Students are trained to use industrial kitchen equipment with a large component of safety and sanitation standards in our commercial kitchen.  You will learn to use Chef’s knives, kitchen equipment, vocabulary, basic cooking methods and organization.  This class is taught under Red Seal Chef’s guidance at scheduled areas to make delicious dishes for sale at Break and Lunch.

CREDIT: 4   TYPE: Culinary Arts   GRADE: 10  (Grade 9 students may register by recommendation only.  Please make an appointment with your EMCS counselor for approval)

Building on the techniques learned in Culinary Arts 10 and continuing the focus of safety and sanitation in a commercial kitchen; students will use Chef’s knives, kitchen equipment, vocabulary, more advanced cooking methods and organization.  This class is taught under Red Seal Chef’s guidance at scheduled areas to make delicious dishes for sale at Break and Lunch.

CREDIT: 4   TYPE: Culinary Arts   GRADE: 11-12

RECOMMENDED PREREQUISITES: Culinary Arts 10 or 11

Building on the techniques learned in Culinary Arts 11 and continuing the focus of safety and sanitation in a commercial kitchen; students will use Chef’s knives, kitchen equipment, vocabulary, more advanced cooking methods and organization.  This class is taught under Red Seal Chef’s guidance at scheduled areas to make delicious dishes for sale at Break and Lunch.

CREDIT: 4   TYPE: Culinary Arts   GRADE: 11-12

RECOMMENDED PREREQUISITE: Culinary Arts 10 or 11

This course is designed to enable students to pursue a career in culinary arts. Students will be responsible for a specific station in the kitchen where they will be expected to take on a leadership role mentoring new and returning students. This course will include research and presentation of culinary demos for the class as well as a practical final menu. Organization, menu and prep list development, independence and initiative will be a focus. Student’s will be shown and practice advanced culinary techniques and skills.

CREDIT: 4   TYPE: Culinary Arts   GRADE: 11-12

RECOMMENDED PREREQUISITE: Culinary Arts 11 or 12

This program is designed to teach students advanced knowledge and skills of commercial food preparation. Students will expand their understanding of the food service worker role and develop their mastery of food science. This will involve planning, organizing and prioritizing steps to manage specific areas in the kitchen. For those planning to pursue a career in the Food Industry, the knowledge and skills learned in this program will serve as a foundation for post-secondary cooking programs.

CREDIT: 4   TYPE: Culinary Arts   GRADE: 11-12

REQUIRED PREREQUISITES: Culinary Arts 10/11 or 12