final report cook journeyperson certification pilot project

Final Report Cook Journeyperson

Certification Pilot Project

The University College of the Cariboo

3

Cook Journeyperson Certification Pilot Project

Final Report Overview:........................................................................................................................ 4

Support of Program, Ministry of Advanced Education. ............................................. 4 Industry Committee: ....................................................................................................... 5 Project’s Procedure: ........................................................................................................ 5

Fees: ............................................................................................................................ 5 Online Preparation Course:............................................................................................. 6 3rd Year Apprenticeship Challenge Examination Results:.............................................. 6 Practical Examinations: .................................................................................................. 7

Test Results:................................................................................................................ 8 3rd Year Apprenticeship Class Practical Test Results:................................................ 8 The University College of the Cariboo Practical Test Results: ................................. 9 Camosun College Practical Test Results: ................................................................ 10 Candidates Compared to Apprentices:...................................................................... 11 Entry Level Cook Training & Examinations Results: .............................................. 12

Inter-Provincial Examination Results:.......................................................................... 13 Feedback Questionnaire from Candidates: ................................................................... 14 Feedback Questionnaire from Judges: .......................................................................... 18 Summary of Feedback from Candidates and Judges: ................................................... 21 Project Recommendation:............................................................................................. 24

Critical Steps Through the Certification Procedure:................................................. 25 Appendix A - Industry Committee: ........................................................................... 26

Educational Member of the Committee:................................................................... 26 Appendix B - Industry Examiners:............................................................................ 27

Industry Examiners Camosun College, Victoria: ..................................................... 27 Industry Examiners, The University College of the Cariboo: .................................. 27

Appendix C - Practical Menus: ................................................................................. 28 Appendix D - Cook Journeyperson Certification Pilot Project Program Description: ... ii

Timeline and Delivery of Model: ............................................................................... ii Professional Cook Training Graduates: ...................................................................... ii Certification Process: ................................................................................................. iii Online Preparation Course:........................................................................................ iii 3rd Year Apprenticeship Challenge Examination: .................................................... iii Cook Journeyperson Examinations: .......................................................................... iii 3rd Year Apprenticeship Challenge Exam Questions: ............................................... iv Practical Examination: .............................................................................................. vii Practical Examination Evaluation Tool: .................................................................... xi Inter-Provincial Standard Exam and Task List:....................................................... xvi Inter-Provincial Standard Exam Questions:.............................................................. xx Required Text Books: .............................................................................................. xxi

Cook Journeyperson Certification Pilot Project Final Report

4

Overview: This Pilot Project was developed for people in the food industry who have not been able to find an apprenticeship. It is an easier way to get Journeyperson Certification. Cook graduates from an entry level program (ELT) were having trouble finding a place to apprentice. Ideally what should have taken three years was taking four or five to become a journeyperson cook. With this project cook training graduates can count the months they spend at any training institution in addition to their minimum of two years work experience. This Pilot Project also took candidates that did not attend any training institution. They needed to have proof of a total of 5760 hours of work experience in the trade of cook. Traditionally, these candidates needed satisfactory documented evidence that he/she had worked in the trade, for a minimum period of time equivalent to 1 ½ (one and a half) times the length of the apprenticeship indenture period in that trade. We originally wanted to take as many as 90 candidates, but with a limited advertising budget of $3000, we were not able to recruit more candidates. We know there are a lot of candidates out there that would benefit from this program, but for monetary reasons or the perception that this program was only available through UCC, (we advertised the program with the UCC logo) and not province wide. For a cook only making in the range of $10.00 – $15.00 an hour, perhaps the process was too expensive.

Support of Program, Ministry of Advanced Education. We have found some difficulty with the start-up of this program. A meeting of all parties’ right at the beginning would have helped tremendously. Not having the new legislation in place and the absence of an Industry Training Board made the start up of this project very difficult. We requested a web link from the Industry Training website to our UCC website, but that was not possible. The inflexibility of the Industry Training Center at Metro town regarding the writing of the Inter-Provincial examination is a key factor in this report being late.

• We requested that the Candidates write the Inter-Provincial examination right after the practical examination, but that request was denied.

• We requested the IP exam results of the Apprentice class that we tested in June at Camosun College. But because of the way AIMS is set up, this was apparently not possible.

• We requested IP exam results so a comparison could be made between candidates that took the online preparation course and the ones that did not. Again it was not possible to get sufficient data to complete that study.

All of the above created more hoops for the candidates to jump through. It also delayed this report. The IP examination result of all three examinations was crucial to this study and this new certification process.


5

Industry Committee: Our Industry Advisory Committee was set up with a varied background of committee members reaching all sectors of our industry. They ranged from the BC Ferries Corporation, Health Care Centres, Family Type Restaurant, Fine Dining Restaurant, to First Class Hotels. This committee met on April 8, 2003, to set the standards for the skills and menu items to be tested on the practical examination. The strong message from this committee was that we keep the high standard that we have with the apprentice programs in British Columbia. To maintain this high standard the judges were chosen from this broad committee. See Appendix A: “Industry Committee” and Appendix B: “Industry Examiners.”

Project’s Procedure: 1. Candidates submit application with documented proof of combined training

and/or industry workplace experience to at least 5760 hours 2. Write a 3rd Year Apprentice Challenge Examination (Exam must be passed with

70%) 3. Complete a Practical Examination by demonstrating cooking skills to a panel of

two (2) industry chefs’ examiners. (Exam must be passed with 70%) 4. Write the Inter-Provincial (Red Seal) examination 5. Fully qualified Journeyperson Cook.

Fees: • $50.00 3rd Year Apprentice Challenge Examination • $265.00 Practical Examination • $85.00 Inter-Provincial (Red Seal) Examination

Level I graduates will need 5280 workplace hours, Level 2 need 4800 hours and Level 3 graduates will need 4320 workplace hours. Registered apprentices that have completed the first or the second year of in-school training will be eligible as well. First time cooks with no formal training history will be eligible with only 5760 hours. The program allows participants to write a new 3rd Year Apprenticeship Challenge Examination, a new Practical Examination and the existing Inter-Provincial Standards (Red Seal) Examination. The 3rd Year Apprenticeship Challenge Examination must be completed with a percentage of 70% before being eligible for the Practical Examination. Practical evaluation centres were located in Victoria and Kamloops.


6

Online Preparation Course: The online preparation course consists primarily of the theoretical component of the Professional Cook Training Curriculum. It is based on the British Columbia Learning Guides Level I, II and III. The online software used was WebCT, Campus Edition Version 4.1, Course Management System. WebCT is the world's leading provider of e-learning systems for educational institutions. Thousands of institutions in more than 80 countries worldwide are using WebCT. This software is capable of delivering course content. It can select self tests, quizzes and supervised exams at random from a database of questions. It grades, record keeps quizzes, exams, and other data. We used WebCT to direct the candidate to the appropriate pages to study the learning guides and the text book (On Cooking). The self test and quizzes were used as a study tool with each answer on the self test or quiz giving feedback to the questions. WebCT was used to deliver in a secure supervised lab the 3rd Year Apprentice Challenge Examination. The tuition fee for this course was $400.00 Only three candidates used the online preparation course to prepare themselves for the 3rd Year Apprenticeship Challenge and the Inter-Provincial (Red Seal) Examinations. This online course can be used for theory preparation and Inter-Provincial (Red Seal) Examination preparation. The three people that took this preparation course scored on average 5% higher on the 3rd year apprentice challenge examination. Recommendation: That the Online Preparation course be used by Culinary Arts departments in British Columbia Colleges for students that are not able to attend regular classes as a theoretical upgrading course. It is foremost for student wishing to increase their knowledge on cooking and also prepare themselves for the Inter-Provincial Trade Qualification Examination.

3rd Year Apprenticeship Challenge Examination Results: The 3rd Year Apprentice Challenge Examination was used to test the candidate’s theoretical knowledge. It is based on the British Columbia Provincial Cook Curriculum. WebCT was used to deliver the examination questions. The examination consisted of a total of 150 questions from across a variety of task of the curriculum. The curriculum lines (modules) that were tested are attached in Appendix C.” Cook Journeyperson Certification Pilot Project Program Description” The curriculum lines (modules) were matched against the blocks of tasks used in testing for the Inter-Provincial (Red Seal) examination, see also in attached Appendix C.


7

WebCT choose 150 questions from the specified modules for a question bank total of 963 questions. 3rd Year Apprentice Challenge Examination Results: User ID Grade % 3rd Year Apprentice Challenge Exam Formula

Graph Out of 100.00

**** 85.92 **** 85.60 **** 83.72 **** 83.56 **** 83.03 **** 81.39 **** 79.67 **** 78.58 **** 77.33 **** 77.28 **** 75.67 **** 71.60 **** 65.90 The last candidate with 65.9 % withdrew from the certification process after the exam. That candidate felt that this certification process was beyond her scope of practice Online & Apprentice Challenge Marks: The average percentage of Apprenticeship Challenge Exam marks for students who took the online preparation course is 83.38%, 4.97% higher than the average (78.41%) for students who did not take this course. However, it must be noted that only 3 students out of 13 took the online preparation course.

Practical Examinations: For the practical test 12 skill testing menus were designed see Appendix C. One of the examining judges chooses the menu in advance. A list of products available to complete the exam was given to the candidates one week in advance. The actual menu was given to the candidates at the beginning of the examination. Each candidate was evaluated using the evaluation tool see page 10 “Practical Examination Evaluation Tool: of the Cook Journeyperson Certification Pilot Project Description


8

Test Results:

3rd Year Apprenticeship Class Practical Test Results: On June 16th 2003, we pilot tested the practical examination procedure with a 3rd year apprentice class at Camosun College, Victoria. We tested 8 cook apprentices, and used 3 judges, two industry chefs (Iain Rennie, Dennis Novotny) and the apprentice instructor (Gilbert Noussitou), to evaluate their practical skills. Menu 3 was used: Main course Stuffed Pork loin with herb and dried fruit Sauce Robert Polenta Braised red cabbage Sautéed snow peas

Breakfast Eggs Benedict Banana muffin Soup Cream of chicken Dessert Candidate’s choice

Of the eight (8), seven (7) successfully passed the practical examination. This apprentice class was in their last week of their 3rd year technical training. The passing marks where in the range from 85.53% to 94.08 The only failing mark was 62.45%

Practical Exam Results Apprentice class

0%20%40%60%80%

100%120%

Org

aniz

atio

nal

Ski

lls:

Wor

k P

lan

/M

enu

Des

ign

Pro

duct

Util

izat

ion:

Pro

fess

iona

lism

:

San

itatio

n:

Food

Pre

sent

atio

n :

Food

Tas

te:

Tota

l pas

sing

mar

k

Passing Apprentices average Failing Apprentices average

. Apprentices receive considerable hands–on practical skills in their school terms thus should be able to pass a practical examination without too much difficulty. Also they are familiar with the kitchen/lab facility of the college.


9

The University College of the Cariboo Practical Test Results: On November 10 and 11 we tested nine (9) candidates at the University College of the Cariboo, Culinary Art Center. Menu 2 was used November 10: Main course Balantine (stuffed leg) of chicken Jus lie Barley pilaf Asparagus Maltaise Turned glazed carrots

Breakfast Eggs over easy, poached, boiled Whole wheat pancakes Soup Cream of tomato Dessert Candidate’s choice

Menu 9 was used November11: Main course Salmon with your choice of stuffing wrapped in phylo pastry Beurre blanc Broccoli hollandaise Roasted peppers

Breakfast Eggs over easy, poached, boiled Fruit scone Cold Appetizer Plate / Sandwich Candidate’s choice Dessert Candidate’s choice

Four (4) of the nine (9) candidates passed the practical examination. The range of passing marks was from 70.82 to 85.6, failing marks were from a low of 47.2 to 67.8%. Of the five (5) that failed the scores where considerably lower in professionalism (34%), Food presentation (31%) Sanitation (29%) Cooking skills (27%) and lower in Food taste, Work Plan/ Menu design, Product Utilization and Organizational skills. This would indicate that these candidates need further upgrading in Cooking Techniques, Food Presentation, Sanitation and of most importance Professionalism. This is also what our industry chefs/judges say about our industry as a whole. “British Columbia needs to be more professional and sanitary in our food preparations and presentation to be able to compete in a world market and to be ready for the Winter Olympics in 2010.”


10

Camosun College Practical Test Results: On November 27th we tested 3 candidates at Camosun College in Victoria. Menu 2 was used: Main course Balantine (stuffed leg) of chicken Jus lie Barley pilaf Asparagus maltaise Turned glazed carrots

Breakfast Eggs over easy, poached, boiled Whole wheat pancakes Soup Cream of tomato Dessert Candidate’s choice

Two (2) of the three (3) candidates passed the practical examination. The passing marks were 73.4% and 96.23% the failing mark was 65.24%. The one that failed just had a terrible time with his breakfast dish, a complete fail on that item. The candidate also failed to make one item on the main course. The Candidate would have passed the practical examination otherwise.

Practical Exam Results Project Candidates

0%10%20%30%40%50%60%70%80%90%

100%

Org

aniz

atio

nal

Ski

lls:

Wor

k P

lan

/M

enu

Des

ign

Pro

duct

Util

izat

ion:

Pro

fess

iona

lism

:

San

itatio

n:

Food

Pre

sent

atio

n :

Food

Tas

te:

Tota

l pas

sing

mar

k

Passing candidates average Failing candidates average


11

Candidates Compared to Apprentices: Practical Evaluation: Apprentice’s averages were higher than Candidates for both the passing average (10.76% higher) and the failing average (4.13% higher). Industry Hours: The 3rd year apprentices class average of total industry hours is 8125 whereas average of total industry hours for the Candidates is 12802 - 36.5% higher. Although the Apprentices have fewer industry hours, the quality of their industry training is much higher as indicated by the higher marks in the practical evaluation. Comparison of grades, Apprentices and Project Candidates.

Practical Exam Apprentices vs Candidates

0%20%40%60%80%

100%120%

Coo

king

Tech

niqu

es:

Org

aniz

atio

nal

Ski

lls:

Wor

k P

lan

/M

enu

Des

ign

Pro

duct

Util

izat

ion:

Pro

fess

iona

lism

:

San

itatio

n:

Food

Pre

sent

atio

n :

Food

Tas

te:

Tota

l pas

sing

mar

k

Passing Apprentices average Passing candidates averageFailing Apprentices average Failing candidates average


12

Entry Level Cook Training & Examinations Results: Those students who had completed cook training entry levels 1, 2, & 3 scored higher on the Apprenticeship Challenge Exam and the Practical Exam – 4.88% higher average for the Apprenticeship Challenge Exam and 14.73% higher average for the Practical Exam.

Comparison of Exam Results and Completion of Cook Training

0.00%10.00%20.00%30.00%40.00%

50.00%60.00%70.00%80.00%90.00%

Average ApprenticeshipChallenge Exam

Average Practical Exam

Completed Cook TrainingLevels 1, 2, 3 Yes

Completed Cook TrainingLevels 1, 2, 3 No


13

Inter-Provincial Examination Results: As of the February 23, 2004, 6 out of 10 eligible candidates have written the Inter Provincial examination. The industry training center has marked 5 out of the 6 examination and all 5 have passed the examination. The ministry provides us with data of pass or fail results of Challengers and Apprentices that attempted the Inter Provincial Standards exam Calendar Year 2003 2002 2001 Challengers Number of Cook Challengers (IPSE) 108 106 117 # of successful Challengers 55 53 62 Pass Percentage (%) 51% 50% 53% Apprentices Number of Cook Apprentices (IPSE) 227 246 204 # of successful Apprentices 160 168 152 Pass Percentage (%) 70% 68% 75% Pilot Project Number of Pilot Project Candidates 5 N/A N/A # of successful Candidates 5 N/A N/A Pass Percentage (%) 100% N/A N/A

Note: Only six (6) out of ten (10) eligible Pilot Project Candidates actually wrote the exam by February 23, 2004. Only six (6) out of the ten (10) actually passed the practical exam. The four (4) that did not pass had sufficient industry hours that qualified them to write the IP exam under the present rules. We have no knowledge which 6 of the 10 candidate wrote the IP exam. Percentages of passing candidates that attempted the IP Standards Examination

0.00%10.00%20.00%30.00%40.00%50.00%60.00%70.00%80.00%90.00%

100.00%

2003 2002 2001

ChallengersApprenticesPilot Project


14

Feedback Questionnaire from Candidates: Question #1: Considering that an Application to Challenge ($85.00) and the writing of the Inter-Provincial Examination ($85.00) cost a total of $170.00, did you find that the cost of the Certification process ($400.00) was too high.

Yes No Candidates Comments:

1. No 2. Yes, Only because I am a single parent working part-time 3. No, But when I get my Red Seal I better receive a very nice piece of paper. 4. No 5. Yes, Because we had to travel and spent over night at hotels, $120.00, bus fare

$185.00 6. No 7. No 8. No, is it possible to get student loans for this?

Question #2: If you answered yes, consider that you are possibly saving tuition fee for the 3rd Year Apprentice Technical Training term, what would you find a reasonable cost.? $__________ Candidates Comments:

1. no comments 2. $200.00 3. no comments 4. no comment 5. no comment 6. no comment 7. no comment 8. no comment

Question #3: Did you think that the practical exam had too many menu items or courses? Candidates Comments:

1. No! If one is organized. It was a wonderful challenge. I would do it again in a minute

2. No 3. No, it was a very easy menu, regardless of my performance….I was expecting

something harder, a little more creative. 4. No 5. No the menu was fine. Needed some more explanations I was expecting a

different types of cooking not just cooking for fine dining. 6. No I believe that given the time line the menu items were just the right amount

of courses. 7. No 8. I think that some sort of break time should be worked into the test day.


15

Question #4: Was the time allotted to prepare the menu items appropriate? Candidates Comments:

1. Yes 2. Yes 3. The time allotted was appropriate, but the way it was set up I felt was all wrong. Maybe having 1½ hrs to prepare each dish rather than 5 hrs and bang, bang, bang, Intervals would’ve been better 1½ hrs present 1½ hrs present etc. 4. Yes, there was plenty of time 5. There was enough time allotted for the menus 6. The time was very fair 7. Yes 8. It was appropriate, but there was pressure on to perform quickly which wasn’t easy in an unfamiliar kitchen. As I said earlier, breaks would be appreciated and perhaps clear the head for the rest of the testing.

Question #5: Did the judges give you enough or not enough feedback after the exam? Candidates Comments:

1. It would be a good idea to ask each student what he or she sees for their future before the test.

2. Feedback was thorough. 3. Not enough, I wasn’t told something other than the obvious. More time with the

judges would’ve been better. An Interview even?! 4. Enough 5. I feel that you should had two different types of chefs 6. More than enough feedback was given which will only make me a better chef. 7. Judges were quite thorough 8. Plenty of feedback, they were tough, hard to take it all in after a day of stress

and No breaks. Question #6: If this process is accepted by the Ministry of Education, would you like to see it available at your local college’s Culinary Arts department?

Yes No Candidates Comments:

1. Yes. It’s a great alt. route 2. Yes. It is difficult to find an apprenticeship in the industry, I feel this course

would benefit the industry for years to come. 3. Yes + No. I feel that the standards of UCC’s program could be lot higher.

Something has got to change there if it wants a reputation. 4. Yes 5. Yes 6. Yes, This is a great opportunity for younger cooks experience as well as setting

the standard higher for the profession. 7. Yes 8. Yes, It’s good that there is an alternative to the traditional apprenticeship

program.


16

Question #7: Did you feel that the judges assessed you accurately? Yes No

Candidates Comments: 1. No. My food definitely deserved a pass. My prof. presentation really sucked

+ I know what I did wrong @ my timing + mise en place 2. Yes 3. Yes + No. My performance was terrible in comparison to my true ability which

is why I think a more personable approach after would be beneficial. 4. Yes 5. Yes 6. Yes 7. Yes 8. Yes, But boy were they tough

Question #8: Was the kitchen equipped adequately and the products easily available to prepare your menu items. Candidates Comments:

1. I found it a horror! If I were to do it again I would get one student to help me collect all my items ahead in 3 bus pans (I for each meal) and as many whips, bowls + pans as possible. I was definitely not prepared! It was the worst day of my life!

2. Yes even though it was sometimes time consuming finding some items. 3. NO! It could’ve been way more together. The crepe pans weren’t put out, you

had to ask for everything because it was locked away. I spent more time finding stuff that cooking!!

4. Yes it was adequately equipped but felt perhaps each candidate should have their own student helper for locating bowls inserts etc. running dirty dishes to dish area.

5. Some products were not available 6. the kitchen was adequate however if the ministry is willing to throw some

funding UCC’s way, you got my vote! 7. more than enough equipment available, if I needed something it was located for

me. 8. As some of the other testers took a lot of certain items for themselves there was

a shortage of certain things I was never able to find ground black pepper. I would have appreciated a tour of the whole facility before the testing began.


17

Question #9: Would you recommend this process to other candidates? Yes No

Candidates Comments: 1. Yes. As long as the person’s background is taken into consideration +

familiarization of the cooking area is included. 2. Yes 3. Yes 4. Yes 5. Yes 6. Yes, I feel anybody can challenge the IP exam, however this project determines

if you can really cook or not, which is very important in the industry. 7. Yes 8. Yes

Question #10: Any further comments or recommendation you would like to make? Candidates Comments:

1. The Judge had “no” business telling me I would “never” become a professional chef My barley pilaf was made @ a very flavourful @ diced veg. chicken stock + the best spices. Also it was cooked to perfect doneness + the moisture was also correct. To tell me (the judge) that my barley pilaf did not taste good was and outright lie. The carrots were also excellent; as was the apple dessert! The chicken was sautéed in white wine, rosemary + garlic @ a very nice stuffing @ sage, apples + nuts; French bread crumbs. My breakfast was well presented too, good taste + nothing broken. Lunch (tomato soup was also good. The recipe in the book was followed except for the salt pork, which I have never put in tomato soup. Paprika was only added for flavour / He said that was a failure + not allowed May I contact Phil Turpin if I have not heard back about the Red Seal Exam in 2 weeks time? One could have a very dim view of this process if you had to wait more that a month to write the Red Seal Exam.

2. No comment 3. No comment 4. I enjoyed the test. I thought it was challenging but fun. I like the idea that there

is a set established Standard for cooks to reach before calling themselves a journeyperson cook.

5. There are different types of cooking out in the industry. I feel that other aspect of cooking should have been covered not just fine dining.

6. Keep up the good work and all the best with this project if you need a vote you got mine.

7. I felt that there was a little to much time between exams, roughly two and a half months.

8. Possibly break testing procedure into 2 sections one for fine dining and one for institutional.


18

Feedback Questionnaire from Judges: Question #1 Considering that an Application to Challenge ($85.00) and the writing

of the Inter-Provincial Examination ($85.00) cost a total of $170.00, did you find that the cost of the Certification process ($400.00) was too high for the candidates.

Yes No Judges Comments:

1. Yes, I think around high $ 200/300 would be fair considering what Journey wages are.

2. Yes. Most people struggle to get ahead 3. No 4. Yes, The types of candidate that will be applying will perhaps not be in a

financial position to cover costs. This may deter future candidates. Maybe some kind of $ assistance could be made available. And what if a person fails then what?

5. No

Question #2. If you answered yes, consider that the candidate possibly is saving

tuition fee for the 3rd Year Apprentice Technical Training term, what would you find a reasonable cost? $__________

Judges Comments: 1. $300.00 2. $200.00 3. No comment 4. $200.00 5. No comment

Question #3 Did you think that the practical exam had too many, or needed more, menu items or courses?

Judges Comments: 1. No 2. I think it was a reasonable amount of items considering the time frame. 3. No I think it is done a reasonable way, so everybody can show their skill and

imagination in our trade. 4. The practical exam was well organized to display a range of skills. The menus

could be fine tuned to not repeat items re Hollandaise and Beurre blanc. We must think about nutrition as well.

5. Perhaps breakfast items could have included Hollandaise sauce


19

Question #4 Was time allotted to prepare the menu items appropriate for the candidates?

Judges Comments: 1. Yes 2. Yes they had plenty of time. 3. Yes it was 4. Yes it is fair. 5. Yes, very much so. Especially if they were organized

Question #5 Was the verbal critique of their cooking techniques, organizational skills, work plan/Menu design, product utilization, professionalism, sanitation, food presentation and food taste, along with a practical evaluation summary graph sufficient feedback for the candidates?

Judges Comments: 1. Yes 2. Yes, it covered all the aspects necessary to be a professional 3. Yes it was 4. Yes but all judges should provide feedback not one leading the way. 5. At the time yes. But perhaps they would have further questions after they reflected on their assessments and critiques. Is there an opportunity for them to call in with questions?

Question #6 If this process is accepted by the Ministry of Education, would you like to see it available at all local college’s Culinary Arts Departments? Yes No

Judges Comments: 1. Yes, I think you need to see how someone cooks before they are a Journey

person 2. Yes, I think the standards need to be raised so that cooking is recognized as an

important industry. 3. Yes, It will be a great way to get more people into our industry 4. No, It should be offered in designated college in order to maintain consistency. 5. Yes, Or at least to start in the major city centers.

Question #7 Using the practical evaluation tool, with questions to be answered yes or

no, result in an accurate assessment of the candidate’s skills and performance? Yes No

Judges Comments: 1. Yes 2. Yes, It is either yes or no, there are no grey areas when it comes to setting standards. 3. Yes 4. Yes and NO, it’s a fair system but does allow some to score higher and others to score lower. I would like to see and opportunity to immediately fail a candidate during the exam for inadequately displaying skill in areas such as safety, food safe and basic cooking skills 5. As listed below


20

Question #8 In your view was the kitchen equipped adequately and the products easily available to prepare the menu items for the candidates?

Judges Comments: 1. Yes 2. Yes there was more that ample equipment and room for the numbers of

candidates present. 3. Yes it was 4. Yes, but would recommend each candidate be supplied with one helper. 5. Yes with the exception of china which could have been on a cart in the middle

of the kitchen

Question #9 Would you recommend this process to your employees or other junior cooks?

Yes No Judges Comments:

1. Yes 2. Yes, I feel it is important to be able to be graded on the practical abilities as

well. 3. Yes, It is time saving (specially for people with kids etc.) 4. Yes 5. Yes. Absolutely, and especially if it means that they would not receive a promotion until they achieve Journey Person trade status.

Question #10 Any further comments or recommendation you would like to make? Judges Comments:

1. no comments 2. Seeing that we had a rather irate person I think we need to make sure that all

candidates sign and date a letter of acceptance for all requirements and conditions applicable. This way no one can say they weren’t’ told the whole truth. I also feel that is necessary to have a practical evaluation in all trades, seeing the quality of “Journey person” we saw that day.

3. No I’m very satisfied with Kurt Zwingli. His hard work in this project is big. Well done and good luck in the future.

4. no comments 5. The grading systems was very difficult. Perhaps there should be a demerit

system or a column which would allow the judges to access a set amount of demerit points due to a borderline performance EX: while a candidate may be on time, their station may be a disaster and they should not receive a 100% of a yes (mark).

I also felt that there should be another section regarding the team work, collaboration and give them a chance to earn bonus points?

Overall I enjoyed seeing this and look forward to seeing it progress and mature into a viable program.

Thank you for the opportunity to work with you


21

Summary of Feedback from Candidates and Judges:

Candidates: Candidates were asked if they found the cost of the certification process to too high. Six of the 8 candidates (75%) did not find the cost too high. The two candidates (25%) that did find the cost too high were a single parent working part-time and a candidate that identified the cost of travel and hotels as increasing the overall cost of the certification process. Not 1 of the 8 candidates thought that there were too many menu items or courses in the practical exam, though 1 candidate thought there should be a break incorporated into the test day. Six of the eight candidates (75%) agreed there was appropriate time allotted to prepare menu items. One candidate suggested that not all items should be presented at once – that the preparation and presentation be divided into intervals of 1 ½ hours for each menu item. Another candidate again suggested that a break in the test period would have been helpful. Regarding feedback from the judges after the exam 5 of the 8 candidates (62.5%) stated the that the feedback was sufficient. Two of the candidates (25%) made the following suggestions: 1 candidate felt that students should be asked about future goals prior to the exam, and the other felt that the judges should have been 2 different types of chefs. Only 1 candidate (12.5%) stated that there was not enough feedback from the judges. All 8 of the candidates (100%) stated that they would like the certification process to be available at their college’s Culinary Arts department. One candidate (12.5%) stated that the standards of UCC’s program could be a lot higher. Six of the 8 candidates (75%) were completely in agreement that the judges assessed them accurately. One candidate (12.5%) suggested that, though the candidate felt their performance was bad in comparison to their true ability, the judges’ approach should be more personable. One candidate (12.5%) disagreed that the judges’ assessment was accurate. Four of the 8 candidates (50%) agreed the kitchen was equipped adequately and the products easily available. Two of the candidates (25%) felt that some products were not available. Two of the candidates (25%) completely disagreed the kitchen was equipped adequately and the products easily available. Overall, the comments of 6 of the 8 (75%) candidates suggested that there was some difficulty in locating all the equipment needed. All 8 of the candidates agreed they would recommend the certification process to other candidates, though one candidate stated that a person’s background should be considered and that candidates should be more familiar with the cooking area prior to testing.


22

Regarding further recommendations and comments, 2 of the candidates stated that the process was good and had no recommendations. The following comments/recommendations were made by 4 of the 8 candidates:

• Concern about length of time between exams (2 candidates) • Concern that other types of cooking other than fine dining not emphasized (2

candidates) • Disagreement of the assessment of one judge (1 candidate’s comment)

Judges: Judges were asked if they found the cost of the certification process to too high. Three of the 5 judges (60%) agreed that the cost was too high and considered journeyman’s wages and the types of candidates that would be applying. Two of the 5 judges (40%) did not find the costs too high. The judges were asked what they felt a reasonable cost of the certification process should be considering students would be saving the tuition of the 3rd Year Apprentice Technical Training term. Two of the judges had no comment, 2 suggested $200 and 1 suggested $300. Similarly, 1 candidate, out of the 8 candidates, responded to this question and suggested the cost should be $200. When asked whether the practical exam had too many or need more items or courses 3 of the 5 judges (60%) stated the amounts were reasonable. One judge suggested that the menu could be changed so as not to repeat certain items and one judge suggested that breakfast could have included Hollandaise sauce. All 5 of the judges agreed that the time allotted for preparation of menu items was appropriate. All 5 of the judges stated the verbal critique and the practical evaluation summary graph provided sufficient feedback for the candidates, though 1 judge stated that candidates may need to an opportunity to pose questions after having some time to reflect on their results. Four of the 5 judges (80%) stated that the certification process should be available at local college’s Culinary Arts departments. Only 1 judge disagreed and stated it should be offered only at certain institutions to maintain consistency. In general, all 5 judges stated that the practical evaluation tool used resulted in an accurate assessment of the candidates’ skills and performance. Although 1 judge suggested that there should be an opportunity to fail a candidate during an exam for inadequately displaying certain skills such as safety and basic cooking skills. The 5 judges were in agreement overall that the kitchen was adequately equipped and the products easily available, though 2 of the judges felt that some additional support be given either as a helper (1 respondent) or having supplies (china) more easily accessible.


23

All 5 of the judges agreed they would recommend the certification process to others. In the further comments/recommendations section of the survey, the following recommendations were made:

• ensure all candidates sign and date a letter of acceptance for all requirements and conditions applicable to the practical exam;

• include a section in the evaluation for demerits (where a candidate has met the requirement for 1 area at the expense of another) and for bonus points where skills such as team work are evident.

Highlights of Candidates & Judges Responses Most of the candidates did not indicate the cost of the certification process was too high whereas the majority of judges considered the cost too high considering the situation of type of candidate and journeyman’s wages. For the candidates and judges that regarded the cost too high, the suggested cost of the certification process according to the respondents should be between $200 and $300. Although only 1 of the 8 candidates (12.5%) stated that the judge’s feedback was insufficient, some of the candidates’ comments and at least 1 of the judges suggest there should be more interaction/chance for questions as part of the feedback process. Although all of the judges were satisfied with the adequacy and availability of kitchen equipment and products, most of the candidates had some issue or concern in respect to the kitchen equipment and/or the availability of products. Candidates’ comments indicate that they may have benefited by being familiarized with the kitchen prior to the testing. Overall, the candidates and most of the judges were in agreement over the following issues:

• that the menu items and courses included in the practical exam were reasonable; • that the time allotted for preparation of menu items for the practical exam was

appropriate; • that the certification process should be available at local colleges’ Culinary Arts

departments but concern about standards and consistency was evident in the comment of 2 of the respondents;

• the majority of candidates and judges were satisfied with the assessment procedure used in the practical exam

Based on the further comments/recommendations responses of the candidates and the judges the following issues may need some discussion:

• timeframe between exams and testing; • orientation of candidates to expectations/requirements of practical exam as well as

setting


24

Project Recommendation: The following is a summery of recommendation:

1. That the Online Preparation Course be used by Culinary Arts Departments in British Columbia Colleges for students that are not able to attend regular classes as a theoretical upgrading course. It is foremost for student wishing to increase their knowledge on cooking and also prepare themselves for the Inter-Provincial Trade Qualification Examination.

2. That a Practical Examination to be used with all challengers who request to challenge the Inter-Provincial Examination. (see critical steps through the certification procedure below)

3. That the cost of the certification process be at $300.00 (including the 3rd Year Apprentice Challenge, the Practical and the Inter-Provincial Examination.

4. That a 3rd Year Apprentice Challenge Examination is to be written by all challengers before being eligible to challenge the Practical Exam.

5. That a college that offers this certification process enrol a minimum of 6 students to be cost effective at $300.00 examination fee for the certification program.

6. Candidates that are eligible have a minimum of 5760 hours or 36 months of combined entry level training and industry work experience well documented on transcripts and company letter head.

7. That colleges ensure that there will be a minimum of two (2) well experienced industry chefs supervising the practical examination. If at all possible, use at least one of the examination chefs listed in this document.

8. That cook apprentices who follow the traditional apprenticeship route including the signing of an apprenticeship agreement and attending at least the last year of in school technical training be exempt from the practical examination.

9. That colleges that offer this certification procedure make available to the candidates the following optional preparation courses:

• the Online Preparation Course for students no able to attend regular classes

• a Theoretical Upgrading Course • a Practical Hands-on Skill Upgrading Course

Further recommendations:

• that the government look into using Assessment Centres located at local community colleges to administer Certification of Qualification and IP Examinations (See attached letter from UCC Assessment Center Coordinator)

• that the government look into establishing a practical examination for all challengers that attempts to challenge a Certificate of Qualification in any trade


25

Critical Steps Through the Certification Procedure: We recommend the following procedure through the certification procedure. The college participating in this certification procedure should have a minimum of 6 candidates participating in this process to make it cost effective. If there are not enough candidates, they should be directed towards a college that can accommodate them in the certification process.

1. The application along with proof of formal training and work history documented on letterhead should be sent to the college that runs the certification program.

2. The Coordinator/Instructor checks and verifies the documented proof.* 3. The applicant writes the 3rd Year Apprenticeship Challenge Exam (70% pass to

move to step 4) 4. The college submits a summary sheet of training and work experience and the

results of the 3rd Year Apprenticeship Challenge Exam to the Industry Training Center, for input into A.I.M.S.**

5. Industry Training Center forwards the IP Exams to the college’s assessment center. **

6. The Applicant completes the Practical Exam. (70% pass to move to step 7) 7. The successful applicant writes the IP Exam, the day after the Practical Exam at

the college that runs the certification program. Exam to be invigilated by the colleges assessment centre.**

8. The college submits the practical grades to the Industry Training Center.

• * Note: A coordinator/instructor at a college can easily verify the training and work history of the candidates, as he/she is very familiar with industry and training institutions in their field and local area. He/she is more qualified than a clerk at the Industry Training center.

• ** Note: There should be at least 3 weeks between the submission of the summary sheet and the practical and the IP examinations.

• *** Note: Most colleges have an assessment centre in place. Industry Training Centre can forward the Inter-Provincial Exam to that centre. The assessment center returns the IP exam to Industry Training Center to be marked.


26

Appendix A - Industry Committee: Rod Butters Chef / Proprietor Fresco Restaurant 1560 Water Street Kelowna, BC, V1Y 1J7 Phone:(250) 868-8805 [email protected] Michael Pinter Chef Seton Villa 3755 McGill St. Burnaby, BC, V5C 1M2 Phone:(604)291-0607 Iain Rennie Executive Chef The Fairmont Vancouver Airport 3111 Grant McConachie Way Vancouver Int'l Airport P.O. Box 23798 Richmond, BC, V7B 1X9 Phone: 604-248-3270 [email protected]

Marcus A. Von Albrecht, Chef Jericho Tennis Club 3837 Point Gray Road Vancouver, BC, V6R 1B3 Phone: (604)224-2348 [email protected] Hans Zimmermann Superintendent Quality Control BC Ferries Corporation Tsawwassen Terminal #1 Ferry Causeway Delta, BC V4M 4G6 Phone:(604) 948-3550 [email protected] Randy Wallis Chef / Manager Berwick on the Park 60 Whiteshield Crescent Kamloops, B.C, V2E 2S9 Phone:(250) 377-6697 [email protected]

Educational Member of the Committee: Erik Andersen Coordinator Culinary Arts Camosun College 4461 Interurban Road Victoria, BC, V9E 2C1 [email protected]


27

Appendix B - Industry Examiners:

Industry Examiners Camosun College, Victoria: Dennis Novotny Executive Chef Royal Colwood Golf Club 624 Goldstream Avenue P.O. Box 7428 Victoria BC, V9B 5B8 Phone: (250) 478-8331 [email protected]

Bernard Cassavant Chef / Owner Chef Bernard’s Café; Blackcomb Specialty Liquor; BBK’s Pub; Ciao Thyme Preserving 4573 Chateau Boulevard RR 4 Whistler, BC, V0N 1B4 Phone: 604-932-7051 [email protected]

Industry Examiners, The University College of the Cariboo: Rod Butters Chef / Proprietor Fresco Restaurant 1560 Water Street Kelowna, BC, V1Y 1J7 Phone:(250) 868-8805 [email protected] Randy Wallis Chef Berwick on the Park 60 Whiteshield Crescent Kamloops, B.C, V2E 2S9 Phone:(250) 377-6697 [email protected]

Iain Rennie Executive Chef The Fairmont Vancouver Airport 3111 Grant McConachie Way Vancouver Int'l Airport P.O. Box 23798 Richmond, BC, V7B 1X9 Phone: 604-248-3270 [email protected]


28

Appendix C - Practical Menus: Menu 1 Breakfast Eggs Benedict Bran muffin Cold Appetizer Plate / Sandwich Main course Braised bottom round of lamb White bean ragout Green beans wrapped in leek Roasted Red peppers Dessert Menu 2 Breakfast Eggs over easy, poached, boiled Whole wheat pancakes Soup Cream of tomato Main course Balantine (stuffed leg) of chicken Jus lie Barley pilaf Asparagus maltaise Turned glazed carrots Dessert Menu 3 Breakfast Eggs Benedict Banana muffin Soup Cream of chicken Main course Stuffed Pork loin, herb and dried fruit Sauce Robert Polenta Braised red cabbage Sautéed snow peas Dessert

Menu 4 Breakfast Eggs over easy, poached, boiled Fruit scone Soup Corn Chowder Main course Pan Seared Salmon Citrus beurre blanc Rissotto, herbed Braised fennel Tomatoes Florentine Dessert Menu 5 Breakfast Eggs Benedict Blueberry muffin Cold Appetizer Plate / Sandwich Main course Filet of sole Beurre noisette Boiled turned potatoes Braised celery Pureed squash Dessert Menu 6 Breakfast Eggs over easy, poached, boiled Savoury scones Soup Spicy wonton Main course Herb crusted rack of lamb Mint flavoured lamb jus Anna potatoes Stuffed tomato Provencal Braised leek Dessert


29

Menu 7 Breakfast Spanish omelette Fruit pancake Soup Seafood chowder Main course Braised chicken with turned vegetables Sauce Allmond Polenta Sautéed snow peas Dessert Menu 8 Breakfast Eggs Florentine on polenta Bran muffin Soup Mexican black bean Main course Medallions of pork Bourbon grainy mustard sauce Roesti potatoes Braised stuffed savoy cabbage Glazed turned carrots Dessert Menu 9 Breakfast Eggs over easy, poached, boiled Fruit scone Cold Appetizer Plate / Sandwich Main course Salmon with your choice of stuffing wrapped in Phylo pastry Beurre blanc Broccoli hollandaise Roasted peppers Dessert

Menu 10 Breakfast Stuffed creamed mushroom omelette Carrot and zucchini muffin Soup Moroccan Harira (lamb, chicken, lentil) Main course Stuffed chicken breast with stewed leeks Two pepper coulis Risotto Buttered broccoli Turned glazed carrots Dessert Menu 11 Breakfast Eggs over easy, poached, boiled Whole wheat banana pancake Soup Chicken vegetable and dumpling Main course Curried lamb Basmati rice Grilled vegetable skewer Sautéed spinach Dessert Menu 12 Breakfast Eggs Benedict Savoury scone Cold Appetizer Plate / Sandwich Main course Sole bonne femme with turned vegetables Turned boiled potatoes Sautéed asparagus Dessert


ii

Appendix D - Cook Journeyperson Certification Pilot Project Program Description:

Certification Process ......................................................................................................... iii 3rd Year Apprenticeship Challenge Exam Questions......................................................... iv Practical Examination ...................................................................................................... vii Inter-Provincial Standard Exam and Task List ................................................................xvi Inter-Provincial Standard Exam Questions.......................................................................xx Required Text Books .........................................................................................................xxi

This pilot project was developed to provide a new approach to journeyperson certification. It will allow candidates to write a new 3rd Year Apprenticeship Challenge Examination, a new Practical Examination and the existing Inter-Provincial Standards (Red Seal) Examination. Candidates need to provide proof that they have sufficient hours of industry training and work experience. For the Practical Examination the candidate must demonstrate satisfactory cooking skills to a panel of Industry Chefs.

This new more efficient certification process will benefit the Professional Cook Training Graduate the most. You can be certified as a Journeyperson Cook within 3 years just like an Apprentice.

Timeline and Delivery of Model:

A maximum of 48 candidates will be eligible to participate in this project. The 3rd Year Apprenticeship Challenge Examination must be completed by the end of October. The Practical and Inter-Provincial (Red Seal examinations will take place in the middle to late November. The Practical Evaluation Centres will be located at Camosun College, Victoria, at University College of the Cariboo, Kamloops.

Eligible candidates are:

Professional Cook Training Graduates:

1. Level 1 with a minimum of 5280 hours of industry experience. 2. Level 2 with a minimum of 4800 hours of industry experience. 3. Level 3 with a minimum of 4320 hours of industry experience.

Cook Apprentices:

4. First Year Apprentices that have no entry level training but have completed the in-school training with a minimum of 5640 hours of industry experience.

5. Second Year Apprentices that have no entry level training but have completed the in-school training with a minimum of 5520 hours of industry experience.


iii

Cooks:

6. Cooks that have no formal training but have 5760 hours of industry experience well documented on letterhead.

Certification Process: Application:

Candidates must make an application to write the 3rd Year Apprenticeship Challenge Examination and submit the application and examination fee of $50.00

Candidates must submit proof of formal cook training education and/or proof of enough industry experience as outlined in the above 6 categories. Candidates must have a Foodsafe Certificate.

Online Preparation Course:

Candidates are able to take an online preparation course to prepare themselves for the 3rd Year Apprenticeship Challenge Examination and the Inter-Provincial Red Seal Exam. This course is using a web based courseware called WebCT. It will guide you through simple steps on what books and learning guides need to be studied and has more than 1000 self test questions to practice on. A set of learning guides Level I and Level II & III will be included with this course. Course fee is: $395.00

3rd Year Apprenticeship Challenge Examination:

You must complete The 3rd Year Apprenticeship Challenge Examination by October 30. 2003. This examination is a computer administered exam consisting of all 3 levels of the British Columbia Cook Training curriculum. This examination can be taken at any supervised assessment or testing center at a British Columbia College. This exam must be passed with 70% to be considered for the Cook Journeyperson Practical Examination and the Inter-Provincial Red Seal Examination. Deadline for writing this examination is October 30th, 2003.

Interview

Upon completion of the 3rd Year Apprenticeship Challenge Examination the candidate will have an interview with the examination coordinator. Based upon the results of the Challenge examination the coordinator will determine if the candidate is eligible to participate in the Practical Cook Journeyperson examination. The facilitator will also inform the candidate of the place and date of the two examinations.

Cook Journeyperson Examinations:

The cook journeyperson examination will consist of two (2) examinations which each must be passed by 70% to be awarded a Cook Journeyperson Certificate. The cost of this exam is $350.00.


iv

1. A Practical Examination, this exam consist of demonstrating the following cooking skill to a panel of industry chefs: o Vegetable and Starch

Cookery o Meat and Poultry Cookery o Seafood Cookery o Stocks, Soups and Sauces

o Meat, Poultry and Seafood Cutting and Processing

o Cold Kitchen o Baking and Desserts o Egg and Breakfast Cookery

Note: The Practical examination must be passed with 70% before the candidate is eligible to write the Inter-Provincial (Red Seal) Examination.

2. A written Inter-Provincial Standards Examination (Red Seal).

Candidates that fail the above examinations

Candidates that fail the above 3rd Year Apprenticeship Challenge Examination and the Practical Examination will be counselled into further training at a Post-Secondary Cook Training program to update their skills to journeyperson competency.

3rd Year Apprenticeship Challenge Exam Questions:

Below is a list of Professional Cook Training Competencies as they appear in the Provincial Learning Guides

The General Competency Examination will consist of approximately the same amount of question from Curriculum Lines (blocks in the Canadian occupational analyses) that will be tested with the Inter-Provincial Standards Exam (Red Seal) The list below indicates how many questions per learning guide will be on the examination. The time allocated to the exam will be 3 hours.

LineA: Vegetables and Starch Cookery # Questions

A-1 Prepare Vegetables (I) A-2 Prepare Farinaceous Products (I)

A-3 Prepare Vegetables (II) A-4 Prepare Farinaceous Products (II)

A-5 Prepare and Present Vegetables (III) A-6 Prepare and Present Farinaceous Products (III)

A-Line Total 19 Line B: Meat and Poultry Cookery B-1 Cook Meats and Poultry by Dry Heat Methods (I) B-2 Cook Meats and Poultry by Moist Heat Methods (I) B-3 Cook Meats and Poultry by Combination Heat Methods (I)

B-4 Cook Meats and Poultry (II) B-5 Cook Meats, Poultry and Game (III)

B-Line Total 13


v

Line C: Seafood Cookery C-1 Cook Fish by Dry Heat Methods (I) C-2 Cook Fish by Moist Heat Methods (I)

C-3 Cook Seafood by Dry and Moist Heat Methods (II) C-4 Cook Fish and Shellfish (III)

C-Line Total 10 Line D: Stocks, Soups and Sauces D-1 Prepare Stocks (I) D-2 Prepare Basic Soups (I) D-3 Prepare Leading (Mother) Sauces (I)

D-4 Prepare Stocks and Glazes (II) D-5 Prepare Soups (II) D-6 Prepare Sauces (II)

D-7 Prepare Stocks (III) D-8 Prepare and Present Soups (III) D-9 Prepare and Present Sauces (III)

D-Line Total 18 Line E: Meat, Poultry and Seafood Cutting and Processing E-1 Portion Cut Beef, Veal, Lamb and Pork (I) E-2 Portion Cut Poultry and Seafood (I)

E-3 Cut Beef, Veal, Lamb and Pork (II) E-4 Process Poultry and Seafood (II)

E-5 Cut and Process Game (III) E-6 Process Specialty Seafood (III)

E-Line Total 16 Line F: Cold Kitchen F-1 Prepare Salads (I) F-2 Prepare Basic Salad Dressings (I) F-3 Prepare Hot and Cold Sandwiches (I) F-4 Describe Cheeses (I)

F-5 Prepare Salads and Salad Dressings (II) F-6 Prepare Canapés and Hors d’Oeuvre (II)

F-7 Prepare Specialty Salads and Dressings (III) F-8 Prepare Buffet Items for Banquet Service (III)

F-Line Total 13


vi

Line G: Baking and Desserts G-1 Prepare Basic Pies (I) G-2 Prepare Desserts (I) G-3 Prepare Quick Breads (I) G-4 Prepare Cookies (I)

G-5 Prepare Yeast Products (II) G-6 Prepare Pastries (II) G-7 Prepare and Present Cakes (II)

G-8 Prepare and Present Desserts for à la Carte and Banquet Service III G-Line Total 24

Line H: Basic Food Service and Kitchen Management H-1 Describe Basic Cooking Principles (I) H-2 Receive and Store Food (I) H-3 Weigh and Measure Food (I) H-4 Convert Recipes (I)

H-5 Take Inventory (II) H-6 Calculate Food Costs (II) H-7 Plan Menus (II) H-8 Apply Purchasing Procedures (II)

H-9 Plan an à la Carte and Banquet Menu (III) H-10 Apply Food Cost Control Procedures (III) H-11 Interpret a Profit and Loss Statement (III) H-12 Describe Dining Room Service (III)

H-Line Total 13 Line I: Egg and Breakfast Cookery I-1 Cook Eggs (I) I-2 Cook Breakfast Items (I)

I-Line Total 12 Line J: Safety, Sanitation and Equipment J-1 Describe Food Service Industry Occupations (I) J-2 Describe Safety and Sanitation (I) J-3 Use Safety Practices for the Kitchen (I) J-4 Describe Applications of the Workers’ Compensation Act in the Workplace (I) J-5 Extinguish Small Fires (I) J-6 Describe Kitchen Equipment, Hand Tools and Their Maintenance (I)

J-7 Describe the British Columbia Employment Standards Act (II) J-8 Describe the British Columbia Human Rights Act (II)

J-Line Total 0


vii

Line K: Health Care/Cook-Chill K-1 Describe Nutritional Requirements (I) K-2 Describe Nutritional Requirements for Maintaining Good Health (II) K-3 Describe Factors Affecting Food Consumption Behaviour (II) K-4 Identify Techniques for Maximum Nutrient Retention in Food Preparations (II)

K-5 Describe Cook-Chill and Cook-Freeze Systems (III) K-6 Describe Menus for Special Diets (III)

K-Line Total 6 Line L: Human Resource Development L-1 Use Interpersonal Communication Skills (II) L-2 Use Interpersonal Management Skills (III) L-3 Use Personal Management Skills (III

L-Line Total 0 Inter-Provincial sample questions 6

Total Exam Questions 150

Practical Examination:

This practical examination will take place at your nearest British Columbia College, in Victoria, Vancouver or Kamloops.

The following is a sample of the skills that you will have to demonstrate, prepare and present to a panel of Industry chefs:

Each dish is prepared for 2 people Breakfast One predetermined egg dish (i.e. French omelette), one predetermined breakfast dish (i.e. pancake, muffin) Note: (Predetermined means the items is pre-selected by an examination panel consisting of industry chefs)

Cold Appetizer Plate or Sandwich or Soup (predetermined, i.e. Chowder, Cream Soup, Clear) In the case of the appetizer plate or sandwich the candidate can choose his/her own cold appetizer or sandwich, but it must contain an emulsified dressing and can be a salad or sandwich/wrap Main course Consisting of one of the following: Filleting of a fish (i.e. salmon, halibut) De-boning poultry,


viii

De-boning of a lamb primal cut De-boning pork loin Students must calculate the portion cost of the meat, fish or poultry item One predetermined starch item Two predetermined vegetable items Dessert The candidate can choose his/her own, but must utilize a dough (pie, choux, sweet, or sponge), and must contain a fresh or frozen cream, or custard, or mousse and sauce

Practical Examination Schedule 7:30-8:00 Candidates arrive 8:00 Start 8:00-8:30 Orientation. 8:30-12:00 Preparation, work plan and a written menu 12:00 Menu and work plan must be presented to the judges 12:00-12:30 Break 12:30-1:30 Preparation 1:30 Breakfast item is presented to the judges 2:00 Appetizer plate/Soup item is presented to the judges 2:30 Main course item is presented to the judges 3:00 Dessert item is presented to the judges 3::00-3:30 Cleanup 3:30-5:00 Results, feedback

• Candidates must write the menu and a work plan • Candidates can not bring any food items. • Candidates will be given in writing at 8:00 am what the predetermined menu

items will be for the day • Student’s assistant will be available to the candidates to help with orientation of

the kitchen, equipment, tools, and products. • A list of equipment, products and herbs will be published online, and sent to the

candidates 5 days before exam.

Dress Code All candidates are required to dress professionally and to supply their own complete chef’s uniform. White chefs jacket, white necktie and checkered pants. Hat and Aprons will be provided. Equipment All candidates are to use the same utensils, pots and pans that are made available in the kitchen. No outside pots, pans or china may be brought into kitchen. The following is a list of equipment that should be supplied by the candidates. Knives, small personal tools such as vegetable peeler, zester, skewers, cutters, pâté or specialty molds etc. Electric tools such as mini chopper, hand held mixer and pasta rolls.


ix

The judges reserve the right to confiscate any tool or piece of equipment deemed not appropriate. Work plan and Menu The work plan should describe each preparation step as well as the appropriate time. It must be clear enough so that it can be easily followed and understood by the judges. The work plan should also contain the calculation of the portion cost of your main course meat, fish or poultry item. The menu must contain an accurate description of the preparation of each course. Sample Work Plan 1:30 Breakfast: Cheese Omelette, Banana muffin

9:00 Make batter and bake muffins 12:00 Grate cheese, prep eggs, select garnish 12:55 Heat plates 1:20 Start omelette

2:00 Appetizer/Sandwich/Soup: Boston Clam chowder

9:50 Make stock

12:10 Cut all vegetables and potatoes, prep other mise en place, garnish 12:30 Start soup 1:30 Heat plates

2:30 Main Course: Grilled Salmon with papaya relish, stuffed tomatoes and braised fennel, pommes nature

10:00 Prep relish 10:30 De-bone salmon 11:00 Peel tomatoes, blanch spinach for stuffing, stuff and cool 11:30 Pommes nature, turn potatoes 1:00 Clean and cut fennel, braise 1:50 Cook potatoes 2:15 Grill salmon, reheat tomatoes 2:05 Heat plates

3:00 Dessert: Chocolate mousse, on a sweet dough tart 8:45 make sweet dough tartlets and bake 9:30 Make mousse 2:30 Finish dessert decoration, coulis, etc


x

The following areas will be used to evaluate the practical exam

Percent of total mark

# of questions

Cooking Techniques: How skillful is the candidate during the exam in using the proper techniques in the preparation and the execution of the menu. 30% 15

Organizational Skills: Efficiency. Is the candidate working in an organized and timely manner. Is the menu being prepared in proper sequence 10% 10

Product Utilization: Waste of food, yield for product used. Size of servings, cooking only the amount required. 10% 5

Professionalism: Appearance, work habits, composure and deportment 3% 4

Sanitation: Show the proper handling of food and storage of food. Show proper use of equipment during exam.

12% 5

Food Presentation: Show modern plate presentation, with correct portion sizes . 10% 24

Food Taste: Show correct doneness, seasoning and temperature

20% 21

Work Plan/ Menu: How well is the work plan and menu written 5% 4

The following questions will be used to evaluate your practical examination:


xi

Practical Examination Evaluation Tool: Cooking Techniques: How skilful is the candidate during the exam in using the proper techniques in the preparation and the execution of the menu. Please mark (1) for Yes, (0) for No

1. Equipment selection and use of: Did the candidate make the appropriate decisions when selecting pieces of equipment and was the equipment used properly in the preparation of the menu. Breakfast / Egg dish Breakfast / quick bread Appetizer/Sandwich/Soup Entrée Dessert

2. Was the mise en place properly prepared and accessible for the menu items requirements. i.e brunoise of vegetable, abductor muscle removed from scallops, etc. Breakfast/ Egg dish Breakfast /quick bread Appetizer/Sandwich/Soup Entrée Dessert 3. Consider the posted menu items, was the item appropriately prepared using reasonable and safe cooking practices. Breakfast/ Egg dish Breakfast / quick bread Appetizer/Sandwich/Soup Entrée Dessert

4. Does the candidate exhibit a confident approach to the recipes, based on an understanding of the fundamental skills required for each menu item. i.e. could the student fix or save a split emulsification if required Breakfast/ Egg dish Breakfast / quick bread Appetizer/Sandwich/Soup Entrée Dessert


xii

5. In the preparation of each course, does the candidate display a calm, confident, methodical approach in preparing the item. i.e. was the seasoning of the food an intentional step or an after thought. Breakfast/ Egg dish Breakfast / quick bread Appetizer/Sandwich/Soup Entrée Dessert 6. Did the cooking techniques used, allow the candidate to produce attractive, well thought out final plate presentations. Breakfast/ Egg dish Breakfast / quick bread Appetizer/Sandwich/Soup Entrée Dessert 7. Finally, considering how each men item is posted, did the cooking techniques used produce an item which would be appropriate to serve Breakfast/ Egg dish Breakfast / quick bread Appetizer/Sandwich/Soup Entrée Dessert

Total possible points: 35

Organizational Skills: Efficiency. Is the candidate working in an organized and timely manner. Is the menu being prepared in proper sequence . Please mark Yes or No

Mise en place in place for 1. Breakfast 2. Appetizer/sandwich/soup 3. Entrée 4. Dessert 5. Menu prepared in proper sequence 6. Candidate is not rushed

Did courses go out on time? 7. Breakfast 8. Appetizer/sandwich/soup 9. Entrée 10. Dessert



xiii

Work Plan / Menu Design /Costing calculations

1. Was the work plan complete 2. Did the work plan represent realistic timeline 3. Did the work plan follow a logical progression 4. Did the work plan represent steps to produce optimum products 5. Was the written menu accountable to the products presented 6. Did the written menu contain, proper punctuation description and grammar


Product Utilization: Waste of food, yield for product used. Size of servings, cooking only the amount required.

1. Recipe conversion done correctly 2. Selected the appropriate product according to the menu 3. Selected the appropriate amount of product 4. No leftovers after plate presentation 5. Cooperated with others to utilize 6. Costing / Yield test calculated correctly

Total possible points: 6 Professionalism: Appearance, work habits, composure and deportment .

1. Uniform looked neat and tidy 2. Seemed in control 3. Has professional goal, ask student if he/she has a plan for the next five years 4. Interacts with fellow candidates in a cohesive manner


Sanitation: Show the proper handling of food and storage of food. Show proper use of equipment during exam.

1. Perishable food was stored correctly 2. Cross contamination of food was avoided, cutting board/surfaces where sanitized

after use

3. Hands were washed frequently 4. Sanitizer/cleaning solution present at station 5. Tasting spoons were used to taste product



xiv

Food Presentation : Show modern plate presentation, with correct portion sizes .

Breakfast 1. Does the plate have a variety of colors 2. Plate is hot 3. Egg dish is presented attractively 4. Quick bread/ is presented attractively 5. Correct portion size

Appetizer/Sandwich/Soup 6. does the plate have a variety of colors 7. plate is hot for hot food/ well chilled for cold food 8. plate is arranged attractively/ has reasonable height 9. Food could be eaten easily with knife and fork or spoon 10. Correct portion size

Entree 11. does the plate have a variety of colors 12. plate is hot for hot food/ well chilled for cold food 13. plate is arranged attractively/ has reasonable height 14. Food could be eaten easily with knife and fork

Correct portion size for: 15. meat/poultry/seafood 16. Vegetable 17. Starch 18. Sauce/or other accompaniment

Dessert 19. does the plate have a variety of colors 20. plate is hot for hot dessert/ well chilled for cold dessert 21. plate is arranged attractively/ has reasonable height 22. Food could be eaten easily with fork and or spoon 23. Correct portion size



xv

Food Taste: Show correct doneness, seasoning and temperature

Breakfast / Egg Dish, is it servable, Yes or No? If no, no points are awarded for this section

Yes No

1. Is the product cooked to the correct doneness 2. Seasoned correctly, taste good 3. Breakfast is hot Breakfast / Quick Bread, is it servable Yes or No? If no, no points are awarded for this section

Yes No

4. Is the product cooked to the correct doneness 5. Flavoured correctly, taste good Appetizer/Sandwich/Soup, is it servable Yes or No? If no, no points are awarded for this section

Yes No

6. Is the product prepared to the correct doneness / consistency 7. Seasoned correctly, taste good 8. Food is hot or well chilled Entrée, is it servable Yes or No? If no, no points are awarded for this section

Yes No

Is the product cooked to the correct doneness (dry, consistency, moist, med rare, etc) 9. Meat/poultry/seafood 10. Vegetable 11. Starch 12. Sauce/ or other accompaniment seasoned correctly, taste good 13. Meat/poultry/seafood 14. Vegetable 15. Starch 16. Sauce/ or other accompaniment Individual items on plate are hot 17. Meat/poultry/seafood 18. Vegetable 19. Starch 20. Sauce/ or other accompaniment Dessert, is it servable Yes or No? If no, no points are awarded for this section

Yes No

21. Is the product prepared to the correct doneness / consistency 22. Flavoured correctly, taste good 23. Food is warm / well chilled

Total possible points 23


xvi

Inter-Provincial Standard Exam and Task List: The cook Inter-Provincial Exam will test across a variety of Tasks as identified by the Cook Occupational Analyses Series, 1997 Below is a list of Blocks and Task from that analysis. If you wish you can get a more detailed list of tasks and subtasks by downloading the Cook Occupational Analyses from the Canadian Government website at: http://www.hrdc-drhc.gc.ca/hrib/hrp-prh/redseal/english/pdf/Cook_1997.pdf . BLOCK A PARTICIPATING IN WORKPLACE HEALTH AND SAFETY

Task 1 Demonstrates safety awareness.

Task 2 Maintains a safe workplace environment.

Task 3 Wears personal protective clothing and equipment.

Task 4 Works with dangerous products.

Task 5 Uses and maintains common kitchen tools, machines and equipment safely.

BLOCK B PLANNING AND ORGANIZATION OF WORK ACTIVITIES

Task 6 Participates in the planning of menus.

Task 7 Determines amount and type of food to be prepared as per menu.

Task 8 Verifies inventory.

Task 9 Controls supplies.

Task 10 Establishes food cost controls.

Task 11 Performs a mise en place.

Task 12 Co-ordinates and prepares services.

BLOCK C PREPARATION AND COOKING OF STOCKS, SAUCES AND SOUPS

Task 13 Prepares and cooks stocks.

Task 14 Prepares and cooks thickening agents.

Task 15 Prepares and cooks sauces and variations.

Task 16 Prepares and cooks soups.

Task 17 Uses surplus products.

BLOCK D PREPARATION AND COOKING OF FRESH VEGETABLES, FRUITS,

STARCHES AND FARINACEOUS PRODUCTS

Task 18 Selects, stores and prepares vegetables and fruits.

Task 19 Prepares vegetables.

Task 20 Prepares fruits.


xvii

Task 21 Prepares rice.

Task 22 Prepares grain products.

Task 23 Prepares pasta.

Task 24 Cooks and prepares potatoes.

BLOCK E PREPARATION AND COOKING OF MEATS AND POULTRY

Task 25 Breaks down partial carcasses, debones, trims primal and secondary cuts and

controls portions.

Task 26 Prepares poultry for cooking.

Task 27 Cooks meats and poultry.

Task 28 Prepares stuffing and forcemeat for poultry.

BLOCK F PREPARATION AND COOKING OF FIN FISH, SHELLFISH

(CRUSTACEANS, MOLLUSKS AND SPECIALTY ITEMS)

Task 29 Prepares flat and round fish and seafood.

Task 30 Dresses fish, crustaceans and mollusks.

Task 31 Cooks and prepares fish, crustaceans and mollusks.

Task 32 Cooks and prepares specialty items.

BLOCK G PREPARATION AND PRESENTATION OF COLD FOODS AND COLD

BUFFETS

Task 33 Prepares leaf salads.

Task 34 Prepares various salads, i.e. meat salad, fish salad, potato salad.

Task 35 Prepares hot salads, i.e. hot potato salad, sweetbreads.

Task 36 Prepares gelatines, aspics and mousses.

Task 37 Prepares dressings, cold sauces and derivatives.

Task 38 Prepares compound butters, i.e. maître d'hôtel, café de Paris, garlic.

Task 39 Prepares pickled items.

Task 40 Performs duties related to a buffet.

Task 41 Prepares cold sandwiches and canapés.

Task 42 Prepares cold appetizers and hors-d'oeuvres.

Task 43 Prepares and presents platters.

Task 44 Prepares and presents fruits and nuts.

Task 45 Serves cheese and dairy products.


xviii

BLOCK H USE OF DAIRY PRODUCTS, EGGS AND BREAKFAST COOKERY

Task 46 Cooks eggs and dairy products.

Task 47 Prepares whip creams.

Task 48 Cooks breakfast meats.

Task 49 Prepares toasts (regular and French).

Task 50 Prepares and cooks a variety of breakfast foods.

BLOCK I PREPARATION, COOKING AND USE OF CONVENIENCE PRODUCTS

Task 51 Prepares and cooks frozen foods.

Task 52 Reconstitutes conventional, freeze-dried, air-dried or frozen foods.

Task 53 Reconstitutes powdered foods or beverages.

Task 54 Reconstitutes soups, sauces and gravy bases.

BLOCK J PREPARATION AND PRESENTATION OF BAKED GOODS

Task 55 Prepares and bakes pie dough.

Task 56 Prepares, bakes and decorates cakes.

Task 57 Prepares and bakes yeast-raised products.

Task 58 Prepares and bakes convenience foods (frozen, unbaked pies).

Task 59 Prepares and bakes puff pastry.

Task 60 Prepares and bakes choux paste products.

Task 61 Prepares and bakes quick breads.

Task 62 Prepares and bakes short pastry products.

BLOCK K PREPARATION AND PRESENTATION OF DESSERTS

Task 63 Prepares and bakes custards and puddings.

Task 64 Prepares and bakes cookies and squares.

Task 65 Prepares parfaits, bombes and coupes.

Task 66 Prepares fruit and berry desserts.

Task 67 Prepares sabayon, chocolate and fruit coulis sauces.

Task 68 Prepares a crème anglaise and other cream sauces.

Task 69 Prepares caramels or nougat.

Task 70 Prepares ice cream, sorbet and frozen yogurts.

Task 71 Prepares mousses, soufflés and soufflés glacés.


xix

BLOCK L PREPARATION OF HOT AND COLD BEVERAGES

Task 72 Prepares and serves coffee and tea.

Task 73 Prepares and serves cold juices.

BLOCK M PREPARATION, COOKING AND STORAGE OF FOOD ITEMS FOR

FREEZING AND CHILLING

Task 74 Retrieves and reheats stored cooked food products.

Task 75 Prepares and cooks food items for chilling.

Task 76 Chills cooked food products.

Task 77 Stores chilled products.

Task 78 Freezes cooked food products.

Task 79 Retrieves, tempers and reheats stored freezer products.


xx

Inter-Provincial Standard Exam Questions: Here is a Distribution of Questions across the above Bocks and Task for the exam 150 QUESTIONS Block Titles Questions B Planning and Organization of Work Activities 13 Points C Preparation and Cooking of Stocks, Sauces And Soups 17 Points

D Preparation and Cooking of Fresh Vegetables, Fruits, Starches and Farinaceous Products 19 Points

E Preparation and Cooking of Meats and Poultry 23 Points

F Preparation and Cooking of Fin Fish, Shellfish (Crustaceans, Mollusks) and Specialty Items 16 Points

G Preparation and Presentation of Cold Foods and Cold Buffets 13 Points H Use of Dairy Products, Eggs and Breakfast Cookery 12 Points I Preparation, Cooking and Use of Convenience Products 08 Points J Preparation, and Presentation of Baked Goods 10 Points K Preparation and Presentation of Desserts 10 Points L Preparation of Hot and Cold Beverages 03 Points

M Preparation, Cooking and Storage of Food Items for Freezing and Chilling 06 Points

This is a multiple choice type examination. There are some sample questions of the type you might find in this Inter-Provincial Standards Exam in a self test off the Action menu! Other books that you should study that might help with this exam are: Professional Cooking, Wayne Gisslen The New Professional Chef, Culinary Institute of America


xxi

Required Text Books: The following learning guides and text books are required reading for the Online Preparation Course. Also for the applicant that does not take the online preparation course, it is recommended that he/she reviews these texts. The 3rd Year Apprenticeship Challenge Examination will be based on these texts and must be passed with a 70% mark before being considered for the Practical and the Inter-Provincial Red Seal Exam. Learning guides 2001 edition: Level I Package, Order Number CPUB224M, ISBN 0-7726-4579-5 Level II & III Package, Order Number CPUB225M ISBN 0-7726-4579-5 Text books: OnCooking, second Canadian edition ISBN 0-13-062093-9 Food Service Meat Manual 3rd edition ISBN 0-920391-20-6 Other texts that will be very useful when studying for the Inter-Provincial Red Seal Exam: Professional Cooking, Wayne Gisslen, John Wiley, fifth edition ISBN 0-471-21681-X The New Professional Chef, Culinary Institute of America, John Wiley, 7th edition, ISBN 0-471-38257-4 All text books are available at the following College's Book Stores: Camosun College College of New Caledonia College of the Rockies Selkirk College Northern Light College North Island College Northwest Community College Malaspina University College Okanagan University College Vancouver Community College, City Centre University College of the Cariboo You can also order the books by sending an E-mail to: [email protected] Shipping and handling will be $7.00 for the order

final report cook journeyperson certification pilot project

Documents