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Education/training

A fool-proof recipe for results

Melanie Painter, a Wexford Collegiate Institute student with dreams of becoming a chef, got the boost she needed through the Ontario Youth Apprenticeship Program (OYAP).

ARLENE GERBASI

[ 2002-04-17 ]

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OYAP student Melanie Painter(right), with Olaf Mertins, Humber chef training instructor and master chef at Spezzo Ristaurante.

A teacher suggested a three-year apprenticeship program would serve her interests well.

The first year of the program would involve Painter working as a chef's apprentice three days per week, attending Humber College one day per week and completing her high school education one day per week, bi-weekly, at Wexford.

Painter would spend the second year of the program in a work environment conducive to her career goals, and complete the final year of study as a full-time student at Humber.

Involved in a series of visual art programs at Wexford, and having completed a number of cake decorating courses, Painter felt she could utilize her creative skills in food preparation and presentation.

"I initially wanted to become a pastry chef but I want to experience all the fields in the industry before committing to one specific area," Painter says.

A self-starter, Painter established a home-based business last year, filling cake orders for special events for friends, family and neighbours. Prospective customers view a photo album of Painter's past creations and provide their input on theme and colour scheme.

"I really like doing birthday cakes," she says. "My birthday present to my friends is baking them a special cake. I made a multi-layered cake, in a variety of shades of yellow, for my girlfriend's 18th birthday -- it's her favourite colour. She loved it."

Painter's work placement at Spezzo Ristaurante, a fine dining establishment, has her working in the front dining room, maintaining the salad and pizza and desert areas, as well as behind the scenes chopping vegetables and deboning meats. Currently, Painter works a 12 p.m. to 10 p.m. shift three days per week, four days every alternate week.

"The staff at Spezzo are so supportive. They address any questions I have and take the time out to show me whatever it is they're working on," she says.

Olaf Mertins, Spezzo's master chef, assigns Painter homework that will familiarize her with the various types of shellfish and seafood available, and enable her to differentiate between fish of the same species.

"It's been very helpful to me," she says. "I would prefer to work in a restaurant instead of a hotel setting."

She enjoys the fast paced environment that demands preparing dishes the quickest way possible while maintaining high presentation standards. Painter is hoping to continue her apprenticeship studies at Spezzo Ristaurante on a full-time basis next year.

Each Friday, she attends classes taught by specialty chefs at Humber College, learning a variety of techniques essential to the industry: nutrition, sanitation, appropriate usage of required equipment and food preparation.

Painter is well aware of the personal sacrifices required to get the training and education necessary to succeed in any industry.

"There's a lot of homework - Wexford, Humber and the restaurant. Because I'm so busy during the week working or going to school, my weekends are spent doing homework," she says. "My friends and family are very supportive."

As a participant in the program, Painter will have a career jump on her peers who are still attending high school on a full-time basis. She will have gained valuable work experience and attended classes in a college setting well before graduating from high school.

Painter plans on returning to Humber College in the fall of 2003 on a full-time basis, for her third and final year in the program.

Education requirements

Students must complete a minimum of three in-school credits per year.

Schools are required to monitor the program offered in the workplace to ensure it meets secondary school credit requirements.

To receive their high school diploma, students must still complete all compulsory credits.

Apprenticeship requirements

Students must be placed with a qualified employer.

Students must follow an on-the-job training program based on the specific standards for the trade. They may also receive related theoretical instruction.