THE COOKS QUALIFICATION FRAMEWORK
By The Canadian Tourism Human Resource Council
Thursday, February 26, 2009
Skilled workers are vital to increased productivity and competitiveness within the food service industry. There are currently many training and certification programs across Canada and around the world. The qualified individuals who emerge from these programs provide skilled labour, boost productivity and deliver a high standard of service and product.
But how do employers know what the various qualifications mean and how they relate to one another? How do individuals considering entering the cooking profession find out about the options and learn about the differences in programs and qualifications?
Along with varying terminology in position titles, there is also a great deal of confusion in terminology and descriptors of qualifications and in the training offered to gain those qualifications. Some programs start with a year of ‘chef’ training and then move to ‘culinary arts’ to gain skills to qualify for post-secondary diplomas.
There are different routes available to qualify to write provincial qualification or the Red Seal exam. This needs to be done to be eligible to gain provincial journeyperson cook qualification, which, on successful completion, may provide a Red Seal inter-provincial endorsement.
Then there are levels of apprenticeship training and levels describing some provincial curriculum programs, which are not necessarily equivalent. Little wonder there is confusion among employers, employees and students about what qualifications are best for which position and how to move up the career ladder.
Additionally, in today’s global economy, there is a growing understanding and acceptance of the need to recognize applicable learning by granting advance or partial credit to individuals moving between countries, jurisdictions, institutions or programs.
To increase the mobility and attraction of skilled labour, a flexible process, valid assessment and commitment to articulation and recognition of prior learning is essential. Also, to draw new entrants to the field – and promote continued professional development for those in the field – the value of qualifications and optional learning routes must be described in a way that is cohesive, clear and realistic.
By demystifying the plethora of qualifications, employers will have a clearer picture of what skill level current and potential employees have attained to better assign them to the right position. This will lead to more satisfied and productive staff as they will have a job that matches their skills and path to further their learning. It will also attract more individuals to the cooking profession and ensure they have the education to attain their desired career goals. To achieve all this, clearly identified career paths and progressive qualifications must be established.
The Cooks Qualification Framework looks to do just that. The framework was initiated by chefs and educators who saw an opportunity to work together to provide resources that will encourage new entrants to the trade. To facilitate the work, they approached the Canadian Tourism Human Resource Council (CTHRC). As a result, chefs, industry, educators, apprenticeship and tourism human resource organizations from across the country have worked together over the past year to discuss how qualifications in the cooking profession link to one another and provide a clear overview of these links. The project is an initial step to connecting existing programs and qualifications. It is about the transferability of learning credit and “connecting the dots.” It is not about changing existing programs.
Basically, the qualifications framework illustrates how learning within a system or sector is linked. It includes higher education, trades and vocational qualifications. It also considers prior learning assessment of informal and non-formal learning. These frameworks are developed to provide clarity for learners, employers, training providers, policymakers and the labour market. They support improved industry productivity by aiding employers in recruiting, selecting and retaining skilled workers
The qualifications framework seeks to help:
- Employers learn what various qualifications mean and how they relate to one another;
- Individuals considering entering the cooking profession learn about the options and differences in programs and qualifications;
- Individuals considering moving to another jurisdiction, qualification path or country (including immigrants to Canada) understand where their current qualifications fit in relation to their new goals and related learning paths;
- Career counsellors and teachers find accurate information to advise learners, parents and employers about qualifications, their value and ‘fit;’ and
- Educators know approximately where related qualifications (from Canada or international) may fit with their institution’s qualifications.
To achieve clarity within the culinary sector, the Cooks Qualification Framework considered the industry emerit line cook designation, Canadian Culinary Institute designations of certified chef de cuisine, certified working chef and certified master chef (the latter two are under development), journeyperson cook/Red Seal and chef qualifications and post-secondary education certificates, diplomas and degrees. Part of the project was to look at these programs to identify commonalities, gaps and possible joint credit or advanced standing. The study identified great potential for articulation amongst existing qualifications.
Specific recommendations were made in three areas:
1. To improve awareness of qualification in the cooking field and understand their value.
2. To increase clarity of information about qualifications and optional training programs.
3. To increase credit transferability and mobility options.
As a result of the cross-country discussions and the study of various qualifications, a draft framework with clear career path options has been developed and provides a basis for further discussion. A poster summarizing these options provides a draft map of the various paths a learner can follow as they progress through the profession, from basic certificates, apprenticeship qualifications to degrees and other advanced level qualifications.
The poster also includes an outline of:
- The type of qualification (for example, certificate, designation and diploma);
- The specific qualification a learner earns;
- Whether the qualification is achieved through industry, apprenticeship or education;
- Who is endorsed to issue the qualifications;
- The minimum credits required for qualification (for example, number of hours);
- Pre-requisites; and
- Links and equivalents with other qualifications.
Further work will continue on the project as details need to be added, links to jurisdictional and qualification specifics need to be completed and a management structure needs to be agreed on. Future stages collaboration will continue to develop the framework with additional stakeholder involvement. All stakeholders have demonstrated a strong commitment to the project and a willingness to work together to develop the next phases of the qualification framework and accompanying mobility information for individuals and employers. It appears the timing for this cooperative development is right.
For updates and details as work progresses, go to www.cookingqualifications.ca. If you are interested in being involved in the next phases of work and consultation in this area, you can indicate your interest through the site as well.
