Appendix A: Determining the Trade Pathway for Students

During the renewal of the Practical and Applied Arts (PAA), Saskatchewan Education signed an articulation agreement for Commercial Cooking with Saskatchewan Post-Secondary Education and Skills Training (SPEST), Apprenticeship and Trade Certification Commission (ATCC) and Saskatchewan Institute of Applied Science and Technology (SIAST). Before school divisions renew the program in Commercial Cooking or start such a program, the partners in the agreement must be aware of the following processes and procedures - in summary.

As Commercial Cooking requires a certain level of maturity, it is recommended that certain modules for Middle Level be made available to grade 9 students only, as part of a Survey course. Commercial Cooking modules available for grade 9 students are listed in the PAA Handbook.
Pure 100 hour courses are available in Commercial Cooking beginning at the grade 10 Level. Commercial Cooking modules may also be configured into a PAA Survey course(s) at the 10, 20 or 30 levels.
Students may take Commercial Cooking with no intent to pursue a cooking career. Therefore, no articulation procedures need be followed.

Articulation

Saskatchewan Education, in consultation with the PAA Reference Committee, has agreed to develop adequate hours of provincial curriculum in the various designated trades areas of high school curriculum; and to offer limited practical experience, to meet the Level I requirements (or their equivalent) as outlined by the Apprenticeship and Trade Certification Commission (ATCC) of Saskatchewan Post-Secondary Education and Skills Training (SPEST) in collaboration with the Trade Board (TB). Articulation agreements among these educational partners have been established to accommodate high school graduates who have met the Level I requirements outlined in the high school curricula and who have followed the procedures specified by the ATCC in High School to Apprenticeship. Those students may challenge the Level I trade exam. Successful students will receive Level I theory advanced standing in appropriate SIAST programs and Prior Learning Assessment and Recognition (PLAR) time credit hours, for time spent with a journeyperson in the workplace, toward apprenticeship standing in the trade.

Training plans included in Appendix B have been designed to provide direction for Level I skill development in the classroom and in the workplace.

School divisions/schools seeking Commercial Cooking articulation with Apprenticeship for students graduating from high school may register and challenge the Level I exam, by completing the following steps:

Everyone must have studied High School to Apprenticeship: Link to the Future (1999).
The Level I theory identified below in Appendix A of this Commercial Cooking guideline must be covered thoroughly by the certified teacher and students.
Practical experiences must be simulated in the school setting or through the optional work study modules used in partnership with local businesses and journeypersons.
If the teacher is not a journeyperson, the teacher must take an approved certification course. This will provide the teacher with the necessary background skills to evaluate Level I theory and practice in his/her school, for students who are following the trade pathway to apprenticeship. The course would require the approval of each of the following, Saskatchewan Education, ATCC, SIAST and the STF.
To challenge Level I, the teacher should recommend only those students who have successfully completed the Level I practical and who have aspirations to pursue further training in the apprenticeship trade. Registration for the Level I exam is managed by ATCC. Students challenging the Level I apprenticeship theory exam must attain a mark of 70% to pass, therefore should probably be achieving at the 80% range or higher in all aspects of the modules that are identified for Level I trade articulation.
The students must state their intention to write the Level I exam prior to the successful completion of the final high school course(s) and they must receive permission to proceed.
The teacher must notify ATCC at least 2 months prior to the writing of the Level I exam, stating the intent to have students write and indicating the number of exams required. Verification of the high school trade course marks and the examination fee must be submitted for each student eligible to write.
The ATCC will administer the Level I exams to high school students during the January and June Departmental Examination writing sessions, as arranged. The dates for the writing weeks are established annually and distributed to the schools in the Registrar's Handbook for School Administrators. Contact the Registrar's Office, Student Records at Saskatchewan Education.
Apprenticeship exams will be returned to the ATCC for grading and evaluation.
Marks will be mailed to the student/school. ATCC will record the marks for the Level I exams. For more information about trade articulation and guidelines see the High School to Apprenticeship: Link to the Future document developed by ATCC.
SIAST and ATCC notification of changes to the Level I apprenticeship requirements in the trade will be communicated to teachers via the Evergreen Curriculum area on the Saskatchewan Education website (www.sasked.gov.sk.ca).

A high school graduate who has already received all the Secondary Level credits for Commercial Cooking and who passes the Level I exam will receive advanced standing in the Commercial Cooking program at SIAST. Those students will also receive time credit recognition for practical experience under a journeyperson provided appropriate documentation has been maintained.

Certification, Articulation, and Evaluation

In order to challenge the Level I Apprenticeship exam, students must complete all the Level I objectives outlined in the Saskatchewan Post-secondary Education and Skills Training, Cook Apprenticeship Program Outline. The following table lists the modules in this Guide that meet these objectives:

Level I Objectives Cook Apprenticeship Program Corresponding Modules in Commercial Cooking Curriculum Guidelines

Cook 120 T 1 Safety, Sanitation and Personal Module 2A, B, C

Cook 162 T 1 Convenience Foods Module 4A, B, C

Cook 173 T 1 Stocks, Sauces and Soups Module 5A, B, C

Cook 160 T 1 Vegetables, Fruit and Fungi Module 6A, B, C

Cook 167 T 1 Cold Foods and Buffets Module 7A, B, C

Cook 169 T 1 Farinaceous Foods and Cereals Module 8A, B, C, 11

Cook 163 T 1 Baked Pastry and Desserts Module 9A, B, C

Level I Objectives Cook Apprenticeship Program	Corresponding Modules in Commercial Cooking Curriculum Guidelines
Cook 120 T 1 Safety, Sanitation and Personal	Module 2A, B, C
Cook 162 T 1 Convenience Foods	Module 4A, B, C
Cook 173 T 1 Stocks, Sauces and Soups	Module 5A, B, C
Cook 160 T 1 Vegetables, Fruit and Fungi	Module 6A, B, C
Cook 167 T 1 Cold Foods and Buffets	Module 7A, B, C
Cook 169 T 1 Farinaceous Foods and Cereals	Module 8A, B, C, 11
Cook 163 T 1 Baked Pastry and Desserts	Module 9A, B, C