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| Photo © Min Banwait. |
The Canadian Culinary Federation defines a Junior Chef as a person that has not received their cooks papers yet. They can be of any age.
A junior is one that:
- needs at least four years experience in the industry (7500 hours total)
- needs to work in an establishment that has a chef with journeymen papers and an apprenticeship program established
- must write and pass an exam that is issued by the provincial trade certification branch each year
- however, if a person comes to the industry with over the required amount of hours (7500) they can submit in writing, letters of support from past employers outlining their work and then challenge the TQ certification exam. They are allowed one re-write should they not pass for an additional fee.
- needs to work in an establishment that has a chef with journeymen papers and an apprenticeship program established
- must write and pass an exam that is issued by the provincial trade certification branch each year
- however, if a person comes to the industry with over the required amount of hours (7500) they can submit in writing, letters of support from past employers outlining their work and then challenge the TQ certification exam. They are allowed one re-write should they not pass for an additional fee.
To become a chef, the person has to work in the industry for five years after receiving their cooks papers. A Certified Chef d'Cuisine (CCC) has to have a total of at least five years running an establishment as Chef and then take a six month program offered by the BCCA and pass their exams. The course goes through menu development, planning and execution (building) an eating establishment, and various exercises and exams on food costing, management, HACCAP, etc.
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