CULINARY EXPLORATION
Cafeteria Training 11/12 Developed for students in grades 10, 11 or 12, this course introduces students to the culinary arts profession under the guidance of a Red Seal Chef Instructor. Emphasisis given to the development of basic competencies related to the culinary profession, including basic recipes and menus, kitchen safety, cooking terms, the correct use of culinary tools/equipment, and fundamental cooking methods. |
CULINARY ARTS 12A
(Professional Cook) This advanced course will further build on techniques and skills mastered in Culinary Arts 11 A & B. This course prepares the serious culinary student for gainful employment and/or entry into post-secondary education. In this course, time management will be driven by food production requirements. As a member of the kitchen brigade, you will learn to simultaneously prepare different food products in a bustling commercial kitchen. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. Prerequisite courses are Culinary Arts 11A/11B. This course is taken concurrently with Culinary Arts 12B. |
CULINARY ARTS 11A
(Professional Cook) This course will introduce students to a variety of cooking methods within a dynamic team environment. Students will complete FoodSafe Level I. Emphasis will be on kitchen safety, cooking terminology, proper measuring, basic nutrition, basic cooking skills and proper use of kitchen equipment. Evaluation is based on food production and presentation, customer service, safety and sanitation, personal management, communication and teamwork. The course is taken concurrently with Culinary Arts 11B. |
CULINARY ARTS 12B
(Professional Cook) A continuation of Culinary Arts 12A, this advanced course offers advanced culinary principles and techniques within a dynamic team environment. Plate presentation techniques, facilities management and leadership comprise a short list of topics covered. Evaluation is based on food production and presentation,safety and sanitation, personal management, communication and teamwork. Prerequisite courses are Culinary Arts 11A/11B. This course is taken concurrently with Culinary Arts 12A. |
CULINARY ARTS 11B
(Professional Cook) This course will expand on the techniques and skills mastered in Culinary Arts 11A. Topics include advanced knife skills, timing, station organization, and the preparation of stocks, soups, sauces, salads, vegetables, starches, entrees and baked goods in a timely and professional manner. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. The course is taken concurrently with Culinary Arts 11A. |
CULINARY WORK EXPERIENCE 12
A supervised Work Experience of a minimum 100 hours, this course is designed to expand your career knowledge while increasing your speed, timing, organization and ability to handle cooking in a commercial foodservice establishment. You will receive feedback from your supervisor and keep a journal recording and reflecting on your work experiences |