Professional Cook E-PPRENTICE Program
In partnership with Camosun College, the Cook E-PPRENTICE program allows apprentices to complete the technical training component of the Apprenticeship program online without the need to leave work for several weeks. This program is “cohort” based with a defined start and finish date. Each level is delivered over approximately 6 months compared to 6 weeks in the traditional program. This allows apprentices ample time to study, understand, and apply the information over time versus being expected to assimilate large amounts of information within a short six week period. The Cook E-PPRENTICE program offers unprecedented flexibility while maintaining structure which includes mandatory completion dates with expected minimum performance standards.
The program is based on BC’s Industry Training Authority’s Professional Cook curriculum, meets all prescribed learning outcomes and leads to government issued certification identical to the traditional apprenticeship program.
- Flexible learning program following standard outcomes set by the BC’s Industry Training Authority (ITA) and leading to government issued certification
- Available for PC1, PC2 and PC3 programs (Red Seal certification)
- Tuition fees and course resources are similar to the face to face apprenticeship program
- Delivered over 5 to 6 months
- “Cohort” type program where all e-pprentices work on the same subject within the prescribed dates and can support each other through discussions, exchange of ideas or group projects
- Integration of technical training and practical training on the job. Sponsors (employers), e-pprentices and coach are linked through the online delivery system
- E-pprentices must complete relevant work place activities on the job; supervised by a professional chef (Red Seal Certified)
- Flexible learning program includes milestones and completion dates that must be met in order to progress; the online coach can take immediate action if required
- E-pprentices take charge of their training and are required to communicate with their sponsor to ensure applied practical is completed
- Sponsors are required to assess and report the performance of their e-pprentice(s)
- Written content: detailed information on concepts, guiding the learner through each lesson in each block
- Video clips: demos and explanations of important techniques and concepts within each lesson
- “Mini-Lessons”: detailed explanation of the “why” and “what” in cooking concepts similar to explanations given by an instructor on the white board in the classroom.
- Voice recordings: lectures on specific topics used to support theory based subjects
- Note that a prescribed text book is required as the main source of information and consistent to the traditional apprenticeship program.
- Discussion place (virtual classroom) for all students to discuss any subject, ask questions and get answers from the “online coach” just as in a “face to face” environment
- Email: integrated; individual or group, on line or private
- Real time paging system
- Apprentices must complete a reflection on their learning experience for each block
- Sponsors (employers) report on the progress on the practical training (Work Place Activities) of the apprentice
- Technical (D2L) available during business hours
- Coach: available 7 days per week by appointment with an online facilitator/mentor/coordinator/ instructor.
- Quizzes: used as a learning tool to “self” monitor progress. Achieving 80% on each quiz demonstrate adequate mastery and allows the E-PPRENTICES to progress to the block test
- Block test: all readings, studying, use of media and quizzes must be completed prior to accessing blocks tests. 3 attempts only; 80% pass minimum.
- Midterms: 2 midterms (review of all blocks achieved to date); results are released individually
- Final test (technical training): face to face and supervised (as a cohort)
Certificate of Qualification for each level: conducted face to face upon successful completion of the technical training.
- Practical: invigilated by accredited assessors; minimum 4.5 hours of hands on assessment following standards prescribed by the ITA; apprentices are assessed on the preparation and service of one or several items from each block.
- Written: Certificate Of Qualification (C.of Q.) invigilated by a government agent.