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Canadian Association of Foodservice Professionals
Association canadienne des professionals des services alimentaires
CAFP Toronto Student Branch Reference
Manual
2013/2014
Table of Contents:
Introduction ................................................................................................... 3
PART A: Information from National
About student branches in Canada ........................................................... 4
About the CAFP: history, mission, vision, values................................... 7
Why join CAFP? ............................................................................................. 8
Organization of student branches............................................................ 10
PART B: Toronto Specific Information
Year at a glance ............................................................................................. 11
Toronto Branch networking meetings ...................................................... 15
Who to contact.............................................................................................. 16
SMAC list ........................................................................................................ 17
Meeting agenda suggestions....................................................................... 18
Toronto Awards Program ............................................................................ 20
National Bursary Program ........................................................................... 22
ARAMARK Gold Plate Award...................................................................... 26
CFE Program ................................................................................................... 29
Dues Transmittal form ................................................................................ 33
2
Introduction:
This manual was created to help student branch Presidents and
their executives navigate through all of the things that CAFP has to offer. It
can be a daunting task leading a group of students for a year through something
that you yourself may not be 100% familiar with. The student development
team of the Toronto branch has been working on and refining this manual over
time and hope that you will find it to be a helpful resource. We would like to
acknowledge the work that Cathy Ireland contributed with the original version
of this guide in 2003 and to acknowledge the contribution of the National CAFP
leadership team who developed much of the material found in Part A of this
manual. It may also be helpful for the student branch President and their
faculty liaison to go through the national version of this manual entitled
“Leadership Manual For The Formation And Operation Of Student Branches”.
3
PART A: INFORMATION FROM NATIONAL
About Student Branches in Canada:
One of the major objectives of the CAFP is to assist young people seeking
careers in the foodservice and hospitality industry. We do this in many ways
including sponsoring “Student Branches” at colleges and universities offering
courses in dietetics, foodservice, and hospitality management.
The CAFP awards are presented annually at both branch and national
levels. There are thousands of dollars in bursaries and scholarships donated by
professional companies and senior members in the hospitality industry to aid
these future managers of tomorrow. Individual recognition is given at each
student branch through our prestigious “Gold Plate” award, sponsored by
Aramark. Winners of the branch awards then compete for the National Gold
Plate Award, which is awarded at the CAFP National Conference held in June.
CAFP professional members act as counselors, speakers, mentors, and as
a source of guidance for students. The students conduct monthly educational
meetings, fundraising and special events, with the professional branches. CAFP
professional members also assist students in employment opportunities whether
for summer work or after graduation.
CAFP has Student Branches at:
Calgary - Montreal
CALGARY
• Southern Alberta Institute of Technology, Calgary,
Alberta
Northumberland - Vancouver
NORTHUMBERLAND
• Saint Francis Xavier University, Antigonish, Nova Scotia
OTTAWA
• Kemptville College, Kemptville, Ontario
EDMONTON
• Northern Alberta Institute of Technology, Edmonton,
Alberta
TORONTO
• Centennial College, Scarborough, Ontario •George
Brown College, Toronto, Ontario • Humber College,
HALIFAX
• Mount Saint Vincent University, Halifax, Nova Scotia Toronto Ontario •Ryerson University, Toronto, Ontario
• University of Guelph, Guelph, Ontario
LONDON
• Brescia University College, London, Ontario
VANCOUVER
• University of British Columbia, Vancouver, B.C.
• Vancouver Community College, Vancouver, B.C.
MONTRÉAL
• Macdonald College of McGill University, St. Anne de
Bellevue, Quebec
4
ABOUT THE CAFP:
A brief history of the CAFP:
1901 - The Stewards Club members called a general meeting at the Pan
American Exposition in Buffalo, New York and organized the International
Stewards Association.
1932 - The International Stewards Association merged with the Caterers
Association and became the Executive Stewards and Caterers Association.
1937 - A branch was chartered in Montreal, Canada.
1957-1960 - The Executive Stewards and Caterers Association became the
Food Service Executives Association (in 1975 its name was changed to IFSEA)
based in the United States.
1959 - The Vancouver Branch of the Food Service Executives Association was
chartered. In Ontario, three branches, Toronto, Kingston and Ottawa, were
members of a provincially chartered organization called the Canadian Food
Service Association (CFSA).
1970 - Montreal and CFSA discussed the possibility of forming a Canadian
Association. The Montreal Branch sponsored MacDonald College, McGill
University, as the first Student Branch in Canada.
1972 - Hamilton-Niagara Branch was formed as part of the Canadian Food
Service Association.
1974 - The Canadian Food Service Executives Association (CFSEA) was formed
under the strong leadership of David Weightman, CFE. Toronto, Ottawa,
Kingston, Hamilton-Niagara and Montreal were part of the founding branches.
1975 - The Canadian Food Service Executives Association received it national
charter. Educational speakers were programmed into meetings, membership
expanded to include women as full members and leaders, student programs and
bursary programs were developed.
1976 - Vancouver Branch joined CFSEA and completely severed its relationship
with IFSEA in 1978.
5
1970-80 - Branches were chartered in Halifax-Dartmouth, Moncton (now called
the New Brunswick Branch), Cape Breton, Fredericton, London, Manitoba,
Central Alberta, Victoria, and Edmonton. The Northumberland Branch is the
newest Professional branch and celebrated its 10th anniversary in 1999.
1999 - CFSEA celebrated at its 25th anniversary conference held in Moncton.
As with any organization, some branches did not survive and such is the case for
Cape Breton, Fredericton and Kingston. The Central Alberta Branch has evolved
into the Calgary Branch.
2001 - The CFSEA applauded the IFSEA as it celebrated its 100th anniversary
in March in Anaheim, California. Our roots are in their history.
2003 - The CFSEA changed its name to the Canadian Association of Foodservice
Professionals (CAFP) to more appropriately reflect the professional role of its
members.
INTERNATIONAL FOODSERVICE EXECUTIVES ASSOCIATION (IFSEA)
The CFSEA was designed in organization, programs, standards, and
objectives on the IFSEA, which is based in the United States, and in March
1978, the CFSEA became affiliated with this international organization. We
share ideas, resource materials, programs, conferences, and signed a fraternal
reciprocal relationship with IFSEA. Student branches in the United States have
a strong national organization and welcome Canadian student members to
meetings and conferences.
MISSION, VISION AND PURPOSES OF CAFP
Mission
The mission of the CAFP is to promote professional and personal development,
and facilitate communication leading to excellence in our industry.
Strategy Areas
6
1. Professional Development
2. Membership
3. Networking
Vision
•
•
•
We are a national association of diverse professionals united by our
dedication to lifelong learning.
We are committed to providing our members with opportunities for
fellowship, recognition and personal growth.
Our activities focus on networking and education, offering benefit to
individual Professional and student members, and ultimately all
foodservice industry stakeholders.
Purposes
•
•
•
•
To enhance the prestige of the food service profession through raising
standards of service.
To promote education in the industry and increased opportunities for
youth to train for the food service profession.
To promote research in food service and nutrition.
To promote through good fellowship and personal association new
opportunities for increased management efficiency and exchange of
professional information.
7
WHY JOIN THE CAFP?
Join now and grow with us! Together we will be on the cutting-edge of the
"hospitality" industry.
We provide a unique opportunity for food and hospitality services
professionals from coast to coast to meet and develop business contacts and
resources; gain insight and ideas from the expertise of our members; and
develop solutions to common challenges faced within the food service industry.
Our membership is composed of a diverse group of senior and middle
management from all segments of the food service industry - operations,
manufacturers, distributors, education, consulting and purchasing. Each
membership is individual thereby allowing members to easily transfer from
branch to branch, if necessary. Unlike many other associations, being a member
of CAFP demands minimal time and offers optimal fun!
Current membership consists of 500 members at the Professional Branch
level and 375 at the Student Branch level.
Top 10 Reasons to Become a Member...
1. Industry Contacts...Branch CAFP meetings and events provide an opportunity
to network with other members of the industry including buyers, operators,
distributors and suppliers.
2. We strongly support young people pursuing careers in the food and
hospitality services industry through sponsorship of “Student Branches” at
colleges and universities offering courses in food service and hospitality
management.
3. Bursaries and scholarships are awarded to assist the deserving young
“managers-of-tomorrow” follow their goals in culinary, supervisory,
hospitality, managerial, or dietetic programs.
4. Annual CAFP Conference... an exciting three-day event held in June provides
members with a wide range of educational programs and networking
opportunities.
5. CAFP publications - Branch Newsletters and the CAFP National News (a
national newspaper as seen on this website) - offer a range of informational
articles, letters to the editor, member profiles, and more!
6. Industry recognition awards for outstanding service in the food service
industry - Food Service Executive of the Year; CAFP Branch of the Year;
Overall Branch Education Effort; Youth Activities; Branch Newsletter
Awards; President’s Award.
7. Career Prospects... a great way to identify new opportunities in the industry.
8
8. The Credentialed Food Executive Program provides the opportunity to
obtain a CFE designation recognized by the Canadian Tourism Human
Resource Council in acknowledgement of members of the association who
have acquired both industry experience and educational exposure.
9. Industry recognition evenings are held annually in Toronto and Vancouver to
recognize leaders in the industry.
10. CAFP Branch Membership Lists... a complete list of members and program
information. Just pick up the phone and call a member for advice or
assistance.
9
ORGANIZATION OF STUDENT BRANCHES:
Please refer to the National Branch Manual for information relating to
election protocol, meeting protocol, membership dues and fees processing. The
National manual also outlines further branch protocols such as the role of the
branch liaison and the creation of branch charters.
GENERAL GUIDELINES
•
•
Regular meetings should be scheduled during the school term. Most
student branches have nine meetings from September through May (see
the annual planning calendar in this section). Not less than six meetings
should be of an educational nature. A notice of meetings, along with an
invitation to attend, shall be sent to the professional branch president
and/or branch Liaison to include any professional members wishing to
attend.
The sponsoring branch should maintain a relationship with the school
faculty advisor(s); assist in setting up appropriate programs; and sponsor
one joint meeting with the student branch during the year.
It is suggested that the student branch president be a graduating student and
the 1st vice president a 1st to 3rd year student, in order to assure continuity in
conducting activities from one semester to the next. Continuity is essential;
however, each college/university program is unique and the executive office
term should be set up to serve the needs of the student branch.
10
PART B: TORONTO SPECIFIC INFORMATION
Year at a glance
SEPTEMBER
• Set time and date for first general meeting (usually a membership drive
and information session)
• Promote the first Professional Meeting of the year, September 19, 2013
at Cirillo’s
• Collect membership dues: and forward fees and membership list to Carla
Kelman (Toronto Office).
Complete the dues transmittal form (in this guide), and prepare a minimum of
three copies. Send one copy and $30/member to the CAFP National Office.
Send the second copy to the Toronto Branch along with $5/member. Keep
the third copy for your records.
•
Mail or email a brief report to the Student development team by
September 30, 2013. (These reports can be the same ones you send
to Anna Shier National VP Students: [email protected])
o Names, positions, addresses and telephone numbers of the
Executive Membership and number of paid members
o Financial position of the Student Branch (bank balance and
confirmation that the funds are under control, signed by Faculty
Advisor if submitting by mail, cc your faculty advisor on the report
if submitting by e-mail)
o Details on planned activities for the year (including fundraisers,
volunteer activities, speakers etc.)
OCTOBER
• Deadline for Student ‘Networking Guide” revisions to National Office.
“Networking Guide” detail should include home and permanent address of
all executive members. Forward to Anna Shier: [email protected]
• Submit dues transmittal form and cheque for all members not already
fully paid ($30/ member to national, $5/member for Toronto).
• Report due October 31, 2013. Email to student development team:
o Treasurer’s report
o Membership Report -exact count of members (continue to collect
membership dues and submit)
o Program report - activities to date and planned for future
11
•
•
Start to promote the AWARDS PROGRAM!! (more information and
application forms available on www.cafp.com
Promote Junior CFE program – Deadline Dec. 31, 2013
NOVEMBER
• Submit a brief report to the student development team by November 30,
2012 that should include:
o Treasurer’s report
o Membership Report -exact count of members (continue to collect
membership dues and submit)
o Program report - activities to date and planned for future
• Promote Junior CFE program – Deadline Dec. 31, 2013 – contact Janet
Bell for more information
• Promote Toronto and National Awards programs
DECEMBER
• December 31, 2013: Deadline for submissions for the Junior
Achievement Certificate (Junior CFE) to be submitted to CFE Chair
• Distribute Gold Plate Award applications also due Saturday January 25,
2014
• Continue to promote Toronto Branch Award Program. Saturday January
25, 2014
• Promote Student Awards Night
JANUARY
• Toronto Branch Award applications due Saturday January 25, 2014!
• Gold Plate Award applications due Saturday January 25, 2014
• Promote Top Management Night, February 10, 2014 at the International
Centre
• Promote National Awards program, applications available on
www.cafp.com, usually due mid March, check for this year’s deadline
• Submit report to the student development team, January 31, 2014
outlining your plans for the coming semester and a treasurers report
FEBRUARY
ƒ Encourage volunteering at and attending Top Management Night
February 10, 2014
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ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Start succession planning for next year’s Executive – elections to be held
before the end of the school year
Toronto Awards Judging
Encourage students to attend student awards night, date in March
TBA
E-mail a brief report to the student development team, February 28,
2014 which will include:
o List of graduating members
o Treasurers report
Program report
Promote National Awards Program
MARCH
• Awards Night, TBA - Encourage All student to Attend
• Continue to promote membership in Professional Branch to graduates
(reduced membership fee available for first year of professional
membership if joining directly from a student branch)
• Promote National Conference
• National Bursary and Award applications due to National Bursary Chair,
by the date posted at www.cafp.com. This is usually due sometime in
early March so be sure to check the website early for details.
APRIL
• Student Branch Elections
• Encourage attendance at the National Conference, April 24-27, Ottawa
Ontario
• Ensure plans are in place for next year
• Brief Final Report to be emailed to the student development team during
April 10, 2014. (needed for our submission to the National Conference)
o Treasurer’s report
o Summary of program for the past year
o Membership Report - exact number of paid memberships
o List of Executive for next year with full contact information
ƒ Nestle Leadership Award – deadline for registering name of incoming
branch president for conference registration with National Junior
Development Coordinator (Anna Shier; [email protected])
13
ƒ
ƒ
Deadline for Junior awards – Most Outstanding Branch and Newsletter
Award submissions to Junior Awards Chair. Newsletter Award application
to include 3 copies of each newsletter.
All award deadlines can be found on www.cafp.com
14
Toronto Branch networking meetings
Meeting dates and locations are listed at www.cafp.com/toronto
September 19, 2013 New Member Night, Cirillo’s
February 10, 2014, Top Management Night gala and Fundraiser, International
Centre
April 24-27, 2014, 40th National Conference, Ottawa Ontario
Student Only Events:
Prior to each of the professional meetings and events listed above there will be
a one hour student only session. Theses sessions will be free of charge for all
student members to attend. Students are encouraged to stay for the
networking portion of the professional event and when possible attend the
professional event as well.
Speakers and Tours:
Additional speakers and tours to be arranged between student branches and
professional members. In order to be counted towards the “activity” points on
the student awards application speakers and tours must meet minimum learning
criteria. These criteria include: These criteria include: students should learn
about how a particular product/service fits into foodservice i.e. who uses their
services, how do they market their product etc or it should provide some sort
of knowledge acquisition in the form of learning a new skill (i.e. how to do a
proper coffee tasting to determine which product to use in your location, how to
write a resume etc.) or develop insight into the industry such as learning about
current trends or issues affecting foodservice, learning about a person’s career
path etc.
15
Who to contact:
CAFP Toronto Student Branches-Contact List
College/University
Humber College
205 Humber College
Blvd.
Rexdale, ON
M9W 5L7
University of Guelph
Guelph, ON
N1G 2W1
Centennial College
P.O. Box 631, Station
A,
Room 2081
Scarborough, ON
M1K 5E9
Faculty Advisor
Susan Somerville
Senior Branch Liaison
Peter Rick
Alison Crerar
Steve Burns
Kendra Allen
Professor, Food &
Nutrition Management
Centennial College
[email protected]
a
Kathryn Hall
Ryerson Polytechnic
350 Victoria St.
Toronto, ON
M5A 3W8
Yvonne Yuan, Assist
Prof.
School of Nutrition,
Ryerson
W: 416-979-5000, x6827
F: 416-979-5204
Doris Miculan Bradley
Educator
dorisbradley@georgebrown
.ca
Donna Barnes
George Brown
College
300 Adelaide Street
East
Toronto, ON
M5A 3W8
CAFP Toronto Branch Office
#144 - 2 Laird Drive,
Toronto, ON M4G 3Z3
Telephone: 416-422-3431
Fax: 416-421-1598
Email: [email protected]
Student President
Michelle Alcia-Poppwell
CAFP National Office
#130 - 10691 Shellbridge Way
Richmond, BC
V6X 2W8
Toll Free: 1.877.599.CAFP (2237)
F: 604.270.3644
Student Development Team:
Michelle Alcia-Poppwell: [email protected]
Donna Barnes: [email protected]
Steve Burns: [email protected]
Kathryn Hall: [email protected]
Peter Rick: [email protected]
16
SMAC Member List 2013-2014
Company
SMAC member
Designate
apetitot Canada Limited
12 Indell Lane
Brampton, ON L6T 3Y3
ARAMARK Canada Ltd.
811 Islington Ave.
Toronto, ON M8Z 5W8
Danone Inc.
80 Courtney Park W, #2
Mississauga, ON L5W 0B3
ESKA (Eaux Vives Water Inc.)
25 Adelaide Street East, Suite 1000
Toronto, ON M5C 3A1
Gordon Food Service Canada Ltd.
2999 James Snow Parkway,
Milton, ON L9T 5G4
Hatch Industries Limited
21 Dawson Road
Guelph, ON N1H 1A3
Humanistic Fare Inc.
531 The Kingsway
Toronto, ON M9A 3W8
JL International
21 East Wilmot St. Unit 2
Richmond Hill, ON L4B 1A3
Kraft Canada Inc
95 Moatfield Drive
Don Mills, ON M3B 3L6
Lechaim Caterers
868 Magnetic Drive
Toronto, ON M4J 2C4
Naschco Food Services Ltd.
73 Galaxy Blvd., Unit 12
Toronto, ON M9W 5T4
Piller’s Fine Foods
443 Wismer Street,
Waterloo, ON N2J 4A4
Restaurant News
2065 Dundas St. E., Suite 201
Mississauga, ON L4X 2W1
Select Food Products Limited
120 Sunrise Avenue
Toronto, ON M4A 1B4
Signature Services Inc.
3111 Dufferin Street, Suite 204
Toronto, ON M6A 2S7
Sunrise Juices Ltd.
1334 Kerrisdale Blvd. Unit 3
Newmarket, ON L3Y 8V6
Sysco Canada
21 Four Seasons Place, Suite 400
Toronto, ON M9B 6J8
Brian McCafferty
Executive Vice President
905.799.1022 X222
Rodney Shiga
Vice President Operations
416.253.3157
Jamie Millette
Bus Deve Mgr - National Accts
905-670-7870 X2750
Ron Morrish
Director of National Accounts
416.504.2222 X128
Dan Bogdonov
Healthcare & Hosp Bus. Dev. Mgr
905.864.3773
Wayne Hatch
President
519.822.1420
Penny Redmond
President
416.233.8667
Jo-Anna Fawcett
Account Manager
905.763.2929 X6013
Tania Albanese
Director of Marketing
416.441. 5570
Jack Ponte
Owner
416.650.5440
Anil Chopra
President
416.679. 8000
Dave Brandow
Director, Sales & Marketing
1.877.232.7772
Steve Isherwood
Publisher
905.206.0150 X236
Lesa Warner
Director of Sales
416.759.9316
Muhammad Ali
Director
416-530-1600 X3
Frank Johnston
President
905.954.3830
Maureen Quirk
Sr. Director, Mktg, Com. & Bus
Dev. 416.234.2656
Nigel Richards
Marketing Manager
647.339.0200
Judy Marcolin
Human Resources Specialist
416.255.6131 X3335
Ingrid Palmer
National Sales Manager
905-670-7870 X2762
Adam Cummings
Food Service – Ontario
416.504.2222 X112
Scott Bakewell
Healthcare & Hosp Sales Mgr
905.864.3881
Gary Hingston
Sales Manager
519.822.1420
Mike Redmond
CFO
Cameron MacIver
Food Services Sales Manager
905.762.5964
Andrea Watson
National Account Manager
416.441.5268
David Berk
General Manager
416.650.5440
Dave Burton
Food Service Sales Manager
1.877.232.7772
Sharda Ali
Director of Operations
416-530-1600 X2
Frank Cantonali
Account Executive
905.954.3830
17
SMAC Member List 2013-2014 Continued
TMF Foods Ltd.
46 Community Avenue
Stoney Creek, ON L8E 2Y3
TrainCan, Inc.
85 Scarsdale Road, #101
Toronto, ON M3B 2R2
W.T. Lynch Foods Limited
72 Railside Road
Toronto, ON M3A 1A3
Adeo Calcagni
Director Food Service Sales
1.800.263.1378
Jim Kostuch
VP & CEO
416.447.9588
Nancy Wulff
VP Sales Foodservice
647.260.3537
Carole Zoffranieri
Customer Service Administration
416.447.9588
Meeting agenda suggestions
1. Introduction of Senior Branch liaison- faculty Advisor and Executive.
2. Completion of Executive roster Form.
3. Discussion of financial responsibilities and submission of Treasurer’s Report
each month. Determine the status of the branch’s bank account from the
previous year.
Arrange for the transfer of signing authority, if necessary. Faculty Advisor
must be a co-signer or have control of the account.
4. Planning of membership drives
5. Planning of program for the year:
• Guest speakers, tours
• Senior Branch monthly meetings are generally held on the second Monday
of each month- each month, one Student Branch each month is assigned
to give a brief branch update and is invited to bring 5 students
complimentary to the meeting
• Special Events
o Christmas Party (December)
o Top Management Night/Mentor Power Hour (January)
o Award’s Night (March)
6. Discuss fund raising activities.
7. Discuss Scholarships:
18
•
•
Applications are usually due at the end of December/January
Discuss the various scholarships available
8. Publicity
9. Membership Dues Transmittal:
• Mail/Email Transmittal Form to CAFP National Office
• Faculty Advisor to keep copies of completed registration forms on file
• Certificates (for new members only) will be sent to the Student Branch
• Student’s name must be written in and the certificate signed by the
Student Branch President
• Seals (for new and renewal) will be mailed to each branch
• Ensure that the spelling of names on transmittal form is accurate and
clear
10. Dates of Executive Meetings
11. Membership in Senior Branch upon graduation
19
Toronto Awards Program: Historical Information
2009-2010 CAFP TORONTO STUDENT BRANCH AWARDS
AWARD
AWARD CRITERIA
AMOUNT
CAFP Toronto Branch Awards
Based on scholastic
achievement, CAFP
involvement and goals for the
future
$500 x 5 + Brian Cooper
Memorial Award = Overall
winner from these 5 gets
an additional $500
Toronto Branch
Top Management Sponsor
Awards
10% of the sponsorship fee for
TMN goes towards the student
awards. Award criteria is based
on scholastic achievement,
CAFP involvement and goals for
the future.
Partner Sponsor
ARAMARK Canada LimitedHighest Score of Toronto Branch
$1,000
Gala Patron Sponsor
St. Joseph’s Content – PI Media
$500
Gold Sponsor
Kraft Foodservice
$400
Bamford Produce
Based on scholastic
achievement, industry
involvement and goals for the
future. lanagan Foodservice
$500
Delta Hotels
Based on scholastic
achievement, industry
involvement and goals for the
future.
$500
Flanagan Foodservice
Based on scholastic
achievement,foodservice
industry involvement and goals
for the future.
New York Fries & South Street
Burger
Based on scholastic
achievement, industry
involvement and goals for the
future.
$500 x 2
$1,000
20
YEAR Total Bursary Amount % variance versus PY Submissions by School… Centennial College George Brown College Humber College Ryerson University University of Guelph TOTAL # of SUBMISSIONS % variance versus PY (in total # of submissions) % variance in bursaries (total $ secured) 2012 ‐ 2013 SIR Corp
Based on scholastic
achievement, industry
involvement and goals for the
future.
$1.000
SYSCO Food Services of
Central Ontario
Based on scholastic
achievement, industry
involvement and goals for the
future.
$500 x 2
2011 ‐ 2012 $20,500 UP 3.0% 2010 ‐ 2011 $19,900
$14,900
UP 33.6%
UP 50.5%
2009 ‐ 2010 $9,900 DOWN 16.8% 2008 ‐ 2009 2007 ‐ 2008 $11,900
$9,900
UP 20.2%
0 5 0 1 4 1 3 3 4 3 0 7 6 18 10 39 5 26 6 38 8 11 10 34 6 7 6 25 4 10 6 28 11 10 3 31 2.6 % 3.0 % 21
National Bursary Program
The national bursary program under the direction of the national bursary
chairperson and his committee offers bursaries to students who are enrolled
institutions similar to branch bursary programs. A similar procedure to branch
bursaries has been established and all of the details of the national bursary
program and its sponsors and application information is provided on our website
www.cafp.com.
A copy of the application forms and the application information is included in
this section.
National Bursary Program
The Canadian Association of Foodservice Professionals administers National
Bursaries to encourage students to develop themselves in the culinary,
supervisory, hospitality, managerial, and dietetic programs. The bursaries are
always presented at the National Conference in June of that year.
The Canadian Association of Foodservice Professionals administers National
Bursaries to encourage students to develop themselves in the culinary,
supervisory, hospitality, and managerial and dietetic programs.
Ecolab Bursaries (9 Bursaries)
This year, Ecolab has generously sponsored nine (9) bursaries of $1,000 each
and they will go to deserving students enrolled in a Food Services, Hospitality or
Dietetic program.
Sara Lee Bursary (2 Bursaries)
Sara Lee is sponsoring two $1,000 bursaries for deserving students enrolled in a
Food Services, Hospitality, or Dietetic program. This award known as the Jim
Campbell bursary is presented to a student in memory of Mr. Campbell for his
work with the association in conjunction with Sara Lee.
The above awards are open to all students (CAFP members and nonmembers) enrolled in Food Services, Hospitality, or Dietetic programs.
MAFSI Bursaries (5 Bursaries)
MAFSI (Manufacturers’ Agents for the Food Service Industry) has sponsored
five (5) bursaries of $1,000 each. These awards will be given to deserving
22
students enrolled in a Chefs or Hospitality program across Canada that are
affiliated with CAFP. Only returning students are eligible for this bursary.
Campbell Company Bursary (1 Bursary)
Campbell’s Company of Canada will be awarding a $1,000 bursary to a deserving
4th year Dietetic/Nutrition student who is pursuing an internship next year and
is an active member of their student CAFP branch.
BUNGE Bursary (1 Bursary)
Bunge (a manufacturer of shortenings, oils, and margarines) is awarding a $1000
bursary to a deserving student enrolled in a Foodservice/Hospitality industry
program, a student member of CAFP and one who has demonstrated leadership
within the industry.
CAFP - Don McPhie Family Memorial Bursary (1 Bursary)
This $1,000 bursary will be awarded to a CAFP student member who best
represents the qualities that Don McPhie brought to the association and
industry. The recipient will be a well-rounded student, who demonstrates a
strong commitment to the association and to their chosen field. Like Don
McPhie, the winner will have demonstrated effort to strengthen their student
branch, show progressive experience and growth within the industry as well as
community involvement.
CAFP - Ron Whittet Humanitarian Bursary (I Bursary)
This $1,000 bursary will be awarded to a CAFP student member who
demonstrates exceptional humanitarian strengths as well as involvement in
school activities and volunteer work.
Students must be active members of a student branch of the Canadian
Association of Foodservice Professionals to be eligible for the CAFP
bursaries and Campbell’s bursary listed above.
Application Information for National Bursary Programs
Eligibility for these bursaries includes enrollment in a two or three-year college
diploma program or a university degree program in hotel, food services,
hospitality or dietetic field. High school students are not eligible for these
bursaries.
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Applicants are scored on their scholastic ability, work experience within the
industry, financial need, and their commitment to the industry. The applications
must be post marked by the date listed on the national website.
The application packages include an instruction sheet on what is required for
submission, an application form, and a faculty recommendation form. Please note
- more than the information listed below does not secure higher points in the
judging process.
The following is required to be included in the package for consideration:
1. The completed Applicant Information Form
2. A one page essay describing the students motivation and career
objectives
3. A current resume
4. A faculty recommendation form completed by the program director or
faculty advisor and returned in a sealed envelope
5. A current school transcript
6. One letter of reference from a previous or current employer, teacher or
non-relative.
7. For the Ron Whittet Bursary only you must also include:
ƒ A separate list of your involvement and contribution on behalf of
humanity. Include experience and participation in community
groups, church groups, volunteer work, Scouting and Guide
programs, and/or other charitable involvement.
ƒ Two additional letters of reference in a separately sealed envelope
from individuals who know of your participation in these programs
8. For the Campbell’s Bursary you must indicate acceptance of a dietetic
internship posting to begin within the year (last question found on
Applicant Information Form
All bursaries will be presented at the National CAFP Conference.
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The complete application package must be post-dated to the following address
not later than the date shown at www.cafp.com
Chair, CAFP National Bursary Program
CAFP National Office
#130 - 10691 Shellbridge Way
Richmond, BC
V6X 2W8
Please note that some professional branches of the CAFP sponsor bursaries and
awards that are separate from this National Bursary program. A copy of the
application package is available online at www.cafp.com under programs and then
click bursary. The selection guidelines and scoring of the national bursaries are
based on a point system and are written on the application form.
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GOLD PLATE AWARD
The Canadian Association of Foodservice Professionals (CAFP) Gold
Plate Award was initiated by the Montreal Student CAFP Branch in 1970 as a
way of recognizing individual achievements and contributions to the foodservice
industry. ARAMARK’s commitment to the future leaders of the Foodservice
Industry includes providing additional support to ensure that all award winners
are able to participate in the annual CAFP/ACPSA National Conference.
At the professional branch level, a panel of judges will select the
Student Branch Gold Plate Award winner. The branch judging committee will be
made up of the Professional Branch President, an ARAMARK representative, one
representative from a local foodservice operation and a representative from
the participating education facilities. The recipients of this prestigious award
will be provided with the opportunity to meet some of Canada’s top food service
executives and culinary experts.
In addition, there is the National ARAMARK Gold Plate Award that
is offered annually to one of the current year’s Student Branch Gold Plate
Award recipients who, in the opinion of the judges, is a well-rounded individual
linked to the Foodservice Industry and their community.
This person
exemplifies the type of student the hospitality industry requires and shows an
outstanding commitment to CAFP.
To apply for the award candidates must complete the application
form and submit it to the Professional Awards Committee by the closing date
(please refer to your professional branch president or faculty advisor).
Students may apply for and win this award more than once. Only one student
per branch may win at the local level. The judges reserve the right to withhold
the award in any year that there is no applicant with a minimum number of
points.
Applicants will be judged on:
•
•
•
•
Association Involvement
Industry Experience
Commitment to the Food Service Industry
Community Service Activities (which may or may not be food related)
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Scholastic Achievement
Written Essay
•
•
National Office must receive all submissions for the National Award
By the date shown on www.cafp.com
Please note this date is the NATIONAL DEADLINE
Applicants
Email:
[email protected]
Applicants from Toro
Toronto student branch applicants must submit by January 25, 2014 to the
Toronto Branch
The Student Branch Gold Plate Award
This award is given to a student at participating Student Branches and includes
•
•
•
•
An engraved replica of the Gold Plate
A $400 cash award to be used by the student to further his/her education
Travel, registration fee and meals at the National Conference of CAFP
An opportunity to compete for the National Gold Plate Award
The National ARAMARK Gold Plate Award
The National ARAMARK Gold Plate Award recipient is selected
from the Student Branch Gold Plate Award winners. This honour will be
bestowed upon the student who, in the opinion of the judges, exemplifies the
type of student the hospitality industry requires. This student must show
outstanding commitment to the industry and the community.
The National ARMARK Gold Plate Award includes:
$1,000.00 Cash Award
• National exposure to the foodservice industry
The national judging committee will consist of CAFP National President,
ARAMARK representative and the CAFP National Vice President for Student
Development. The CAFP National Vice President for Student Development will
chair the panel.
•
The National ARAMARK Gold Plate Award recipient will be announced at the
Student Awards Luncheon at the National CAFP Conference
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Applications can be found at
http://cafp.com/en/programs/awardPrograms/juniorsGoldplate.asp
ARAMARK Team Leadership Award
The ARAMARK Team Leadership Award is offered to the
incoming Student Branch President. In this role, the incoming president plays
an important part of the CAFP Student Branch, and has the potential to
contribute to the future growth of that branch. The ARAMARK Team
Leadership Award recognizes the incoming president for their dedication,
enthusiasm, and leadership to CAFP.
The recipient of this award will have their registration fees to the
National Conference covered by ARAMARK. Additional expenses may be
supported through professional and student branch commitment. Branches who
wish to participate in the ARAMARK Team Leadership Award must notify the
CAFP National office with of the name of the incoming President who will be
attending the Conference by the deadline posted on www.cafp.com, usually end
of April.
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Promoting excellence and competence through EDUCATION, LEADERSHIP,
EXPERIENCE
What is the CFE program?
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
ƒ
Reflects the primary objectives of CAFP
Acknowledges the validity of the acquisition of skills, knowledge and
professional acumen outside the formal education mainstream
Based on a competency-based criteria that by design enhances the
prestige and stature of those that work in the food service industry
Represents the mark of achievement, knowledge and dedicated
leadership to the food service industry and the public
Recognized as a designation of high prestige within and beyond CAFP
and IFSEA (International Food Service Executives Association)
Recognized by the Canadian Tourism Human Resource Council (CTHRC)
as a credentialing approach for food service management
professionals. It is recorded under their listing of industry
credentialing programs and is the only nationally recognized program
of its kind
Signifies a commitment to continuous learning and the pursuit of life
long education
What is the purpose of the Credentialed Food Executive Program?
The primary objective of CAFP is to promote and provide continuing
education to the membership. Therefore, the purpose of the CFE program is
to encourage members to participate in progressive personal development
throughout their professional career. This professional credentialing Food
Executive Program (CFE) is a reflection and commitment to that objective.
The program encourages and honours members who, through experience and
the pursuit of educational goals, fulfill personal and professional objectives
that concurrently enhance the prestige and stature of the foodservice
profession. The program recognizes the diversity of human and professional
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resources existing and required within the hospitality industry. It equates
this dichotomy within a common credentialing program.
Why the CFE Program?
The CFE program is an established, relevant and meaningful professional
credentialing program offered by the Canadian Association of Foodservice
Professionals and the International Food Service Executives Association
(IFSEA).
What does the CFE designation stand for?
The credentialed food executive designation represents the mark of
achievement, knowledge and dedicated leadership to the foodservice
industry. This designation carries with it the highest prestige of the CAFP
and IFSEA. The Canadian Tourism Human Resource Council (CTHRC) also
recognizes the CFE designation.
What is the objective of the “Student Executive Achievement
Certificate” Program?
The objective of the Student Executive Achievement Certificate program is
to encourage personal and professional growth of Student Executives, and to
provide incentive to Student members to pursue professional credentialing
and active involvement with CAFP.
How does the “Certificate” Program tie in with the C.F.E. Program?
All points earned for the “Student Executive Achievement Certificate” apply
as competency-based criteria for future credentialing status.
Who is eligible?
Any CAFP Student Branch member and/or College or University graduate,
who has completed one year of Student Executive membership, and is a
Student Executive member at the time of application is eligible.
Where are application forms available?
Application forms are available from the Professional Branch C.F.E.
Chairperson, your facility advisor or Student Branch Liaison person.
Is there a cost?
A cheque for $15.00 payable to CAFP must accompany the application.
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Recognized by the Canadian Tourism Human Resources Council
Is there a deadline?
Yes, completed applications, approved by the branch C.F.E. Chairperson must
reach the National C.F.E. Chair by November 30th.
The application is then submitted to the National CAFP – C.F.E. Review Board
for consideration. Successful applicants will be invited to attend the
presentation ceremony at the annual CAFP National Conference.
Is proof of claim required?
Yes, all claims must be fully supported and documented. For example,
students claiming points for attending Student Branch educational meetings
require a “signed” attendance card or copies of a sign in sheet co-signed by
the Faculty Advisor or Liaison for each session attended.
Work experience claims require a record of employment from the employer,
for each work experience.
Student Branch leadership claims require a note from Faculty Advisor or
Liaison.
How many points are required?
A total of 35 points are required.
Minimum points per category are:
Education
22
Work experience
6
CAFP Membership
3
CAFP Leadership
4
Total
35
How are points earned? EDUCATION:
College diploma
20 points
(2 years)
University degree
40 points
(4 years)
Dietetic Internship
10 points (1
year)
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In addition to completion of a College and/or University program the
application must have attended a minimum of twenty (20) Student and/or
Senior Branch educational sessions.
Points awarded are 1/10 (0.10) per learning hour attended. This includes
Student and/or Senior Branch educational meetings. Additional points may
be earned by attending industry related seminars.
WORK EXPERIENCE:
Points earned are:
1/3 (.33) for each month worked (minimum 10 hours per week) regardless of
function
3.0 points per year when employed as a supervisor within the hospitality
industry
4.0 points per year when employed as a manager within the hospitality
industry
CAFP ACTIVITIES:
5/10 (0.5) point per year is awarded for Student and/or Student Executive
membership. Minimum requirement to qualify for membership points is
attendance of four (4) Student and/or Senior educational meetings per year.
2.0 points are awarded for each National Conference. Minimum requirement
to qualify for conference points is attendance of six (6) seminar hours.
CAFP LEADERSHIP:
Points are earned by holding positions as a Student member or throughout
the three-year period as a Student Executive member:
President
3.0
Vice-President
2.0
Secretary
2.0
Treasurer
2.0
Committee Chair
1.0
Committee Member
0.5
For additional information please contact
Janet Bell CFE
[email protected]
*** The Student CFE Program application form is available
atwww.cafp.com/en/programs/certification/
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Dues Transmittal Form Canadian Association of Foodservice Professionals – National Branch Student Branch Name: Name Address/Phone Email Address/Phone Grad. Date Membership Status New
Renewal CAFP National Dues Remitted
$30.00/student Total Dues transmittal form (You may wish to print this landscape) August 2013 33
Dues Transmittal Form Canadian Association of Foodservice Professionals – Toronto Branch Student Branch Name: Name Address/Phone Email Address/Phone Grad. Date Membership Status New
Renewal CAFP Toronto
Dues Remitted $5/student Total Dues transmittal form 10‐2 August 2013 34
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