Contact Information Languages, Cultures & Travel Continuing Studies The University of British Columbia Ponderosa Annex C, 2021 West Mall Vancouver, BC V6T 1Z2 Tel: 604-822-0800 Fax: 604-822-0886 Email: [email protected] Web: www.languages.ubc.ca

This program handbook is current as of November 2006. Note that future editions of this program handbook may contain changes to program requirements and policies that supersede those outlined in this handbook, except where participants are notified otherwise. Copyright © 2006 The University of British Columbia All rights reserved.

Table of Contents Program Overview ....................................................................................... 1 Who Can Benefit from the Program? ............................................................ 2 Program Objectives...................................................................................... 3 Program History ........................................................................................... 4 Program Requirements ................................................................................ 5 French Regional Cuisine Courses .................................................................. 5 Understanding Wine Courses ....................................................................... 8 French Language Courses............................................................................ 9 Personalized Culinary Arts Project................................................................. 9 Assessment Methods .................................................................................. 9 Graduation Criteria....................................................................................10 Minimum Admission Prerequisites ................................................................10 Scheduling ...............................................................................................10 Fees........................................................................................................10 Administration ........................................................................................... 11 Application Form ........................................................................................ 12

Program Overview The UBC Certificate in French Regional Cuisine offered by Languages, Cultures & Travel, a division of Continuing Studies at the University of British Columbia, has been developed for people who have a specialized interest in French cuisine and culture. The program provides the opportunity for participants to develop a comprehensive understanding of French regional cuisine through classroom learning and applied learning in the kitchen environment. Participants learn culinary arts techniques from professional instructors and gain knowledge of the cuisine, wine, history and language of France.

Component One

Component Two

Foundation Course: Secrets of the Chefs

Personalized Culinary Arts Project with Chef Eric

A Minimum of Four French Regional Cuisine Courses One French Language Course and One Understanding Wine Course

UBC Certificate in French Regional Cuisine

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Who Can Benefit from the Program? The UBC Certificate in French Regional Cuisine benefits those interested in French culinary arts, those planning to travel to France, instructors of French language and culture, business professionals and anyone who has a strong desire to learn more about French cuisine, French wine and French language and culture.

The UBC Certificate in French Regional Cuisine enables participants to become proficient in French cooking skills and knowledgeable about regional specialties. In addition, the certificate offers the opportunity to gain knowledge of the history and culture of France. Participants learn specific culinary techniques and the contexts in which they are used in French cuisine, cooking terminology, and the history and culture of each region.

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Program Objectives The UBC Certificate in French Regional Cuisine provides the opportunity for participants to develop and to be evaluated on their culinary arts skills, to understand French culture, traditions and appropriate customs, and to develop the vocabulary related to their fields of interest. Instructors are professionals in the fields of French regional cuisine, wine sciences and French language education. A professional chef teaches the latest French and international cooking techniques and has developed comprehensive teaching materials on the culture and history of each region of France.

Features of the UBC Certificate in French Regional Cuisine A practical approach to learning about French regional cuisine: From the beginning, participants are able to use techniques in practical, everyday situations. Taught by a professional chef with instructional expertise, our programs are based not only on learning to cook, but also on the culture, traditions and history of specific regions of France. Classes include hands-on preparation of gourmet multi-course meals. Participants then partake in the results while learning about the fascinating history of the recipes’ origins.

Expert culinary arts instruction: The founding instructor of the UBC French Regional Cuisine program, Chef Eric Arrouzé, has worked in five-star hotels and restaurants in France and Canada. He has a British Columbia Instructor’s Diploma and has many years of experience in teaching culinary arts; he applies hands-on cooking techniques to accommodate various skill levels.

A UBC Certificate in French Regional Cuisine: A UBC certificate issued by the Registrar will be awarded once the student successfully completes all the required components.

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Program History Languages, Cultures & Travel, UBC Continuing Studies has been offering French Regional Cuisine courses with Chef Eric Arrouzé since 2002. Other programs such as French language courses, Understanding Wine, and travel immersion programs to France and Quebec enhance cultural knowledge by helping participants learn the language and live the culture.

Part-time Evening Courses: These five- to ten-week programs are offered throughout the year in French Regional Cuisine, Understanding Wine, and French language education.

Intensive Summer Programs at UBC: The summer programs consist of three to five hours of instruction per day in French Regional Cuisine, Understanding Wine or immersion in the French language for one to three weeks each July. Participants have the opportunity to be immersed in the language and culture every day for up to five weeks.

Travel Programs: These programs are held in Quebec City and in various locations in France such as Bordeaux and Nice, and have been offered at least once a year since 1985. Participants have the opportunity to learn the culture and language in an immersion situation.

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

French Regional Cuisine Courses The culinary arts portion of the program consists of a foundation course (French Cuisine: Secrets of the Chefs) plus a minimum of four French Regional Cuisine courses (18 classroom hours each plus assignments and tests), which may be taken, in any order. Course offerings change from term to term. Please visit www.culinaryarts.ubc.ca for the current term’s offerings. Some examples of French Regional Cuisine courses that are offered throughout the year are listed below. Course curriculum is subject to change and availability. Program offerings are rotated through the year. Please check www.culinaryarts.ubc.ca for the most up-to-date course listings.

1. French Cuisine: Secrets of the Chefs This fundamental course emphasizes the importance of French culinary terms in today’s cooking. Each culinary term refers to a special cooking technique; knowing these techniques will help students understand the art of fine cooking. Each week students will learn culinary terms and implement the learned technique by preparing a meal. Brunoise, julienne, sauté, glace de viande, confit, blanch are some of the culinary techniques the participants will learn. This course will provide the knowledge and versatility to prepare cuisine with confidence and ease.

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2. The Culture and Traditions of French Regional Cuisine: Provençal Cuisine As simple as they are exciting, the culinary traditions of Provence and the Southern Alps entice lovers of sunny, colourful cuisine and seduce even the most demanding palates. The flavours and aromas of the food transport us to the lively market stalls of Provence. Join us for a guided visit of this region through its culinary delights. Students will prepare a multicourse meal each week under the tutelage of Chef Eric Arrouzé. A sample menu could include stuffed and roasted mussels Setoise, crusted rack of lamb with artichokes and garden aroma, potato anna, tomato Provençal and thyme apple tart with almond cream.

3. The Culture and Traditions of French Regional Cuisine: Parisian Cuisine In France, the Parisian region is by far the smallest, but its cuisine is also one of the most rich and flavourful. The style of cooking known as la grande cuisine comes from Paris and dates back to medieval times when royal chefs competed to see who could concoct the most elaborate dishes. French cooking, also referred to as haute cuisine, is considered by many to be the standard against which all other cuisines are measured. Nouvelle cuisine, which became popular in the 1970s, was a reaction to the rich dishes of classic French cuisine. Nouvelle cuisine has a healthful cooking philosophy – crisply cooked vegetables and fruit-based sauces as opposed to flour and cream sauces. From classic French cooking to nouvelle cuisine, there is something to satisfy every palate in Parisian cuisine. A sample menu may include beef consommé celestine, salmon tartar Dijonnaise, rabbit in tarragon mustard sauce Parisian style, roasted garlic mashed potatoes, and choux chantilly caramel sauce.

4. The Culture and Traditions of French Regional Cuisine: Bordeaux Cuisine Discover the Bordeaux region through its cuisine, culture and traditions. Students will prepare a multi-course meal each week under the tutelage of Chef Eric. A sample menu could include terrine of armagnac and chicken liver, cassoulet Toulousain, and poached pears in Bordeaux wine with vanilla ice cream. In addition to partaking in a gourmet French meal each week, students will learn French cooking techniques, study French culinary terms and identify the famous dishes from the celebrated Bordeaux region.

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5. The Culture and Traditions of French Regional Cuisine: Burgundy Cuisine For the gourmand, Burgundy is truly the land of milk and honey. Formerly the territory of the famous dukes, it now includes the regions of Yonne, Nièvre, Côte d’Or, Saône and Loire and boasts a wealth of specialty products and a long culinary tradition. Burgundy’s finest product is its wine. No other wine-growing region in the world has such an ingenious system that takes into account even the finest variation in soil, climate, orientation of the vineyard and skills of the wine growers – the terroir. Under the guidance of Chef Eric, students enjoy preparing specialties of Burgundy: escargots à la Bourguignonne; traditional coq au vin; stew of rabbit Burgundy style; gougères or cheese puffs; veal sweetbreads; alpine trout; corn-fed poultry from Bresse; charolais, the King’s beef; crème de cassis; honey cake; epoisse cheese; and anis of Flavigny. Welcome to the Burgundy table!

6. The Culture and Traditions of French Regional Cuisine: Normandy Cuisine Normandy produces a large variety of agricultural products, and local markets are resplendent in fresh produce and cheeses. Famous pastry creations such as bourdelots, apple tarts, fritters and sorbets originated in Normandy, along with the liqueurs Calvados, pommeau, cider and bénédictine. A sample evening menu could include Mussel soup of étretat, fresh crab and walnut salad, pan seared duck breast with honey apple sauce, rosemary pear sorbet and mirliton tarts of Rouen.

7. The Culture and Traditions of French Regional Cuisine: Alsace and Lorraine Alsace is a region of tradition and fine cuisine that has long emphasized the quality of its products. The people of Alsace and Lorraine are masters of smoking and pickling, and of preparing pâtés and terrines and all types of sausages. Lorraine is still predominantly a peaceful farming area with quiet villages where people enjoy eating fresh water fish and in general prefer good local cooking. A sample menu may include quiche Lorraine, meat or seafood riesling choucroute, chicken pate in pastry, braised sweetbreads in beer, French onion tart, rum babas, madeleine, mini kougelhoph, munster salad, roasted pork loin with plums, spätzles and flammenküche.

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8. Culinary and Historical Discovery of Quebec City UBC’s Chef Eric Arrouzé and the Collège Mérici of Quebec City are pleased to offer a joint cultural and culinary arts program in the beautiful capital of la belle province. Participants discover a magical part of Canada as they learn how to prepare delicious specialties such as grilled quail salad Quebec style, blueberry tartelet of Lac St-Jean, and homemade maple ice cream from the gourmet capital of Canada. Each morning students have a three-hour culinary arts class with Chef Eric, who teaches how to prepare regional specialties that are then enjoyed during gourmet multi-course lunches. Afternoons are devoted to discovering important sites such as the Citadelle, the Old City and l’île d’Orléans as well as local artisans and specialty food producers. During the evenings, students can savour specialties from outstanding local restaurants. The program is offered in English, but there is plenty of opportunity to practise French.

Understanding Wine Courses UBC Languages, Cultures & Travel, in association with the UBC Wine Research Centre, offers courses in wine education with wine appreciation and wine science activities to engage and educate adult learners of all levels of wine knowledge. Our professional instructors make classes lively and educational with innovative exercises to develop sensory skills from beginner to advanced levels and to introduce the basics of wine and cuisine pairing. Course curriculum is subject to change and availability. Below is a list of our Understanding Wine courses that are offered throughout the year. Please visit www.winearts.ubc.ca for the latest offerings. •

Understanding Wine: An Introduction I

•

Understanding Wine: An Introduction II

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The Art of Wine Tasting

•

Wines of Europe: Old Classics and New Directions

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Wines of the New World – BC Wines

•

Wine and Spirit Education (WSET ®) Certification

•

A Marriage of Wine and Food

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French Language Courses UBC Languages, Cultures & Travel has been at the forefront of teaching non-credit French programs since 1975. Over 30,000 adults have studied French in our programs in British Columbia, Quebec and France over the past 30 years. French instructors, native to Quebec or France, teach all levels of conversation using roleplaying and discussions of contemporary issues. Our lively programs of interactive learning make the study of French an enjoyable experience as students immerse themselves in the cultures of French-speaking regions and prepare to meet the challenge of real communication with French-speaking people. Please visit www.languages.ubc.ca for the latest offerings. Students will be placed in the appropriate level for their language competence. Fluent French speakers will be assessed and if their language ability is deemed at a sufficient level they can substitute a Culinary Arts or Understanding Wine Course for their language component. Course curriculum is subject to change and availability.

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 in Culinary Arts, French language and Understanding Wine. 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.

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Graduation Criteria 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. The Personalized Culinary Arts Project must be at least 25 hours of class/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. It is possible to postpone a semester due to illness, travel or work provided a written explanation is provided to the UBC Languages, Cultures & Travel Division.

Minimum Admission Prerequisites To accommodate learners from diverse backgrounds, admission requirements are fairly broad. However, all applicants must have completed high school and are expected to have completed the FOODSAFE Training Program by the end of the certificate. UBC Languages, Cultures & Travel does not offer the FOODSAFE Training Program. Please check www.foodsafe.ca to find local course offerings.

Scheduling Courses are offered on a weekly basis during the daytime, evenings and weekends from September through June. Summer institute programs on campus are held in June and July. Travel programs are offered in the spring, summer and early fall each year.

Fees Students should submit their application to the certificate to UBC Languages, Cultures & Travel. Once the application is approved, students will need to send in their non-refundable $500 registration fee for this program. The approximate cost for all of the components of the UBC Certificate in French Regional Cuisine is $4,500 (2006 rates). Participants should visit the website www.culinaryarts.ubc.ca to determine the costs of individual courses.

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Administration Program Advisory Committee Mr. Gaëtan Bottier

Dr. Tim Durance, Professor & Director

Food and Beverage Manager

Food, Nutrition & Health Program

Wedgewood Hotel

Faculty of Agricultural Sciences, UBC

Chef Eric Arrouzé

Ms. Tanya Gebhardt

Executive Chef Instructor

Marketing Manager

Languages, Cultures & Travel Division

UBC Continuing Studies

UBC Continuing Studies

Dr. Petra Selke Clinical Assistant Professor Faculty of Medicine at UBC and Culinary Arts student Languages, Cultures & Travel Division UBC Continuing Studies

Continuing Studies Administration Dr. Judith Plessis

Mr. Lang Sun

Director

Program Director

Languages, Cultures & Travel Division

Asia-Pacific Languages

UBC Continuing Studies

Languages, Cultures & Travel Division UBC Continuing Studies

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Application Form UBC Certificate in French Regional Cuisine Applicants should read and thoroughly understand the Program Handbook before applying to the program. Once you have submitted an application to the UBC Certificate in French Regional Cuisine, you will be contacted by the program coordinator to schedule an interview. A non-refundable administration fee of $500 is payable upon acceptance into the program.

Date

First Name

Last Name

Home Address

City

Province

Telephone (day)

Telephone (evening)

Email

Occupation

Postal Code

Describe any previous culinary arts education or experience.

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List any French-speaking places you have visited.

________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________

Describe any wine education experience.

________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________

What is your French language level?

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What is your interest in taking this program?

________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________ ________________________________________________________________________

Please send your completed application form to: UBC Certificate in French Regional Cuisine Languages, Cultures & Travel UBC Continuing Studies Ponderosa Annex C 2021 West Mall Vancouver, BC V6T 1Z2 Tel: 604-822-0800 Fax: 604-822-0886 Email: [email protected]

Personal information provided on this program application form is collected pursuant to section 26 of the Freedom of Information and Protection of Privacy Act, RSBC 1996, c.165, as amended. The information will be used for the purposes of admission, registration, notification of future courses and other decisions on your status at UBC Continuing Studies. Information, in aggregate form only, may also be used for research purposes and compiling statistics. Should you have any questions about the collection of information, please contact Manager, Marketing Services, UBC Continuing Studies, 410-5950 University Boulevard, Vancouver, BC, V6T 1Z3. We Respect Your Privacy Your contact information is maintained on our mailing list and is used to send you the UBC Continuing Studies course calendar and other communications regarding upcoming courses and events that may be of interest to you. Your contact information will not be released to others. Please check here if you do not wish to be on . † mailing list (Note: if this box is checked, you will not be mailed our course calendar) † email list.

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