF PROGRAM REVISION (check all that apply):

☐ Admission requirements ☐ Program learning outcomes (>20% change in outcomes / significant changes) ☐ Change to graduate profile ☐ Change in progression requirements ☐ Program design (e.g., co-op/de-co-op; laptop/de-laptop; extra term) ☐ Adding or deleting required courses ☐ Program name changes ☐ Change to program length/hours ☐ Change in funded program seats/sections ☐ Deleting or suspending a funded program ☐ Change in credential offered ☐ Course changes ☐ Change in exit options ☐ Other (please specify):

S:\K McNaughton\One document\Program Revisions Form - Jan2015 8x11.docx PAGE 2 RRC Jan/2015

Include details outlining: ☐ Current content ☐ Revised content ☐ Rationale for change Note: The Program & Curriculum Development dept. is available to consult on curriculum issues as requested.

Program changes that do not require SAC approval, but should go to SAC for information, include: ☐ Changes in optional/elective courses ☐ Changes in non-funded programs, i.e., suspending/deleting program ☐ Changes in contract training

DETAILS

1. Program name:

2. Program name to appear on parchments and transcripts (if different from name entered in #1):

3. Does the program require accreditation from a licensing group? If YES, name the licensing group.

☐ YES ☐ NO

4. Is this a COPSE-funded program? If NO, please identify other funding source(s) (cost-recovery, etc.)

☐ YES ☐ NO

5. Credential to be offered:

6. Length of the program: Years Months Terms

7. Proposed program start date:

Day Month Year

Critical factors that may impact the start date:

8. At which campus will the program be located?

9. Which department(s) within the institution will have responsibility for the program? Please include contact information.

10. Are there any urgent factors that are driving the creation of this program (e.g. change in regulation standards or accreditation requirements)?

11. Is the program’s occupation professionally regulated? If YES, name the regulatory body.

☐ YES ☐ NO

12. Does the program have entry to practice implications? If YES, please explain.

☐ YES ☐ NO


13. Will the program be seeking a professional degree designation? If YES, please explain.

☐ YES ☐ NO

14. What new resources/facilities do you anticipate will be required to run this program? ☐ Lab ☐ Classroom Space ☐ Office Space ☐ Finance ☐ Library ☐ Additional Staffing ☐ Student Supports ☐ Program and Instructional Design Support ☐ Learning Technologies Development and Support ☐ Other (Please Specify):

Is this a laptop program (students bring their own laptops)? ☐ YES ☐ NO

Provide details on resources checked:

15. Are there specialized facilities required for this program? If YES, please explain.

☐ YES ☐ NO

16. Are there established standards for program facilities? If YES, do these affect program accreditation? Please explain.

☐ YES ☐ NO

17. Will the program be available to part-time students? ☐ YES ☐ NO

18. Is there an applied research component? If YES, please describe.

☐ YES ☐ NO

19. Will the program contain an option to assess the prior learning of students to grant credit for the skills/knowledge already present?

☐ YES ☐ NO

20. Will there be distance/distributed delivery options? If YES, provide details.

☐ YES ☐ NO

21. Does the program have a co-op education, work placement, internship or practicum component? If YES, provide details.

☐ YES ☐ NO

22. Are similar programs offered in another School within RRC? If YES, indicate why this program is needed (e.g., area of specialization)

☐ YES ☐ NO

23. Are similar programs offered at other institutions? If YES, name the institution(s) and location(s) (within Manitoba, outside Manitoba within Canada, beyond Canada).

☐ YES ☐ NO


24. Will this program be delivered jointly with another institution? If YES, name the institution.

☐ YES ☐ NO

25. Will there be a new Advisory Committee / Steering Committee? If NO, explain.

☐ YES ☐ NO

26. What agencies, groups, institutions would be consulted regarding the development of the program?

27. Please add any other information relevant to this program.

SUBMITTED BY:

Chair / Program Manager Dean

Submitted to SAC (date) Approved by SAC (date)

Christine Crowe

Authorized by: VP Academic & Research Signature

Quality Assurance Management System Audit

for

Insert Program Name Insert College Name

Insert City, Province, Country

Insert Date

Prepared By: Sandra Sukhan, Director

Program & Curriculum Development Centre for Teaching Excellence, Innovation and Research

Red River College, Winnipeg, MB

Process enhancement/Improvement

The Quality Assurance Management System (QAMS) Audit Checklist was developed as a continuous process enhancement/improvement system for all academic programs at Red River College. Process enhancement/improvement is an ongoing and proactive endeavour of trying to make things better by identifying what works, who is accountable for making it work, and how to maximize the allocation of resources in the most efficient and productive manner. It should not be looked at a once-only application or as Pass/Fail. Rather, the ownership for ensuring quality lies with every member of an organization.

The QAMS checklist identifies six (6) major key quality indicators. They are: ** Institutional Governance and Management ** Admission/Retention ** Curriculum ** Resources ** Program Outcomes ** Quality Enhancements

Each key indicator is further split into specific indicators of quality identifying: ** (Institutional) Areas of Responsibility ** Auditor's Score (based on quantitative data from related rubric) ** Auditor's Notes (based on qualitative data from related rubric) ** Self Audit Notes ** Self Audit Scores ** Proposed Action ** Action Lead (the person/role responsible for ensuring the proposed action is done) ** Timeline (for completion of proposed action)

Each specific indicator has a related scoring rubric with quantitative and qualitative scores ranging from Outstanding (4) to Not (0) /Partially Evident (1). To reiterate, the intent of the checklist is to identify areas of enhancements/improvements and how, when and by whom they should be addressed.

How to use the QAMS audit checklist

1. Read each Key Quality Indicator carefully.

2. Read each item on the checklist carefully.

3. Read each item on the scoring rubric carefully to be use the meaning is clear.

4. Review each checklist item shaded in green and related item on the scoring rubric.

5. Using the scoring, select the most appropriate score based on meeting all aspects of the indicator. Note the score - from 4-0 - in the Score column (Column D).

6. Continue Step 4 for each indicator.

7. Carefully transfer all scores to the Score column of the rubric to the Score column on the related QAMS checklist. As the scores are entered in the checklist, a running total average for

each section will be provided in the Average Score For This Section row (Rows D25, D30, D47, D58, D65, D72). The same total average for the entire document will also be provided in the Total Average Score row (Row D74).

8. Once the data is entered into each appropriate row, the final score of the program’s audit will be displayed in the End Score of Program Audit row (Row D8).

9. Anecdotal notes should be entered for each indicator about any observations that were made as audit was being conducted. For example, in the Notes column, items with an outstanding rating of 4 may simply indicate that something is working well. The Proposed Action would be to continue with what is working well. The Action Lead would be the person responsible for ensuring that level of quality is maintained and the Timeline would be set for the next audit date.

10. The quantitative scores for the audit are transferred to the Analysis document which provides two graphic indicators. The hexagonal graph represents the score for major quality indicator. The line graph represents the total numbers of quality indictors with a possible score from 4-0.

Please see the overview document at http://air.rrc.ca/PCD/default.aspx for more information.

http://air.rrc.ca/PCD/default.aspx

Red River College: Quality Assurance Management System Audit

Date: Interpretation of Scores: Refer To Scoring Rubric (Sheet 2)

Name & Location of Partner Institution (if applicable): [Insert name of institution if applicable]

4: Outstanding

Name of Program being Audited: [Insert name of program]

3: Good

QA Audit Conducted by Program and Curriculum Development

2: Satisfactory

Name of Consultant Conducting Audit: [Insert name of auditor]

0-1: Not (0) /Partially (1) Evident

End Score of Program Audit

Key Quality Indicators

Area of Responsibility Score Auditor's

Notes Support

Material/Evidence Self-audit

Notes Self-audit Score

Proposed Action

Action Lead Timeline

Institutional Governance and Management (With At Least One Piece of Supporting Evidence)

Academic Leadership (e.g. Chairs, Deans, VPs)

Managers & Human Resource

Succession Planning for Academic Leaders (e.g. Chairs, Deans, VPs)


Qualifications Of Teachers (CAE & SME)


Job Description Of Teachers


Key Quality Indicators Area of Responsibility

Score Auditor's Notes

Support Material self-audit Notes

self-audit Score

Proposed Action

Action Lead

Timeline

Institutional Governance and Management (With Supporting Evidence)

Frequency Of Teacher Performance

Chair

Professional Development For Teachers

Chair/Dean

Selection Of Students Enrolment Services

Learner Progress And Program Completion

Student Services, Chair, Faculty




self-audit Score

Proposed Action

Action Lead

Timeline


Data Of Students Research and Planning

Academic Policies & Processes (e.g. Behaviour, Academic Integrity, Attendance, Graduation)

Board of Governors

Advisory Committee Meetings

Dean, Chair




self-audit Score

Proposed Action

Action Lead

Timeline


Policy Development Process

Board of Governors

Student Protection, Conflict Resolution And Disciplinary Actions

Board of Governors

Average Score Of This Section




self-audit Score

Proposed Action

Action Lead

Timeline

Admission/Retention (With Supporting Evidence)

Entrance Requirements




self-audit Score

Proposed Action

Action Lead

Timeline

Admission/Retention (With Supporting Evidence)

Program Waitlist Entry into Program

Number Of Early Leavers





self-audit Score

Proposed Action

Action Lead

Timeline

Curriculum (With Supporting Evidence)

Program Level Learning Outcomes

Chair, Faculty

Course Level Learning Outcomes

Chair, Faculty



Support Material Self-audit Notes

Self-audit Score

Proposed Action

Action Lead

Timeline


Assessment Aligns With Learning Outcomes

Chair, Faculty

Quality And Availability Of Theory Teaching Materials

Chair, Faculty

Teaching Strategies Used During Theory Lessons

Faculty

Quality And Variety Of Assessment Used For Theory

Faculty




self-audit Score

Proposed Action

Action Lead

Timeline


Quality And Availability Of Practical Teaching Materials

Faculty

Variety Of Assessment Used For Practical Skills

Faculty

Practice / Theory Ratio Faculty

Student Support e.g. Tutors, Exam Accommodations

Student Services, Chair, Faculty

Employer And Student Practicum/Internship Checklist Provided To Employer

Faculty

Number Of Instructor Site Visits To Practicum Site

Faculty

Transferability Of Courses To Other College Programs

Enrolment Services




self-audit Score

Proposed Action

Action Lead

Timeline


Learner Pathways e.g. F2F, Distance, Online, Blended

Chair, Faculty

College-Wide Learning Outcomes

Chair, Faculty





self-audit Score

Proposed Action

Action Lead

Timeline

Resources (With Supporting Evidence)

Facility (campus) Senior Administrators

Classroom Space Senior Administrators

Lab Space Senior Administrators




self-audit Score

Proposed Action

Action Lead

Timeline


Equipment & Tools Senior Administrators

Teacher/Student Ratio Senior Administrators

Student Services (e.g. Advising, Counselling, Parking, Employment)

Student Services

Student Accommodations

Student Services




self-audit Score

Proposed Action

Action Lead

Timeline


Library With Internet Access

Library; IT

Tutors Student Services





self-audit Score

Proposed Action

Action Lead

Timeline

Program Outcomes (With Supporting Evidence)

Credential(s) Offered Registrar

Program Demand (Labour Market Report)

Research and Planning




self-audit Score

Proposed Action

Action Lead

Timeline

Program Outcomes (With Supporting Evidence)

Graduate Satisfaction with Program


Employment Rate Within 12 Months Of Graduation


Employer Satisfaction Survey






self-audit Score

Proposed Action

Action Lead

Timeline

Quality Enhancements (With Supporting Evidence)

Frequency Of Program Review

Senior Academic Committee, Dean, Chair

Enhancements Added Based On Last Review

Dean, Chair

Articulation Agreements Senior Academic Committee




self-audit Score

Proposed Action

Action Lead

Timeline


Contact With Alumni Alumni Relations




self-audit Score

Proposed Action

Action Lead

Timeline


Public Relations Marketing


Total Average Score

General Comments

AHT Courses, Related Learning Outcomes & Course Descriptions

Year 1: Term 1

1.1 Veterinary Care And Governance

Course description: Students will restrain and provide care for veterinary patients within the legal boundaries of veterinary medicine while following appropriate safety protocols.

1.1.1 Observes the legal boundaries of veterinary health care team members

1.1.2 Discusses the legality of the veterinary-client-patient relationship

1.1.3 Complies with provincial, federal and local animal welfare regulations

MVMA bylaws about the role of AHT

e.g. animal care act

CCAC

1.1.4 Respects and protects the confidentiality of client and patient information

1.1.5 Follows patient and personal/personnel safety protocols

1.1.6 Restrains small and large common domestic animals and laboratory and exotic animals

use stuffed animals to begin

1.1.7 Uses and maintains standard equipment used in animal care and nursing

1.1.8 Provides care for healthy hospitalized patients

1.2 Clinical Procedures 1

Course description: Students will perform a variety of clinical procedures including bandaging, patient identification, administering medication, and sanitation following WHMIS regulations.

• Add chemistry lab procedures & QC

• Basic math has to be taught

1.2.1 Prepares medications from verbal and written orders

1.2.2 Administers medication safely and effectively

Perform basic lab math skills

Explain terminology specific to medications

Perform dosage calculations

Make solutions

1.2.3 Scans for and reads an implanted microchip

1.2.4 Performs identification with tattoo, ear tags and microchip

add ear tags

1.2.5 Works within WHMIS regulations for storing, handling and disposing of biologics and therapeutic agents, pesticides and hazardous waste

1.2.6 Performs sanitation procedures for animal holding and housing areas

Chemistry

1.2.7 Performs sanitation procedures (biosecurity and biocontainment) for animal holding and housing areas

Math: Solution prep and dilutions

Conversions & Units

1.2.8 Performs bandaging techniques on various species

1.3 Animal Breeds, Behaviour And Management

Course description: Students will identify the common breeds of various domestic species including their behaviour and management.

1.3.1 Identifies common domestic animal species, breeds and colours

cattle

dogs

cats

horses

pigs

1.3.2 Assesses patients (Behaviour)

1.3.3 Discusses the characteristics and purposes of various breeds

1.3.4 Compares animal production systems

1.4 Veterinary Parasitology

Course description: Students will learn the fundamental biology of different groups of parasites and the general principles of their identification, control, collection, and processing.

1.4.1 Explains the life cycles of parasites of common domestic species

1.4.2 Explains the taxonomic classifications of parasites

1.4.3 Explains pathology caused by parasites

1.4.4 Performs parasitologic procedures

1.5 Introduction To Body Systems - Cell Biology (1st Part Of Term)

Course description: Students will discuss cell and tissue structure and function. Basic microbiological diagnostic techniques (collection, isolation, and biochemical identification) are presented. The basic properties of the various disease causing microorganisms are discussed.

1.5.1 Explains cell and tissue structure and function

1.5.2 Performs microbiologic procedures

1.6 Body Systems I (2nd Part Of Term)

Course description: Students will discuss the normal and abnormal anatomy and physiology of the integumentary and digestive systems. Students will also learn nursing care associated with these systems.

• geriatrics

• pediatrics

• orthopedics

1.6.1 Explains body systems and their relevance to good nursing practices

• basic genetics

1.6.2 Explains normal and abnormal integumentary system

1.6.3 Explains the normal and abnormal functions of the digestive system

explain cell biology

1.7 Body Systems II (2nd Part Of Term)

Course description: Students will discuss the normal and abnormal anatomy and physiology of the musculoskeletal system. Students will also learn nursing care associated with this system.

1.7.1 Explains normal and abnormal muscular system

1.7.2 Explains normal and abnormal skeletal system

1.8 Communication

Course description: Students will develop the written and oral communication skills needed by an Animal Health Technologist to communicate effectively with supervisors, co-workers, and clients.

1.8.1 Uses veterinary online services to develop and deliver client education information

1.8.2 Selects the level of technical language appropriate to the audience

1.8.3 Writes a variety of documents including business letters and reports

1.8.4 Schedules appointments, creates and manages client/patient records, documents and logs manually using common veterinary software

1.8.5 Interacts professionally with clients and fellow staff members by respecting others and working as part of a veterinary health care team

Year 1: Term 2

1.9 Body Systems III

Course description: Students will discuss the normal and abnormal anatomy and physiology of the urinary, endocrine and nervous systems. Students will also learn nursing care associated with these systems.

1.9.1 Explains normal and abnormal urinary system

1.9.2 Explains normal and abnormal endocrine system

1.9.3 Explains normal and abnormal nervous system

1.10 Body Systems IV

Course description: Students will discuss the normal and abnormal anatomy and physiology of the cardiovascular and respiratory systems and the special senses. Students will also learn nursing care associated with these systems.

1.10.1 Explains normal and abnormal special senses

1.10.2 Explains normal and abnormal cardiovascular system

1.10.3 Explains normal and abnormal respiratory system

1.11 Veterinary Hematology And Clinical Chemistry I

Course description: Students will discuss the genesis and function of the various blood cell types and become proficient in their recognition and evaluation. Students will practice cytological smear preparation, and urinalysis. In addition, students will also discuss clinical chemistry in relation to body systems.

1.11.1 Explains the genesis of blood cells in common domestic species

1.11.2 Identifies the blood cells in common domestic species

1.11.3 Discusses clinical chemistry in relation to body systems

1.11.4 Conducts hematologic evaluations

1.11.5 Conducts urinalysis evaluation

1.11.6 Performs cytologic procedures

1.12 Clinical Procedures II

Course description: Students will perform a variety of clinical and laboratory procedures including bathing, physical exams, venipuncture, administering vaccinations and sample handling.

1.12.1 Assesses patients (TPR)

1.12.2 Performs venipuncture for blood sampling

1.12.3 Collects patient samples for diagnostic work

1.12.4 Maintains laboratory equipment including performing quality control procedures

Prepare, process and document diagnostic samples

Operate and maintain clinical chemistry analyzer

1.12.5 Prepares, stores and ships samples using appropriate storage and shipment techniques and procedures

1.12.6 Performs basic grooming procedures on dogs

nail trims

bathing

anal glands

1.13 Practicum I

Course description: Students will spend three weeks in a veterinary hospital where they will practice clinical skills learned in the first year of the program.

1.13.1 Provides care for sick hospitalized patients

1.13.2 Practices AHT skills

Year 2: Term 1

1.14 Pharmacology

Course description: This course will make the student aware of the properties, delivery methods and regulations pertaining to common pharmacological agents used in veterinary medicine.

1.14.1 Explains general types and groups of drugs their uses and clinically relevant effects and side effects

1.14.2 Works within regulation governing over-the-counter and prescription drugs

1.14.3 Manages controlled substances

1.14.4 Administers and monitors fluid therapy

calculate drip rates

1.5 Anaesthesia

Course description: In this course, students will assemble and maintain anaesthetic equipment, plan anaesthetic protocols and how to monitor anesthetized patients.

Include CPCR

anaesthetic emergencies

1.15.1 Assembles and maintains anaesthetic equipment

1.15.2 Monitors medication

1.15.3 Discusses anaesthetic agents/drugs to effectively monitor patients

1.15.4 Plans anaesthetic protocols

1.15.5 Performs endotracheal intubation

1.15.6 Transfers and set-up monitoring equipment

blood pressure

ECG

Capnograph

1.16 Surgical Nursing

Course description: Students will apply the principles of aseptic techniques. Students will also prepare the patient, surgical suite, and surgical packs.

1.16.1 Assesses patients for pain based on species

1.16.2 Identifies and explains the uses of surgical instruments and equipment

iv pumps

autoclaves

sterilization equipment

1.16.3 Creates and maintains surgical records

1.16.4 Reviews analgesic drug protocols and their effects on the body

1.16.5 Practices aseptic techniques in all aspects of surgical nursing

1.16.6 Prepares sterile packs for surgery

1.17 Veterinary Dentistry

Course description: This course will prepare students to perform canine and feline prophylactic dental cleaning. The student will also assist the veterinary dental surgeon in common and selected species.

1.17.1 Performs dental prophylaxis

1.17.2 Maintains dental records

1.17.3 Maintains manual and mechanical dental equipment

1.17.4 Discusses appropriate dental home care with clients

1.8 Diagnostic Imaging

Course Description: Students will learn the basics of x-ray equipment, radiation physics, image recording, radiation protection, and radiobiology to enable them to aid the veterinarian in diagnosis and treatment. In addition, students will discuss the theory of ultrasound imaging, and to the techniques involved with assisting a veterinarian to perform diagnostic ultrasound on a patient.

1.18.1 Works within recommended radiation safety measures

1.18.2 Prepares and uses radiographic technique charts

1.18.3 Takes and processes diagnostic radiographs for appropriate anatomical studies

1.18.4 Maintains radiographic and ultrasound equipment

1.9 Veterinary Hematology II

Course description: This course is a continuation of Hematology 1, with an emphasis on identification of pathological cells. Vaginal, otic, and bone marrow cytology will also be studied.

1.19.1 Identifies the abnormal blood cells in common domestic species

1.19.2 Conducts abnormal hematologic evaluations

1.19.3 Conducts abnormal urinalysis evaluation

1.19.4 Performs vaginal, otic and bone marrow cytologic evaluations

Year 2: Term 2

1.20 Hospital And Career Management

Course description: Students will discuss various aspects of a veterinary practice, including inventory control, crisis intervention, grief management, and personnel and client relations.

1.20.1 Discusses clinic inventory management

1.20.2 Discusses client issues including crisis intervention and grief management

1.20.3 Discusses the importance of a commitment to lifelong learning by maintaining professional certification

1.20.4 Discusses human resource issues

• interpersonal communication among staff/supervisor

• job interviews

• client education materials

• workers rights

• wages & benefits

1.21 Anaesthesia And Surgical Nursing Lab

Course description: Students will practice their surgical nursing and anesthesia skills under veterinary supervision on live animals in a clinical setting.

1.21.1 Prepares patients for surgical procedures

1.21.2 Assists veterinary surgeon during surgery

1.21.3 Performs permanent identification with a microchip and tatoo

1.21.4 Administers and monitors anaesthesia under direct supervision by a veterinarian

1.21.5 Performs duties of a circulating surgical nurse pre-surgery, during surgery and post-surgery

1.22 Emergency Medicine And Critical Care

Course description: Students will discuss the clinical signs and treatment of emergencies related to various body systems.

1.22.1 Discusses emergencies related to various body systems

1.22.2 Recognizes and discusses the treatment of shock

1.23 Avians, Exotics And Laboratory Animals

Course description: Students will learn basic husbandry, common nursing care procedures and diseases of rabbits, rodents, ferrets, birds and reptiles. Students will follow regulations and protocols involved in working with laboratory and exotic species.

1.23.1 Provides safe and effective care for exotic animals such as ferrets, birds, and reptiles

1.23.2 Performs necropsy procedures

1.23.3 Implements research protocols

1.23.4 Provides safe and effective care for common animals used in laboratory research

1.24 Reproduction In Common Domestic Species

Course description: Students will study the normal anatomy and physiology of the male and female of each of these species including normal and abnormal reproductive behaviour and gestation events. Students will also study breeding patterns and management.

1.24.1 Discusses normal and abnormal male anatomy

1.24.2 Discusses normal and abnormal female anatomy

1.24.3 Discusses pregnancy diagnosis

1.24.4 Discusses the management of pregnancy and dystocia

1.24.5 Discusses breeding patterns and management

pedigree analysis

1.25 Nutrition

Course Description: This course is designed to acquaint students with the principles of nutrition. Students will discuss the normal role of nutrients in the body and the diseases that are caused by imbalances of these nutrients. Diets fed to normal animals at various lifestages will also be addressed, with an emphasis on dogs and cats with and without disease problems.

1.25.1 Develops and communicates hospital nutrition protocols

1.25.2 Feeds appropriate diets based on key nutritional factors in relation to body systems

1.26 Practicum II

Course description: Students will spend two weeks in a veterinary hospital where they will practice clinical skills with an emphasis on anaesthesia and surgical nursing.



1.27 Practicum III

Course description: Students will spend three weeks in a veterinary hospital where they will practice all clinical skills.


1.27.2 Demonstrates a commitment to excellence through personal integrity

1.27.3 Demonstrates work/life balance by managing time and prioritizing tasks

1.27.4 Demonstrates initiative, resourcefulness and critical thinking skills in order to solve problems


Culinary Arts Program Graduate Profile

Nov 25, 2013 The Culinary Arts graduate:

A. Works safely, following government and industry guidelines, regulations and sanitation standards.

B. Identifies, fabricates, prepares and cooks a variety of foods, maintaining a high quality standard.

C. Effectively and efficiently selects and uses professional hand tools and kitchen equipment appropriate to the task.

D. Applies appropriate techniques and principles in the handling, preparation and cooking of food.

E. Prepares, assembles and finishes a variety of breads, pastries, and dessert items.

F. Develops and applies sensory perception, using flavor profiles, pairings and global cuisine to meet client/industry expectations.

G. Communicates through effective application of oral and written skills and verbal and non-verbal cues, using appropriate and current technology.

H. Works effectively within a team environment while demonstrating respect, reliability and understanding to foster a positive and productive working environment.

I. Displays a positive attitude, passion, commitment, personal management and self- discipline, maintaining high standards of practice and professional standing through a commitment to lifelong learning.

J. Applies creativity and critical thinking in preparation and presentation, while following current culinary and nutritional trends.

K. Demonstrates sustainable and ethical practices in the purchase and use of ingredients, products and services.

L. Applies a variety of math skills to convert and calculate recipes, measurements, and temperatures.

M. Manages inventory by maintaining a system of portion control, purchasing, receiving, and rotation to control quality and profitability.

N. Demonstrates customer service and professionalism in a variety of situations to provide a positive guest experience.

O. Demonstrates social responsibility by building relationships within the community through volunteer participation.

P. Designs facilities and menus for optimal work efficiency.

Q. Effectively manages human resources in accordance with industry and employment standards and practices.

R. Manages finances by calculating food, labour, and operational costs to ensure profitability.

1

A1: ENVIRONMENTAL SCAN – Culinary Arts

College Scanned

College – Full Name, Address

Red River College (RRC)

Red River College Paterson Global Foods Institute 504 Main Street Winnipeg MB R3B 1B8 Keith Muller, Dean School of Hospitality and Culinary Arts (204) 632-2309 E-mail: [email protected]

Algonquin College Algonquin College School of Hospitality and Tourism 1385 Woodroffe Avenue Ottawa, Ontario, K2G 1V8 Wes Wilkinson, Program Coordinator (613) 727-4723 Ext: 5226 E-mail: [email protected]

Assiniboine Community College (ACC)

Assiniboine Community College Manitoba Institute of Culinary Arts (MICA) 1430 Victoria Avenue East Brandon, Manitoba, R7A 2A9 Dave Perkins, Chair (204) 725-8700 Ext: 7107 E-mail: [email protected]

Conestoga College Conestoga College Waterloo Campus 108 University Avenue East Waterloo Ontario, N2J 2W2 Diane Cudney, Chair Hospitality (519) 885-0300 ext: 5231 E-mail: [email protected]

Georgian College Georgian College One Georgian Drive, Barrie, Ontario, L4M 3X9 Philip Leach (705) 728-1968 E-mail: [email protected]

mailto:[email protected]





2

Holland College Holland College The Culinary Institute of Canada Tourism and Culinary Centre 140 Weymouth St. Charlottetown, PE, C1A 4Z1 Austin Clement, Program Manager (Elaine Black, Administrative Assistant) (902) 894-6805 E-mail: [email protected]

Nova Scotia Community College (NSCC)

Nova Scotia Community College Program available at:

• Akerley Campus, Dartmouth • Kingstec Campus, Kentville • Lunenburg Campus, Bridgewater • Marconi Campus, Sydney • Strait Area Campus, Port Hawkesbury

Ted Grant, Hospitality Academic Chair Located at Akerley Campus (902) 491-4646 E-mail: [email protected]

St. Clair College

St. Clair College South Campus 2000 Talbot Road West Windsor, ON, N9A 6S4 Marc Johnston, Coordinator (519) 972-2727, ext. 4492 E-mail: [email protected]

Southern Alberta Institute of Technology (SAIT) Polytechnic

Southern Alberta Institute of Technology (SAIT) Polytechnic E179 John Ware Building 1301-16th Ave. NW Estuardo Toledo, Academic Chair, Professional Cooking (403) 774-5068 E-mail: [email protected]

Vancouver Community College (VCC)

Vancouver Community College Downtown Campus 250 West Pender Street Vancouver, BC V6B 1S9 John-Carlo (J.C.) Felicella, Department Head (604) 871-7000 E-mail: [email protected]






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College Scanned

URL

RRC http://me.rrc.mb.ca/Catalogue/ProgramInfo.aspx?ProgCode=CULAF- DP&RegionCode=WPG

Algonquin College http://www2.algonquincollege.com/hospitalityandtourism/program/culinary-

management/

ACC http://public.assiniboine.net/Programs/CulinaryArts/AboutProgram.aspx

Conestoga College http://www.conestogac.on.ca/fulltime/1026C.jsp

Georgian College

http://www.georgianc.on.ca/programs/outline/culinary-management-co-op- culn

Holland College www.hollandcollege.com/admissions/full_time_programs/culinary_arts/

NSCC http://www.nscc.ca/learning_programs/programs/PlanDescr.aspx?prg=CUL A&pln=CULINARTS

St. Clair College

http://www.stclaircollege.ca/programs/postsec/culinary_man_FT/

SAIT http://www.sait.ca/about-sait/schools/school-of-hospitality-and-tourism/pre- orientation/pre-orientation-professional-cooking-diploma-program.php

http://culinarycampus.ca/

VCC http://www.vcc.ca/programs-courses/detail.cfm?div_id=7&prog_id=40

College Scanned Program Size


Number of students • Intake – 120 (40 for each of 3 intakes – September, January and June) • Capacity – 70 in 1st year; 50 in 2nd year with 2 intakes (prior to 2013) • Graduates – 36 (with 2 intakes) • Features contributing to retention – orientation sessions, Paths to

Success program Student Demographics

• % working P/T – 75% • % direct from high school – 35% • % mature (2nd career) – 20% • Ratio male to female – 55:45 • % international – 25% • # f/t – 8

Number of Faculty • #p/t – 2 (1 shared; 1 contract for Nutrition) • Teaching into program – for general business courses Communication, Computer Applications, Human Behavior • Shared with Hotel Restaurant management Program – Human Resources, Restaurant Service • Qualifications – Red Seal Chef, diploma or degree preferred • Typical faculty contact hours – 26 to 28 hrs./wk.

http://me.rrc.mb.ca/Catalogue/ProgramInfo.aspx?ProgCode=CULAF-DP&RegionCode=WPG



http://www2.algonquincollege.com/hospitalityandtourism/program/culinary-

http://www2.algonquincollege.com/hospitalityandtourism/program/culinary-

http://www2.algonquincollege.com/hospitalityandtourism/program/culinary-management/

http://public.assiniboine.net/Programs/CulinaryArts/AboutProgram.aspx

http://www.conestogac.on.ca/fulltime/1026C.jsp

http://www.georgianc.on.ca/programs/outline/culinary-management-co-op-

http://www.hollandcollege.com/admissions/full_time_programs/culinary_arts/

http://www.nscc.ca/learning_programs/programs/PlanDescr.aspx?prg=CULA&pln=CULINARTS




http://www.sait.ca/about-sait/schools/school-of-hospitality-and-tourism/pre-orientation/pre-orientation-professional-cooking-diploma-program.php




http://www.vcc.ca/programs-courses/detail.cfm?div_id=7&prog_id=40

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Algonquin College

Number of students • Intake – 270 (135 for each of 2 intakes – September & January / May pilot an

additional intake in the spring) • Capacity – 270 (about 20 drop out but some transfer in from one (1) year Culinary Skills program) • Graduates – 127 for last intake of 135 • Features contributing to retention – student advisors, call home if absent for

several days, tap into parents to support & encourage students Student Demographics

• % working P/T – None stated • % direct from high school – 50% • % mature (2nd career) – 25% (increasing) • Ratio male to female – 50:50 • % international – 15%

Number of Faculty • # f/t – 23 • #p/t – 80 contract faculty (high number due to hour ceiling) • Teaching into program – Only Communications courses taught outside of

department • Qualifications – min 5 years management experience; Red Seal;

graduate of recognized culinary school • Typical faculty contact hours – 16 to 18 hrs./wk.


Number of students • Intake – 24 (September intake) • Capacity – 24 • Graduates – 16 average • Features contributing to retention – Events in Grey Owl Restaurant;

competitions Student Demographics

• % working P/T – 50% • % direct from high school – 30% • % mature (2nd career) – 70% non-sequential • Ratio male to female – 1:2 • % international – 0%

Number of Faculty • # f/t – 2 (plus 1 educational assistant) • #p/t – None stated • Teaching into program – None stated • Qualifications – Red Seal • Typical faculty contact hours – 25 hrs./wk. (approximate)

Conestoga College

Number of students • Intake – 40 (September intake); another 40 enter the one (1) year certificate

program that is the first year of the diploma • Capacity – approximately 30, includes some who have transferred over from the

certificate program; popular courses like International Cuisine • Graduates – 28 to 30 • Features contributing to retention – great faculty; added more practical elements

to 2nd year; enticing courses like International Cuisine and Menu Planning, Development and Implementation

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Student Demographics • % working P/T – 75% to 85% • % direct from high school – 65% • % mature (2nd career) – 27% come from other post-secondary programs; 1 or 2

applicants per year come from another career (this number is low since economy improved)

• Ratio male to female – 56:44 this year; 58:42 last year • % international – 3 students out of the 80 first year students (3.75%);

this number is growing Number of Faculty

• # f/t – 2 (plus 5 chef technologists who run the labs) • #p/t – None stated • Teaching into program – business courses taught by faculty from Hospitality department • Qualifications – Red Seal; industry experience; teaching experience; forward

thinking / contemporary; for the last position hired, the College required a Master’s

• Typical faculty contact hours – 11 hrs./wk. plus coordinator duties; 14hrs/wk. for new faculty member

Georgian College

Number of students • Intake – 135 (115 September; 20 January) • Capacity – 135 in 1st year; 75 in 2nd year • Graduates – 35% of those entering 2nd year • Features contributing to retention – semester abroad attracts 15 – 20 students;

co-op keeps students motivated Student Demographics

• % working P/T – 20 to 25% work in industry; another 5% in unrelated • % direct from high school – 60% • % mature (2nd career) – 40% • Ratio male to female – 50:50 • % international – 10%

Number of Faculty • # f/t – 5 • #p/t – 8 • Teaching into program – for management, communications & accounting • Qualifications – Red Seal mandatory; CCC benefit; relevant experience • Typical faculty contact hours – 16 to 19 hrs./wk.

Holland College

Number of students • Intake – 120 (September intake) • Capacity – 120 in 1st year; 100 in 2nd year • Graduates – 85 to 90% of 2nd year students • Features contributing to retention - recruitment sessions stress the realities of

working in the industry; student services provides academic support; assist out of province candidates with accommodation, etc.

Student Demographics • % working P/T – 20 to 30 % • % direct from high school – 80% • % mature (2nd career) – 10 to 15% and growing • Ratio male to female – 50:50 • % international – 5%

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Number of Faculty • # f/t – 21 Chef instructors; 2 business instructors • #p/t – none stated • Teaching into program – none • Qualifications – Red Seal; 10 – 12 years experience in a variety of settings;

CAE or degree (if not, then complete CAE within 3 years) • Typical faculty contact hours – 22 to 25 hrs./wk. (not unionized)


Number of students • Intake – 70 (September intake) combined for all campuses • Capacity – 70 in 1st year; 55 in 2nd year • Graduates – 55 • Features contributing to retention – is an engaging program; retention is better

when there is a lower student / teacher ratio – more individualized attention

Student Demographics • % working P/T – 25% • % direct from high school – 75% • % mature (2nd career) – 15% • Ratio male to female – 50:50 • % international – 10%

Number of Faculty • # f/t – 9 • # p/t – 0 • Teaching into program – faculty from other departments for business courses • Qualifications – undergraduate degree, Red Seal, teaching experience preferred • Typical faculty contact hours – 18 hrs./wk.

St. Clair College

Number of students • Intake – 120 (September intake) • Capacity – none stated • Graduates – slightly more than 50% of intake • Features contributing to retention – Just started a mid-semester review meeting

with individual students who appear to be experiencing challenges; paid student mentors work with individual students to help them with issues such as math, English skills, etc.

Student Demographics • % working P/T – 30% • % direct from high school – 90% • % mature (2nd career) – 10% • Ratio male to female – 50:50 • % international – 4%

Number of Faculty • # f/t – 3 • # p/t – 4 (plus 3 technologists who take over lab classes after the first couple of

hours of instructor demos, supervise practical portion of lab) • Teaching into program – none stated • Qualifications – several Certified Chef de Cuisine; all journeypersons • Typical faculty contact hours – 18 hrs./wk.

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Number of students • Intake – 200 (September intake) • Capacity – 200 in 1st year; 130 in 2nd year • Graduates – 125

Features contributing to retention – Mentor (students) assigned for each home room for the year. They meet with students one-on-one once a month and also during internship. They help direct students to the most appropriate supports. Have noticed a 25% decrease in attrition since implementing this strategy. Student Demographics

• % working P/T – 30% (Significant funding available in Alberta, making it unnecessary for many students to work part time. School hires about

15 students.) • % direct from high school – 70% • % mature (2nd career) – 25% come with post-secondary degree • Ratio male to female – 30:70 • % international – 10% Number of Faculty • # f/t – 52 (plus 10 cooks assist with work in outlets) • # p/t – 0 • Teaching into program – none stated • Qualifications – Number & types of competitions – international; 30% hold

bachelor degrees; 15% hold master degrees; Adult Education Diplomas are completed after hired

• Typical faculty contact hours – 784 hrs./yr. (26 hrs./wk.) for lab instructors; 584 hrs./yr. (19.5 hrs./wk.) for classroom instructors


Number of students • Intake – 240 (monthly intake of 20) • Capacity – 240 (is 1 year program) • Graduates – 216 (90%) • Features contributing to retention – Industry asks for credential from new

employees – industry suggests VCC; entrance requirement is at least 100 industry hours – already have some commitment to industry

Student Demographics • % working P/T – over 50% • % direct from high school – 50% • % mature (2nd career) – 25% • Ratio male to female – 60:40 • % international – 3 separate cohorts of international students for different

culinary programs offered by VCC - not part of domestic cohorts Number of Faculty

• # f/t – 23 F/T Faculty; 3 Auxiliary instructors; 5 Assistant instructors; 2 F/T instructors for other needs – ESL, etc.

• # p/t – 1 Auxiliary instructor • Teaching into program – none stated • Qualifications – 10 years post Red Seal, 3 years minimum

management in industry, minimum of high school diploma • Typical faculty contact hours – 25 hrs./wk.

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Credentials

College Scanned Certificate, Diploma or Applied Degree

RRC Culinary Skills Certificate (exit point at the end of 1st year) Culinary Management Diploma

Algonquin College Culinary Skills Certificate (exit point at the end of 1st year) Culinary Management Diploma

ACC Professional Cooking Certificate (exit point at the end of 1st year) Culinary Arts Diploma

Conestoga College Certificate (exit point at the end of 1st year) Culinary Management (Co-op) Diploma

Georgian College Culinary Skills Certificate (exit point at the end of 1st year) Culinary Management (Co-op) Diploma

Holland College Culinary Arts Diploma

NSCC Cooking Certificate (grads can apply to 2nd year of Culinary Arts) Culinary Arts Diploma

St. Clair College Culinary Management Diploma

SAIT Professional Cooking Diploma

VCC Culinary Arts Certificate

Program Features

College Scanned Length, Division of Academic Year, Entrance Requirements, PLAR, Special Selection Process, Graduation Requirements Length


Length • # of years – 1 yr. Culinary Skills Certificate;

2 yr. Culinary Management Diploma • # of terms – 4 • # of weeks/term (including exams) - 16 • # hrs./wk. students in class (max/min) – 36 to 38 • # of courses taken/term (min/max) – 5 • Ratio theory to practical hrs. – 1:3

Division of academic year Fall Term: September – December Winter Term: January – April Summer Term: May – August If a student starts the program in September, the student will complete the final academic courses in Term 5 and final co-op work term in Term 6. If a student starts the program in January, the student will complete the final co-op work term in Term 5 and the final academic courses in Term 6.

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Entrance requirements • Requirements o Due to high demand, is open to Manitoba residents only o Regular Admission Requirements Grade 12 Manitoba High School Diploma Suggested: Accounting 30S and 40S

o Special Admission Requirements If 19 years or older on or before September 30 in your

year of registration, or have been out of high school for a minimum of one year and do not meet the regular admission requirements, applicants must have successfully completed the following:

o RRC Introduction to Business o OR

o English 40S and Math 40S • Math & English specifics – for Special Admission (see above) • Interview – none • Selection criteria – first qualified, first in

Continuation requirements • Minimum 2.0 GPA average in each term • Must pass all practical exams or courses in order to be eligible for coop work placement Graduation requirements • 70% pass for all Culinary-related courses • 60% pass for Computer Applications course • 50% pass for general business courses RPL (Recognition of Prior Learning) • Available

Algonquin College

Length • # of years – 2 years • # of terms – 4 terms • # of weeks/term (including exams) – 15 • # hrs./wk. students in class (max/min) – 28 to 35 • # of courses taken/term (min/max) – 6 • Ratio theory to practical hrs. – 40:60 in 1st year; 60:40 in 2nd year

Division of academic year

• Fall Term: September – December • Winter Term: January – April

Entrance requirements

• Requirements o Ontario Secondary School Diploma (OSSD) or equivalent o Applicants with an OSSD showing Senior English and/or Math courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their eligibility for admission; o OR GED certificate; o OR Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may

10

be determined by academic achievement testing o St. John Ambulance First Aid is strongly recommended • Math & English specifics – grade 12 ENG 4C or equivalent • Interview – none • Selection criteria – Applications for Fall Term and Winter Term admission received by February 1 will be given equal consideration; applications received after February 1 will be processed on a first- come, first-served basis as long as places are available; if number of qualified applicants exceeds the number of available places, applicants are selected on the basis of their proficiency in English

Continuation requirements

•All courses must be successfully completed to be eligible for field placement Graduation requirements

•50% pass requirement. Source of some contention as they have wanted to move this up to more closely match the Red Seal standard of 70%. Have suggested a compromise of 60%. Still under discussion

RPL (Recognition of Prior Learning)

•Available Length

• # of years – 1 yr. Professional Cooking Certificate; 2 yr. Culinary Arts Diploma

• # of terms – 4 • # of weeks/term (including exams) – 16 • # hrs./wk. students in class (max/min) – 30 • # of courses taken/term (min/max) – 6 to 7 • Ratio theory to practical hrs. – 1:5

Division of academic year • Fall Term: September - December • Winter Term: January – April Entrance requirements

• Requirements o Grade 12 Manitoba High School Diploma; and English 40G/40S

or equivalent; and Consumer/Essential Math 40S or equivalent. o Acceptance is pending the successfully completion of: First Aid Standard (HLTH-0044) FoodSafe 1 (COOK-0014)

o All applicants educated outside of Canada are expected to meet the English Language Proficiency requirement

o A Special Admissions Assessment may be completed if an applicant does not meet the academic program requirements but can demonstrate equivalent skills and knowledge

• Math & English specifics – yes (see above) • Interview – none

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• Selection criteria – none stated Continuation requirements

Cumulative GPA of 2.0; if this minimum is not maintained, students are only allowed to audit courses for the rest of the year to build skills Graduation requirements • 50% pass for each course RPL (Recognition of Prior Learning) • Available

Conestoga College

Length • # of years – 1 yr. Certificate;

2 yr. Culinary Management (Co-op) Diploma • # of terms – 6 levels • # of weeks/term (including exams) – 15 wks. except 10 weeks for fall term of

2nd year (due to continuation of co-op placement) • # hrs./wk. students in class (max/min) – 25 except for 28 for first 3 or 4 weeks of

first term while doing certifications • # of courses taken/term (min/max) – 8 for 2 terms; 7 for 1 term; 6 for 1 term • Ratio theory to practical hours – 40:60 in 1st year; 60:40 in 2nd year


• Six (6) levels – fall / winter / spring / summer / fall / winter • September start


• Requirements – o Ontario Secondary School Diploma (OSSD), or equivalent, or 19 years of age or

older with mature student status o Academic strength is calculated by averaging the submitted marks of required

subjects. Ten (10) additional marks are added to each Advanced level, OAC, U, U/C, and post-secondary course used in the calculation of academic strength.

• Math & English specifics – o Grade 12 compulsory English, C or U, or equivalent, OR Conestoga

College Preparatory Communications (COMM1270) o Grade 11 Mathematics, C, M (U/C), or U, or equivalent, OR

Conestoga College Preparatory Mathematics (MATH1420) • Interview – none • Selection criteria – a sound mathematical and English background is important

for success in this program and is considered during the admission selection process. Minimum cutoffs apply

Continuation requirements 2.5 cumulative GPA; if student fails more than 3 courses in a year, are put on probation; 5 failed courses results in an exit from the program. Graduation requirements 55% - standard Conestoga requirement RPL (Recognition of Prior Learning) Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Challenge exams and portfolio development are

12

the primary methods of assessment. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Georgian College

Length • # of years – 1 year Culinary Skills Certificate

2 year Culinary Management (Co-op) Diploma • # of terms – 4 terms plus 1 work term • # of weeks/term (including exams) – 14 weeks except 10 weeks for fall term of

2nd year (due to continuation of co-op placement) • # hrs./wk. students in class (max/min) – 26 • # of courses taken/term (min/max) – 7 • Ratio theory to practical hours – 50:50


• Fall term / winter term / spring summer term Entrance requirements

• Requirements o OSSD or equivalent, with Grade 12 English (C) or (U) (ENG4C, ENG4U) o Non-Secondary school applicants (19 years or older): Any credit Communication course taken at Georgian

College College preparatory programs including those taken at Georgian College: Hospitality Skills and General Arts and Science Equivalent courses in English taken through secondary school or Independent Learning Centres (at the general, advanced, college or university level) Academic and Career Entrance Certificate (ACE) program with communications Mature student testing in English that meets the minimum standards for admission Ontario High School Equivalency Certificate (GED) English, Literature or Communication credit courses from accredited colleges/universities

o Home school applicants:

Applicants write the mature student testing in English that meets the minimum standards for admission • Math & English specifics – see above • Interview – none • Selection criteria – none stated

Continuation requirements

• 50% or letter grade of P (Pass) or S (Satisfactory) in each course in each semester Graduation requirements To graduate from this program, the passing weighted average for promotion through each semester, from year to year and to graduate is 60%.

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RPL (Recognition of Prior Learning) Applicants who have taken courses from a recognized and accredited post- secondary institution and/or have relevant life/learning experience may be eligible for credit transfer/course exemptions. Courses / experience must match at least 80% of the learning outcomes of a Georgian College course with a minimum grade of 60% or C achieved in previous coursework; some program exceptions apply.

Holland College

Length • # of years – 2 • # of terms – 4 • # of weeks/term (including exams) – 15 weeks in fall term; 18 to 19 weeks in

the winter term • # hrs./wk. students in class (max/min) – 25 to 30 • # of courses taken/term (min/max) – none stated (college is 5 to 7) • Ratio theory to practical hrs. – 30:70


• Fall Semester: September - December • Winter Semester: January – May


• Requirements o Grade 12 or equivalent with credits at or above the general level and; o Ability to perform physically challenging tasks and; o Resume including work and volunteer experience with

applicable dates, any group or association memberships, awards or distinctions, and any other information relevant to the program

• Math & English specifics – none • Interview – none • Selection criteria – none stated

Continuation requirements • Student is exited if more than 20% of classes missed • Failure of more than one lab course will result in student being placed on probation and not being placed in an internship • Student is exited if 3 - 4 lab courses are failed

Graduation requirements

60% except for courses that lead to industry certifications. Those are typically 70 – 75% RPL (Recognition of Prior Learning) • Available


Length • # of years – 2 • # of terms – 4 • # of weeks/term (including exams) – 15 weeks except 10 weeks for fall term of

2nd year (due to continuation of co-op placement) • # hrs./wk. students in class (max/min) – 20 • # of courses taken/term (min/max) – 5 • Ratio theory to practical hrs. – none stated

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Division of academic year • Fall Term: September – December • Winter Term: January – April


• Requirements o Grade 12 High School Diploma or equivalent

o or GED o If a student does not have a high school graduation diploma, NSCC offers a number of bridging programs through its School of Access

• Math & English specifics – none • Interview – none • Selection criteria – NSCC is committed to improving access to post- secondary

education and to fostering a diverse college culture and community; one seat is designated in each program section for an Aboriginal/First Nations resident of Nova Scotia and; one seat is designated in each program section for an African Canadian/Black Person of African Descent resident of Nova Scotia; members of either of these diversity groups are encouraged to self-identify on the NSCC application form; seats for the 2013-14 are only available until May 1, 2013

Program Test Drive This program offers potential students the chance to experience NSCC’s programs first-hand and help them decide if the program is the right fit. Continuation requirements

• Must pass all courses Graduation requirements • 60% in each course RPL (Recognition of Prior Learning) • Available

St. Clair College Length

• # of years – 11 months to deliver 2 year diploma Working towards a return to a full 2 year program. Plan to implement this in the next year

• # of terms – 3 • # of weeks/term (including exams) – 15 wks. / 15 wks. / 12 wks. • # hrs. /wk. students in class (max/min) – 15 lab hrs.; 12 classroom hrs. • # of courses taken/term (min/max) – 7 • Ratio theory to practical hrs. – 4:5


• Fall / winter / spring (to July) Entrance requirements

• Requirements – o Applicants who started High School in Ontario in September 1999 or later (OSS):

• Ontario Secondary School Diploma (OSSD) with a majority of credits at the College (C), University (U), College/University (M), or Open (O) level or

15

equivalent OR Mature Student status (nineteen years of age or older as of the first day of classes and do not have an OSSD or equivalent)

Applicants who started High School in Ontario prior to September 1999 (OSIS): Ontario Secondary Diploma (OSSD) with a majority of credits at the General or Advanced level or equivalent OR Mature student status (nineteen years of age or older as of the first day of classes and do not have an OSSD or equivalent)

Mature Students If you are a Mature Student, you will be required to write an Admissions Test (Math and/or English) for all programs EXCEPT those that are oversubscribed OR if you can demonstrate the competency of the established required courses.

• Math & English specifics – none stated • Interview – none stated • Selection criteria – none stated

Continuation requirements In cases of sub-standard performance, students will receive one of the following standings: academic warning, academic probation, or academic dismissal. A student on academic warning or probation may be required to successfully complete failed courses before proceeding in the program.

Academic Standing: Good: A student will receive academic good standing at the end of a semester when the student has successfully completed all courses and maintained a Career Grade Point Average (GPA) of 2.00 or greater.

Academic Standing: Warning: A student will receive an academic warning at the end of a semester if 1% to 15% of the career credit hours within a term have been failed. Academic Standing: Probation: A student will be placed on academic probation at the end of a semester when the Career semester GPA falls below 2.00 or if 16 to 32% of the Career credit hours have been failed.

Academic Standing: Dismissal: Academic dismissal may be imposed if: three or more courses are failed; fails 33% or more of the Career credit hours; has a Career Grade Point Average less than 2.00 for two consecutive semesters; fails the same course twice; is on probation following re-admission to a Career and fails to achieve a semester GPA of 2.00 by the next evaluation period.

Graduation requirements To be academically eligible to graduate from a program at St. Clair College a student must pass all required courses and achieve a 2.00 grade point average in the courses related to that program.

RPL (Recognition of Prior Learning)

• None stated

16


Length • # of years – 2 years • # of terms – 5 • # of weeks/term (including exams) – 15 wks. (courses taught in 3 week blocks

throughout) • # hrs./wk. students in class (max/min) – 25 • # of courses taken/term (min/max) – 5 • Ratio theory to practical hrs. – 1:4


• Semester 1 and 2 are taken in succession – September – April • Semester 3 consists of a 10-week professional internship involving 8 weeks of

industry experience • Semester 4 and 5 follow immediately after Semester 3 – September – April


• Requirements o Minimum of 35 Alberta high school o Qualified SAIT applicants are sent a selection package and are required to provide the following to the Professional Cooking program: A current resume/personal history and 2 letters of reference;

AND A complete Culinary Investigation Report (a SAIT document detailing why the

applicant wants to become a member of the culinary profession) o All applicants must demonstrate English Language Proficiency prior to

admission, including students educated in Canada • Math & English specifics – at least 50% in the following courses or their

equivalents: o English Language Arts 10-1 or English Language Arts 10-2 or a Humanities 10; AND o Pure Math 10 or Applied Math 10 or Math 10C or Math 10-3 • Interview – no

• Selection criteria – Selection starts on November 15 and will occur every two weeks until the program is full. Selection is based on an evaluation of the supporting documents and the applicant’s suitability for the program. Based on the application criteria (resume, Culinary Investigation Report), applicants will be ranked and offered seats accordingly Continuation requirements Students must maintain a 2.2 grade point average or they are withdrawn from the program. Graduation requirements Currently 70% minimum required to pass a course. Starting this September, are required to move to a 50% standard. RPL (Recognition of Prior Learning) Credit transfer requirements: transcripts submitted; minimum grade of 65%; courses must have been completed within the past 5-7 years; course outlines may be required.

17


Length • # of years – 1 • # of terms – 2 • # of weeks/term (including exams) – see Division of academic year below • # hrs./wk. students in class (max/min) – 30 • # of courses taken/term (min/max) – 15 • Ratio theory to practical hrs. – 30:70

Division of academic year • There are 11 blocks of instruction. Each block is one month long. Not all blocks

start or finish at the same time, but below is an example of a standard schedule: o Block 1: 7 am – 1 pm o Bock 2: 7:30 am – 1:30 pm o Block 3: 7 am – 1 pm o Block 4: 1:45 pm – 7:45 pm o Block 5: 7 am – 1 pm o Block 6: 7 am – 1:30 pm o Block 7: 7 am – 1 pm o Block 8: 8:30 am – 3 pm or 2:30 – 8 pm (One group for 2 weeks, the other for 2 weeks, then they switch) o Block 9: 2 – 8 pm o Block 10: 8 am – 2 pm o Block 11: 2 – 8 pm o 1 optional block for unpaid internship


• Requirements o Grade 10 graduation or equivalent. (Applicants who do not have Grade 10

may complete the VCC adult basic education reading, writing and math assessments); AND o 100 hours of industry-related experience; AND o Foodsafe Certificate Level 1

o Applicants for whom English is a second language should write an English language assessment. This program is Canadian Language Benchmarked at Listening, Speaking and Reading 7 and Writing 6

• Math & English specifics – Academic Math 10 and English 10 are strongly recommended. • Interview – none • Selection criteria – first-qualified, first-served

Continuation requirements Minimum GPA of 2.67 to continue to next term. If a course is not passed, student will have to retake it at a later date and pass in order to graduate. Graduation requirements • 70% RPL (Recognition of Prior Learning) • Yes

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Curriculum Model

College Scanned

Experiential Component, Program Majors/Streams, Delivery Options (e.g. full-time and/or part-time, Distance Education, Online)


Experiential component • # of work placements – Two co-op placements; encouraged to select 2 different

placements; 1 can be out of province • Length of work placements – 400 hrs. each • Are work placements paid? – yes • Does the program run outlets? – Jane’s and Culinary Exchange • How balance student learning with running outlets? – Students usually only

have two theory-based courses per term in addition to the lab- based courses they are taking

• How are theory classes scheduled in conjunction with lab classes / outlets? – Outlets closed on Mondays so many theory courses scheduled then. Otherwise scheduled at the end of the day or just before labs begin if these are scheduled for the evening

• What are student expectations of portion of program time devoted to lab classes / outlets? -- Students expect as many opportunities to develop their practical skills as possible. Outlets are often seen as another lab class and the expectation of skill development remains the same. There is an added benefit that their efforts get to be appreciated by actual customers

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? – 75 • Any retail operations? – Some products sold out of Culinary Exchange

Program majors / streams

• None stated Delivery options

• Full-time

Algonquin College

Experiential component • # of work placements – one • Length of work placements – 500 hours, with 125 hours completed in each of the

4 terms. Those students who are currently employed in a facility are also required to complete a placement but may obtain partial or full credit upon approval from the department

• Are work placements paid? – may be paid or volunteer position • Does the program run outlets? – Some hands-on classes are held during

the evenings or weekends in the College’s “Restaurant International” • How balance student learning with running outlets? – Practical requirements

drawn from curriculum. For example, items produced in Quantity Cooking supply Savoir Fare outlet.

• How are theory classes scheduled in conjunction with lab classes / outlets? – Multiple sections for each semester allow students to modify their schedules

• What are student expectations of portion of program time devoted to lab classes / outlets? Practical work in outlets directly related to curriculum being studied. Students see the benefit of this since this gives them more opportunity to have hands on experiences with a wide variety of products

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• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? – 100 • Any retail operations? – Savoir Fare

Program majors / streams • None stated

Delivery options • Full time only


Experiential component • # of work placements – none • Length of work placements – n/a • Are work placements paid? – n/a • Does the program run outlets? – Grey Owl Dining Room • How balance student learning with running outlets? – All events that are accepted

must be tied directly to the learning outcomes being studied by students • How are theory classes scheduled in conjunction with lab classes / outlets? –

Students are split into two teams – AM and PM and alternate week by week. No other courses are scheduled during this time

• What are student expectations of portion of program time devoted to lab classes / outlets?

• What are public expectations of outlet hours? -- Only open 1 month per year. Public would like more (sold out in 3 -4 hours) but they just cannot make this fit their program delivery model

• What are public expectations of menu (fast food, etc.)? • # of seats for fine dining? 80 – 88 seats max; less if student groups are smaller • Any retail operations? No



• Full-time

Conestoga College

Experiential component • # of work placements – One

The College cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Co-op Office

• Length of work placements – Spring & summer (level / term 3 & 4) • Are work placements paid? – none stated • Does the program run outlets? – “bloom.” fine dining • How balance student learning with running outlets? – Cohort is divided into 4

groups and they cycle through the outlet • How are theory classes scheduled in conjunction with lab classes / outlets? –

theory classes take place either before or after the lab; At times there are no classes scheduled other than the lab

• What are student expectations of portion of program time devoted to lab classes / outlets? – none stated

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated

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• # of seats for fine dining? – 45 • Any retail operations? – none stated



• None stated

Georgian College

Experiential component • # of work placements – One • Length of work placements – 700 hours • Are work placements paid? – Paid • Does the program run outlets? – Georgian Dining Room • How balance student learning with running outlets? – Geared towards

curriculum being studied. Number of customers served is not meant to exceed student numbers/abilities so as to not stress out students and interfere with their learning

• How are theory classes scheduled in conjunction with lab classes / outlets? – Scheduled around lab times; dining room is a lab course

• What are student expectations of portion of program time devoted to lab classes / outlets?

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? -- 120 maximum, but only take as many as student

numbers can handle; usually around 60 people for lunch; dinner is more of an events-based setting to correspond with curriculum being studied in second year

• Any retail operations? – none stated Program majors / streams

• None stated Delivery options • None stated

Holland College


Students are responsible for obtaining their own placement. Each student will complete a personal portfolio of their experience during the internship period. Students must work in an establishment under the direction of a Canadian Red Seal Certified chef or CIC approved recognized equivalent.

• Length of work placements – 600 hours = 15 weeks • Are work placements paid? – Paid • Does the program run outlets? – Lucy Maud Dining Room; Montgomery

Cafeteria; CIC Banquet & Catering • How balance student learning with running outlets? – Menus in operations are

strictly skills-driven. Faculty monitor this and provide feedback if menus start to deviate from this mandate in order to avoid students feeling like they are “slave labour”. All outside functions accepted must fall into whatever is currently being studied. I.e., if someone wants to book a wedding and students are studying

21

buffets, client is aware that their function will be a buffet – no deviation from this • How are theory classes scheduled in conjunction with lab classes / outlets? –

Theory taught in conjunction with lab classes being taken. Business courses are taken in a separate rotation when no labs are scheduled

• What are student expectations of portion of program time devoted to lab classes / outlets? – Students seem happy with the balance that the college has achieved

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? • # of seats for fine dining? – 50 to 55 on average; maximum 70, but quite

cramped • Any retail operations? – No; assist with private farmers’ markets but no outlets

on college premises Program majors / streams


• None stated



Full handbook for students and employers is available at: http://www.nscc.ca/learning_programs/work_experience/co-op- studentguide.pdf

• Length of work placements – 5 months between first and second year • Are work placements paid? – Paid • Does the program run outlets? – Fine dining, café, and cafeteria outlets • How balance student learning with running outlets? – Everyone just makes it

work • How are theory classes scheduled in conjunction with lab classes /

outlets? – none stated • What are student expectations of portion of program time devoted to lab

classes / outlets? – none stated • What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? – 80 • Any retail operations? – none stated



• None stated

St. Clair College

Experiential component • # of work placements – none • Length of work placements – n/a • Are work placements paid? – n/a • Does the program run outlets? – On campus restaurant • How balance student learning with running outlets? – Restaurant is only operated

during the final term

http://www.nscc.ca/learning_programs/work_experience/co-op-studentguide.pdf



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• How are theory classes scheduled in conjunction with lab classes / outlets? – none stated

• What are student expectations of portion of program time devoted to lab classes / outlets? – none stated

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? – 100 • Any retail operations? – none stated



• Full time


Experiential component • # of work placements – one mandatory • Length of work placements – 10 weeks (320 hours)

Students are responsible for finding a suitable placement which has been approved by the program coordinator. Students will work under the supervision of a Journeyman Cook who will evaluate the student’s performance. The students will be required to complete a daily journal and complete a comprehensive report on their experience

• Are work placements paid? – Paid • Does the program run outlets? – Highwood Dining Room; 49’s (dining centre) • How balance student learning with running outlets? – none stated • How are theory classes scheduled in conjunction with lab classes / outlets? – 1

hour of class time is scheduled both before and after each practical lab • What are student expectations of portion of program time devoted to lab classes /

outlets? – Students have indicated they are satisfied with the expectations of outlet work; do not feel like they are being used as a cheap source of labour

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? – 100 seat; 700 people are served on average

in all outlets for lunch • Any retail operations? – Yes; version of the McEwan’s concept in

Toronto Program majors / streams


• Full time Experiential component

• # of work placements – one optional • Length of work placements – 1 month • Are work placements paid? – Unpaid • Does the program run outlets? – two dining rooms • How balance student learning with running outlets? – Focus of the program

is on hands-on production. This meets those requirements • How are theory classes scheduled in conjunction with lab classes /

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outlets? – Classes scheduled around lab hours/hours of service • What are student expectations of portion of program time devoted to lab classes /

outlets? -- Gradual increase in demands on students as they work through the program in terms of level of difficulty and quantity of production. Students appreciate the hands-on focus

• What are public expectations of outlet hours? – none stated • What are public expectations of menu (fast food, etc.)? – none stated • # of seats for fine dining? – 2 dining rooms – 80 seats and 75 seats • Any retail operations? Yes


Program majors / streams • None stated

Delivery options • None stated

Curriculum Content

College Scanned

Course titles, Course hours (credit and/or contact, Link to syllabus and/or course outlines if they are available


Course titles & hours • Year 1

Term 1 Communication – 4 CR Garde Manger – 6 CR Basic Food Preparation – 6 CR Culinary Computer Applications – 4 CR Introduction to Culinary Arts – 3 CR WHMIS Workshop – 0 CR Certified Food Handler Training Program Level 1 – 0 CR Emergency First Aid – 0 CR Fire Safety – 0 CR Term 2 Nutrition for Culinary Professionals – 3 CR Patisserie 1 – 5 CR Charcuterie & Buffets – 5 CR Restaurant Cooking – 5 CR Human Behaviour-Hospitality – 3 CR Co-operative Education Preparation – 0 CR Term 3 Co-operation Education 1 – 9 CR

• Year 2

Term 4 Advanced Culinary Skills 1 – 6 CR Canadian Regional and Seasonal Cuisine – 6 CR Restaurant Service Theory and Simulation – 2 CR Menu Development – 4 CR Inventory Management – 4 CR 2 – 5 CR

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Term 5 Restaurant Service – 4 CR Patisserie 2 – 5 CR Advanced Culinary Skills Kitchen Layout & Design – 2 CR Serving It Safe – 0 CR Human Resource Management – 4 CR Accreditation for Level 1 and 2 Apprentice Cook – 0 CR Co-operative Education 2 – 9 CR Term 6 Restaurant Service – 4 CR Patisserie 2 – 5 CR Advanced Culinary Skills 2 – 5 CR Kitchen Layout & Design – 2 CR Serving It Safe – 0 CR Human Resource Management – 4 CR Accreditation for Level 1 and 2 Apprentice Cook – 0 CR Co-operative Education 2 – 9 CR

Link to syllabus and / or course outlines http://me.rrc.mb.ca/Catalogue/CourseDescriptions.aspx?ProgCode=CULA F-DP&RegionCode=WPG Unique / innovative courses • Restaurant Service Theory and Simulation, Term 4 Students learn professional dining room service including sanitation and safety procedures, use of a POS system, preparation for service and serving food and beverages to customers. • Restaurant Service, Term 5 Students apply the knowledge and skills learned in the Restaurant Service Theory and Simulation course with a minimum of five weeks of practical experience serving dinner in Jane’s Restaurant. • Canadian Regional and Seasonal Cuisine, Term 4 Students will study effective use of regional and seasonal ingredients and various food preparation and service concepts. Students will prepare a variety of Canadian products in an open kitchen setting, featuring exhibition cooking.

What constitutes a credit hour? • 3 classroom hours = 1 credit hour • 1 lab hour = credit hour

Algonquin College

Course titles & hours • Level 1

Communications I – 45 hrs. Food Theory I – 75 hrs. Food Demonstration I – 75 hrs. Work Placement for Culinary Management – 125 hrs. Quantity Food Production – 60 hrs. Introduction to Baking and Pastry – 45 hrs. Dimensions of Tourism – 45 hrs.

http://me.rrc.mb.ca/Catalogue/CourseDescriptions.aspx?ProgCode=CULAF-DP&RegionCode=WPG



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• Level 2 Communications II – 45 hrs. Work Placement for Culinary Management – 125 hrs. Food Theory II – 45 hrs. Food Demonstration II – 75 hrs. Nutrition and Food Preparation – 30 hrs. Food Practical I – 135 hrs.

• Level 3 Food Service Information System – 60 hrs. Work Placement for Culinary Management – 125 hrs. Food Practical II – 135 hrs. Chefs of the Region – 30 hrs. Food and Beverage Management – 45 hrs.

• Core: Select in alternate terms Plated Desserts – 45 hrs. Restaurant Service – 45 hrs.

• One General Education Elective – 45 hrs.

• Level 4

Work Placement for Culinary Management – 125 hrs. International Cuisine – 45 hrs. Food Practical II – 135 hrs. Menu Planning – 45 hrs. Management Applications for Chefs – 30 hrs.

• Core: Select in alternate terms Plated Desserts – 45 hrs. Restaurant Service – 45 hrs.

Link to syllabus and / or course outlines http://www2.algonquincollege.com/hospitalityandtourism/program/culinary- management/

Unique / innovative courses

• Chefs of the Region, Level 3 Each week an executive chef, chef de cuisine or chef/owner from a hotel or restaurant in the Ottawa/Gatineau area demonstrates selected recipes.

What constitutes a credit hour? • None stated


Course titles & hours • To graduate with a Culinary Arts Diploma, students must successfully complete

135 credits. To graduate with a Professional Cooking Certificate you must complete 66 credits

• Year 1 Breakfast Cookery – 3 CR Cooking Fundamentals – 6 CR Cooking Principles – 3 CR Culinary Applications 1 – 6 CR Culinary Skills – 3 CR Fire Safety – 0 CR Garde Manger 1 – 6 CR Hospitality 1 – 3 CR




26

Job Skills Development – 3 CR Level 1 Final Practical Cook – 0 CR Level 1 Final Theory Cook – 0 CR Meats and Poultry 1 – 6 CR Menu Planning and Food Costing – 6 CR Patisserie 1 – 6 CR Serving It Safe – 0 CR Stocks, Soups, and Sauces 1 – 6 CR Vegetables/Fruits/Starches 1 – 6 CR WHMIS 1 – 0 CR Word Processing Skills – 3 CR • Year 2 Computer Applications – 3 CR Cuisine and Trends – 6 CR Culinary Applications 2 – 6 CR Foodservice Management – 6 CR Garde Manger 2 – 6 CR Level 2 Final Practical Cook – 0 CR Level 2 Final Theory Cook – 0 CR Meats and Poultry 2 – 6 CR Nutritional Cooking – 3 CR Patisserie 2 – 6 CR Patisserie 3 – 6 CR Seafood Cookery – 6 CR Special Culinary Projects – 9 CR Stocks, Soups and Sauces 2 – 3 CR Vegetables/Fruits/Starches 2 – 3 CR

Link to syllabus and / or course outlines http://public.assiniboine.net/Programs/CulinaryArts/Courses.aspx

Unique / innovative courses • None stated What constitutes a credit hour? • 40 hours = 3 credit hours

Conestoga College

Course titles & hours • Level One

CDEV1020 Co-op and Career Preparation 16 hrs. / 1 credit COMP1006 Software Applications I 30 hrs. / 2 credits CUL1130 Applied Culinary Techniques I 75 hrs. / 4 credits CUL1145 Applied Baking Techniques 45 hrs. / 2 credits CUL1150 Kitchen Production I 90 hrs. / 5 credits CUL1195 Culinary and Baking Theory Sanitation and Safety Restaurant Operations 60 hrs. / 4 credits HOSP1040 16 hrs. / 1 credit HOSP1090 45 hrs. / 2 credits • Level Two COMM1100 Communication Skills 45 hrs. / 3 credits CUL1010 Nutrition and Healthy Lifestyle 21 hrs. / 2 credits CUL1160 Applied Culinary Techniques 40 hrs. / 2 credits CUL1170 Applied Baking Techniques 45 hrs. / 2 credits CUL1180 Kitchen Production II 90 hrs. / 5 credits

http://public.assiniboine.net/Programs/CulinaryArts/Courses.aspx

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CUL1200 Culinary Theory II 45 hrs. / 3 credits HOSP1330 Restaurant Operations II 45 hrs. / 2 credits MGMT1050 Kitchen management I 30 hrs. / 2 credits

• Level Three COOP1510 Co-op Work Term I 360 hrs. / 12 credits

• Level Four COOP2270 Co-op Work Term II 360 hrs. / 12 credits

• Level Five CUL2000 Advanced Garde Manger 30 hrs. / 2 credits CUL2010 Applied Baking Techniques III 30 hrs. / 2 credits ENTR2000 Small business Management Menu Planning Development and Implementation 40 hrs. / 3 credits HOSP2000 Event Planning and Catering 40 hrs. / 3 credits HOSP2160 Cultural History of World Cuisine 40 hrs. / 3 credits HOSP2230 40 hrs. / 3 credits

• Level Six COMM1030 Interpersonal and Group Dynamics 45 hrs. / 3 credits CUL2100 Cuisine a la Carte I 75 hrs. / 4 credits CUL2115 International Cuisine 60 hrs. / 4 credits HOSP2225 Wine and Food Pairing 30 hrs. / 2 credits LIBS1370 The Dynamics of the Tourism Industry 45 hrs. / 3 credits MGMT2100 Advanced Kitchen Management 45 hrs. / 3 credits MKT2120 Marketing for Hospitality 30 hrs. / 2 credits Link to syllabus and / or course outlines Unique / innovative courses • Marketing for Hospitality Equips students with marketing tools to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies to create a marketing plan for a business in the hospitality and tourism industry. What constitutes a credit hour? • None stated

Georgian College

Course titles & hours Mandatory Courses ACCT1013 Accounting Fundamentals 42 hrs. BUSI2007 Entrepreneurship and Small Business 42 hrs. FOSR1000 Introduction to Baking 56 hrs. FOSR1001 Introduction to Small Quantity Techniques 56 hrs. FOSR1002 Kitchen Management 56 hrs. FOSR1003 Introduction to Food Theory and Nutrition 56 hrs. FOSR1004 Introduction to Large Quantity Techniques 70 hrs. FOSR1006 Advanced Large Quantity Techniques 70 hrs. FOSR1007 Advanced Kitchen Management 56 hrs. FOSR1008 Advanced Food Theory 42 hrs. FOSR1009 Advanced Small Quantity Techniques 70 hrs. FOSR1013 Advanced Baking Techniques 56 hrs. FOSR 2001 Food and Beverage Management 42 hrs. FOSR2002 Contemporary Food Presentation 42 hrs. FOSR2003 Wine, Beer and Spirits 42 hrs. FOSR2004 Patisserie 56 hrs. FOSR2005 International Food Preparation 56 hrs.

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MKTG1000 Introduction to Marketing 42 hrs. TOUR2001 Supervision in the Hospitality and Tourism Industry 42 hrs. Communications Courses To be selected at time of registration from the College list, as determined by testing. Optional Course FOSR2001 Food and Beverage Management LAWS2001 Hospitality Law and Security 42 hrs. MGMT2003 Human Resources Management 42 hrs. MGMT2007 Leadership Skills for Hospitality and Tourism Management 42 hrs. MKTG2014 Career Marketing 42 hrs. TOUR2003 Convention and Event Services 42 hrs. General Education Courses To be selected from College list Co-op Work Term COOP1004 Culinary Work Term Link to syllabus and / or course outlines Unique / innovative courses • Contemporary Food Presentation Provides a practical understanding of artistic food presentations with emphasis on culinary and economic principles to achieve maximum effect by simple means. • Introduction to Marketing An overview course with a focus on marketing products and services to the ultimate consumer. Emphasis is placed on the basic marketing premise that customer needs must be satisfied in order to achieve company objectives. The student gains insight into the complex and interdependent variables involved in developing successful marketing strategies. The strategic marketing planning process is introduced, along with the specific concepts and principles of the four key components of the marketing plan - Product, Price, Distribution, and Promotion Strategies. What constitutes a credit hour?

• None stated Holland College

Course titles & hours Computer Essentials – 45 hours Food Math – 45 hours Culinary Industry Essentials – 45 hours Entremetier – 45 hours Baking – 45 hours Business Communications – 45 hours Cold Cuisine I – 45 hours Stocks, Soups and Sauces – 45 hours Breakfast Cookery – 15 hours Meat and Seafood Identification and Fabrication – 45 hours Culinary Industry Certifications – 45 hours Food Production and Service – 45 hours Nutrition for the Culinary Professional – 45 hours Culinary Arts Internship – 600 hours Food and Beverage Service – 45 hours Food, Beverage and Labour Cost Control – 45 hours Human Resource Management – 45 hours Regional Cuisine – 45 hours

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Evolution of Classical Cuisine – 45 hours Culinary Trends – 45 hours Modern Charcuterie – 45 hours Banquet and Catering Operations – 45 hours Cold Cuisine II – 45 hours International Cuisine – 45 hours Meat, Game, Poultry and Seafood – 45 hours A la carte Service – Practical – 130 hours Wine Theory and Analysis – 45 hours Canadian Hospitality Law – 45 hours Occupational Health and Safety – 0 hours Link to syllabus and / or course outlines http://www.hollandcollege.com/admissions/full_time_programs/culinary_art s/ Very detailed course outlines for each CA class can be found at: https://sam.hollandcollege.com/section/content/default.asp?WCI=pgDisplay &WCU=CRSCNT&ENTRY_ID=CD66C7049E1F4960ACA01714AB44C518 Unique / innovative courses • Culinary Trends Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. In this course students will identify current culinary trends and will gain an understanding of the factors that influence trends. Additionally, students will have the opportunity to apply their knowledge through practical applications. What constitutes a credit hour? • None stated


Course titles & hours Courses may Include: Communications I Computer Essentials I Computer Essentials II Safety & Sanitation/Tools & Equipment Basic Cooking Principles Vegetables, Fruit & Starches I Cold Kitchen/Pantry I Baking Nutrition Eggs & Breakfast Cookery Meat, Poultry & Game I Stocks, Sauces and Soups Wine & Food: Perfect Pairings

Introduction to Human Relations Fish & Seafood Vegetables, Fruit & Starches II Cold Kitchen/Pantry II Patisserie & Plated Desserts Meat, Poultry & Game II Co-operative Education A Co-operative Education B Kitchen Management I Garde Manger/Buffet Modern Cookery I/II Kitchen Management II Advanced Cookery I/II

Restaurant Service I Restaurant Service II Introduction to WHMIS Introduction to NS OH & S Act

Additional Graduation Requirements: Basic Food Safety Training Advanced Food Safety Training Emergency First Aid, CPR Level A Portfolio Development



https://sam.hollandcollege.com/section/content/default.asp?WCI=pgDisplay&WCU=CRSCNT&ENTRY_ID=CD66C7049E1F4960ACA01714AB44C518

https://sam.hollandcollege.com/section/content/default.asp?WCI=pgDisplay&WCU=CRSCNT&ENTRY_ID=CD66C7049E1F4960ACA01714AB44C518

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Workplace Mentoring

Link to syllabus and / or course outlines www.nscc.ca Unique / innovative courses • Introduction to Human Relations Students cover the essentials of interacting with individuals and groups from the standpoint of an employee. What constitutes a credit hour? • None stated

St. Clair College

Course titles & hours Code Course Name Credit Semester 1 FSA13 Kitchen Management I 3 FSA185 Culinary Skills & Techniques I 6 FSA189 Culinary Practices I 6 FSA187 Baking & Pastry Arts I 6 ELEC1030 General Education Elective 3 MIC111 Computer Applications I 2 FSA129 Food Safety 1 FSA146 Understanding Nutrition 1 FSA168 Understanding Hospitality 1

Semester 2 FSA281 Kitchen Operations II 2 FSA239 Kitchen Management II 4 FSA285 Culinary Skills & Techniques II 5 FSA287 Baking & Pastry Arts II 5 ELEC1030 General Education Elective 3 FSA220 Culinary Practices Level II 5 FSA216 Culinary Communications 2

Semester 3 FSA307 Hospitality Services 5 FSA418 Trends in Industry 3 FSA315 Wines, Spirits and Foods 4 FSA319 Culinary Internship 8 FSA389 Culinary Practices III 6 HOS108G Cuisine and Culture 3

Link to syllabus and / or course outlines http://www.stclaircollege.ca/programs/postsec/culinary_man_FT/ Click on course codes

Unique / innovative courses • Trends in Industry This course provides the student with a general understanding of culinary trends and their value to the hospitality industry. Through interactive lectures, research, statistical analysis, off-campus field study, and guest speakers, the student will see how culinary trends develop and how to respond and utilize the information to advance hospitality business. Trends in Culinary Tourism, Hospitality Career Development, Institutional Certifications, Agri-tourism, and Technology will be studied.

http://www.nscc.ca/


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Course titles & hours Semester 1

Culinary Fundamentals – 3 CR Soups and Sauces – 3 CR Dinner Cookery – 3 CR Meat Preparation – 3 CR Baking and Yeast Goods – 3 CR

Semester 2

Breakfast Cookery – 3 CR Vegetables and Starches – 3 CR Cold Kitchen – 3 CR Lunch Cookery – 3 CR Line Cook – 3 CR

Semester 3 Professional Internship – 3 CR, 320 hours (10 weeks)

Semester 4 Workplace Communication Skills – 1.5 CR Lunch à la Carte – 3 CR Patisserie – 3 CR Food and Wine Pairing – 3 CR Food and Beverage Service – 3 CR Nutrition and HMR Logistics – 1.5 CR

Semester 5 Dinner à la Carte – 3 CR Garde Manger – 3 CR Culinary Perspectives – 3 CR Purchasing, Receiving and Cost Control – 3 CR Supervision and Event Planning – 3 CR

Students must attain a GPA of 2.0 or better in each semester and pass the necessary prerequisite courses to progress through the program. To qualify for graduation, students must pass ALL courses and attain a GPA of 2.0 or better and complete course requirements within the prescribed timelines. Link to syllabus and / or course outlines http://www.sait.ca/programs-and-courses/full-time-studies/academic- calendar-information/academic-course-finder.php Unique / innovative courses • Culinary Perspectives

Students are led through a review of classical French cuisine as a foundation for the exploration of ethnic and contemporary cuisines. Students then explore and experiment with elements of international cuisines such as Asian, Mediterranean, North and South American, Regional and Middle Eastern. Culinary trends are examined.


http://www.sait.ca/programs-and-courses/full-time-studies/academic-calendar-information/academic-course-finder.php




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Course titles & hours Term 1 Baking and Desserts 1 – 4 CR Basic Kitchen Skills – 2 CR Cold Kitchen – 1 CR Hot & Cold Breakfast Cooking – 2 CR Hot & Cold Sandwich Prep. – 2 CR Kitchen Management & Health Care – 1 CR Meat and Poultry Cooking – 1 CR Meat, Poultry, Seafood Cooking – 2 CR Meat, Poultry, Seafood Cutting – 4 CR Safety, Sanitation & Equipment – 2 CR Seafood Cooking – 1 CR Stock, Soup & Sauce Cooking – 2 CR Vegetable and Starch Cooking – 1 CR Vegetable, Egg, Starch, Pasta – 2 CR Vegetarian Entrees, Past & Soup – 1 CR

Term 2

Alcoholic Beverage Service - 2 CR Appetizers and Hors d’oeuvres – 1 CR Appetizers and Salads – 1 CR Appetizers, Salads, Buffet Prep. – 1 CR Baking and Dessert 2 – 1 CR Baking and Dessert 3 – 1 CR Dining Room Service Procedures – 2 CR Entrees and Sauces 1 – 1 CR Entrees and Sauces 2 – 1 CR Kitchen Management & Nutrition – 0.5 CR Meat, Poultry, Seafood Entrees – 1 CR Soups, Vegetables, Starches & Salads – 0.5 CR Specialty Desserts – 1 CR Vegetables, Starches & Soups 1 – 1 CR Vegetables, Starches & Soups 2 – 1 CR

Link to syllabus and / or course outlines http://www.vcc.ca/programs- courses/detail.cfm?div_id=7&prog_id=40#courses Unique / innovative courses What constitutes a credit hour? 25 lab hours = 1 credit hour

Curriculum Renewal

College Scanned

Process, Frequency

RRC Process • Complete program renewal Frequency • 5 years

http://www.vcc.ca/programs-courses/detail.cfm?div_id=7&prog_id=40%23courses



33

Algonquin College Process • Review course outlines for alignment, faculty surveys, industry stakeholders

review program, student surveys. All combined to create recommendations for future development

• Also examine numbers – enrollment, attrition, graduation Frequency

• 5 years

ACC Process • Advisory committee appraisals – ongoing • Revisions to match Apprenticeship curriculum – as needed • Major review involves consultations with industry, current students, graduates, and faculty • Not enough resources to do a full-fledged DACUM process Frequency • 5 years

Conestoga College

Process • Program Advisory Committee composed of employers, practitioners and recent

program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs

Frequency • New process being implemented at college – should be done every 5 –7 years

Georgian College

Process • Work with college department that specializes in Georgian standards for renewal

– faculty planning, feedback forms sent to industry, ministry objectives all combined to determine direction

Frequency • 5 years

Holland College Process • Each year get input from advisory committee • Every second year examine content with faculty • Every three years review content with industry

Frequency • Ongoing

NSCC Process • None stated Frequency • None stated

St. Clair College

Process • Answer a list of questions regarding program • Program mapping • Set goals for where would like the program to be in 2 years


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SAIT Process • Internal 12 step process validated by provincial Advanced Education Ministry


VCC Process • Bring in external reviewer, scans of other colleges • Advisory committee meets twice every year for ongoing input


Student Assessment

College Scanned

Content theory assessment, Skills assessment (e.g. Labs), Assessment practices for any experiential components (practicum, clinical, work experience, Co-op education)

RRC Theory / content assessment • Assignments, case studies, student presentations, tests

Practical skills / labs assessment • Practical assignments, daily practical work, final practical exams

Employability / essential / soft skills assessment • Some of this is evaluated in daily practical work – reliability, team work, punctuality, professionalism

Experiential component assessment • Student must complete requisite assignments for credit. Also submits self and employer evaluations of work experience. Coop Coordinator completes a site visit and interviews both student and employer • If student quits a placement or is fired, they fail the coop term and must repeat it to graduate

Trends • Authentic assessment, increased emphasis on soft skills

Algonquin College

Theory / content assessment • Short theory tests daily

Practical skills / labs assessment • Practical assignments related to work in labs. Mid-term and final practical

exams as well as chef of the day responsibilities Employability / essential / soft skills assessment

• Chef of the day – leadership and ability to provide direction to rest of kitchen. Chef report done after provides an opportunity for reflection on the experience

Experiential component assessment • Evaluation completed by the employer. College provides a standard form

Trends • Finding evaluation of practical work to be very subjective – looking to

incorporate more objectivity into practical aspects of assessment

ACC Theory / content assessment • Assignments, quizzes, exams

Practical skills / labs assessment • Practical assessments

35

Employability / essential / soft skills assessment • Use Conference Board of Canada Essential Skills • Team work evaluated in labs Experiential

component assessment Trends • Authentic assessment – geared to work requirements

Conestoga College

Theory / content assessment • Quizzes and tests – some computer marked, others consist of longer written

answers • Mid-term and final exams • Presentation projects are given in second year

Practical skills / labs assessment • Weekly practical evaluations – rubric – with standards getting more strict as

students progress through the term Employability / essential / soft skills assessment

• Professionalism evaluated on an ongoing basis in lab courses • More teamwork incorporated into second year courses – often

incorporate student self-assessments Experiential component assessment

• Site visit by college • Student self-assessment • Employer evaluation

Trends • Incorporating more presentations, assignments, projects into courses • Using D2L for testing

Georgian College

Theory / content assessment • Tests – usually 3 per course • Project-based assignments – usually 2 per course

Practical skills / labs assessment • Rubrics used to evaluate practical skills

Employability / essential / soft skills assessment • Professionalism is assessed in labs • Group assignments in theory courses to develop interpersonal skills

Experiential component assessment • Employers evaluate. Students provide overview of their experiences. Coop

department synthesizes these and provides a feedback session to each student upon completion of work experience

Holland College

Theory / content assessment • Tests, assignments

Practical skills / labs assessment • Practical tests, black box tests

Employability / essential / soft skills assessment • Team activities, group projects, role playing – especially in business courses • Brigade system in practical labs

Experiential component assessment • Students develop a portfolio to document learning on the job. Employer also

evaluates no only number of hours but quality of student work • Students must complete and submit a Student Learning Portfolio based on the

36

guidelines outlined in the Culinary Institute of Canada portfolio package Trends

None stated

NSCC Theory / content assessment None stated

Practical skills / labs assessment None stated

Employability / essential / soft skills assessment None stated

Experiential component assessment None stated

Trends None stated

St. Clair College

Theory / content assessment • Midterm and final exams. Some theory courses have unit testing. Each course

has a project Practical skills / labs assessment

• Practical evaluations of work as students are learning skills. Midterm and final practical exams in each lab course

Employability / essential / soft skills assessment None stated

Experiential component assessment None stated

Trends • Flipped classrooms

SAIT Theory / content assessment • Assignments, tests Practical skills / labs assessment • Practical testing Employability / essential / soft skills assessment None stated Experiential component assessment • At the end of the internship, employers complete an evaluation form and discuss their comments with the student • If the overall level of performance of the intern is considered “marginal” or “unsatisfactory”, a representative of the internship program will contact the employer for clarification and specific understanding of the issues • The student must complete the required number of hours and achieve an acceptable level of performance to receive credit for their practicum. • Additional information for employers is available at: • http://www.sait.ca/about-sait/schools/school-of-hospitality-and- tourism/additional-

infomation/professional-internship-programs.php Trends • Have moved away from paper testing and exam week. All assessments done digitally

VCC Theory / content assessment

• Weekly tests, assignments Practical skills / labs assessment

http://www.sait.ca/about-sait/schools/school-of-hospitality-and-tourism/additional-infomation/professional-internship-programs.php

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• Evaluation of daily practical work Employability / essential / soft skills assessment • Not much – done more in apprentice programs; evaluation of professional attitude Experiential component assessment • Done by employer – short form evaluating students’ punctuality, attitude, skill set, and employability Trends • more of a focus on the development of professional attitudes of graduates by industry

Current and Coming Challenges College Scanned

Content, Delivery of program, Changes to Industry requirements

RRC Growing international population often requires change in pace of delivery/more time due to combination of language skills and cultural differences • Student time outside of program to do reading and homework is constantly shrinking due to choice or need to hold down part time work, family obligations • Even greater demand from industry for strong soft skills – team work, time management, ability to work in stressful settings. Also starting to look for social media skills – but professional focus, not personal style

Algonquin College

• Incorporating blended courses – trying to make sure that they develop engaging content to keep students interested • Training students how to use technology for success in education and work and not just for pleasure – find that students do not enter programs with these types of tech skills • Industry still wants professional attitudes with solid skill sets. Making sure that students understand industry standards regarding time management, uniforms, appropriate language, etc. • Level of communication and math skills – needed for success

ACC • More emphasis on student retention – work more closely with students to ensure they have a fighting chance of passing courses

• Industry requires more creativity • Use of local products • Do not book events that are irrelevant to program outcomes anymore

Conestoga College

• Standardizing content being taught by different faculty – use of same recipes, demonstrating similar techniques

• Writing abilities of current students at a lower level than previous generations

• Grads entering into health care areas require more knowledge of nutrition, special dietary needs, and allergies

• Increased demand for menu development, costing, inventory and marketing knowledge

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Georgian College

• Students asking for more hands-on courses in second year; once they have done Co-op, they do not just want to spend time in a classroom discussing theory

• Varying demands. Larger employers looking for better skilled grads who can work independently. Smaller employers looking for grads who are flexible, able to learn, good attitude, fit in team

• Are examining retention issues to improve these

Holland College

• Challenge is to not throw the baby out with the bathwater – careful to make sure students learn how to cook and not just trying to follow the latest fads

• First year used to develop foundational skills / second year focusses more on contemporary styles of cooking

• Try to make industry understand that change takes time and it is not always productive to focus on the new until it is determined that these changes will actually have staying power in the industry

• Private restaurants concerned that college will steal their business. Have had to work to reassure businesses that this is not the case. Businesses starting to see the benefit when they get graduates working in their kitchens

NSCC • Standardizing and coordinating content over 6 different campuses

• Addressing needs of different learning styles • Program focuses heavily on practical cooking skills – prepares students for job of

cook, not necessarily chef. Students have to develop those skills through experience. But industry seems very satisfied with skills students possess when graduating

St. Clair College

• More lab time is needed; students do not get enough experience on the line, especially since there is a lack of an offsite practicum experience

• Graduation date in July makes it hard for grads to find jobs in local industry since most are already filled by then

• Working towards a return to a full 2 year program. Plan to implement this in the next year

SAIT • To meet the needs of a changing learner demographic, they have started a group that does not receive any lectures, but who learn content via personal learning and exploration

VCC • Facilities are aging and maxed out in terms of use – all labs being used both day and evening

• Government wanting to play a greater role in determining program

Partnerships College Scanned

High School, Post-secondary, Business & Industry, Government, Union, International

RRC Articulation Red River College Some of the courses offered in Culinary Arts are identical to those offered in RRC’s Hospitality and Tourism Management program. Culinary students wishing to continue their education in that program are eligible for credit in common sources if successfully completed.

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Consideration will be given to former students who have completed the Commercial Cooking, Chef Training or Cook Apprenticeship programs and wish to return to obtain a Culinary Arts Diploma. Credit will be available for equivalent courses completed in either of these former programs. Ryerson University, Toronto, ON • Some Culinary Arts courses are eligible for credit at Ryerson University University of Manitoba, Winnipeg, MB

• Bachelor of Science (Human Nutritional Studies) – Graduates are credited with 60 credits and must complete another 60 credits Accreditation Apprentice Cook Students achieve accreditation for Level 1 and 2 Apprentice Cook when they complete the program. Students have the accelerated ability to write the Red Seal Exam after meeting the practical hours requirement. Certification • WHMIS • First Aid • Serving It Safe • Food Handler’s Certificate • Fire Safety Certification Partnerships • High school Graduates of high school vocational programs are eligible for advanced standing in the Culinary Arts Diploma program. • Government Program accredited with the Canadian Forces

Algonquin College

Articulation • Wilfred Laurier University, Waterloo, ON

Graduates with a minimum of 75% grade average are eligible to receive 6 transfer credits towards a 20-credit Bachelor’s Degree in Culinary management.

• Davenport University, Grand Rapids, Michigan Advanced standing of 60 credit hours towards a 4-year Bachelor of Business Administration – Management, OR BBA/MBA Strategic Management.

Accreditation

• None stated Certification

• The Sommelier Certificate Algonquin College offers the compulsory courses necessary for the Sommelier Certificate and Sommelier pin, an award recognized by the industry and the general public.

Courses are open to the public and are taught at the College’s C.A. Paradis Wine Lab and features tasting of a wide variety of wines from the LCBO’s general list and from current Vintages’ releases.

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Courses are: o Wine Appreciation Introduction (10 weeks, 30 hours) o Wine Tasting (12 weeks, 36 hours) o Grape Varieties (12 weeks, 36 hours) o Vinification (4 weeks, 30 hours) o Wine and Food Matching (6 weeks, 21 hours) o Old World Wine Regions (16 weeks, 48 hours) o New World Wine Regions (12 weeks, 36 hours) o Sommelier Advanced (16 weeks, 48 hours) o The Beer Course (12 weeks 36 hours) o The Whisky Course (12 weeks, 36 hours)

Students can choose between attending one class per week (3 hours) in the evening or on weekends, completing the entire program in 36 months. A compressed stream of study is also available. Students attend one full day per week (7 hours, Monday) and the entire program can be completed in 12 months, September to September.

• Wine Appreciation Certificate Students must successfully complete one compulsory course and three elective courses. Students can transfer their elective credits to the Sommelier program. The compulsory course is Wine Appreciation Introduction and then students choose 3 electives from the above list of courses.

Partnerships • None stated

ACC Articulation ACC’s connections with other post-secondary institutions include the 2+2 program. Students start at ACC and obtain their two-year college diploma. They then further their education at a partnering institution and receive credit towards related degrees/diplomas.

Accreditation • Apprenticeship Manitoba – Entrepreneurship, Training and Trade Graduates of the Cook Apprentice program with a passing grade of 70% or more and who register as apprentices within two years of completing the program, will be granted credit for both Basic & Advanced Levels – Cook (the technical in-school training required in the Apprenticeship Manitoba Agreements).

Certification • None stated

Partnerships • High school

Several high schools have agreements with ACC. Hugh School students may receive advanced standing

Conestoga College

• None stated

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Georgian College

Articulation • Holland College

o Credential: Applied Degree in Culinary Operations (4 yr.) o Completion: 60+/120 credits (2 years); degree is offered through Holland College's Culinary Institute of Canada o Type: Advanced Standing

• UNB o Credential: Bachelor of Applied Management in Hospitality and Tourism (4 yr.) o Completion: 60+/120 credits (2+ years) Extra courses may be required.

Minimum 70% GPA o Type: Advanced Standing

• UNB o Credential: Bachelor of Applied Management (4 yr.) o Completion: 60/120 credits (2 years); minimum 70% GPA required for admission o Type: Block Credit

• Griffith University o Credential: Bachelor of Business (Hotel Management) o Completion: 120/240 credit points (1.5 years) o Type: Block Credit

• University of Ontario Institute of Technology o Credential: Bachelor of Commerce (Honours) (4 yr.) o Completion: 75/120 credits (2 years of full-time study); minimum 73% GPA required for admission o Type: Advanced Standing

• Ryerson University o Credential: Bachelor of Commerce – Hospitality and Tourism Management o Completion: 90/120 credits (3 years ); minimum 75% GPA and additional courses may be required for admission o Type: Block Credit

• Davenport University o Credential: BBA (Majors available in Management, Strategic Management) or Marketing (4 yr.) o Completion: 60/120 credits (2 years of full-time study); courses available online o Type: Block Transfer

• Royal Roads University o Credential: Bachelor of Arts Degree with Honours – International Hotel Management (4 yr.) o Completion: 60/120 credits (2 years); 75% GPA and specific courses may be required for admission o Type: Block Credit

Accreditation • None stated Certification • None stated Partnerships • Business & industry Our students are given many opportunities to enhance their learning through

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their involvement in extracurricular activities such as: membership in the junior chapter of the regional Professional Chefs' Association (Muskoka and District Chef's Association); participation in Georgian College's award-winning culinary team; and regular industry experiential opportunities in which the student will take part in events held both at the college and on location at some of the top resorts and facilities in our region. • International Semester Abroad option with Schiller International University in Strasbourg, France – option in the third semester (first term of second year).

Holland College

Articulation • Ryerson University, Toronto, ON

Up to two years of credit towards a Bachelor of Commerce in Hospitality and Tourism degree.

• University of New Brunswick Saint John, Saint John, NB Two years of credit towards a Bachelor of Applied Management in Hospitality and Tourism.

• University of Prince Edward Island, Charlottetown, PEI 60 credit hours towards a Bachelor of Business in Tourism and Hospitality degree.

• Memorial University of Newfoundland, St. John’s, NL Two years of credit towards a Bachelor of Applied Management degree.

• Johnson & Wales University, Providence, Rhode Island Courses (grades 60% and above) will be eligible for transfer credit to JWU’s Bachelor of Science Degree in Culinary Arts/Food Service Management. Transcripts will be evaluated on an individual basis. Students should be able to complete the degree in 2.5 years.

• Florida International University, North Miami, FL Two years of credit towards a Bachelor of Commerce in Hospitality and Tourism degree.

Accreditation

• None stated Certification

• None stated Partnerships

• American Students Holland’s Culinary Arts program welcomes American students and is approved by the US Federal Aid for the processing of student loans, both subsidized and unsubsidized.

NSCC Articulation • None stated

Accreditation • This program is a first step on the path towards Journeyperson Certification in

the Cook trade. Graduates will be eligible for transfer credit upon registration in the Provincial Apprenticeship Program

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Certification • None stated Partnerships • Nova Scotia Department of Education’s Options and Opportunities This

initiative offers high school students more hands-on learning experiences with a career focus. Students who choose the O2 option have the opportunity to link their career interests with NSCC programs.

St. Clair College

Articulation • No articulation to university degree programs

Accreditation

• Curriculum is modeled after the Ministry standards and guidelines for cook apprentice. Apprenticeship may be available

Certification

• None stated Partnerships

• None stated

SAIT Articulation • Humber College, Institute of Technology & Advanced Learning, SAIT graduates are eligible to enter the third year of Humber’s Professional Cooking Advanced Diploma program. Humber has an agreement where graduates of Humber’s Advanced Diploma in Culinary Administration articulate straight into Year 4 of Holland College. • University of New Brunswick SAIT graduates are eligible to enter the third year of UNB’s Bachelor of Applied Management. Overall average must by 70%. • NAIT Graduates from NAIT’s one-year Culinary Arts Certificate may receive credit for 10 courses towards SAIT’s Professional Cooking Diploma. • Yukon College Yukon graduates of its Culinary Arts Certificate program would be eligible for admission to the second year of SAIT’s Professional Cooking Diploma with an average of 70% or higher. Accreditation • Alberta Apprenticeship and Industry Training Alberta Apprenticeship has accredited this program for 788 hours towards journeyman certification, including all technical training periods. Certification • None stated Partnerships • Horizon Milling This food supplier provides product for use in SAIT’s Culinary Arts classes and makes financial contributions towards capital equipment and facility upgrading. SAIT’s baking facilities are used to test new products and to carry out product

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promotion to its clients. This partnership has been in effect since 1994. • Hospitality 100 Club

In 1990, this club was inaugurated as a unique partnership between industry and education. For an annual membership fee, up to 100 representatives of the hospitality industry and their guests attend two exclusive gourmet events in The Highwood. The Club provides assistance to students to attend competitions, to secure educational discounts on equipment and the opportunity to participate in domestic and international Culinary Arts study tours. The Club also provides opportunities for Alberta manufacturers to profile new food products to peers, faculty and students. SAIT says that The Club provides a setting that encourages an informal exchange of ideas between hospitality professionals and educators for the benefit of both students and the industry. • Lindt Maître Chocolatier Lindt partners with SAIT’s Baking and Pastry Arts program and is actively involved in SAIT’s bi-annual Lindt Chocolate Competition. • MIWE, Germany This baking equipment manufacturer provides SAIT with a significant discount on its latest baking ovens. As a result, SAIT has become the test site and demonstration center for the German company, Aromat and Deck Ovens. • The Pastry Chef Guild of Alberta This guild works closely with SAIT and the Baking and Pastry Arts program, providing information on industry trends, recipes, events, hospitality jobs and upcoming classes and courses. The Guild’s objectives are to promote and maintain the high standards in the industry and to inspire Culinary Arts students across Canada to excel. It provides an annual scholarship to the Baking and Pastry Arts program. • Southern Alberta Bakers Association Members are closely involved in the continued development and success of the Baking and Pastry Arts program. It is also responsible for an annual industry fundraiser that generates scholarships for SAIT’s Baking and Pastry Arts students.

VCC Articulation

• None stated Accreditation • Graduates are recognized by the Industry Training Authority Certification • None stated Partnerships • High School - Cooking Foundation VCC partners with several Metro Vancouver school districts to provide career exploration and skill training programs to secondary school students and earn both academic and trades training credits. High school students do not apply to VCC directly. They should contact their career program coordinators in their respective school districts. Tuition is $2,221.80 (2013-14). By the time students graduate from high school, they are skilled in the culinary arts and ready to work and start an apprenticeship. Upon successful completion,

45

students receive training in Foundations Cooking Level 1, high school and college credits, 1,000 hours of work- based training credits towards an apprenticeship and the opportunity to write the Level 1 technical exam. Students are required to achieve a minimum of 70% in all courses and exams. • Business & industry - Sodexo Canada In 2011, this food and facilities management company donated $30,000 to sponsor Junior Culinary Team Canada, a group of award-winning VCC chefs, as they prepared for the 2012 Junior Culinary Olympics in Germany.

College Scanned

Comments

RRC Prep courses for domestic or international students (e.g. language courses) • Language Training Centre offers preparatory courses for EAL speakers.

However, this requires additional time and tuition so not all students are willing to make this investment

Other Programs Offered • Food Services Management Certificate (one-year certificate) Students develop the skills necessary to oversee an organization’s food service operations. Students will participate in a practicum of 150 hours. Outlets • Jane’s Located in the former Union Bank Tower, Jane’s is a student-run urban upscale restaurant in Winnipeg’s historical Exchange District. This recently-restored restaurant is staffed by students in RRC’s Hospitality and Culinary Arts programs and provides hands-on, practical experience to the students as they prepare to enter the workforce. Jane’s is open for lunch and dinner, Tuesday to Friday, and features a full-service menu with soups, salads, entrees, desserts and beverages. Unique Features • Laptop Delivery Students are required to purchase a laptop computer and related software for use throughout the program. RRC will provide network access and help desk support if assistance is required. Students will have on-campus access to email, College networks and the Internet. Off-campus access to the Internet is the responsibility of the student.

Algonquin College

Prep courses for domestic or international students (e.g. language courses) • English for International Students – recommended option for

newcomers • Looking at developing prep courses in English and math to help prep students

to succeed in program Other programs offered • Assistant Cook (Level 1 Apprentice) • Baking & Pastry Arts (1-year certificate) • Bartending (15 weeks) • Cook Apprenticeship (1-year certificate) • Culinary Skills – Chef Training (Online) (1-year certificate) • Culinary Skills – Chef Training (1-year certificate) • Institutional Cook (Level 1 Apprentice)

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Outlets • Restaurant International For over 35 years, this on-campus restaurant is operated by faculty and students of the Culinary and Hotel Management programs and is open to the public and student body. All Algonquin students will receive 25% off their food purchases. The restaurant features events such as a Craft Beer Panel, Tasting & Food Pairing throughout the year. • Savoir Fare – Gourmet Food at Student Prices This gourmet food store is run by the School of Hospitality and Tourism’s culinary department. Culinary and baking students prepare all the food items. Savoir Fare also highlights an exclusive line of La Dolce Vita preserves – products researched, developed and produced in-house by the culinary students. Items are conveniently packaged in both individual and family-size portions. The menu changes daily with the course requirements in the culinary and baking classes. It is located in the Student Commons Building. Unique features • Culinary Skills Chef Training Online In this modified-delivery format, Level 1 courses are offered online followed by the practical in-kitchen component on campus. Some hands-on classes are held during the evenings or weekends in the College’s Restaurant International. • Laptop Delivery All students entering the program are expected to have and use a laptop or mobile computing device to work with and obtain course materials and participate in collaborative learning environments

ACC Prep courses for domestic or international students (e.g. language courses) • None stated Other programs offered • Professional Cooking Certificate (one-year certificate) Upon completion of the first year of studies, students may obtain this certificate. Outlets • Grey Owl Dining Room – Mid-January to Mid-February Located in a heritage building shared with the Hotel Restaurant Management program, students receive hands-on experience by hosting a variety of events open to the community at the end of the term for four weeks. Culinary Arts students present a fine dining menu to members of the public, while Hotel and Restaurant Management students practice their hospitality skills with tableside service. Unique features • International Beer & Food Festival This annual event has Hotel and Restaurant Management students working with Culinary Arts students to present up to 50 beers from countries around the world, accompanied by food pairings. Students research and present their findings on international beer selections, using creativity to pair each beverage with a food item. Students present their selections and engage the tasting audience with their knowledge. • International Wine & Food Festival

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Both Culinary Arts and Hotel and Restaurant Management students combine their skills to research and prepare up to 50 wines and food pairings from around the world for this once-a-year event. • Christmas Festival Evening Buffet Students and faculty host an annual Christmas event for members of the community in this three-night event. • Foundation Legacy Gala Dinner Culinary students prepare the menu and the Hotel and Restaurant Management students pair the wines. Funds raised from this evening support the Foundation and benefit the students throughout ACC.

Conestoga College

• None stated

Georgian College

• None stated

Holland College

Prep courses for domestic or international students (e.g. language courses)

• None stated Other programs offered

• Pastry Arts (one-year certificate); • Applied Degree in Culinary Operations (two-year applied degree).

Outlets

• Lucy Maud Dining Room (fine dining) • Montgomery Cafeteria • CIC Banquet & Catering

Unique features

• History The Culinary Institute of Canada in Charlottetown has been training aspiring chefs since 1983. • Internship (see student assessment) Students must complete and submit a Student Learning Portfolio based on the guidelines outlined in the Culinary Institute of Canada portfolio package. • American Students (see partnerships) Holland’s Culinary Arts program welcomes American students and is approved by the US Federal Aid for the processing of student loans, both subsidized and unsubsidized.

NSCC Prep courses for domestic or international students (e.g. language courses) • They don’t actively recruit international students because of heavy local demand, so no prep provided. Students just need to attain required level on English equivalency exam. Other programs offered • Cooking Certificate (one-year certificate) • Students spend some time in the classroom learning theory, but most of • the students’ time is spent doing hands-on cooking. This program features small class sizes. Students who complete this certificate are eligible to apply for a limited number of seats in the second year of the Culinary Arts Diploma program.

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Outlets • 80 seat fine dining Unique features • Program Test Drive (see entrance requirements) This program offers potential students the chance to experience NSCC’s programs first-hand and help them decide if the program is the right fit. • Co-operative Education Courses (see program features) Full handbook for students and employers is available at: http://www.nscc.ca/learning_programs/work_experience/co-op- studentguide.pdf.

St. Clair College

Prep courses for domestic or international students (e.g. language courses)

• St. Clair College has provided English as a Second Language to thousands of international students. The College has professionally trained instructors who take the time to ensure you have the necessary skills to move to the next level. THE PROGRAM

o Focus is on conversation, reading, writing, grammar, listening and pronunciation skills;

o Small class sizes provide students with ample opportunity for individual attention and participation;

o Highly-trained professors and technicians provide supportive, personal instruction, and language labs; o Interaction with English-speaking people; o Availability of computer labs and other facilities such as: a Library, Internet Lab, Learning Centre, Audio-Visual Centre, pool, gym, etc. LEVELS OF ENGLISH TAUGHT o Pre-Basic o Basic o Intermediate o Advanced ADMISSION REQUIREMENTS

o Open to all students 18 years and older (or high school graduates. Custodian is required for students younger than 18 years old)

o Students will take a Placement Test and be assigned to the appropriate level, according to the test results

o Advanced students may have the opportunity to take the Institutional TOEFL test if interested in applying for Post- Secondary studies at St. Clair College

Other programs offered • None stated Outlets • 100 seat campus restaurant Unique features (see program length)

• Working towards a return to a full 2 year program. Plan to implement this in the next year




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SAIT Prep courses for domestic or international students (e.g. language courses)

• None stated

Other Culinary Programs Offered at SAIT • Baking and Pastry Arts (2 years, 5 semesters)

The first year of studies provides the fundamentals of baking and the second year offers advanced studies in pastry arts. The majority of courses are practical in nature, allowing students to learn in a hands-on environment. Industry experience is not mandatory, but is an asset. Between the first and second year, students are required to complete a

320-hour Professional Internship. • Meat Operations and Management (15 weeks + 4-week practicum) • Apprenticeship Programs

Baker Apprentice Cook Apprentice

• Part-Time Continuing Education Courses Bar Mixology Certified Chef de Cuisine

• “Fundamentals” Continuing Education Series These courses are designed for the kitchen novice. They include: o Knife Skills o Introduction to Cooking o Herbs and Spices o Adventure Cooking (various countries featured) o The Art of Entertaining o Baking Outlets • The Highwood Dining Room This student-operated, on-campus restaurant offers a live classroom environment to SAIT’s students as they provide world-class cuisine and service to its patrons. SAIT’s innovative Chefs and Hospitality Management Instructors provide guidance to students in this real-world environment. Lunch and dinner menus are available during the academic year as well as buffet lunches every Thursday at 11 am during the academic year. The restaurant is closed from May to September. Unique features • Career Investigation Report All applicants to the Professional Cooking program must complete a special report detailing their decision-making process for becoming a member of the culinary profession. This detailed report includes 8 questions. • Culinary Campus 226, 230 8th Ave. SW Calgary, AB T2P 1B5 Ph.: 403.284.8535 http://culinarycampus.ca The Culinary Campus provides a face for SAIT in a central location for downtown clientele. This is SAIT’s new downtown cooking school in the Venator Building in the


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Stephen Avenue Mall in downtown Calgary. During the weekday, students prepare breakfast and lunch for downtown patrons and in the afternoons, evenings and weekends, chef instructors offer courses to the general public in food preparation. The Culinary Campus features a continuing education Rush Hour series, a 45-minute class where students will be shown how to cook a meal, pick up the ingredients at The Market, head home, then cook it in 15 minutes while avoiding the “rush hour” of traffic. It also offers Team Building courses and is a venue for social events such as bridal showers and birthday parties. • Jackson’s Culinary Garden Known as SAIT’s outdoor classroom, Jackson’s Culinary Garden is a living agro-literacy center allowing students to plant, grow and harvest their own herbs and vegetables for use in the their daily studies. The garden is named after Jackson Henuset, the grandson of Wayne Henuset, a major donor to the SAIT Culinary Arts program. The garden teaches students about agriculture and sustainability by teaching how to grow the produce we eat and the effort required to grow and maintain crops. • Culinary Campus on Twitter Fresh, new and regular updates appear on SAIT’s Culinary Campus Twitter account. • Graduate Employment Statistics Detailed statistics are available on SAIT’s website. In 2011, 63 of 94 Professional Cooking graduates responded to the employment survey: 63 of 63 respondents found employment; 59 of 63 found employment in the training-related industry; 4 found employment in a non-training-related industry; 6 of 63 are also pursuing education. The annual salary mean in this 2011 survey was $35,213 for training related, full-time employment. The salary range was between $15,600 and $72,800.

VCC Prep courses for domestic or international students (e.g. language

courses) VCC offers several certificate programs for International Students and ESL Students: • Cooking – ESL VCC’s 10-month certificate program is designed for English as Second Language speakers who wish to receive practical culinary training. It is fully recognized by the Industry Training Authority and students earn apprenticeship qualifications in addition to a VCC credential. Upon completion, students may enroll in Level 2 Apprenticeship. Students learn communication skills and hospitality-related vocabulary from culinary arts and ESL teachers. Students in the program prepare daily breakfast, lunch and dinner in the cafeteria as well as lunch and dinner in JJ’s Restaurant at the Downtown Campus. This program welcomes applications from Canadian citizens and permanent residents. Applicants must have completed Grade 10 or equivalent in their own country. They must have proof of completion of VCC Lower Intermediate English, which includes a Canadian Language Benchmark of Listening, Speaking, Reading 5 and Writing 4. Tuition is

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$3,174.00 (2013-14). Classes are currently held Monday to Friday, 12-7 pm. • Baking and Pastry Arts – Pastry ESL This program is 13 months in length and for students in the Combined Skills with ESL support program. Students train to become professional bakers while improving their English communication skills. It is designed to help ESL learners connect the theoretical principles of baking with practical application. Tuition is $6,909.64 (2013-14). • Baking and Pastry Arts – Artisan Baking for International Students This program is also 13 months in length and for students in the Combined Skills with ESL support program. It trains students to become professional bakers. Applicants are encouraged to apply early as a letter of acceptance is sent approx. 4-5 months in advance of the next available start date. A first payment is required to reserve a space in the program. Tuition is $20,001.80 (2013-14). Other programs offered • Asian Culinary Arts (5-month certificate) • Baking and Pastry Arts – Artisan Baking (11 month-certificate) • Baking and Pastry Arts – Artisan Baking for International Students (13- month certificate) • Baking and Pastry Arts – Pastry (11-month certificate) • Baking and Pastry Arts – Pastry ESL (13-month certificate) • Cooking – ESL (10-month certificate) • Cooking Foundation – High School • Culinary Arts (Cook) Apprentice (Three 5-week sessions over 3 years) • Culinary Management (8-month certificate) Outlets • Two 75 – 80 seat dining rooms Unique features • Asian Culinary Arts This full-time 5-month certificate program is designed to prepare students for entry-level careers as cooks in the food services industry. There are two intakes each year, every January and July. There is a maximum of 20 students in each class. Students receive training in a modern, well-equipped commercial kitchen as well as in a fully operational public cafeteria. The program is delivered in Cantonese, Mandarin and English. This program was established in 1975. VCC is the first and only college in North America to offer an Asian Culinary Arts program. Classes are offered from 8 am – 2 pm five days a week. Typically, the first 30 minutes of instruction is provided via lecture format. Then the students go to the kitchen for hands-on training and to apply their newly acquired skills. Midway through class, students provide lunch service to the general public. There are seven different sections in the kitchen. Students rotate their section every second day. • New Apprenticeship Model In April, 2012, the BC government launched a new Employment Program. This new integrated system of employment services and supports is delivered through a network of WorkBC Employment Services Centres. The Culinary Arts program at VCC offers a number of added benefits for its students such as:

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o VCC sponsors and signs up students as apprentices until the end of the program; o Students earn apprentice hours while training at VCC; o VCC can accept previous culinary experience towards apprentice hours;

o Students qualify to write Professional Cook 1 and Cook 2 provincial exams which lead to a Red Seal certification.

o More information about the changes to Apprentice training is available at: http://www.vcc.ca/deptUploads/IE_apprentice_financialsupport.pdf • Culinary Arts (Cook) Apprentice Students train in classrooms and kitchens at VCC’s downtown campus. A major portion of classroom time is devoted to theory. Instruction is provided through lectures and demonstrations to illustrate practical application of that theory. This full-time program runs three five-week training sessions over three years. In order to satisfy the required hours stipulated by the Industry Training Authority, BC’s funding authority for Culinary Arts Apprentices, all prospective students must have a proven record of 100 hours of “industry-related” work experience handling and preparing food, in the capacity of a cook or cook’s helper. This pre-admission requirement will assist the student in accumulating the required 400 industry hours required to register for Professional Cook 2 and write the Professional Cook 2 Industry exam. • “FAQ” VCC offers an extensive Frequently Asked Questions section on their website, available at: http://mycusthelp.ca/VCC/_cs/findanswers.aspx. • Graduate Survey Results

VCC’s Culinary Arts students have completed surveys upon graduation. Detailed results are available at: http://www.vcc.ca/vccir/documents/CulinaryArtsSUMMARY2012- 2008.pdf.

http://www.vcc.ca/deptUploads/IE_apprentice_financialsupport.pdf

http://mycusthelp.ca/VCC/_cs/findanswers.aspx

http://www.vcc.ca/vccir/documents/CulinaryArtsSUMMARY2012-2008.pdf

http://www.vcc.ca/vccir/documents/CulinaryArtsSUMMARY2012-2008.pdf

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DACUM Skill Rating Scale:Can perform some parts of this skill satisfactorily but requires assistance and/or supervision to perform the entire skill.

Can perform this skill satisfactorily but requires periodic assistance and/or supervision.

Can perform this skill competently w ithout assistance or supervision.

Can perform this skill competently w ithout assistance, w ith more than acceptable quality, and w ith initiative/adaptability to unique situations.

General Area of Competency (GAC) Skill rating

Demonstrate sanitary practices

A3


A3

Introduction to Culinary ArtsCertif ied Food Handler Training Program Level 1all lab courses

Occupational Skill deletedSkill or Competency added by Faculty or Occupational w ording changed

Unshaded Box= Specif ic Skill w ithin GAC

Gap or overlap betw een Faculty Expectations and Current Content in Courses

Industry DACUM Faculty Expectations Current Content in Courses

CULINARY ARTSGraduate Skills and Abilities (GSA) & Gap Analysis Chart

Facilitated by: Robert Cordingley & Lorna SmithMay 22 & 24, 2013

Clean knives, pots, pans, utensils, equipment, appliances and facilities

A2

Clean knives, pots, pans, utensils, equipment, appliances and facilities

A2

all lab courses(Note: Consider bringing company back in to teach students how to tear dow n a dishw asher)

WORK SAFELYA

WORK SAFELYA

WORK SAFELYA

Maintain a safe w ork area

A1

Maintain a safe w ork area

A1

Introduction to Culinary ArtsWHMIS WorkshopCertif ied Food Handler Training Program Level 1Fire Safetyall lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Follow food handling guidelines

A9

Follow food handling guidelines

A9

Certif ied Food Handler Training Program Level 1Introduction to Culinary ArtsInventory Managementall lab courses

Follow labeling practices

A8

Follow labeling and dating practices in the kitchen

A8

Introduction to Culinary Artsall lab courses

Follow proper storage temperature guidelines

A10


A10

Menu Developmentall lab courses

Maintain personal hygiene

A11


A11

Certif ied Food Handler Training Program Level 1Menu Developmentall lab courses

Apply f irst aid and CPR

A12


A12

Emergency First Aid

Use personal protective equipment

A6


A6

all lab courses

Avoid cross-contamination w ith allergens

A7

Avoid cross-contamination w ith allergens (Note: Impossible to teach all because of the huge number/variety of allergens)A7

Introduction to Culinary ArtsNutrition for Culinary ProfessionalsPatisserie 2Menu Developmentall lab courses

Assess and correct unsafe practices

A4

Assess and correct unsafe practices

A4

Introduction to Culinary ArtsWHMIS WorkshopEmergency First AidFire SafetyServing it Safeall lab courses

Choose the right equipment for the job

A5

Choose the right equipment for the job

A5

Introduction to Culinary ArtsWHIMIS WorkshopEmergency First AidFire SafetyServing it Safeall lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

PREPARE FOODSB

PREPARE FOODSB

PREPARE FOODSB

Prepare vegetables

B1

Prepare vegetables

B1

Garde MangerBasic Food Preparationall lab courses (not a lot in Patisserie)

Follow WHMIS guidelines

A16

Follow WHMIS guidelines

A16

Introduction to Culinary ArtsWHMIS Workshop

Prepare salads

B4

Prepare salads

B4

Advanced Culinary Skills 1Garde MangerCanadian Regional and Seasonal CuisineCharcuterie & BuffetsRestaurant Cooking

Prepare herbs and spices

B2

Prepare herbs and spices

B2

Garde MangerBasic Food Preparationall lab courses

Prepare fruit

B3

Prepare fruit

B3

Garde MangerPatisserie 1Restaurant Serviceall lab courses

Follow legislative / legal requirements

A14

Follow legislative / legal requirements(WHIMIS, Food handlers, Serving it Safe, Human Rights, Employment regulations)

A14

WHMIS WorkshopCertif ied Food Handler Training Program Level 1Serving It SafeHuman Resource Management

Follow HACCP guidelines

A15

Follow HACCP guidelines

A15

Introduction to Culinary Arts

Transport food safely

A13

Transport food safely

A13

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Prepare stocks

B6

Prepare stocks

B6

Advanced Culinary Skills 1Basic Food PreparationCharcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Prepare thickening and binding agents

B7

Prepare thickening and binding agents

B7

Basic Food Preparationall lab courses

Prepare sandw iches

B5

Prepare sandw iches

B5

Advanced Culinary Skills 1Garde MangerRestaurant Cooking

Prepare soups

B8

Prepare soups

B8

Advanced Culinary Skills 1Basic Food PreparationRestaurant CookingCanadian Regional and Seasonal CuisineCharcuterie & Buffets

Prepare sauces

B9

Prepare sauces

B9

Advanced Culinary Skills 1Patisserie 1Basic Food PreparationPatisserie 2Restaurant CookingPatisserie 2Advanced Culinary Skills 2

Prepare pulses, grains and nuts

B10

Prepare pulses, grains and nuts

B10

Advanced Culinary Skills 1Garde MangerCharcuterie & BuffetsCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2(Note: Identif ied by faculty previously; emphasis in program has been increasing)

Prepare pastas

B11

Prepare pastas

B11

Advanced Culinary Skills 1Garde MangerBasic Food PreparationCharcuterie & BuffetsCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Make pasta dough

B12

Make pasta dough

B12

Basic Food PreparationCharcuterie & BuffetsCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Prepare batters

B13

Prepare batters

B13

all lab courses

Make dairy products (e.g. cheese, yogurt)

B16


B16

Prepare hors d'oeuvres

B17

Prepare hors d'oeuvres

B17

Garde MangerCharcuterie & Buffets

Prepare cheese and dairy related dishes

B14

Prepare cheese and dairy related dishes

B14

Restaurant Cookingall lab courses

Prepare eggs and egg related dishes

B15


B15

Restaurant Cookingall lab courses

Fabricate f ish

B20

Fabricate f ish

B20

Garde Manger - (exposure only, limited practice)Basic Food PreparationCharcuterie & Buffets

Prepare foods from a variety of ethnicities

B18

Prepare foods from a variety of ethnicities

B18

Advanced Culinary Skills 1all lab coursesCanadian Regional and Seasonal Cuisine (Note: Review relationship betw een name and w hat is taught)

Prepare condiments and accompaniments

B19

Prepare condiments and accompaniments

B19

Advanced Culinary Skills 1Garde MangerCharcuterie & BuffetsAdvanced Culinary Skills 2

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Butcher poultry and game birds

B21

Butcher poultry

B21a

Advanced Culinary Skills 1Garde MangerBasic Food PreparationCharcuterie & Buffets - (limited practice)Restaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Butcher game meat

B22b

Prepare f ish

B23

Prepare f ish

B23

all cooking lab courses

Butcher game birds

B21b

Butcher meat and game meat

B22

Butcher meat

B22a

Advanced Culinary Skills 1Garde MangerBasic Food PreparationCharcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2 - (exposure only)

Prepare game birds

B25b

Advanced Culinary Skills 1Charcuterie & BuffetsAdvanced Culinary Skills 2 (limited exposure)

Prepare shellf ish

B24

Prepare shellf ish

B24

all cooking lab courses (exposure, limited practice)

Prepare poultry and game birds

B25

Prepare poultry

B25a


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Prepare game meat

B26b

Advanced Culinary Skills 1Charcuterie & BuffetsAdvanced Culinary Skills 2(limited exposure)

Prepare meat and game meat

B26

Prepare meat

B26a


Prepare aspics, jellies and glazes

B29

Prepare aspics, jellies and glazes

B29

Garde MangerBasic Food PreparationCharcuterie & Buffets(limited exposure/practice, especially aspics)

Prepare marinades and brines

B30

Prepare marinades and brines

B30


Prepare variety meats

B27

Prepare variety meats

B27

Prepare pates and terrines

B28

Prepare pates and terrines

B28

Charcuterie & BuffetsAdvanced Culinary Skills 2

Reheat food

B33

Meaning not clear

B33

Use pre-packaged (convenience) foods

B34

Use pre-packaged (convenience) foods

B34

Patisserie 1all cooking lab courses

Identify product quality

B31

Identify product quality

B31

Inventory Managementall lab courses

Maintain consistent levels of quality (temperature, presentation, etc.)

B32

Maintain consistent levels of quality (temperature, presentation, etc.)

B32

all lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Use a proofer

C8

Use a proofer

C8

Advanced Culinary Skills 1Patisserie 1Patisserie 2Advanced Culinary Skills 2

Use a grill / barbeque

C6

Use a grill / barbeque

C6

Advanced Culinary Skills 1Charcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Use a griddle / f lat top

C7

Use a griddle / f lat top

C7

Advanced Culinary Skills 1Garde MangerCharcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Use a broiler / salamander

C4


C4

Advanced Culinary Skills 1Restaurant CookingAdvanced Culinary Skills 2

Use a steam table

C5

Use a steam table

C5


Use a variety of knives

C2

Use a variety of knives

C2

Basic Food Preparationall lab courses

Use a variety of small w ares and gadgets

C3

Use a variety of small w ares and gadgets

C3

all lab courses

USE EQUIPMENTC

USE EQUIPMENTC

USE EQUIPMENTC

Use a dishw asher

C1

Use a dishw asher

C1

all lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Use range top

C10

Use range top

C10

all lab courses

Use a convection oven

C11

Use a convection oven(Note: There are many brands and types)

C11

all lab courses

Use a conventional oven

C9

Use a conventional oven

C9

Advanced Culinary Skills 1Basic Food PreparationCharcuterie & BuffetsCanadian Regional and Seasonal Cuisine

C S

Use a pressure cooker

C14

Use a pressure cooker

C14

Use a steamer

C15

Do not have steamers, is a feature on a combi

C15

Use a deep fryer

C12

Use a deep fryer

C12

Advanced Culinary Skills 1Charcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills

Use a steam kettle

C13

Use a steam kettle

C13

Advanced Culinary Skills 1Basic Food PreparationRestaurant CookingCanadian Regional and Seasonal CuisinePatisserie 2Advanced Culinary Skills 2

Use a variety of small appliances

C16

Use a variety of small appliances

C16

all lab courses

Use a mixer

C17

Use a mixer

C17

all lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Use a smoker

C26

Use a smoker

C26

Charcuterie & BuffetsCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Troubleshoot basic equipment failures (e.g. light pilot lights)

C24

(Note: There are many regulation and liability issues)

C24

Conduct preventative maintenance

C25

(Note: Equipment sent out; most not serviceable by user)

C25

Use an induction top

C22

Use an induction top

C22

Garde MangerPatisserie 1Charcuterie & BuffetsCanadian Regional and Seasonal CuisinePatisserie 2

Assemble a variety of equipment

C23

Assemble a variety of equipment(grinder, Robo-coupe, mixer, etc.)

C23

all lab courses

Use vacuum sealer

C20

Use vacuum sealer

C20

Advanced Culinary SkillsCharcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Use immersion circulator

C21

Use immersion circulator

C21

Advanced Culinary Skills 2

Use a slicer

C18

Use a slicer

C18

all cooking lab courses except Basic Food Preparation

Use an immersion blender

C19


C19

all lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Use a dough sheeter Patisserie 1

Use a dehydrator

C27

Use a dehydrator

C27

Advanced Culinary Skills 1Garde MangerPatisserie 2Advanced Culinary Skills 2(little exposure; introduction only)

Use a w ok

C28

Use a w ok

C28

Canadian Regional and Seasonal Cuisine

Use a Tandoori oven Canadian Regional and Seasonal Cuisine

Use a combi oven Patisserie 1Canadian Regional and Seasonal Cuisine

Use a pasta machine Canadian Regional and Seasonal Cuisine

Use a pizza oven Canadian Regional and Seasonal Cuisine

Use a blast chiller Canadian Regional and Seasonal Cuisine

Use a pizza sheeter Canadian Regional and Seasonal Cuisine

Use a bun divider Patisserie 1

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Broil

D5

Broil

D5


Barbeque

D6

(Note: Is a repeat of D4 depending on equipment; currently do not use BBQ)

D6

Sauté

D3

Sauté

D3


Grill

D4

Grill

D4


Follow internal temperatures

D1


D1

Introduction to Culinary Artsall cooking lab courses

Sear

D2

Sear

D2


APPLY COOKING METHODSD



Use a rotating oven Patisserie 1

Use a deck oven Patisserie 1

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Bake

D7

Bake

D7


Roast

D8

Roast

D8


Blanch

D11

Blanch

D11


Boil

D12

Boil

D12

all lab courses

Pan fry

D9

Pan fry

D9


Deep fry

D10

Deep fry

D10

Charcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisinePatisserie 2Advanced Culinary Skills 2

Braise

D15

Braise

D15

all cooking lab courses except Garde Manger

Poach

D13

Poach

D13

all lab courses

Stew

D14

Stew

D14

all cooking lab courses except Garde Manger

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Steam

D16

Steam

D16

Advanced Culinary Skills 1Basic Food PreparationCharcuterie & BuffetsRestaurant CookingAdvanced Culinary Skills 2(Note: Use combi for steaming)

Sous vide

D19

Sous vide

D19

Advanced Culinary Skills 1Charcuterie & BuffetsAdvanced Culinary Skills 2

Marinate

D20

Marinate

D20


Combi

D17

Combi

D17

Garde MangerCharcuterie & BuffetsRestaurant CookingCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2(Note: Consider getting salesperson to do w orkshop w ith students)

Confit

D18

Confit

D18

Advanced Culinary Skills 1Charcuterie & BuffetsAdvanced Culinary Skills 2

Pickle

D23

Quick pickle

D23

Advanced Culinary Skills 1Garde Manger Basic Food PreparationRestaurant CookingAdvanced Culinary Skills 2

Cure

D21

Cure

D21

Garde MangerCharcuterie & BuffetsCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Ferment

D22

Ferment

D22

Advanced Culinary Skills 1Patisserie 1Charcuterie & BuffetsPatisserie 2Advanced Culinary Skills 2

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Prepare creams, mousses, f illings

E1


E1

Patisserie 1Patisserie 2

Prepare dessert sauces

E2


E2


Prepare doughs e.g. bread, cookie

E3


E3

Advanced Culinary Skills 1Patisserie 1Charcuterie & BuffetsCanadian Regional and Seasonal CuisinePatisserie 2Advanced Culinary Skills 2

Prepare chocolate

E4

Prepare chocolate

E4


PREPARE PASTRYE

PREPARE PASTRYE

PREPARE PASTRYE

Flambé

D27

Flambé

D27

Not allow ed

Smoke

D25

Smoke foods

D25

Charcuterie & BuffetsCanadian Regional and Seasonal CuisineAdvanced Culinary Skills 2

Rethermalize food

D26

Rethermalize food

D26

Charcuterie & BuffetsRestaurant CookingCo-operative Education 1 (depending on placement)Co-operative Education 2 (depending on placement)

Preserve

D24

Preserve

D24

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Prepare petite fours

E11

Prepare petite fours

E11

Patisserie 2

Prepare frozen desserts

E5

Prepare frozen desserts

E5


Prepare pastries and pies

E6


E6

Patisserie 1Charcuterie & BuffetsPatisserie 2

Decorate cakes

E9

Decorate cakes

E9


Prepare icings

E10

Prepare icings

E10


Prepare cakes

E7

Prepare cakes

E7


Assemble cakes / pastries

E8

Assemble cakes / pastries

E8


Prepare sugar w orks

E12

Prepare sugar w orks

E12


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Identify f lavour profile

F8

Identify f lavour profile (e.g., Thai vs. Lebanese)

F8

all lab courses

Use f lavour profiles / pairings

F9

Use f lavour profiles / pairings

F9

all lab courses

Develop an acute sense of smell

F6

Develop an acute sense of smell

F6

Restaurant Serviceall lab courses

Develop f lavour memory

F7

Develop f lavour memory

F7


Balance f lavours

F4

Balance f lavours

F4

Restaurant ServiceMenu Developmentall lab courses

Adjust seasoning

F5

Adjust seasoning

F5

all lab courses

Taste food

F2

Taste food

F2


Identify sw eet, savoury, salty, spicy, acidic, bitter, umami factor

F3

Identify sw eet, savoury, salty, spicy, acidic, bitter, umami factor

F3

Restaurant ServiceMenu Developmentall lab courses

USE TASTE / SMELLF

USE TASTE / SMELLF

USE TASTE / SMELLF

Taste individual ingredients

F1


F1


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

COMMUNICATEG

COMMUNICATEG

COMMUNICATEG

Read and follow recipes

G1

Read and follow recipes

G1

Introduction to Culinary ArtsMenu Developmentall lab courses

Develop personal palette

F10

Develop personal palette

F10

all lab courses

Adjust f lavour for clientele

F11

Adjust f lavour for clientele

F11

all lab courses

Interpret non-verbal communication

G6

Interpret non-verbal communication

G6

Communication ??Co-operative Education 1Co-operative Education 2Restaurant Service

Demonstrate manners / etiquette

G4

Demonstrate manners / etiquette

G4

all courses

Communicate verbally

G5

Communicate verbally

G5

all courses

Follow instructions (e.g. prep list)

G2

Follow instructions (e.g., prep list)

G2

all lab courses

Listen

G3

Listen

G3

all courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Spell

G8

Spell

G8

CommunicationMenu Developmentall w ritten assignmentsCo-operative Education 1Co-operative Education 2

Write

G9

Write

G9

CommunicationMenu Developmentall w ritten assignmentsCo-operative Education 1Co-operative Education 2

Develop / maintain interpersonal skills

G7

Develop / maintain interpersonal skills

G7

Co-operative Education 1Co-operative Education 2all courses

Use w ord processing

G12

Use w ord processing

G12

Culinary Computer Applicationsall courses

Use communication technologies (email, phone, text, fax, scan)

G13

Use communication technologies (e.g., email, phone, text, fax, scan, blogs, Tw itter, Skype, etc.)

G13

Communication (email ettiquette)Co-operative Education 1Restaurant ServiceCo-operative Education 2LEARNall courses

Write instructions

G10

Write instructions

G10

Menu Development

Create a prep list

G11

Create a prep list

G11

all lab courses

Ask for help

G14

Ask for help

G14

all courses

Explain ideas

G15

Explain ideas

G15

all courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Support others

H4

Support others

H4


Select medium for greatest impact (e.g. hand w ritten note)

G20

Select medium for greatest impact (e.g. hand w ritten note)

G20

Communication

Resolve conflict

G18

Resolve conflict

G18

Human Behaviour-Hospitality

Use terminology

G19

Use terminology

G19

all courses

Demonstrate reliability

H2

Demonstrate reliability

H2

all courses

Accept responsibility for ow n and team's actions / mistakes

H3

Accept responsibility for ow n and team's actions / mistakes

H3

all courses

WORK IN TEAMSH

WORK IN TEAMSH

WORK IN TEAMSH

Respect others

H1

Respect others

H1

all courses

Accept / learn from feedback

G16

Accept / learn from feedback

G16

all courses

Give constructive feedback

G17

Give constructive feedback / assess peers

G17

all courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Demonstrate personal integrity

I4

Demonstrate personal integrity

I4

all courses

Display pride in w ork

I3

Display pride in w ork

I3

all courses

DEMONSTRATE PROFESSIONAL AND PERSONAL COMPETENCE

I


I


I

Display strong w ork ethic

I1


I1

all courses

Demonstrate f lexibility

H5

Demonstrate f lexibility

H5


Maintain a positive attitude

I2


I2

all courses

Demonstrate appropriate sense of humour

H9

Demonstrate appropriate sense of humour

H9

Restaurant ServiceHuman Resource ManagementMenu Development(Note: Is part of program culture)

Work independently (w ithin a team)

H6

Work independently (w ithin a team)

H6

all courses

Compromise

H7

Compromise

H7

all courses

Exhibit patience (w ith self and others)

H8

Exhibit patience (w ith self and others)

H8


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Work w ith a sense of urgency

I5


I5

Co-operative Education 1Restaurant ServiceCo-operative Education 2all lab courses

Employ all senses w hen cooking

I14


I14

all lab classes

Learn continuously

I8

Learn continuously

I8

Co-operative Education 1Co-operative Education 2all lab courses

Improve continuously

I9

Improve continuously

I9


Display initiative

I6

Display initiative

I6


Maintain consistency

I7

Maintain consistency

I7


Practice skills to improve speed and accuracy

I10

Practice skills to improve speed and accuracy

I10


Demonstrate organization (mise-en-place)

I11

Demonstrate organization (mise-en-place)

I11


Lead by example

I12

Lead by example

I12

all lab courses (eg chef for a day)

Demonstrate commitment to excellence

I13

Demonstrate commitment to excellence

13


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Prioritize

I20

Prioritize

I20

all courses

Read and research

I15

Read and research

I15

all courses

Identify strengths and limitations

I18

Identify strengths and limitations

I18

all courses

Identify / reflect on successes / failures

I19

Identify / reflect on successes / failures

I19


Display confidence

l16

Display confidence

l16


Show humility

I17

Show humility

I17


Solve problems / troubleshoot

I22

Solve problems / troubleshoot

I22


Manage change

I23

Manage change

I23

Human Behavior-HospitalityRestaurant ServiceHuman Resource Managementall lab courses

Manage time

I21

Manage time

I21

all courses

Manage stress

I24

Manage stress

I24

Nutrition for Culinary ProfessionalsHuman Behavior-HospitalityRestaurant Serviceall lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Maintain healthy w ork / life balance

I29

Maintain healthy w ork / life balance

I29

Nutrition for Culinary Professionalsall lab courses

Arrange / design plate presentations

J1


J1

Menu DevelopmentAll lab courses

Utilize surplus

J2

Utilize surplus

J2

All lab courses

Identify and explain nutritional values

I27

Identify and explain nutritional values

I27

Nutrition for Culinary ProfessionalsMenu Developmentall lab courses

Adapt to new situations

I25

Adapt to new situations

I25


Work w ithin a hierarchy

I26

Work w ithin a hierarchy

I26


DEMONSTRATE CREATIVITYJ



Situate self w ithin culinary history

I30


I30

Introduction to Culinary Arts (Note: Consider increasing emphasis in this course)Restaurant Service Theory and SimulationHuman resource ManagementMenu development

Write a professional resume

I28

Write a professional resume

I28

CommunicationCooperative Education Preparation

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Arrange / design platters

J9

Arrange / design platters

J9


Arrange / design buffet presentations

J10

Arrange / design buffet presentations

J10


Document recipes

J7

Document recipes

J7


Use f lavours, colours, textures, etc.

J8

Use f lavours, colours, textures, etc.

J8


Create recipes

J6

Create recipes

J6

Advanced Culinary Skills 1Canadian Regional and Seasonal CuisinePatisserie 2Advanced Culinary Skills 2Menu Development(Note: Was also taught in Restaurant Cooking at NDC)

Experiment

J3

Experiment

J3

All lab courses

Improvise

J4

Improvise

J4

All lab courses

Create a menu and / or special / feature

J5

Create a menu and/or special/feature

J5

Advanced Culinary Skills 1Canadian Regional and Seasonal CuisinePatisserie 2Advanced Culinary Skills 2Menu Development(Note: Was also taught in Restaurant Cooking at NDC)

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

K1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Source local producers

K2

Source local producers

K2

Menu Development

Think critically

J13

Think critically

J13 All courses

Follow and create trends

J14

Follow and create trends

J14

Nutrition for Culinary ProfessionalsHuman Behaviour-HospitalityHuman Resource ManagementRestaurant ServiceMenu DevelopmentAll lab courses

DEMONSTRATE SUSTAINABILITYK



Implement / follow "green" (environmental) practices and proceduresK1

Implement / follow "green" (environmental) practices and proceduresK1

All lab courses

Look for and implement eff iciencies

J15

Look for and implement eff iciencies

J15

Restaurant ServiceKitchen Layout & DesignAll lab courses

Formulate menus / foods for people w ith dietary restrictions

J16

Formulate menus / foods for people w ith dietary restrictions

J16

Nutrition for Culinary ProfessionalsIntroduction to Culinary ArtsRestaurant Cooking ?Restaurant ServiceMenu DevelopmentCertif ied Food Handler Training Program Level 1all lab courses

Develop unconventional approaches / methods ("think outside the box")

J12

Develop unconventional approaches / methods ("think outside the box")

J12

Nutrition for Culinary ProfessionalsMenu DevelopmentKitchen Layout & Design ?all lab courses except Basic Food Preparation

Apply modernist cuisine (hydrocolloid enzymes)

J11

Apply modernist cuisine (hydrocolloid enzymes)

J11

Patisserie 2Advanced Culinary Skills 2

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Use units of measure

L3

Use units of measure

L3

Introduction to Culinary ArtsMenu DevelopmentInventory ManagementAll lab courses

Calculate conversions (fractions, %, decimals, metric, imperial, etc.)

L1

Calculate conversions (fractions, %, decimals, metric, imperial, etc.)

L1


Calculate yields

L2

Calculate yields

L2


Use seasonal products

K5

Use seasonal products

K5

All lab courses

Source fair trade products

K3

Source fair trade products

K3

APPLY MATH SKILLSL

APPLY MATH SKILLSL

APPLY MATH SKILLSL

Garden

K8

Garden

K8

(Note: Hydroponics is currently faculty only)

Apply sustainable w aste management practices

K6

Apply sustainable w aste management practices

K6

All lab courses

Identify sustainable seafood

K7

Identify sustainable seafood

K7

Menu DevelopmentInventory Management(check w ith Karl)

Source ethical producers

K4


K4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Inventory

M6

Inventory

M6

Inventory Management

Maintain stock sheets

M5

Maintain stock sheets

M5

Restaurant CookingInventory Management

Receive products and supplies

M2

Receive products and supplies

M2

Inventory Managementall lab courses

Perform portion control

M3

Perform portion control

M3

Restaurant ServiceMenu DevelopmentInventory Managementall lab courses

Order products and supplies

M4

Order products and supplies

M4

Nutrition for Culinary ProfessionalsInventory Management all lab courses

MANAGE INVENTORYM

MANAGE INVENTORYM

MANAGE INVENTORYM

Rotate product / stock

M1

Rotate product / stock

M1

Restaurant ServiceInventory ManagementAll lab courses

Work w ith percentages

L6

Work w ith percentages

L6

Menu DevelopmentInventory Management Human Resource Management

Work w ith fractions / ratios

L4

Work w ith fractions / ratios

L4


Estimate

L5

Estimate; prep time, cook time, product quantity, and to check calculationsL5

Menu DevelopmentInventory Management all lab courses

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

SERVE PATRONSN

SERVE PATRONSN

SERVE PATRONSN

Manage suppliers

M8

Manage suppliers

M8


Use inventory programs

M7

Use inventory programs

M7

Set a table

N1

Set a table

N1

Restaurant Service

Take orders

N2

Take orders

N2

Restaurant CookingCanadian Regional and Seasonal CuisineRestaurant Service

Clear tables

N5

Clear tables

N5

Restaurant Service

Enhance customer experience

N6

Enhance customer experience

N6

Restaurant Service

Clarify customer allergies

N3

Clarify customer allergies

N3

Restaurant Service

Serve tables

N4

Serve tables

N4

Restaurant Service

Serve beverages

N7

Serve beverages

N7

Restaurant Service

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Maintain room

N11

Maintain room

N11

Restaurant Service

Pair food and beverages (e.g. w ine, beer, cocktails, tea, etc.)

N8

Pair food and beverages (e.g. w ine, beer, cocktails, tea, etc.)

N8

Volunteer

O1

Volunteer (e.g. donate product / time / money)

O1

Build relationships (internal)

O2b

Advanced Culinary Skills 1Human Behaviour-HospitalityHuman resource ManagementRestaurant ServiceAdvanced Culinary Skills 2

Take reservations

N12

Take reservations

N12

Store beverages

N9

Store beverages

N9

Demonstrate a variety of service styles (French, Russian, etc.)

N10

Demonstrate a variety of service styles (French, Russian, etc.)

N10

Build relationships

O2

Build relationships (external)

O2a

BUILD COMMUNITY O

BUILD COMMUNITY O

BUILD COMMUNITY O

Use P.O.S. (point of sale) systems

N13


N13


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Demonstrate social responsibility (e.g. donate product / time / money)

O3

Demonstrate social responsibility

O3

Human Resource Management

Use social media

O4

Use social media

O4

Interact w ith media

O5

Interact w ith media

O5

Cook for co-w orkers

O6

Cook for co-w orkers

O6

Obtain quotes

P3

Use quote process

P3

DESIGN FACILITIESP

DESIGN FACILITIESP

DESIGN FACILITIESP

Design kitchen

P1

Design kitchen

P1

Kitchen Layout & Design

Design restaurant / front of house

P2

Design restaurant / front of house

P2

Act as an ambassador

O7

Act as an ambassador

O7

Cooperative Education PreparationHuman Resource ManagementCooperative Education 2

Capture images

O8

Capture images

O8

(Note: Students enter w ith skill and use regularly)

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Purchase equipment and furnishings

P4

Purchase equipment and furnishings

P4


Match menu to kitchen / kitchen to menu

P5


P5

Menu DevelopmentKitchen Layout & Design

Orient staff

Q2

Orient staff

Q2


Design / assemble a f ield kitchen

P8

Design / assemble a f ield kitchen

P8

Prepare for special (off-site) events

P9

Prepare for special (off-site) events (includes licenses)

P9

Analyze w orkflow

P6

Analyze w orkflow

P6


Enhance w orkflow

P7

Enhance w orkflow

P7


Apply employment standards

Q3

Apply employment standards

Q3


MANAGE HUMAN RESOURCESQ



Recruit staff

Q1

Recruit staff

Q1


1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Train staff

Q4

Train staff

Q4


Manage performance

Q5

Manage performance

Q5


Work w ith unions

Q8

Work w ith unions(Note: Not a trend in industry)

Q8


Administer employee benefits

Q9

(Note: See employment standards Q3)

Q9

Conduct performance review s

Q6

Conduct performance review s

Q6


Discipline staff

Q7

Discipline staff

Q7


Match task to talent

Q12

Match task to talent

Q12


Manage volunteers

Q13

Manage volunteers

Q13

Human Behaviour-HospitalityHuman Resource Management

Recognize employees

Q10

Recognize employees

Q10

Human Behaviour-HospitalityHuman Resource Management

Build team

Q11

Build team

Q11

Human Behaviour-Hospitality

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Terminate staff

Q14

Terminate staff

Q14


Calculate labour costs

R4

Calculate labour costs

R4

Human Resource ManagementInventory Management

Calculate food costs

R2

Calculate food costs

R2

Basic Food PreparationMenu DevelopmentInventory management

Sell

R3

Sell

R3


MANAGE FINANCESR

MANAGE FINANCESR

MANAGE FINANCESR

Use spreadsheets

R1

Use spreadsheets

R1

Culinary Computer Applications

Budget

R6

Budget

R6

Menu DevelopmentInventory management(Note: Could this go into a catering course?)

Manage government remittances

R7

Manage government remittances

R7


Schedule staff

R5

Schedule staff

R5


Manage cash f low

R8

Manage cash f low

R8

Restaurant Service

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

1 2 3 4 1 2 3 4 1 2 3 4

Analyze profit and loss statements

R11

Analyze profit and loss statements

R11


Manage payroll

R9

Manage payroll

R9


Pay invoices

R10

Pay invoices

R10


Negotiate contracts

R14

Negotiate w ith suppliers

R14


Develop a business plan

R15

(Note: Outside scope of 2 year program)

R15

Contribute to the development of a marketing plan

R12


R12

Organize contractors

R13

(Note: Outside scope of program)

R13

of 11

DACUM Skill Rating Scale

1 - Can perform some parts of this skill satisfactorily but requires assistance and/or supervision to perform the entire skill.

2 - Can perform this skill satisfactorily but requires periodic assistance and/or supervision.

CULINARY ARTS Facilitated by Robert Cordingley, Lorna Smith, and Craig Edwards

April 8 & 15, 2013

3 - Can perform this skill competently without assistance or supervision.

4 - Can perform this skill competently with more than acceptable speed and/or quality and can teach the skill to others.

WORK SAFELY A

Maintain a saf e w ork area

Clean knives, pots, pans, utensils, equipment, appliances and f acilities


Assess and correct unsaf e practices

Choose the right equipment f or the job


A1 A2 A3 A4 A5 A6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Avoid cross- contamination w ith allergens

Follow labeling practices

Follow f ood handling guidelines




A7 A8 A9 A10 A11 A12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Transport f ood saf ely Follow legislative / legal Follow HACCP Follow WHMIS

requirements guidelines guidelines

A13 A14 A15 A16 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

of 11

PREPARE FOODS B

Prepare vegetables Prepare herbs and spices

Prepare f ruit Prepare salads Prepare sandw iches Prepare stocks

B1 B2 B3 B4

B5 B6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Prepare thickening and binding agents

Prepare soups Prepare sauces Prepare pulses, grains and nuts

Prepare pastas Make pasta dough

B7 B8 B9 B10 B11 B12 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Prepare batters Prepare cheese and dairy related dishes



Prepare hors d'oeuvres Prepare f oods f rom a variety of ethnicities

B13 B14 B15 B16 B17 B18 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Prepare condiments and Fabricate f ish Butcher poultry and Butcher meat and game Prepare f ish Prepare shellf ish accompaniments game birds meat

B19 B20 B21 B22 B23 B24 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Prepare poultry and Prepare meat and game Prepare variety meats Prepare pates and Prepare aspics, jellies Prepare marinades and game birds meat terrines and glazes brines

B25 B26 B27 B28 B29 B30

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Identif y product quality Maintain consistent

levels of quality (temperature, presentation, etc.)

Reheat f ood Use pre-packaged (convenience) f oods

B31 B32 B33 B34 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

of 11

USE EQUIPMENT C

Use a dishw asher Use a variety of knives Use a variety of small w ares and gadgets


Use a steam table Use a grill / barbeque

C1 C2 C3 C4 C5 C6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Use a griddle / f lat top Use a proof er Use a conventional

oven Use range top Use a convection oven Use a deep f ryer

C7 C8 C9 C10 C11 C12 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Use a steam kettle Use a pressure cooker Use a steamer Use a variety of small appliances

Use a mixer Use a slicer

C13 C14 C15 C16 C17 C18 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4


Use vacuum sealer Use immersion circulator

Use an induction top Assemble a variety of equipment

Troubleshoot basic equipment f ailures (e.g. light pilot lights)

C19 C20 C21 C22 C23 C24

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Conduct preventative maintenance

Use a smoker Use a dehydrator Use a w ok

C25 C26 C27 C28 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

of 11

APPLY COOKING METHODS

D


Sear Sauté Grill Broil Barbeque

D1 D2 D3 D4 D5 D6 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Bake Roast Pan f ry Deep f ry Blanch Boil

D7 D8 D9 D10 D11 D12 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Poach Stew Braise Steam Combi Conf it

D13 D14 D15 D16 D17 D18 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Sous vide Marinate Cure Ferment Pickle Preserve

D19 D20 D21 D22 D23 D24 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Smoke Rethermalize f ood Flambé

D25 D26 D27 1 2 3 4 1 2 3 4 1 2 3 4

of 11

PREPARE PASTRY E




Prepare chocolate Prepare f rozen desserts


E1 E2 E3 E4 E5 E6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Prepare cakes Assemble cakes /

pastries Decorate cakes Prepare icings Prepare petite f ors Prepare sugar w orks

E7 E8 E9 E10 E11 E12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

USE TASTE / SMELL F


Taste f ood Identif y sw eet, savoury, salty, spicy, acidic, bitter, umami f actor

Balance f lavours Adjust seasoning Develop an acute sense of smell

F1 F2 F3 F4 F5 F6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Develop f lavour memory Identif y f lavour prof ile Use f lavour prof iles /

pairings Develop personal palette

Adjust f lavour f or clientele

F7 F8 F9 F10 F11 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

of 11

COMMUNICATE G

Read and f ollow recipes

Follow instructions (e.g. prep list)

Listen Demonstrate manners / etiquette

Communicate verbally Interpret non-verbal communication

G1 G2 G3 G4 G5 G6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Develop / maintain interpersonal skills

Spell Write Write instructions Create a prep list Use w ord processing

G7 G8 G9 G10 G11 G12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Use communication technologies (email, phone, text, f ax, scan)

Ask f or help Explain ideas Accept / learn f rom f eedback

Give constructive f eedback

Resolve conf lict

G13 G14 G15 G16 G17 G18

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Use terminology Select medium f or

greatest impact (e.g. hand w ritten note)

G19 G20

1 2 3 4 1 2 3 4

WORK IN TEAMS H

Respect others Demonstrate reliability Accept responsibility f or ow n and team's actions / mistakes

Support others Demonstrate f lexibility Work independently (w ithin a team)

H1 H2 H3 H4 H5 H6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Compromise Exhibit patience (w ith

self and others) Demonstrate appropriate sense of humour

H7 H8 H9

1 2 3 4 1 2 3 4 1 2 3 4

of 11

DEMONSTRATE PROFESSIONAL AND

PERSONAL COMPETENCE



Display pride in w ork Demonstrate personal integrity


Display initiative

I I1 I2 I3 I4 I5 I6 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Maintain consistency Learn continuously Improve continuously Practice skills to improve speed and accuracy

Demonstrate organization (mise-en- place)

Lead by example

I7 I8 I9 I10 I11 I12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Demonstrate commitment to excellence


Read and research Display conf idence Show humility Identif y strengths and limitations

I13 I14 I15 I16 I17 I18

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Identif y / ref lect on successes / f ailures

Prioritize Manage time Solve problems / troubleshoot

Manage change Manage stress

I19 I20 I21 I22 I23 I24 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Adapt to new situations Work w ithin a hierarchy Identif y and explain nutritional values

Write a prof essional resume

Maintain healthy w ork / lif e balance


I25 I26 I27 I28 I29 I30 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

of 11

DEMONSTRATE CREATIVITY

J


Utilize surplus Experiment Improvise Create a menu and / or special / f eature

Create recipes

J1 J2 J3 J4 J5 J6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Document recipes Use f lavours, colours, Arrange / design Arrange / design buf f et Apply modernist cuisine Develop unconventional

textures, etc. platters presentations (hydro colides enzymes)

approaches / methods ("think outside the box")

J7 J8 J9 J10 J11 J12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Think critically Follow and create

trends Look f or and implement ef f iciencies

Formulate menus / f oods f or people w ith dietary restrictions

J13 J14 J15 J16

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

DEMONSTRATE SUSTAINABILITY

K

Implement / f ollow "green" (environmental) practices and procedures

Source local producers Source f air trade products


Use seasonal products Apply sustainable w aste management practices

K1 K2 K3 K4 K5 K6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Identif y sustainable seaf ood

Garden

K7 K8 1 2 3 4 1 2 3 4

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APPLY MATH SKILLS L

Calculate conversions (f ractions, %, decimals, metric, imperial, etc.)

Calculate yields Use units of measure Work w ith f ractions / ratios

Estimate Work w ith percentages

L1 L2 L3 L4

L5 L6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

MANAGE INVENTORY M

Rotate product / stock Receive products and supplies

Perf orm portion control Order products and supplies

Maintain stock sheets Inventory

M1 M2

M3 M4 M5 M6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Use inventory programs Manage suppliers

M7 M8 1 2 3 4 1 2 3 4

SERVE PATRONS N

Set a table Take orders Clarif y customer allergies

Serve tables Clear tables Enhance customer experience

N1 N2 N3 N4 N5 N6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Serve beverages Pair f ood and

beverages (e.g. w ine, beer, cocktails, tea, etc.)

Store beverages Demonstrate a variety of service styles (French, Russian, etc.)

Maintain room Take reservations

N7 N8 N9 N10 N11 N12 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4


N13 1 2 3 4

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BUILD COMMUNITY O

Volunteer Build relationships Demonstrate social responsibility (e.g. donate product / time / money)

Use social media Interact w ith media Cook f or co-w orkers

O1 O2 O3 O4 O5 O6 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Act as an ambassador Capture images

O7 O8

1 2 3 4 1 2 3 4

DESIGN FACILITIES P

Design kitchen Design restaurant / f ront of house

Obtain quotes Purchase equipment and f urnishings


Analyze w orkf low

P1 P2 P3

P4 P5 P6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Enhance w orkf low Design / assemble a

f ield kitchen Prepare f or special (of f - site) events

P7 P8 P9 1 2 3 4 1 2 3 4 1 2 3 4

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MANAGE HUMAN RESOURCES

Q

Recruit staf f Orient staf f Apply employment standards

Train staf f Manage perf ormance Conduct perf ormance review s

Q1 Q2 Q3 Q4 Q5 Q6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Discipline staf f Work w ith unions Administer employee

benef its Recognize employees Build team Match task to talent

Q7 Q8 Q9 Q10 Q11 Q12 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Manage volunteers Terminate staf f

Q13 Q14

1 2 3 4 1 2 3 4

Use spreadsheets Calculate f ood costs Sell Calculate labour costs Schedule staf f Budget

MANAGE FINANCES R

R1 R2 R3 R4 R5 R6

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Manage government remittances

Manage cash f low Manage payroll Pay invoices Analyze prof it and loss statements


R7 R8 R9 R10 R11 R12

1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 Organize contractors Negotiate contracts

R13 R14

Develop a business plan R15

1 2 3 4 1 2 3 4 1 2 3 4