The UBC Certificate in French Regional Cuisine is designed to recognize and teach French culinary arts techniques and cultural acquisition. It is not intended for accreditation as a professional chef. To complete the program, participants are required to complete 150 hours of training including course work, assignments and a final project.

Fees
There is a non-refundable $500 registration fee for this program, due upon acceptance into the program. The approximate cost for all components of the program is $4,500 (2012 rates).

To be granted a UBC Certificate in French Regional Cuisine, participants must first successfully complete the minimum requirement of four regional cuisine courses, at least one understanding wine course, and one language course for a total of 125 hours. Participants must then complete a personalized culinary arts project that encompasses at least 25 hours of classes/tutorials and self-directed cuisine preparation under the supervision of a chef.

Participants must show a basic proficiency in the French language as well as the ability to function well in different practical and professional situations.

Participants must complete all requirements for graduation within five years of registration. Students will be challenged at their personal level within each of the French regional cuisine classes. In some cases, it is possible to postpone a semester due to illness, travel or work provided a written explanation is provided to UBC Continuing Studies.

View current course offerings related to this program below:

• Culinary arts
• French language
• Understanding wine

Personalized Culinary Arts Project
The latter part of the UBC Certificate in French Regional Cuisine is a personalized culinary arts project. This module focuses on a personal project involving one of the French regions explored during the program. The student will develop a culinary presentation (involving food, history and culture of any French region) and present it to a committee of instructors. The project will be supervised by a professional chef.

Assessment Methods
The Certificate in French Regional Cuisine is a competency-based program in which participants are expected to demonstrate their abilities and practical knowledge of culinary arts.

Assessment methods include a proficiency-based evaluation in the kitchen and one assignment during each course. Before embarking on the personalized culinary arts project, the student must have passed all required exercises.

Before applying to this program you must read and understand the terms and conditions in the Program Handbook .

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Participants can apply to the program at any time. Prospective students are accepted provided they have passed the preliminary interview with the coordinator of the certificate program and have completed high school.

The program application form can be found by downloading the handbook and faxing or mailing in to our office.