ST. JOHNS, NL – We are living in rapidly changing times.
The pace of innovation, disruptive new technologies and rising global competition for talent means that today’s graduates are entering a labour market dramatically different from the one that awaited previous generations.
With career routes less linear, and jobs requiring a very different mix of skills, College of the North Atlantic (CNA) strives to bridge the classroom and professional world with work-integrated learning allowing students to test drive their skills and ease their transition into careers.
CNA recently welcomed international media delegates at its Prince Philip Drive (PPD) campus as a part of a Canada-wide education tour focusing on work-integrated learning in Canadian post-secondary institutions, as well as highlighting the career merits for international students.
Guests, which included trade commissioners and journalists from Italy, Spain and the United Kingdom, enjoyed a delicious three-course meal prepared by PPD’s Marine Cooking students, showcasing how work-integrated learning helps CNA graduate’s transition smoothly into the workforce.
Elizabeth Vincent, CNA’s International Business Development Manager, said, “Linking the classroom and the workplace, with the help of work-integrated learning, helps students broaden and hone their skills in different environments. In the larger picture, it makes them more skilled and confident in their careers.”
Marine Cooking is a 39-week program, offered via contract training, which prepares students for careers as marine cooks, stewards, cook-stewards, chief cooks – positions commonly found in an offshore environment. Students are required to complete all aspects of the course curriculum, as well as the Marine Emergency Duties (MED) segment, and a 28-day work term (sea time), which involves working in the galley of an offshore commercial vessel.
As part of their program, students prepare and serve 10 “practice meals,” which include preparing a menu, all the prep work (costs, inventory, timing), with the meal including an appetizer, cream soup, fresh baked rolls, a main course (usually prime rib) and a pastry dessert. The meal presented to delegates was a part of the final assessment of the course and was graded by their instructor Derrick Collier for food, presentation, timing and flow.
“It has been an amazing tour, learning about the education system in Canada, and especially the integration of work element,” said Andrew Jack, a journalist with the
Financial Times in London, England. “We interacted with Marine Cooking students (one of the most practical applications in Newfoundland and Labrador) and tasted some amazing food. It was really interesting to listen to students explain their experiences, challenges and motivation behind creating the different cuisines.”
Vincent added, “Apart from the Marine Cooking program, nearly 70 per cent of CNA students have access to work-integrated learning experiences which provide relevant hands-on learning in supporting education and future careers. This includes field and clinical placements, entrepreneurial or applied research opportunities and co-op programs.”
For more information about programs offered at CNA, visit www.cna.nl.ca
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Media Contact:
Minal Abhange
Public Relations Specialist
College of the North Atlantic
709.643.7870
minal.abhange@cna.nl.ca