1. UNIQUE OPPORTUNITY STUDY IN CANADA AND FAST TRACK IMMIGRATION STUDY AND IMMIGRATE

2. UNIVERSAL IMMIGRATION IN COLLABORATION WITH ETOILE CULINARY ARTS INTERNATIONAL COLLEGE BRINGS THE OPPORTUNITY TO STUDY 1 YEAR CULINARY ARTS PROGRAM. STUDY AT A LEADING COMMUNITY COLLEGE IN SASKATCHEWAN GET POST STUDY WORK OPPORTUNITY TO APPLY FOR CANADIAN PERMANENT RESIDENCE PROFESSIONAL ASSISTANCE FROM ADMISSION TO PERMANENT RESIDENCE

3. UNIVERSAL IMMIGRATION Universal Immigration and Universal Resettlement and Career Solutions is one of the leading Immigration and Student Recruitment firm based in Toronto. At Universal Resettlement and Career Solutions, we hold customer needs and satisfaction above everything else. We house skilled personnel whose experience is borne out of years of traveling the far reaches of the globe. Our Services: U-Uniting Families (Family Sponsorship) N-Nationwide Provincial Nominee Program I-Immigration under Federal Skilled Category V-Versatile Quebec Category E-Entrepreneur / Business / Investor Visas R-Resettlement Solutions S-Study Permit A-Appeal L-L.M.O. (Work Permits) and Live In Caregiver Universal Resettlement and Career Solutions has been a guiding light for many aspiring students. We provide customized and simplified solutions to individual students and feel honored to be a stepping stone in their career path. Canfairs is one of our subsidiaries which is actively involved in organizing events at International level to reach out to our prospective clients and provide them opportunities at first hand. Canfairs has been very creative and active in organizing these events round the year. www.canfairs.comwww.canfairs.com

4. ETOILE CULINARY ARTS INTERNATIONAL Etoile Culinary Arts International (ECAI) provides exceptional professional cooks training in all facets of kitchen and restaurant management to local and international students. ECAI delivers the curriculum from the Saskatchewan Institute of Applied Science and Technology (SIAST), culminating in graduation from the SIAST Cook Training Program, which fulfills the first year apprenticeship requirement. As well, ECAI provides training in advanced culinary arts and presentation, various international cuisines, fusion and personal style development, hospitality and restaurant management, and Red Seal exam preparation. ECAI focuses on putting students in hands-on cooking situations in real restaurant settings, with part of the training taking place on the job at The Star Café & Grill. As well, students will participate in large-group catering, both on and off-site. This provides students with the opportunity to work with professional cooks in real-life situations so they can experience the demands, stress and immediacy of the job. The one-year course comprises 35 weeks of classroom and practical instructions and 12 weeks of off campus work.

5. Q. Is this a Community College? A. Etoile Culinary Arts International is affiliated with the Saskatchewan Institute of Applied Science and Technology, and delivers the SIAST Professional Cooking Program. Graduates receive a certificate from SIAST, signifying a high standard of teaching, and recognized throughout Canada and abroad. SIAST College is a COMMUNITY and SPP recognized college. Q. Where is this college located? A. This college is located in Maple Creek town of Saskatchewan province. Located 52 miles southeast of Medicine Hat, Alberta. Approximate population as per 2011 census is 5,000. The vibrant immigrant community in Maple Creek will provide students with social and emotional support. Q. What are the main components of the program? A. ECAI has a strong hand-picked teaching team who bring diverse cultural experiences to the kitchen and classroom. The program will include many guest lecturers from all aspects of the food and beverage industry. basic cooking principles food preparation meat, seafood and poultry preparation baking food presentation short-order food production high-volume food production fine dining kitchen management safety and sanitation menu & recipe development bar and dining room service global and fusion cuisine CLICK HERE FOR FULL COURSE DESCRIPTION

6. Q. What is unique about this program? A. This program equips you with employable skills to get jobs in Canada. This is one of the leading professions in demand. Our professional guidance will help you to apply for Canadian Permanent Residence. This program is exclusive to Universal Immigration and we offer you a Package to assist you from admissions to PR application. Q. What is the Package? A. How will I get admission? Which Place in Canada I am going? What will happen after studies? Will I get a job? Can I get Canadian Permanent Residence? All these questions must be scaring you off on the very thought of studying abroad. We offer you a complete package where you will get assistance and information from admissions to PR application. The Package includes: Application fees for admission Application to the College Complete academic fees Study Permit Application fees Food and Accommodation One way Air Ticket Post Study Work PR Application assistance Q. What are the requirements for admission? A. This is a post secondary course and minimum requirement is 10+2. IELTS requirement is 6.5 bands overall. There are 2 intakes per year. – February and October.

7. Q. Is accommodation included in package? A. The course is 35 weeks in class and 12 weeks off campus work. Accommodation and food is provided for the 35 weeks in class duration only. This will be close to the college. 3 meals per day are included i.e. Breakfast, Lunch and Dinner. Q. Is the accommodation separate for boys and girls? A. Of course the accommodation is separate for boys and girls. Q. Do we get our local dishes for food? A. Welcome to Canada!! Continental food is served for students. You are most welcome to share your local food culinary skills with others and feed them sometimes. Q. Am I allowed to work while studying? A. You are not allowed to work off campus for first 6 months. After 6 months you can apply for off campus work permit and you are allowed to work 20hours per week. The college will assist you with getting OCWP Q. Do I get assistance for off campus jobs? A. No, since you will have to work local during the studies, you will have to arrange a part time job. Q. What is Post Study Work permit? A. After finishing this 1 year course you will get a 1 year Post Study work permit from CIC. This is an open work permit and you can work fulltime for any employer. Q. Do I get any post study work assistance? A. Yes, we will assist to get a job in the province as we are connected with many employers.

8. Q. What is One Way Airfare? A. We include one-way Airfare from one of the metro cities to the closest Airport to Maple Creek considering most economical airfares. This airfare is maximum up to $1000 and any charges above this will have to be absorbed by student or we will credit this amount to the student from our payment plan. Also note that this does not entitle you for any cash refunds on airfares lesser than $1000. Any local transportation to these Airports is not covered in the package. Q. What are my Permanent Immigration possibilities? A. Saskatchewan has one the most student friendly immigration program. The immigration program requires you to study a 1 year program, work for 960 hours (6 months) and apply for PR. You can apply for PR under International Graduate Provincial Nominee Program or you can also apply under Hospitality Sector Pilot program, whichever you will qualify for. Q. Do I get assistance in PR process? A. Since we are ICCRC registered Immigration consultants, you will have professional assistance for your PR process. Q. Is this Saskatchewan PR? A. No PR is given by the Federal Department but to qualify for PR you have to study and work in Saskatchewan. Since this province is offering you opportunity for PR, you are advised to work and live in that province. Q. What is the cost of the Package? A. Please contact our local offices for details on cost and payment plans. Payment plans are very friendly and offer you option of paying in portions.

9. Career Opportunities Earning your certificate in professional cooking will be the best way to heat up your job opportunities. Graduates may find employment opportunities in major hotels, upscale restaurants, catering facilities and institutional food service establishments (such as hospitals and care homes). Courses BAKE 106 Bakery 1 (Theory) The course provides an introduction to the basic principles of baking, baking ingredients and their uses. You will learn guidelines and procedures for making biscuits, muffins and cookies. 1.0 Credit Units 15.0 Lecture hours BAKE 107 Bakery 1 (Practical) You will apply the principles and procedures you learned in BAKE 106 (Bakery 1 Lecture). You will prepare biscuits, muffins, cakes, icings, fillings and cookies. You will also assemble and ice various cakes. 4.0 Credit Units 55.0 Lab hours BAKE 108 Bakery 2 (Theory) The course provides an introduction to the principles and procedures for producing yeast dough and making pies, pie fillings, puff pastry and éclair paste products. 1.0 Credit Units 10.0 Lecture hours BAKE 109 Bakery 2 (Practical) You will apply the principles and procedures you learned in BAKE 108 (Bakery 2 Lecture). You will mix pie dough; make pie fillings, baked pies, unbaked pies, bread and rolls; prepare puff pastry products and fruit cups, and bake Danish pastry. 4.0 Credit Units 60.0 Lab hours BAKE 110 Bakery 3 (Theory) Your studies will focus on the principles and procedures for making a variety of baked products. These include cakes, icings, glazes and fillings, basic custards and creams, puddings, Bavarians, chiffons, mousses and souffles. 1.0 Credit Units 10.0 Lecture hours BAKE 111 Bakery 3 (Practical) You will apply the principles and procedures you learned in BAKE 110 (Bakery 3 Lecture). You will prepare a variety of desserts. These include vanilla custard sauce, vanilla pastry cream, baked custard, specialty torts and flans, decorated cakes, cream puffs and éclairs. 4.0 Credit Units 60.0 Lab hours CKNG 100 Food Presentation and Garnish (Theory) You will learn the fundamental principles and procedures of hot and cold food presentation and garnish. This will include concepts and principles related to the planning, preparation and service of hot and cold buffets. 1.0 Credit Units 10.0 Lecture hours CKNG 101 Food Presentation and Garnish (Practical) You will apply the principles and procedures you learned in CKNG 100 (Food Presentation and Garnish Lecture). This will include arranging and garnishing foods on plates and platters and planning, preparing and serving hot and cold buffets. 3.0 Credit Units 45.0 Lab hours CKNG 102 Garde Manger (Theory) The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will also learn procedures for setting up and maintaining a salad bar. 1.0 Credit Units 10.0 Lecture hours CKNG 103 Garde Manger (Practical) You will gain practical experience in preparing cold foods while adhering to established standards of quality and quantity. These include salads, sandwiches, cold entree plates, appetizers, buffet platters and relish trays. Work methods and food presentation, cost control and proper food handling techniques will be emphasized. 4.0 Credit Units 60.0 Lab hours CKNG 104 Vegetables, Starches and Pasta (Theory) The course provides an introduction to the procedures used for preparing, cooking, serving and storing vegetables, starches and pasta. 1.0 Credit Units 10.0 Lecture hours CKNG 105 Vegetables, Starches and Pasta (Practical) You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products. 4.0 Credit Units 60.0 Lab hours CKNG 106 Soups, Stocks and Sauces (Theory) The course provides an introduction to the major categories and structures of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups, leading sauces and their derivatives. 1.0 Credit Units 10.0 Lecture hours CKNG 107 Stocks, Soups and Sauces (Practical) You will apply the procedures and standards you learned in CKNG 106 (Soups, Stocks and Sauces). You will prepare the major types of soups, sauces and stocks, thickening agents and pan gravies. 4.0 Credit Units 60.0 Lab hours CLICK FOR MORE

10. CKNG 108 Breakfast and Dairy (Theory) The course provides an introduction to the major types of dairy products. You will learn procedures for cooking eggs and preparing breakfast breads, cereals, meats and potatoes. You will also learn procedures for storing, serving and cooking with cheese. 1.0 Credit Units 10.0 Lecture hours CKNG 109 Breakfast and Dairy (Practical) You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes, and cutting and presenting cheese. 4.0 Credit Units 55.0 Lab hours CKNG 110 Basic Cooking Principles The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques. 1.0 Credit Units 18.0 Lecture hours CKNG 118 A la Carte Cooking You will prepare a variety of meals and food items appropriate for an a la carte cooking environment. The focus will be on integrating a wide range of skills you learned in previous courses in the program. 5.0 Credit Units 75.0 Lab hours COMM 127 Industry Communications You will practice fundamental employability skills related to oral and written communications. You will also practice employability skills related to working effectively with others. You will learn personal employability skills and the effect of attitudes and behaviours on a successful job search. 2.0 Credit Units 30.0 Lecture hours EQPT 108 Tools and Equipment You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools. 1.0 Credit Units 15.0 Lab hours FOOD 100 Quantity Food Production You will be exposed to volume cooking and service techniques for poultry, fish, seafood, potatoes, vegetables, starches, pasta, soups, stocks and sauces. You will be required to adhere to portion and quality controls for all of these techniques. 4.0 Credit Units 60.0 Lab hours FOOD 102 Short Order Food Production You will be involved in preparing, producing and servicing short order breakfast and lunch items. You will practice mise en place and portion and quality control. You will also display organizational and time management skills, and practice safety and sanitation. 5.0 Credit Units 75.0 Lab hours MATH 121 Applied Mathematics You will learn the basic mathematical skills needed to function effectively in a commercial kitchen. Your studies will focus on decimals, fractions, percentages and the Imperial and metric measurement systems. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions. 2.0 Credit Units 30.0 Lecture hours MEAT 100 Meat Seafood and Poultry Processing (Theory) Your studies will focus on the structure, composition and handling of meat, poultry and seafood. You will learn the Canadian systems for classifying, inspecting and grading meat, poultry and seafood. You will also learn how to identify cuts of beef, veal, lamb and pork. 1.0 Credit Units 20.0 Lecture hours MEAT 101 Meat Seafood and Poultry Processing (Practical) You will fabricate beef, pork, lamb, veal and poultry. You will handle and store fresh and frozen meats and poultry. You will also process round fish into fillets and steaks, and peel and de-vein shrimp. 2.0 Credit Units 30.0 Lab hours MEAT 102 Meat, Seafood and Poultry Cooking (Theory) The course provides an introduction to the general principles of cooking and handling meats, seafood and poultry. You will learn a variety of preparation and cooking techniques for beef, pork, poultry, lamb and veal. The course content includes an in-depth study of preparing and cooking a variety of seafood products. 1.0 Credit Units 20.0 Lecture hours MEAT 103 Meat, Seafood and Poultry Cooking (Practical) You will cook meat, seafood and poultry using moist heat methods, dry heat methods and dry heat methods with fat. You will cook a variety of meats and prepare poultry dressing. You will also gain experience in holding and storing cooked meat, seafood and poultry. 3.0 Credit Units 50.0 Lab hours MGMT 101 Kitchen Management Your studies will introduce you to a variety of concepts, principles and practices related to kitchen management. 4.0 Credit Units 60.0 Lecture hours SFTY 111 Safety, Sanitation and WHMIS You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues. 2.0 Credit Units 27.0 Lecture hours BACK