Professional Cook Training Articulation Committee Meeting Minutes · 2020-05-21 · New Marketing ideas- Facebook, Social media Food Services and program curriculum- functions pricing

Professional Cook Training Articulation May 5-6, 2015 1

Professional Cook Training Articulation Committee Meeting Minutes

College of the Rockies May 5-6, 2015

In Attendance:

Allan Aikman Vancouver Island University

Bernard Casavant Okanagan College

Ronald Christian College of New Caledonia

Geoffrey Couper Okanagan College

Tim Curnow College of the Rockies

Phillip Lie Vancouver Community College

Christine Lilyholm (May 2015 Chair) North Island College

Gilbert Noussitou Camosun College

Simon Parr Selkirk College

Gary Thompson Selkirk College

Ed Walker Thompson Rivers University

Jill Long NWCC-SLP

John Fitzgibbon BCCAT (Wednesday only)

Diane Evans ITA

Dennis Green GO2

Karen Langan, Transcriber College of the Rockies

Regrets

Michael French Northern Lights College- report included

Colin Gill Vancouver Community College

Regan King Northern Lights College

Debbie Shore (Chair) Vancouver Island University

Brad Vennard North West Community College- report included

Tuesday, May 5, 2015 (informal meeting format) Agenda item as follows:

1. Reports – Institutional reports listed at end of minutes Common concerns between some institutions reflected in their institutional reports are:

Mental health issues in students

PC1 students struggling to pass the theory exam

Filling seats- numbers and attrition

New Marketing ideas- Facebook, Social media

Food Services and program curriculum- functions pricing and curriculum based

PC1-PC2 transition Jill Long (NWCC-SLP report) - ITA is looking at 3 year funding instead of year to year. Advanced education is looking at critical funding based on the BC Skills document and Cook training is included in the top 18. AVED is going through a three year infusion. ITA and the government is looking at how many people are moving through the system to their Red Seal. There are some issues at some institutions getting students to reach their Red Seal level.


2. Host Institution Fees

In Culinary the host institution usually covers the cost for meals, and food and beverage.

Go2 has paid for a minute taker in the past year.

Should the committee be looking at a fee for a minute taker? The host institution should not have to pay for travelling so there is a savings for them; however it is difficult to find someone at each host institution to take minutes.

Tourism and Hospitality articulation have a fee attached to their meetings; click on the site on the computer; click a box and the fee is attached.

Who would collect the fee, where does it go, who is in charge? The host agency would collect the fee and the fee could be based on how many institutions attend. There would be no charge for people who did not attend the meeting.

Motion: To have members who attend the Professional Cook Training annual articulation meeting pay a fee of $75.00 if ITA does not contribute to the fees for the minute taker. If ITA does cover the cost of the minute taker for each meeting, annual articulation meeting fees will be $50.00. -Gilbert Noussitou -Seconded-Simon Parr Carried Action item: Debbie (chair) will ask the ITA to contribute to the fees for the minute taker. *Note response from ITA on Wednesday.

3. Realignment of the PC programs- Gilbert Noussitou Discussion:

Is the bar for PC1 too high? Could we have a basic level one training and then the student would move into the next level of PC1? The students who completed the basic level one training would then have a good idea of what is expected in the program.

There is a huge curriculum for any high school student to pass the program.

Is PC1, PC2 and PC3 based on antiquated ways of thinking? Fast food industry, institutional cooking and fine dining- these levels stay- does the industry have to have 3 levels of training? We need entry level training, basic skills, and the bulk of the training in PC2 and then certification training.

Can there be front loaded practical training and then skills training after. Some institutions are offering back to back PC1 and PC2. When does the student complete their 4 hundred hours required between PC1 and PC2.

A prep cook program would give the entry level people the skills they need to work in entry level positions. Then the person could decide after working for a while if they want to continue to go through PC1, PC2 and PC3. By creating a basic entry program; these hours would have to be taken off the entire training total hours so the program hours and weeks would still take the same time.

Design the program to fit each institutions facility. The programs should be standardized for the province and allow student to move throughout the province after taking PC1. An institution can deliver the program anyway they want as long as it follows the standardized program.

PC1 is the hardest for students because the course starts with the basics and works its way up- knife skills, boiling water, health and safety etc. Should PC1 be lower than 28 weeks- realign it differently- lower the hours of PC1 and increase PC2; or have PC1 and PC2 in the first 28 weeks and PC3 in the last 14 weeks?

Co-ops or practicums would work well as a model. Students who go out and do a practicum and come back to their second term are way better to work with- more mature, ready for school etc.


Dennis (Go2): the program structure is due for a review; the last review was 2009. We need to look at the content and ensure we are covering everything. There is a review of the NOA in March and the Red Seal exam will be looked at early 2017.

The CCAA and the federal government want to harmonize the Red Seal Trades; making the differences between provinces minimal. They are looking at the top ten trades to realign and harmonize; right now cook is not on that list.

There are opportunities to review the structure and content of the program as part of the annual review cycle. The government has input, the articulation committee and industry.

Content is easy to move around. With PC3 beyond the scope of the Red Seal, students are doing really well on their exam because so much is covered.

Summary: there is an agreement or need to look at how the programs are laid out; not by changing the 42 weeks of training; but redesigning PC1 and PC2 to better reach the needs of the industry. Motion: Recommend that the committee suggest to the ITA at Wednesday’s meeting that they take a look at the layout of PC1 and PC2 programs we have now to make it more accessible to the entry level cook or to realign the programs. - Gilbert Noussitou -Seconded- Gary Thompson Carried Note- When Diane from ITA gave her report on Wednesday’s meeting she indicated that no changes will be made at this time and if there were changes they would come from the industry. PC aligning will be on hold with the upcoming federal government initiative.

4. Recruitment Discussion:

What are others doing about recruitment?

Go2 actively promotes trades in a broad base. Cook training is in high demand across the province.

The challenge we all face when there is labour market pressure is “Don’t go to school because we will hire you today.”

Some institutions use Social Media, Facebook to get the word out. Until industry demands that there has to be a certification to work as a cook then when there is a labor shortage, people will get hired without training.

Market in the tourism sector.

BC Culinary arts programs are not long enough for international students to access their student visas.

Make the program more attractive by showing the long term effect of moving up through the positions to higher paid jobs.

There should be a pooling of Red Seal chefs; not from income tax or Canada stats to show actual wages.

Suggestion: Speak to Diane at ITA about have the professional cook video changed from showing a minimum salary of $13,000 to $20,000 to correctly reflect what a cook would be making if he/she was making minimum wage yearly. Recommendation: To bring forward to the Dean’s table how we can market Cook as a trade provincially.


5. Open Textbook- moved to Wednesday’s agenda

6. Practical Exams-Ronald Christian Discussion:

With the practical, students seem to do well; however a lot of students are unable to reach the theory 70% passing grade.

Some institutions have difficulty with international students writing the exams: at the certification level international student are allowed a translator and a dictionary in their home language. The translator they pay for themselves.

Diane Evans, ITA arrived at the meeting.

With the new exam banks coming it is felt that this should help improve preparation for the ITA exams.

Suggestion: Share what different institutions have as best practices- some institutions have challenges, while others are more successful. There are different strategies used for different learners.

7. Totara – Moved to Wednesday’s agenda VCC and VIU are the big users of Totara. The instructor does not have the ability to check who has been on there and who has not. The learning guides are on it. The students liked using the Totara.

8. ITA exam bank Which colleges are using which books? Most institutions are using Professional Cooking for their PC1 training. We can review one book (Gismo?) and send adjustments to the author; they are very accommodating and review and adjust accordingly. Some institutions use both books mixing them up between PC1 and PC2, which gives the students variety. Adjournment for May 5, 2015- 3:20 p.m.

Meeting called to order- Wednesday, May 6, 2015- 9:00 a.m.

1. GO2 Report/News-Dennis Green This time last year we had received the news that ITA was not going to continue the contracts with Go2 anymore as of October 2015. We will continue to assist apprentices until October. Go2 will no longer be involved with program development or managing the exams, this will be done by ITA. This will change the role of us at the provincial articulation table. We can assist with projects that the committee want or be an advisor to the committee. There continues to be a relationship between ITA and Go2. ITA indicated that the responsibility for program development, exam banks and all that goes with those things will be done by ITA.

2. Learning Resources

There is a Totara portal with a lot of material housed there. ITA funded the expansion of the license up to October and it has been used by over 2000 users. There is no shortage of band width. Totara is being used as a support to face to face training not to take over as online training.


Discussion:

Go2 has put a proposal to the federal government to work with other provinces to put together a central library for people doing culinary to use coast to coast. We expect to hear back from them soon.

There is administrative and tech support fees to run this resource. Should there be a cost to the student to access it? Someone has to manage it.

ITA has been hands-off in the past regarding learning resources. They have not seen a decline of the Queens Printer resource.

There is a project to look at the whole area of reviewing the learning resources. Discussion regarding text and online resources:

Students want everything available on their phone; don’t want to haul the books around.

Buy the text and have an e-copy on their phone or iPad.

Having too many learning resources out there- if we update the online do we update the paper and vice versa. Totara has PDF versions of the book; but could be made fillable.

The purpose of the learning guides changes – we knew that both texts did not have the same information – actual activities, glossaries were based on the program outline.

At some institutions students buy one textbook and if it is not in the textbook it is online.

While they are registered they have the resources but once they are not a student do they still have the resources – would students pay a life time membership to utilize these resources after school?

Gilbert is working on apps like ‘how to make holiday sauce’.

For small schools centralized resources is key. There needs to be a gate keeper for the program and resources to change the curriculum when that information comes in. There is the innovation of training, does this fit in that portfolio and is there funding available. ITA- we are discussing this and we are looking at learning resources and if we take this on we are looking at where they will be stored.

The cook program is very well supported in learning resources; there are some programs in really poor shape regarding their learning resources.

From the student experience what do you do after when the online resources goes away? Do they go back to the binders and is there something they can pull off that they can keep. The access piece is important.

Can the main master copy not change- edits can be made throughout the year on a document and then the committee meets twice year and approves all of the edits that can be put on the main master copy. We have the curriculum but how we deliver the in-house program is our own. It is fine to say we have one central thing, we lose a bit of control to give support to a student because everyone can change the settings.

Delivery has nothing to do with the content. Resources are there. Program is another thing- online system flexible learning is key.

Really important that these resources are available throughout their entire apprenticeship.

There are students who may need to do their work from textbooks and other students have no problem working online.

Exams are requested by the institution either in an online format or a paper format.

When we look at moving forward with the learning resources do we want to look at updating the online material or the paper format? We shouldn’t be doing both.

Recommendation: If we can move what is currently the print resources to a digital form and all of the students can utilize the resources after they complete the program can we utilize ITA funding from Queens Printing for this? For September we will be using print copies and Totara up to October and then ITA will bring this forward next year.


*Recording secretary- Would ITA cover the cost of a recorder? Go2 used to pay for a recorder from funding that ITA provided but it was Go2’s decision to do this. Diane, ITA indicated that they would not cover the cost of a recorder; it would fall on the host institution to provide this service. If the committee went to a webinar format, then there would not be the need for a recorder.

3. Open Textbook – Dennis Green

Go2 is working on a Work Safety open textbook project. These should be available shortly.

Funding came from Advanced Ed.

The members liked the format of the open textbook look.

Go2 will attribute the open textbook to the articulation committee (as the author).

Review of the exam banks and once all of the changes are made and reviewed they will be uploaded for export.

4. ITA news- Diane Evans

A PowerPoint presentation was shown.

This is a year of transition: we are now moving to a supply and demand system.

There is a low completion rate of all trades and ITA is looking at outcomes from training providers,

Diane reviewed the provincial exam results as part of her presentation.

5. BCCAT report- John Fitzgibbon http://bccat.ca/pubs/AC%20Orientation.pdf

There is a new information brochure about dual credit available online. http://bccat.ca/site-search?q=dual+credit

A reminder to review the “EducationPlanner” to be sure that all of the information on the planner is current as this site is used by the high schools as a resource.

Motion: To have the Professional Cook training provincial articulation meeting for 2016 held at the same time as the TEC at Vancouver Island University. -Geoffrey Couper -Seconded- Gary Thompson Carried Motion to Adjourn: Ron Christian -Seconded- Gilbert Noussitou

Action items from the meeting provided by Christine Lilyholm

1. Approval of a hospitality fee to the host for articulation. 2. Approval to recommend the ITA look at realigning the cook program, on hold at this time 3. Recommended that at a higher level –Dean’s table, we look at marketing Cook as a province 4. Communication will move from this table to the articulation chair directly to the ITA 5. Recommended to the ITA use the funds from Queen’s printer to update the online resource materials. 6. Recommended that the articulation group host webinars throughout the year as required for updates to

programming 7. Move to updates new practical assessment sheets sent out by Dennis 8. To recommend to the ITA that the new video be changed to an hourly rate 9. Diane to look into on line exam availability for the C of Q exams

http://bccat.ca/pubs/AC%20Orientation.pdf

http://bccat.ca/site-search?q=dual+credit

http://bccat.ca/site-search?q=dual+credit


Articulation 2015– Nanaimo-

1. Program enrollment did not fill for 2014/2015. Very difficult in the Nanaimo Region. Focus on social media marketing. Investigating Google but very expensive. Facebook and Instagram getting good views. Working on YouTube ad video. Very expensive to market in a shrinking student environment where school districts are closing schools and industry is crying for people.

2. August intake was first group to go with blended learning including Totara platform of PC1 and 2 curriculum. Students get great test marks online because they can redo the quizzes and up to 3 times for the tests. We will be going back to written tests because they don’t pass the written tests as well. Totara needs to have much larger test bank so that quizzes and tests are using many different questions, thus repetition of tests becomes “study” Lots of getting the bugs out with class lists and proper registration and registration times from PC1 to PC2 and who can see the student marks. Concerned for the future. If GO2 does not continue with it, the institution needs to be able to manage the online piece.

3. Diploma graduated 15 students this year. Approval of name change from Culinary Arts Diploma to Culinary Management Diploma with 2 year package enrolment.

4. Co-op excellent model, little to no attrition between levels. Student satisfaction is very high with the co-op.

5. Skills Canada Wins! – VIU dual credit won regional. Post-secondary student won provincial and is going to Nationals in Toronto. Very proud.

6. VIU Baking Student won provincial category of USAPears recipe competition. Quebec won the final with Oysters and pear hummus at the competition in Montreal.

7. Discovery room dining room was given a facelift. Much nicer. Increased Hospitality numbers from international cohorts. Two new hospitality instructors for the service side delivered service training at both lunch and dinner service in Discovery Room during academic session.

8. New Food and beverage manager also wants to increase guest numbers. 9. Consultants “fsStrategy” hired by campus to figure out Program vs. Business model for ongoing university

food service master plan. 10. Fundraiser to bring Italian chef to Nanaimo during International week on campus. Great function as a

communal table set up. Italian Chef gave workshop on traditional pastas and lectures in Anthropology and Global Studies regarding the business of food, slow food and authenticity of Italian food.

11. Guest speakers made mandatory for our students this year – a. Dairy Farmers/cheese workshop b. USA Pears/pear workshop and competition c. VIU campus -International Sturgeon Center/Fisheries and Aquaculture/Aquaponics - tour and talk d. BC Salmon Farmers association

12. Added food gardening to Garde Manger curriculum. VIU Farmers Market supplying produce to program offerings. Added use of foods produced by other programs to menu offerings: including horticulture, aquaponics, fisheries and aquaculture, tilapia and sturgeon


13. Using Gisslen 8th Canadian edition this year. D2L online with numerous resources plus Totara 14. Successfully delivered Food, Wine and Culture field school to Florence and Tuscany May 1-20- in Italy with

11 student’s #Ilovemyjob . Student blog http://sites.viu.ca/italy2014/ Second field school to Italy is May 1-22 with more destinations.www.viu.ca/culinary

15. Students with autism spectrum disorder on the rise. Cowichan- Providence Farm

PC2 was pulled with students able to go to VIU Nanaimo Campus to do PC2.

Formerly course delivery was Tuesday to Saturday but this year Monday to Friday with students given study day on Mondays and longer school days Tuesday to Friday.

Powell River

- Delivered PC1 to mostly dual credit students. Visited VIU Nanaimo for regional skills competition and tour. Where our students won silver and bronze.

- It was a busy year with banquets and special events, including our first “Big” buffet as a class in October where the students had to produce a gluten-free, celiac friendly lunch menu for over 160 people.

- To save cost and for practicality, we did our meat cutting block using a whole pig instead of a half cow which was much easier for the students to understand.

- We integrated Totara into the theory component of PC1 in December with mixed results. It was a useful classroom resource and prep tool for their final exam, but most of the students didn’t use it as a study aide on their own time.

- The switch to the “Professional Cooking 8th edition” was good as it is a better textbook in my opinion, but a lot of the terminology and block questions in the block study guides (Blocks A- K) were no longer compatible and caused a lot of confusion with the students.

- Enrollment was at 86% for the 2014-2015 year.

http://sites.viu.ca/italy2014/


OKANAGAN COLLEGE

Professional Cook Articulation Report 2014/15

Department Changes / Updates

Program enrollment was good in 2014 though we saw some softening in numbers for the January 2015

intake. Overall utilization rate for Institutional Entry hovered around 80% while Workplace Entry training

was 85%. The Culinary Management Diploma program had a total enrollment of 25 students.

At present we are in the process of exploring different delivery options for the Certificate program as

work continues toward separating Culinary Arts and Food Services.

The program received a tremendous addition as Chef Bernard Casavant was brought on board last June as

our new Culinary Manager.

Current Culinary Arts faculty include Perry Bentley, Mike Barillaro, Jim Armstrong, Reinhard Foerderer,

Danny Capadouca and myself, supported by Roger Planiden, Stuart Klassen, Jeremy Luypen and Monika

Jerger. Chef Bill Adams retired in February 2015.

Program / Course Update

With strong demand the college is running the Pastry Arts program for the 2nd year with a new instructor,

Chef Danny Capadouca.

Presently at the start of a Tier 3 review which will be complete by the end of June.

Finalizing our new Professional Advisory Committee

Food, Wine & Tourism programming continues to expand with many new courses taking place in our

Wine Sensory Lab at the Penticton campus. The Food, Wine, Farm series which brings together local

producers and Chefs has been especially popular as have the Wine Varietals of the World tastings.

Other Items of Interest

The College continues its strong association with the CCFCC Okanagan Chefs Association. Recent

collaborations with the OCA involving our culinary students include the Fall Wine Festival Alexis de


Portneuf Young Chefs Competition, DEVOUR Kelowna, Gold Medal Plates, SKILLS Canada, Feast of Fields

and the Winter Indulgence fundraiser for the Elizabeth Fry Society,

The Culinary Arts website received a refresh along with a new promotional video by Spatula Media and

we now have a Facebook page.


Articulation report 2014/2015 College of New Caledonia

Our program started August 5/2014 total enrollment of 34 students, very good although

CTC was down this year. Our satellite program in Burns Lake did not operate this year so

we were able to draw from this area, helping in our enrollment.

Level 2 started on March 2 with 19 students, 2 we picked up from Fort St. James. We lost

students along the way due to drop outs not meeting the standards to advance to level 2.

Final for level 2 is June 5. Practical tests are the last week of May.

We have had a very event full year. The students participated in the winter games. They

were on the job 5 days a week. Some of the students double shifted. We served 1600 for

breakfast lunch and dinner. What an experience. Jobs were offered to some of the

students. The Canadian National Team was unable to come in September but are coming

back in October 2015.

Moodle has been very successful for us. All the testing is in Moodle. The students are

able to access lots of information, notes from the old learning guides and much more.

Cell phones are being forbidden in class.

Our face book page continues to be very successful. Showing the creativity of our

students. Up and coming events, dates and much more.

Next February 2016 I will be teaching our second third year course. Looking forward to it.

Our Global gourmet fundraiser is on May 2nd this year, tickets are selling fast. Our success

in the past has made this possible.

Our advisory committee has met and will meet again in April 2015. We have more people

attending, but still struggle to get buy in from local employers. Working to make this

better.

Our new president is proceeding to make CNC as paper free as possible over the next

three years. He supports our pro cook program completely.

Our new acquisition is a blast chiller. Trying to take food out of the danger zone as quick

as possible.

Enrollment for August is ok still early and CTC is much better.


INSTITUTIONAL REPORT BRITISH COLUMBIA COUNCIL on ADMISSIONS AND TRANSFER (BCCAT)

1. Departmental Changes/Updates

Students/Enrollments & Section Allocations we had a late start by 2 weeks. Enrollment was very low and had to postpone the September start date. Managed to accumulate enough just in time, utilizing Southern interior trust entrance scholarships and class act bursary to entice students. Still had some that decided that cooking wasn’t what they expected and withdrew. Had similar issues with January intake. Hopefully September will be a change. Strange Year.

Department Staffing Changes- our Dept. Head Kim Buchan will be retiring at the end of June. His Replacement will be Kevin Szol Email- [email protected]

Issues- other than prior mentioned about enrollment, no real issues to speak of.

2. Program/Course Update

Curriculum Developments- Looking at Alternative learning methods or delivery with Dennis Green. Hope to implement totora, but want to take a better look at it over the next couple of months before making a decision for September intake. Still using our own Moodle program backed up with Wiley plus (gisslen), which seems to be going well. Access to videos and methods at any time a big help.

Changes Approved or Pending Pc1, Pc2, PC3 Workplace still under review but have implemented challenge with a fair amount of interest for the area. Some interest in Pc2, PC3 but only at a couple of institutions, not really enough to keep apprentice 6 week training going.

3. Other Items of Interest

Events-none

Institutional Changes- None to report at this stage

Professional Cook Training

College of the Rockies

Cranbrook B.C

May 5th and 6th, 2015

Name: Tim Curnow email: [email protected]


Provincial Cook Articulation Report 2015/16

Vancouver Community College

VCC Culinary is now under the umbrella of School of Trades – Dennis Innes is the current Dean replacing

Fred MacDonald who was in the interim position.

Fred MacDonald is continuing to work with VCC faculty, students and employers in the community to

create a Culinary Arts Review and Realignment. Fred has been examining the strengths and weaknesses of

the current program delivery model and is going to determine where the program might be able to make

some positive changes.

Culinary Foundation, Asian Culinary, International Diploma, ACE-IT, Bridging, Apprentice, ESL Culinary,

and Industry Modular Delivery combine for a total of 36 cohorts for 2015/16.

1. A formalized practicum was created this year for students needing additional work based hours. The

practicum takes place immediately after completion of PC1 and approximately 160 hours can be achieved

during this one month.

The completion of the first delivery of our 17 month International Culinary Diploma takes place in January

2016. This diploma includes the following new courses: Artisan Breads, Modern Cuisine, Advanced

Culinary Management, Asian Culinary, and a Daily Menu service operation.

VCC has been working with the community to deliver 2 - 4 month Intro to Culinary Skills programs in

partnership with Coast Mental Health and Save-On Meats.

Satellite ACE –IT programs with our three high school partners are looking to have solid enrollment next

year.

VCC Culinary is involved in feeding the people of the downtown Eastside through several large community

events: Home Ground, Fair in the Square, and Christmas in January.

VCC Culinary is hosting several competitions this year: In House Skills challenge, Top Student of the Year

competition, Chaine de rotisserie Commis competition, BC Chefs Healthy Chef, Provincial Skills (1 silver)

and 2 Hawksworth Scholarship competitions – Provincial and National.

Currently all students and faculty are registered on BCcampus totara. A formal integration of this tool

with our program is in the works.

The Program has had three retirements this year: Peter Ormsby, Ian Smith, and Tony Humphries.

Environmental Sustainability Strategy – A three year strategy was released last April and the new organics/composting program is working well.

The Culinary program has revitalized its monthly information sessions including: an increase to VCC Google Ads for Culinary, a more engaging form of info session with a tour and reception and a better system of distributing and collecting information to prospective students.


North Island College 2014-2015

Campbell River Campus – from Chef Christine Lilyholm

This year we ran a Cook 2 intake in September and had a Cook 1 intake starting in November. Our Cook

2 class this year was 8 students and our Cook 1 numbers for this year started with 13 students with their

completion at the end of May. Our work with the high schools and the Ace-It program continues to be

difficult and we did not see any high school students again this year. We are still working with SD 72 in

Campbell River to engage students for the coming year but SD 71 in Courtenay has decided it is best to

have their students work with Camosun college and the E-prentice program.

We have continued to be involved with fundraisers in the community. In September our Cook 2 class

participated in the third annual culinary festival called FLAVOUR: THE NORTH ISLAND’S GOURMET

PICNIC. This festival highlights the tastes of the Island, showcases our region’s culinary celebrities, raise

the profile of those up-and-comers and increase community awareness of our local food systems. This

event will be taking a one year hiatus and will be scheduled again in September 2016. In November the

Cook 2 students worked with the Tourism and Hospitality Management students to put on the 13th

annual wine festival. This was a big success and a very rewarding opportunity for our students. The 6th

annual Rotary wheelchair fundraiser took place in April raising bursaries and a trip for a student to

accompany the local Rotarians to deliver wheelchairs to those in need. We continue to work with the

very active North Vancouver Island Chef’s Association. There are always lots of opportunities for our

students to get involved in community events and activities being offered.

In March Chef Instructor – Christine Lilyholm had an opportunity to go to Ottawa and participate on the

validation committee for updating the NOS for the Line Cook emerit program. If the program learning

outcomes become more consistent with the PC1 model in BC we may be able to look at offering credit

for PC1 for those students with the emerit Line Cook certification.

Going forward to next year NIC is working on a prep cook certificate program that will ladder into the

apprenticeship program giving students advanced credit into PC1. We are currently applying for funding

and hope to offer the program in the winter or spring of 2016 at either the Port Alberni campus or the

Campbell River campus.

Administrative/Instructor Changes- Pat Rokosh, Dean, School of Trades and Technologies left in January

of 2015. We currently have an interim Dean, Cheryl O’Connell.


Port Alberni Campus – from Chef David Lang

- This is the third year of operation for the new training facility in Port Alberni.

- Started Fall 2014 with 9 students, 8 successfully completed PC1 and at this point I have not received

results from the ITA C of Q. Student interest and numbers continue to increase as more people become

aware of the new building. Marketing is an ongoing challenge.

- Relationship with SD70 Ace-it program is still strong. This year we successfully graduated two

candidates and already have three students in place for the fall 2015 intake.

- Our big challenge in the Alberni Valley remains the placement of students locally to complete

apprenticeship hours as there are not many Red Seal Chefs. The region slowly seems to be developing

and new opportunities are on the horizon. That being said the Tofino/Ucluelet region has more than 20

Red Seal Chefs and there is a great deal of interest in apprenticing students.

- Still in discussion with a couple of local chefs about the feasibility of establishing a west coast chefs

association affiliated with the CFCC. Our intent would be to promote the region as a culinary/agricultural

“opportunity”.

- At the end of the 2014 session we installed a new pizza oven and I am excited to work this into my

station rotation for the fall 2015 intake. New equipment for next year hopefully we will be installing a

rational cooking center.

- This year my focus outside of curriculum will be to establish regional work opportunities and

partnerships for students.

- Other tasks will include building scholarships and doing fundraising.


Mar 20, 2015

To: Professional Cook Articulation Committee

Re: Annual report

Camosun College, Victoria

Camosun College offers three intakes of PC-1 Institution Entry with starting times in January, April and September, two intakes of PC-2 Institution Entry starting in September and January, 9 apprenticeship classes; including 4 online. E-pprenticeship is growing and still gaining momentum, especially with the high schools. Results are very encouraging.

Enrolment for PC-1 institution entry was strong in the September and January intakes and is a little soft for the April intake. PC-2 Institution entry is still a little soft.

Apprenticeship enrolment is good for all classes (PC-1 PC-2 and PC-3).

The number of FTE remains the same with 5 full time instructors (including the chair) and one term (approx. 50%). Faculty now includes: Clemens Dober, Steve Walker-Duncan, Michael Weaver, Nikolaas Sillem, Jeff Muzzin and Rob Budlong as term instructors, and ‘yours truly’

In the fall the department partners with the Rotary club to bake traditional Xmas cakes which are then sold to the community. The Rotarians raised $20,000 and we get a portion of that. This year we took on the opening gala of the film festival which was attended by 4,000 hungry people. We did several large dinners through the ClassRoom restaurant which ended the season with a 30% increase in sales. Awards ceremonies are coming up; 14 awards will be given away valued at close to $10,000

The new Center for Trades Education & Innovation Building is taking shape with opening schedule for September 2015.

Business in the cafeteria is steady with continuing challenges to meet staff costs and food cost increases.

Looking forward to summer!

Hot off the press: Holly Fischer, PC-1 secondary school student at Camosun won gold at the provincial Canada skills competition

Gilbert Noussitou Chair, Culinary Arts W: 250-370-3778 F: 250-370-3859 Cell: 250-216-7462 [email protected]

ClassRoom Restaurant www.camosun.ca/dining

mailto:[email protected]

http://www.camosun.ca/dining


INSTITUTIONAL REPORT BRITISH COLUMBIA COUNCIL on ADMISSIONS AND TRANSFER (BCCAT)

4. Departmental Changes/Updates

Students/Enrollments & Section Allocations

The 2014/2015 year saw the largest enrollment the Professional Cooking Program has ever seen. We had 32 students (2 full classes) with 3 on a waiting list. This amount filtered down to a finishing class of 24 students.

Department Staffing Changes

This was the year of surgeries for our Culinary Instructors: I (Simon Parr) was off for orthoscopic knee surgery in November of 2014 during which time, PC2 I.A. Sandra Fesus was covering for me. In the New Year, Ron Matthews, our program coordinator, was off for the entire second half of the PC1 course for surgery and Chef Gary Thompson (Lead Instructor for PC2) came on board to help finish the year with the students. Thank you Gary and Sandra!

Issues

An ongoing issue has been the enrollment of students with mental challenges and/or learning challenges. We had an autistic student who enrolled and had to withdraw 2 weeks into the class as the work load and environment were too much for him to handle. We had some other students with un-declared learning issues that became apparent as the work load and study load became heavier. We would like to see some better filtering with enrollment and at least be made aware of learners’ challenges up front so we can be more accommodating. It seems sometimes as though Professional Cooking is the default choice when other academic courses are not a good fit for these learners. Sharp knives/fire/heavy lifting/noise/stress…hmmmm.

Another issue is that of production based training as opposed to curriculum based training; we will be making some changes to the program to steer things more in the curriculum direction opposed to having the cafeteria and functions on occasion drive what the students produce and therefore learn.

5. Program/Course Update

Curriculum Developments

We have received approval to begin PC3 which, if we have enrollment will commence in mid-February of 2016 – Chef Gary Thompson will be Instructing that course.

COOK ARTICULATION

Selkirk College, Nelson BC

May 5 – 6 2015

Simon Parr email:[email protected]


Changes Approved or Pending

Not so much a change as an enhancement (under the pending category); I will be including a class on sustainability, local food culture and local food security that would fit in nicely within the Block Subject ‘Trade Knowledge’, competency ‘Describe the history of the profession and emerging trends’, as the importance of local, sustainable and seasonal menus is an important emerging trend in our Industry. This will tie in with the Menu Planning Block subject. I am hoping to get Jon Steinman (Deconstructing Dinner TV/Radio/podcast show) as a guest lecturer and I have a local beef farmer and a produce farmer who are quite excited to come in and talk to our students as well.

We also will be receiving (getting the letter this Friday the 24th) $45K from the ITA Capital ‘top-up’ which will be going toward hopefully some steam injection deck ovens for the students.

6. Other Items of Interest

Events

We had another busy year of banquets, ranging from 20 (advisory luncheons) to 400 people (brunch). Our yearly top Chef Student competition was (I think) the tastiest yet and a huge success. The menus included The Drunken Pig – lots of bourbon, lots of House made bacon. A taste of Spain, Team Castaway (lots of tropical flavours) and Team Cacao. The students come up with a theme, make food based on that theme and serve 4 items, one of which dessert, tapas style to 250+ guests. Team Piggy was the overall winner. Students get their name on a trophy and have endless bragging rights.

Institutional Changes

Still dreaming about a cold room/Garde Manger kitchen.


Thompson Rivers University

Culinary Arts

Annual Articulation report

We are still running PC1 and PC2 in the day time. Through attrition and Illness we are down to 3 full time

instructors and one part time sessional instructor for this winter’s semester. A budget has been submitted for 4

instructors in the fall with the anticipated return of Kim Johnstone.

We had a strong intake in the fall of 2014 of approx. 27 but a weak one in January 2015 of only 5. Looking strong

and anticipate a full intake of 32 this fall.

Still using professional cooking but with the Wiley plus option.

Our students assisted at Gold Medal Plates in Kelowna for the 4th year in a row.

We are in a transition period with a new Dean expected to be hired early summer.

We have decreased CUPE support staff from 5 down to 3 to cut costs. Sales have increased in the cafeteria but

we have scaled back the amount of functions and evening dining that we had done in the past.

We have no more chair release time. We used to have 75% release.

Documents

Professional Cook Training Articulation Committee Meeting Minutes · 2020-05-21 · New Marketing ideas- Facebook, Social media Food Services and program curriculum- functions pricing