Cook Red Seal upgrading

A PILOT PROJECT SUPPORTED BY THE BC MINISTRY OF
ADVANCED EDUCATION

The Food & Service Resource Group is pleased to announce a new Competency Based Assessment and Credentialing Program for Cooks in British Columbia. In partnership with the Industry Training Branch of the Ministry of Advanced Education, professional Cooks will have the opportunity to gain credit for one of three defined skill levels up to and including full Apprenticeship and Inter-provincial Red Seal Certification.

Cooks working either inside or outside of the traditional Apprenticeship system will have the opportunity to challenge a Theory and Practical examination to gain credits towards Cook Apprentice and, ultimately, Cook Red Seal status.

• FSRG industry partners will be responsible for the in-house training needed to prepare their Cooks for assessment.
• To supplement the Coaching Guides presently being developed, a fully interactive web based theory test bank will be made available to the candidates. This will allow them to follow up on their assigned reading with sample tests.
• The theory tests will be administered at Levels One and Two, including the Provincial Cook Apprenticeship examination.
• Practical tests at each of the three levels will be invigilated by a team of Industry Chefs, using well-defined assessment criteria based on the common skills needed in today’s kitchen.
• At the third level, successful completion of the practical examination will allow the candidate to challenge the Inter-Provincial Red Seal examination, and ultimately acquire both Apprenticeship and Inter-Provincial Red Seal Trade status.

An Advisory group of Chefs, representing a broad industry spectrum, has been formed to finalize criteria for the three competency levels and the corresponding assessment criteria to be used in this Pilot program. We are of, course welcoming Chefs interested in this new program to join us at the ground level of this exciting new opportunity. While this new system will not suit the needs of every property, it does provide for new flexibility while retaining the core integrity of the Assessment process.

We are registering a total of 30 Cooks split amongst the three designated levels. Please call 604.215.9595 or 1.877.215.9595 or email certification@foodandservice.net for more information. To register for this exciting new program click here.

Generously supported by: