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
· Nutrition
· Buffet Presentation
· Fine Dining Experience
· Entrepreneurship
· Work Experience

Grade 9 (.5 Credit) FOHR1S
This course in intended for students wishing to explore Culinary Arts. Students are introduced to sanitation and safety, tools and equipment, knife handling and safety, and general preparation procedures for different types of food and beverage. The emphasis is on hands-on activities with frequent tasting sessions that allow students to sample the foods they have prepared.

Grade 10 (1 Credit) CU791V2S
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
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
In the final year of Culinary Arts 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:

· Restaurants
· Hospitals and Nursing Homes
· Cafeterias
· Catering Companies
· Hotels
· Golf Courses and Private Clubs
· Cruise Ships

COURSE FEES: There is a Uniform fee of $30 per year.
 

As an accredited program, students who complete and maintain an average of 70% can greatly reduce the length of their Culinary Arts apprenticeship. Upon graduation/program completion they will receive the theory component of a level 1 Apprenticeship status in Culinary Arts and can immediately begin their career in the Culinary Arts industry upon finding suitable employment. Please contact us for complete information on our apprenticeship program.

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.

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