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: language.programs@ubc.ca
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: Personalized Culinary Arts Project

Secrets of the Chefs 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

UBC Certificate in French Regional Cuisine 1

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.

UBC Certificate in French Regional Cuisine 2

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.

UBC Certificate in French Regional Cuisine 3

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.

UBC Certificate in French Regional Cuisine 4

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.

UBC Certificate in French Regional Cuisine 5

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 multi-
course 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.

UBC Certificate in French Regional Cuisine 6

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.

UBC Certificate in French Regional Cuisine 7

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

• The Art of Wine Tasting

• Wines of Europe: Old Classics and New Directions

• Wines of the New World – BC Wines

• Wine and Spirit Education (WSET ®) Certification

• A Marriage of Wine and Food

UBC Certificate in French Regional Cuisine 8

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 role-
playing 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.

UBC Certificate in French Regional Cuisine 9

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.

UBC Certificate in French Regional Cuisine 10

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

UBC Certificate in French Regional Cuisine 11

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 Postal Code

Telephone (day) Telephone (evening)

Email Occupation

Describe any previous culinary arts education or experience.

________________________________________________________________________

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UBC Certificate in French Regional Cuisine 12

List any French-speaking places you have visited.

________________________________________________________________________

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Describe any wine education experience.

________________________________________________________________________

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________________________________________________________________________

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What is your French language level?

________________________________________________________________________

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UBC Certificate in French Regional Cuisine 13

What is your interest in taking this program?

________________________________________________________________________

________________________________________________________________________

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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: language.programs@ubc.ca

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.

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UBC Certificate in French Regional Cuisine 14