Purpose

To prepare EAL learners for employment in the food industry by providing an authentic learning experience in industry kitchens to develop their culinary knowledge, skills, and professionalism with English language support.

Duration

The program is 40 weeks. Students have a maximum of three years to complete the credential.

Learning Outcomes

Upon successful completion of this program, graduates will be able to:

1. Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.

2. Evaluate product for consistency and accuracy in yield, taste, flavour, and overall appearance according to product specifications and standards.

3. Identify and describe the principles of nutrition and balanced food combinations for institutional menus.

4. Adhere to industry health, safety and employment standards in the preparation, handling and storage of food and equipment.

5. Apply the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.

6. Reflect on performance and practice to enhance professional skills needed to enter and advance in the culinary industry.

7. Communicate clearly and professionally in English using industry-specific language and sociocultural practices

Admission Requirements

• ELSK 0515 and ELSK 0520 each with a grade of ‘S’ or equivalent
  or
• English Language Proficiency demonstrated by one of the following:

o IELTS (International English Language Testing System) with a minimum overall score of 4.5 with no band lower than 4.0
       or
o  TOEFL iBT (Test of English as a Foreign Language Internet-based Test) with a minimum score of 45, or equivalent

• Any grade 10 Mathematics course or VCC’s Basic Arithmetic assessment with an 80% or equivalent
   or
• Approval of the department

Applicants must be able to physically handle; all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes.  Any other known food allergies must be disclosed.

Notes

• Applicants with a VCC Baking and Pastry Certificate or Baking and Pastry Red Seal Certificate may be exempt from CULI 1504 Baking Techniques
• Applicants with a Meat Cutter’s Red Seal Certificate may be exempt from CULI 1505 Butchery

Program Requirements

Course List

Code	Title	Credits
ELSK 1018	English for Culinary Arts 1	6
CULI 1501	Kitchen Orientation	5
CULI 1502	Culinary Techniques	4
CULI 1503	Garde Manger & Breakfast	4
ELSK 1028	English for Culinary Arts 2	6
CULI 1504	Baking Techniques	4
CULI 1505	Butchery	4
CULI 1182	Cook Practicum 1 Introductory	2
ELSK 1038	English for Culinary Arts 3	6
CULI 1506	Production Kitchen	4
CULI 1510	Short Order and Cafe Service	5
CULI 1183	Cook Practicum 2 Advanced	2
Total Credits		52

This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate

Evaluation of Student Learning

Evaluation of student learning includes both summative and formative assessments. Summative evaluations of students’ theoretical, practical and professional skills are conducted through exams, practical assessments, course assignments and portfolios. Formative assessments allow instructors to provide students with feedback on their progress and learning needs. At the same time, students are given an opportunity to self/peer assess and demonstrate and reflect on their learning through portfolios.

Students must receive a minimum 70% in each course to receive the Professional Cook 1 Certificate (EAL Cohort).

Students who do not achieve the 70% minimum required to pass a course are allowed to continue in the program and must enroll in make-up courses to meet the requirements for certification.

Prior Learning Assessment and Recognition (PLAR)

Prior learning assessment and recognition is not available for this program.

Transcript of Achievement

The evaluation of learning outcomes for each student is prepared by the instructor and reported to the Student Records Department at the completion of semesters.

The transcript typically shows a letter grade for each course. The grade point equivalent for a course is obtained from letter grades as follows:

Grading Standard

Transcript of Achievement

Grade	Percentage	Description	Grade Point Equivalency
A+	96-100		4.33
A	91-95		4.00
A-	86-90		3.67
B+	81-85		3.33
B	76-80		3.00
B-	70-75	Minimum Pass	2.67
F	0-69	Failing Grade	0.00
S	70 or greater	Satisfactory – student has met and mastered a clearly defined body of skills and performances to required standards	N/A
U		Unsatisfactory – student has not met and mastered a clearly defined body of skills and performances to required standards	N/A
I		Incomplete	N/A
IP		Course in Progress	N/A
W		Withdrawal	N/A
Course Standings
R		Audit. No Credit	N/A
EX		Exempt. Credit Granted	N/A
TC		Transfer Credit	N/A

Grade Point Average (GPA)

1. The course grade points shall be calculated as the product of the course credit value and the grade value.
2. The GPA shall be calculated by dividing the total number of achieved course grade points by the total number of assigned course credit values. This cumulative GPA shall be determined and stated on the Transcript at the end of each Program level or semester.
3. Grades shall be assigned to repeated courses in the same manner as courses taken only once. For the purpose of GPA calculation of grades for repeated courses, they will be included in the calculation of the cumulative GPA.