Over 90% of our
graduating students successfully find employment in the food service
industry.
This program is
work-based training for the food service industry. Students
who graduate from this program will have the skills for full-time employment
in the food service industry. Since this is a working kitchen, you will be
well prepared for success in the field. You will gain practical experience
in cooking lunches, dinners and banquets. Most of the school day is spent in
the kitchen environment providing food service for guests of our convention
centre, and residents of Cascade Court.
This is a full-time
program, 40 hours per week. Flexible hours are required, You will be
scheduled to work evening and weekend shifts as is consistent with
industry standards. Study time at home is necessary. Plan on two hours or more per day.
Students who
complete and pass the 12-month course will receive a Graduation
Diploma from Cascade Culinary Arts School. You may proceed to
Professional Cook 2 training if you desire. As well, you will be ready to write the
Professional Cook 1 apprenticeship exam in accordance with the Industry Training
Authority.
Complete all course
study modules with a 75% average.
Make up any missed
time.
Pay in full any payment owed to Cascade
Culinary Arts School.
To qualify for the Chef Training Program, you must:
be at least
19 years of age or a Grade 12 graduate
be able to
lift 40 pounds
have good
communication skills and English comprehension
provide a
medical certificate completed by a licensed physician who certifies that you
are in good health, free from communicable diseases, and fit to
undertake training
certify
that you have read a copy of the Cascade Culinary Arts School Letter of
Understanding and the Student Enrolment Contract.
Acceptance will be
determined after a personal interview with the instructor or program
coordinator. Prior experience in a commercial cooking facility would be
beneficial but is not required.
Our purpose is to provide an
industry-recognized chef training program
with the basic levels of intermediate and institutional cooking, and job
readiness skills.
