Home / Students / Course Selection / Course Selection Booklet – DRAFT 2020-2021 / Culinary Arts Program – DRAFT 2020-2021

 

You are trained on how to use industrial kitchen equipment. You learn safety and sanitation standards in our commercial kitchen; You learn how to use Chef’s knives, kitchen equipment, vocabulary, basic cooking methods and organization; Work under Red Seal Chef’s guidance, at scheduled areas, to make delicious dishes for sale at break and lunch. Included here will be the breakfast bagel and breakfast wrap!
CREDIT: 4 TYPE: Culinary Arts GRADE: 10

You are trained on how to use industrial kitchen equipment. You learn safety and sanitation standards in our commercial kitchen; You learn how to use Chef’s knives, kitchen equipment, vocabulary, basic cooking methods and organization; Work under Red Seal Chef’s guidance, at scheduled areas, to make delicious dishes for sale at break and lunch. Included here will be the breakfast bagel and breakfast wrap!
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12

You are trained on how to use industrial kitchen equipment. You learn safety and sanitation standards in our commercial kitchen; You learn how to use Chef’s knives, kitchen equipment, vocabulary, basic cooking methods and organization; Work under Red Seal Chef’s guidance, at scheduled areas, to make delicious dishes for sale at break and lunch. Included here will be the breakfast bagel and breakfast wrap!
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12 PREREQUISITE: Cafeteria Training 11

You are trained how to use industrial kitchen equipment. You learn safety and sanitation standards in our commercial kitchen; Skills such as knife handling, cutting techniques are reviewed. The making of hot main dishes, soups, sauces, salads, appetizers, short order cooking, desserts, bread baking and quick breads are covered.
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12

You are trained how to use industrial kitchen equipment. You learn safety and sanitation standards in our commercial kitchen; Skills such as knife handling, cutting techniques are reviewed. The making of hot main dishes, soups, sauces, salads, appetizers, short order cooking, desserts, bread baking and quick breads are covered.
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12

You are trained how to use industrial kitchen equipment. You learn safety and sanitation standards in our commercial kitchen; Skills such as knife handling, cutting techniques are reviewed. The making of hot main dishes, soups, sauces, salads, appetizers, short order cooking, desserts, bread baking and quick breads are covered.
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12

This Grade 12 course is a continuation of Professional Cook Training Level 11A, 11B, 11C. The student develops a deeper understanding of food and commitment to her/his studies. Cooking is about refining cuisine and incorporates this practice within a safe and healthy environment. The schedule will rotate on the following stations: hot main, soups, stocks, sauces, salads, appetizers, short order cooking, desserts, yeast baking and quick breads. The student learns to work as a team member, producing wonderful food for our school cafeteria. This class has ‘Cook-off’s’, works on buffets, and private catering. Classes support the growing of veggies, fruit and herbs in our school gardens. Students participate in field trips to visit local farms, producers of food and agricultural aspects of gardening, hotels and restaurants.
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12 PREREQUISITE: Professional Cook Training 11 A/B/C

This Grade 12 course is a continuation of Professional Cook Training Level 11A, 11B, 11C. The student develops a deeper understanding of food and commitment to her/his studies. Cooking is about refining cuisine and incorporates this practice within a safe and healthy environment. The schedule will rotate on the following stations: hot main, soups, stocks, sauces, salads, appetizers, short order cooking, desserts, yeast baking and quick breads. The student learns to work as a team member, producing wonderful food for our school cafeteria. This class has ‘Cook-off’s’, works on buffets, and private catering. Classes support the growing of veggies, fruit and herbs in our school gardens. Students participate in field trips to visit local farms, producers of food and agricultural aspects of gardening, hotels and restaurants.
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12 PREREQUISITE: Professional Cook Training 11 A/B/C

This Grade 12 course is a continuation of Professional Cook Training Level 11A, 11B, 11C. The student develops a deeper understanding of food and commitment to her/his studies. Cooking is about refining cuisine and incorporates this practice within a safe and healthy environment. The schedule will rotate on the following stations: hot main, soups, stocks, sauces, salads, appetizers, short order cooking, desserts, yeast baking and quick breads. The student learns to work as a team member, producing wonderful food for our school cafeteria. This class has ‘Cook-off’s’, works on buffets, and private catering. Classes support the growing of veggies, fruit and herbs in our school gardens. Students participate in field trips to visit local farms, producers of food and agricultural aspects of gardening, hotels and restaurants.
CREDIT: 4 TYPE: Culinary Arts GRADE: 11-12 PREREQUISITE: Professional Cook Training 11 A/B/C