Culinary Arts 10: Cafeteria Training (MCUL-10)
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.
Culinary Arts 11: Cafeteria Training (MCUL-11)
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.
Culinary Arts 12: Cafeteria Training (MCUL-12)
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.
Specialized Studies in Food 12 (MSPSF12)
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. Students must have previous experience in the EMCS culinary arts program as they will be required to work independently running a station in the kitchen.
Professional Cook 11/12 (YHEC-1B/1E/2A/2C)
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.