Apprenticeship
is a combination of 'on the job' and technical training leading
to certification as a Journeyman. The Apprenticeship Program comes
under the administration of Apprenticeship and Industry Training
of Alberta Advanced Education and Career Development. The participant
with Federal and Provincial Government participation jointly funds
it.
As a Cook Apprentice
the individual will learn through observation, practice and study.
As an Apprentice, trainees work under the supervision of a qualified
Journeyman and become familiar with the principles, skills, tools
and materials of the trade. This industry experience is supplemented
with technical training through the Weekly Apprenticeship Training
System for Cooks (WATS)
WATS allows
the participant to attend 40 days of technical training, generally
on a once a week basis. Students therefore have the opportunity
to complete their technical training while continuing to earn an
income. W.A.T.S also reinforces technical knowledge by allowing
the students the opportunity to apply new skills immediately at
the workplace.
The completion
term for a Cook Apprentice is three years. Students who have completed
the Commercial Cooking Certificate can generally challenge their
first year Government Test and, if successful, proceed into WATS
Level II. Students, who have completed their Professional Cooking
Diploma, may similarly enter WATS Level III. All admission requirements
apply.
PROPOSED
DATES
|
LEVEL
I
|
LEVEL
II |
LEVEL
III |
Fees Due |
August
19, 1999 |
August
18, 1999 |
August
17, 1999 |
Lectures
Begin |
September
2, 1999 |
September 22, 1999 |
August
31, 1999 |
Class
Days |
*Generally
Thursdays |
*Generally
Wednesdays |
*Generally
Tuesdays |
Government
Exams |
May
18, 2000 |
May
18, 2000 |
May
18, 2000 |
*
A detailed schedule is distributed the first day of classes
ADMISSION
REQUIREMENTS
Apprentices
need to be indentured (bound by contract) to an employer who has
agreed to provide the opportunity to work and gain experience in
the Cooking Trade. Apprenticeship
training is offered to Registered Apprentices in Alberta only.
Minimum academic
requirements include a Grade 9 education or equivalent. For further
information contact the local Apprenticeship Office:
Canada/Alberta
Service Centre
Provincial Building
200-5th Avenue South
Lethbridge, AB T1J 4C7
Phone (403) 381-5380 Fax (403) 381-5795
Email: [email protected]
Indentured Apprentices
hoping to participate in the WATS Program, must apply directly to
the Registrar in Student Services in order to reserve a space. Students
are required to complete a personal medical profile and to update
their immunization prior to entry into the program. Applicants may
be required to complete a follow-up medical at the discretion of
the College Health Center.
- All WATS
students must follow the sanitation, hygiene and safety practices
standard to the industry and present themselves in the following
condition whenever entering any of the Food Service Labs. Students
must be clean shaven (moustaches and well-trimmed beards acceptable),
hair must be clean and controlled, students wear white uniforms,
aprons and approved footwear.
PROGRAM
FEES
Technical Course
fees are charged at a rate established by Alberta Advanced Education
and Career Development. Students are also required to pay Student
Association Fees, Laundry Fees as well as Books and Supplies. As
per the curriculum, Apprentices may also be required to obtain their
Food Safe Certification and an Introductory First Aid course. These
courses are available through the College and fees for these course
are the responsibility of the apprentice.
CURRICULUM
The curriculum
for WATS has been set by Alberta Advanced Education and Career Development,
in conjunction with industry. Modern foodservice practices are implemented
into this curriculum on a regular basis. Copies are available at
the local Apprenticeship office (see Admission Requirements) and
are distributed to students entering apprenticeship.
The curriculum
is delivered through an effective blend of classroom study and practical
lab training. Modular format with computer interaction is effective
in the delivery of the theory components.
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