Culinary Arts

Aboriginal Specialization

F A C U LT Y O F A D V E N T U R E , C U L I N A R Y A R T S A N D T O U R I S M

Designed and produced by Creative Services and printed by Print Services at TRU

Thompson Rivers University

ABORIGINAL SPECIALIZATION

www.tru.ca/culinaryarts

FOR MORE INFORMATIONThe Faculty of Adventure, Culinary Arts and Tourism

www.tru.ca/culinaryartsEd Walker, Culinary Arts Department Chairperson

Professional Cook Training Phone: 250.377.6082 | Fax: 250.371.5677

Email: ewalker@tru.ca

DURATION:Professional Cook 1: 2 Semesters Professional Cook 2: 1 Semester

TUITION:Professional Cook 1 ................................ $3120.00 Professional Cook 2 ................................ $1700.00

Required Text, Tools and Clothing4Learning Guides ............................................ $158.004Professional Cooking for Canadian Chefs ........ $111.954Meat Manual ................................................... $30.004Knife set, pants, tools .................................... $340.004Uniform ........................................................ $100.004Total ............................................................. $739.95

ADMISSION REqUIREMENTS:4B.C. grade 10 (or equivalent) is a minimum

and grade 12 is preferred

4Successful completion of the Food Safe certificate

4Tynisha McKay-Lampreau

4Cody Paul

4Brandon Michell, Mary-Jo Michell

www.tru.ca/culinaryartsThompson Rivers University

PROGRAM OVERVIEWThe Aboriginal Culinary Arts Program will offer the same foundation skills as the TRU Culinary Program: Professional Cook 1 (PC1) and Professional Cook 2 (PC2). This program is 44 weeks in duration: Professional Cook 1 (PC1) takes 30 weeks (two semesters) to complete and Professional Cook 2 (PC2) takes 14 weeks (one semester) to complete. We will strive to ensure Aboriginal students have “marketable” skills with an Aboriginal cuisine specialty. Aboriginal students will acquire a solid cooking foundation by completing the PC1 and PC2 programs, with an integration of strong Aboriginal values and customs that will embrace and teach students an art intrinsic to their heritage.

Aboriginal Specialization

Culinary Arts Certificate

Professional Cook 1 30 weeks (2 Semesters)

Cafeteria Training Catering Aboriginal Events

Vegetable & Starch Cookery

Meat & Poultry Cookery

Seafood Cookery & Sauces

Stocks & Soups

Meat/Poultry/Seafood – Cut & Processing

Cold Kitchen

Baking & Dessert

Basic Food Service/Kitchen MGMT

Egg & Breakfast Cookery

Safety/Sanitation/Equipment

Health Care/Cook – CHILL

Professional Cook 2 14 weeks (1 Semester)

Accolades Dining Room Training Catering Aboriginal Events

Vegetable & Starch Cookery

Meat & Poultry Cookery

Seafood Cookery & Sauces

Stocks & Soups

Meat/Poultry/Seafood – Cut & Processing

Cold Kitchen

Baking & Dessert

Basic Food Service/Kitchen MGMT

Health Care/Cook – CHILL

Human Resource Development

Students will complete the Culinary Arts foundation

program covering the comprehensive stations listed

below. Additionally, at every station, awareness,

respect, and celebration of Aboriginal culture will

be embraced with the integration of the Aboriginal

Specialization component on the next page.

Culinary Arts Foundation Program Aboriginal SpecializationStudents will learn in a lecture and experiential lab format. The instructional strategies that will be used are resources and activities from regional Aboriginal Bands such as:

4Elder guest speakers4Case studies4Computer instruction4Traditional lectures4 Onsite visits to traditional

Aboriginal harvest areas.

Learning outcomes will ensure students are knowledgeable in the following areas:

4Traditional harvesting4Food preservation4Hunting techniques4Feasting4�Ceremonial and other

traditional cooking methods.

Students will visit the local First Nations and learn to prepare and serve traditional foods using traditional methods. Students will have the opportunity to learn from the Elders by listening to their stories. Involvement of local bands and affiliates will be of utmost importance as well as utilizing the gathering house here on campus.

We are hopeful that the First Nations and Aboriginal Organizations in the Interior will support students by utilizing their service in an event planning capacity by allowing students to collaborate with their regional bands in producing an amazing Aboriginal Culinary experience for any Aboriginal regional event.

Aboriginal students will also be expected to apply their knowledge and skills regarding cook training and traditional methods to operate a fine dining facility in Accolades during the summer months.

PROPOSAL