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Culinary Arts

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The Culinary Arts Program

The Culinary Arts Program will introduce students to the principles of professional
cooking and provide students with the practical training and necessary
skills to enter the workforce in the food service industry. Students in the Culinary
Arts Program will have the opportunity to take a hands-on approach to
learning by developing their skills with modern equipment in a licensed and
inspected working kitchen.
R.B. Russell Vocational High School Culinary Arts Program is a fully accredited
program with the Province of Manitoba Apprenticeship Branch. Students who
successfully complete the program with an average of 70% and register with the
Apprenticeship Board will receive their Level One training hours in the Apprenticeship
Cook Program.
Grade 11 and Grade 12 students spend a portion of their day on theory, and the
rest of the day in the kitchen preparing food for the cafeteria lunch service.
They are also given the opportunity to prepare foods for in-house catering and
special functions.
A Pre-Industry Training Diploma Program is also offered.

Career Opportunities

• Restaurants
• Hotels
• Hospitals
• Cafeterias
• Catering Companies
• Private Clubs
• Bakeries
• Cruise Ships
• Nursing Homes

 

Courses

Grade 9
The Grade 9 course is designed as an introduction to
commercial cooking principles. During this course
students will learn and demonstrate appropriate
personal hygiene, sanitation, safety, knife skills, operation
of kitchen tools and equipment, basic cooking
methods, cooking principles, and production
methods.
.5 Credit

Grade 10
The Grade 10 course will focus on basic cooking
procedures, cooking terminology, nutrition, principles
of WHMIS and Workplace Health and Safety
procedures and regulations. The course will concentrate
on pre-preparation and presentation of different
types of foods, Garde Manger, various baking,
decorating techniques, and styles.
1 Credit

Grade 11
The Grade 11 course will move on to Garde Manger,
where students will gain an understanding of
ingredients, recipes, and menus. Students will learn
basic baking skills and focus on Patisserie. An understanding
of vegetables, fungi, starches, and farinaceous
products will also be covered.
3 Credits

Grade 12
The Grade 12 course is centered on advanced
cooking and baking skills. Focus will be on stocks,
soups, sauces, poultry, fish, and seafood. Students
will be expected to read, interpret and communicate
recipes, menus and labels. Students will apply
cross-curricular knowledge and skills as they apply
to Culinary Arts. Students will be expected to prepare
food with an emphasis on attractive presentation
skills. All students will be required to complete
a work experience.
4 Credits

 
Evaluation
Evaluation is done on a daily basis​

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