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Few occupations offer the creativity, excitement, and opportunities for growth as the Culinary Arts. Working alongside experienced culinary instructors, students will learn to perform the hands-on skills that chefs use each day in industry. The 3-year program blends theory, practice, entrepreneurship, daily on-the-job training, and work experience.
Areas of study include:
· Basic Cooking Procedures
· Safety and Sanitation
· Weights and Measures
· Soups, Stocks and Sauces
· Garde Manger
· Baking and Pastry, Advanced Desserts
· Egg and Breakfast Cookery
· Meat, Poultry and Seafood Cookery
· Vegetables and Starch Cooking
· Kitchen Management
· Buffet Presentation
· Fine Dining Experience
· Work Experience
Grade 10 (1 Credit) CU000V20
Culinary Arts 20 is an introduction to culinary arts beginning with safety, sanitation, and tool usage. Students will learn the basics of high volume cooking using a variety of basic cooking methods.
Grade 11 (4 Credits) CU000V30
Culinary Arts 30 is an extension of the skills and procedures learned in grade 10. Students develop skills in vegetable and starch cookery, garde manger and baking. Students will also learn buffet presentations with emphasis given to culinary presentation showpieces.
Grade 12 (4 Credits) CU000V40
Culinary Arts 40 focuses on meat cookery, breakfast, stocks, sauces and soups. An introduction to fine dining and plate presentation is taught. Students will go out into the food service industry for work experience.
Culinary Arts Opportunities
Graduates from this program will have the required skills for employment in the following:
· Hospitals and Nursing Homes
· Catering Companies
· Golf Courses and Private Clubs
· Cruise Ships