schools technicalvocational TechnicalVocational {0A019093-F411-E211-A92A-005056965EE9} 880
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Culinary Arts


F​ew occupations offer the creativity, excitement and opportunities
for growth as found in culinary arts. Tec-Voc offers a program with personalized instruction, supervised practice and repetition to develop your skills to the highest possible level. 
Working alongside industry-experienced instructors, you’ll learn and perform the hands-on skills chefs use each day in industry. The 3-year program blends practical, theory, entrepreneurship, daily on-the-job training and work experience.
culinaryarts1.jpgThe following topics are covered:
• basic cooking procedures
• safety and sanitation
• weights and measures
• soups, stocks and sauces
• garde mange 
• baking and pastry, advanced desserts
• egg and breakfast cookery
• meat, poultry and seafood cookery
• vegetables and starch cooking
• kitchen management
• nutrition
• buffet presentation
• fine dining experience
• entrepreneurship

Grade 10

(COCV20) Culinary Arts 21 is an introduction to basic cooking procedures beginning with safety, sanitation, and tool usage. Students will progress through specialty areas such as garde mange, stocks and soups, vegetable cookery, meat cookery, basic baking and nutrition. 2 Credits

Grade 11 

(COCV30) Culinary Arts 31 is an extension of the skills and procedures learned in grade 10. The students develop skills in meat cutting, breakfast cookery, front of the house table service and customer relations, and nutrition. Students will also learn buffet presentations with emphasis given to culinary presentation showpieces. 4 Credits

Grade 12

(COCV40) Culinary Arts 41 is a review of areas covered in grades 10 and 11 with and emphasis on skill mastery. An introduction to fine dining with an emphasis on plate presentation is taught. Students will go out into the food services industry for six weeks on work experience. 4 Credits

Culinary Arts Opportunities

The food service sector has become one of the fastest growing industries in Canada and because of this there is a tremendous shortage of well-trained personnel. Upon graduating various opportunities are available in the industry, such as:
• restaurants and hotels
• hospitals and nursing homes
• cafeterias
• catering companies
• hotels
• golf courses and private clubs
• cruise ships

Fine Dining

​Indigenous Fine Dining - November 2016



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