Professional Cook 1 Plus Certificate
Admission Requirements
- Any grade 10 English or equivalent or Department Head approval
- Any grade 10 Mathematics or VCC’s Basic Arithmetic assessment with an 80% or equivalent or Department Head approval
- Valid Food Safe Level 1 Certificate (certification must remain valid throughout the program)
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.
Applicants with a VCC Baking & Pastry Certificate or Baking & 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
Code | Title | Credits |
---|---|---|
CULI 1501 | Kitchen Orientation | 5 |
CULI 1502 | Culinary Techniques | 4 |
CULI 1503 | Garde Manger & Breakfast | 4 |
CULI 1504 | Baking Techniques | 4 |
CULI 1505 | Butchery | 4 |
CULI 1506 | Production Kitchen | 4 |
CULI 1510 | Short Order and Cafe Service | 5 |
CULI 1509 | Catering | 4 |
Total Credits | 34 |
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 Plus Certificate.
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
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)
- The course grade points shall be calculated as the product of the course credit value and the grade value.
- 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.
- 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.