The Kla-how-eya Culinary Arts Program (KCAP) is a 16 week pre apprentice course which provides 12 students with a comprehensive understanding of basic culinary techniques uniquely integrated with traditional Aboriginal cooking methods, ingredients and practices.

This program prepares graduates for entry level career opportunities. The classes are small and personalized; students work side by side with a great Chef-Instructor.

The Culinary Arts Program trains and encourages individuals to develop their skills for an entry level position in the Food Service Industry.

Our mandate is to inspire and assist students to further their education in the Chef Training program at Vancouver Community College. The program operates from the Kla-how-eya Aboriginal Centre of SACS located at 108th Ave and King George Hwy.

The students cater for various programs throughout the week for practical kitchen experience. Kla-how-eya Culinary Arts are available for catering services and can be contacted to design menus that suit your budget and your needs. Class Hours:
Monday - Friday 8:30 am - 4:30 pm

The Kla-How-Eya Culinary Arts Program will conduct employability skills and upgrading with the students in the first four weeks of training through Kla-How-Eya Employment Services (K.E.S.). The upgrading aspects will be administrated by Douglas College.   We will use the first chapters of the V.C.C. text book On Cooking for class curriculum. 

Career Development  

KCAP provides students the foundation they need to thrive in the hectic world of the professional kitchen.

The food service industry has many opportunities for job mobility and career advancement. We work to give our students the training and support they need to build a career in this fast growing industry.

Graduation from the program will allow students to further their education in the culinary arts or obtain employment in the flourishing food industry.

The Kla-how-eya Employment Services will deliver the life skills program based on the ˜Employability Skills Curriculum, an initiative of the Aspect Program.

Students spend their mornings in formal culinary instruction in topics such as: kitchen math, cooking methods, product identification and basic knife skills. The students also participate in employment training classes. Here, in collaboration with the Kla-how-eya Employment Services (KES) students not only learn how to write a resume and present well during a job interview, but also gain skills vital to surviving in any work environment, as well as those specific to the food industry.

Class topics include:

• resume and cover letter writing,
• job interview skills,
• job searching techniques as well as job maintenance.

For the last several hours of each day, students work on mastering culinary fundamentals in the kitchen: knife skills and basic techniques, so that they are prepared for more advanced learning and for any work environment.

Basic Training in Food Services

Part One:    Professionalism
Part Two:     Preparation & Sanitation
Part Three:     Principles of Cooking
Part Four:     Principles of Baking
Part Five:    Meal Service & Presentation
Part Six:      Practicum

The Students will embark on a practicum at restaurants, hotels, or other food service establishments around the Lower Mainland to work and train under a certified chef.

Other Topics Covered

• Food Safe Level I Certificate
• First Aid Level I Certificate
• Math & English Upgrading
• Basic Computer  Skills
• Life Skills Component
• Cover Letters
• Resume Writing
• Interview Skills & Job Search
• Job Placement and Maintenance
• Various Field Trips

Goals

The Culinary Arts Program is a pre-apprentice program for aboriginals who are interested in acquiring the skills to join the work force in the food service industry.

Graduates of the Culinary Arts Program will leave with a foundation of theory and hards-on work experience. Graduates will also gain the confidence to either continue education in the Culinary Arts or begin employment in the food service industry. The graduates will be able to apply their dedicated time in the program towards an apprentiship.

Training includes:
Incorporating Aboriginal Teachings
Six months full time course Safety, Sanitation & Equipment
Baking and Desserts
Vegetable and Starch Cooking
Seafood Cookery
Health and Nutrition
Aboriginal Cooking Techniques
Stocks, Sauces and Soups
Meat and Poultry Cooking
Basic Food Service & Kitchen Management
Food Safe Level 1
First Aid Level 1 

Prerequisites

• Applicant must have a grade 10 or equivalent in English and Math
• Motor Skills and reasoning abilities are mandatory to perform regular tasks in a professional kitchen
• Ability to perform in a busy and fast paced environment – able to multi-task, organize and prioritize
• Physical ability to perform regular lifting and transporting of heavy objects and standing for prolonged periods of time, and working under conditions of extreme heat
• Willingness to learn new skills and work in a team environment or independently as required

Mandate

The Purpose for the Culinary Arts program is to provide vocational training for First Nations, Aboriginal, Metis and other low income clientele who demonstrate financial need to access simple food training based on six modules.
The program intends to prepare the students for a certified Culinary Arts program in an accredited school in the lower mainland or for an entry level position in the food service industry.

Chef Andrew George Jr.
Canadian Medal Winner
1992 World Culinary Olympics

Traditional Aboriginal Menus, Fusion Cuisine and Contemporary Dishes

Teach a Man to fish and You Feed Him for Life! 

For more information or to request an application call 604-584-2008.

Space is limited so register early!