Professional Cook Level 2 & 3 Orientation, book and supply list (revised Sept'09)

 

Other Information

click on the link for the uniform request form

Cook Apprenticeship-General-Uniforms Request Form-Rev September 2009
  • Complete the uniform order form two weeks prior to start date
  • To order a prepaid name tag, call 250-740-6206
  • Students are permitted to wear name tag from their place of work. If you need to preorder a name tag please call 250-740-6206, two weeks prior to start date
  • Students are permitted to wear uniforms from their place of work.If you need to pre-order your uniform please send measurements via email to Josephine.Chong@viu.ca

Prices are subject to change

Individual Student’s Tools:

(to be purchased prior to or when beginning program only professional quality utensils are acceptable)                                                                                                        

  • 10-12”French Knife                        
  • Firm boning knife                                               
  • Flexible wire whisk
  • Butter spreader
  • Paring knife]
  • Turning knife
  • Professional quality long tined roast fork
  • Rubber spatula
  • Plastic dough scraper
  • Sharpening steel
  • Serrated bread knife
  • 1 set of professional quality tongs
  • Vegetable peeler                

Required Textbook:

  • Learning Guides Level I, II and III - $137.35
  • On Cooking (5th Edition) by Labensky - $130.00

Pre-Test:

There is a test on the first day to test your knowledge up to the existing training level. This test is government mandated and counts for 25% of your final theory mark. It is a good idea to review your Level 1 and/or 2 before arriving so that you are prepared for the exam.

Student Cautions:

  • Vancouver Island University has a non-smoking regulation in all buildings.
  • Pay parking and speed regulations on campus are enforced. It is a good idea to arrive early as parking can be a challenge.
  • All tools, props and equipment must be treated with respect as they are used many times by many apprentices
  • Instructors are here to help you learn, but you are also responsible for how much and how well you lern.
  • It is necessary to maintain a professional appearance. It is required that hair be short, tied, neat and tidy or under a hair net. Men must be clean shaven each day with exisiting facial hair trimmed.
  • Please be aware that there is a significant amount of trade math to be from "Line H Management" covered in a limited amouint of time to concentrate on this. If you find math challenging, it may be a good idea to study this ahead of time and perhaps try to find additional help. There is help available on campus at the Math Learning Center, Bldg 360, Room 303 open from 9am-4pm (monday to Friday drop in). A full schedule of tutors and their availability will be posted outside the entrance. For more information contact Patrick Ng at patrick.ng@viu.ca

Study Skills:

  • It is recommended that you take notes in class and review them after class. Any questions that you have should be brought to the attention of your instructor either in the kitchen or class. When studying, you must consider all areas of topic.
  • It is recommended that you spend 2 hours per day on study and class preparation.
  • There are only 19 days to study 12 line books "A" to "L"
  • Remember it is in your best interest to learn as much as possible when you are at a technical training session. Extra help with study techniques may be available for apprentices who feel that they are not able to get the most ouf of each technical session, ask your instructor.

Marking:

Theory - the average marks acheived on assignments, tests and final exam, give the overall theory mark. Your theory mark counts for 25% of your final mark.

Practical - your practical work is graded in two parts and counts for 75% of your final mark.

1) specific items prepared and individually marked

2) a mark for overall performance

Black Box Competition:

In the final week of each third year apprentice class, a black box competition will be scheduled. This competition will be graded as part of your final mark.

Summation:

This is a busy and demanding course and it is suggested that students cut back as much as possible on their work schedule. Having to work makes it difficult to do the studying and assignments necessary. As an apprentice it is expected that you will have a working knowledge of the subject. There is a very limited amount of time to dedicate to one on one help. A significant amount of this course is evaluation of your skills.

Final Exams

In the final week of the course, Cook Level 2 will write the ITA administered level exam. Cook Level 3 will write the Interprovincial exam.