Culinary Arts 30 Introductory (5 credits) (Course fee $50.00)

Prerequisite: None

Culinary Arts gives students experience working in a commercial kitchen which means student participation is required outside of their usual class time (breakfast, lunch, after school). This class introduces students to: the nature of food, nutrition and health, management, safety, sanitation and equipment, preparation of food, presentation and service, consumerism/food selection, multicultural aspects of food, and food ecology. Learn about commercial food production and develop a comprehensive understanding of the industry’s basic components.

Culinary Arts 30 Intermediate Level (5 credits)

(Course fee $110.00)
Prerequisite: Culinary Arts 30 Introductory

Student participation is required outside of their usual class time (breakfast, lunch, after school). The intermediate level helps students build on the competencies developed at the introductory level and focuses on developing more complex competencies. This course places an emphasis on large-scale commercial cooking operations. The students will gain practical cooking experience on a daily basis by rotating through different cooking stations. Students at the intermediate level will have opportunity to earn extra credits by taking part in extra food ventures. Students can earn extra credits with FOD Projects (Lunch Service, Culinary Team, etc).

Culinary Arts: Intermediate Level (5 credits) Apprentice Route. (Course fee $60.00)

Prerequisite: Culinary Arts 30 Introductory

This course is intended for those wishing to pursue the apprenticeship route and requires students to start before school. It has the breakfast component to it, as well as beginning preparation for lunch service during period 1.

Culinary Arts: Advanced Level (5 credits) (Course fee $110.00)

Prerequisite: Culinary Arts 30 Intermediate

Student participation is required outside of their usual class time (breakfast, lunch, after school). The advanced level is similar to the intermediate level in that the students rotate through the different kitchen stations. Students at this level prepare products and recipes that equip them for future success in the culinary industry. Students at the Advanced level will have opportunity to earn extra credits by taking part in extra food ventures. Students can earn extra credits, FOD Projects (Lunch Service, Culinary Team, etc).

Culinary Arts Apprentice Program (5 credits) period 1 only

Prerequisite is intermediate Culinary Arts and then to be taken with Advanced Culinary Arts second period or in the following semester

Student participation is required outside their usual class time, (breakfast, lunch and after school). The apprentice level includes breakfast and baking which is required for full first year apprenticeship program.

● NOTE: All students wanting to pursue an apprenticeship route signature and certificate need a minimum 80% or higher in all course modules taken.

Trip to Europe 2015

Culinary Arts Europe 1

Culinary Arts Program

Culinary Arts 30 Introductory (5 credits) (Course fee $50.00)

Prerequisite: None

Culinary Arts gives students experience working in a commercial kitchen which means student participation is required outside of their usual class time (breakfast, lunch, after school). This class introduces students to: the nature of food, nutrition and health, management, safety, sanitation and equipment, preparation of food, presentation and service, consumerism/food selection, multicultural aspects of food, and food ecology. Learn about commercial food production and develop a comprehensive understanding of the industry’s basic components.

Culinary Arts 30 Intermediate Level (5 credits)

(Course fee $110.00)
Prerequisite: Culinary Arts 30 Introductory

Student participation is required outside of their usual class time (breakfast, lunch, after school). The intermediate level helps students build on the competencies developed at the introductory level and focuses on developing more complex competencies. This course places an emphasis on large-scale commercial cooking operations. The students will gain practical cooking experience on a daily basis by rotating through different cooking stations. Students at the intermediate level will have opportunity to earn extra credits by taking part in extra food ventures. Students can earn extra credits with FOD Projects (Lunch Service, Culinary Team, etc).

Culinary Arts: Intermediate Level (5 credits) Apprentice Route. (Course fee $60.00)

Prerequisite: Culinary Arts 30 Introductory

This course is intended for those wishing to pursue the apprenticeship route and requires students to start before school. It has the breakfast component to it, as well as beginning preparation for lunch service during period 1.

Culinary Arts: Advanced Level (5 credits) (Course fee $110.00)

Prerequisite: Culinary Arts 30 Intermediate

Student participation is required outside of their usual class time (breakfast, lunch, after school). The advanced level is similar to the intermediate level in that the students rotate through the different kitchen stations. Students at this level prepare products and recipes that equip them for future success in the culinary industry. Students at the Advanced level will have opportunity to earn extra credits by taking part in extra food ventures. Students can earn extra credits, FOD Projects (Lunch Service, Culinary Team, etc).

Culinary Arts Apprentice Program (5 credits) period 1 only

Prerequisite is intermediate Culinary Arts and then to be taken with Advanced Culinary Arts second period or in the following semester

Student participation is required outside their usual class time, (breakfast, lunch and after school). The apprentice level includes breakfast and baking which is required for full first year apprenticeship program.

● NOTE: All students wanting to pursue an apprenticeship route signature and certificate need a minimum 80% or higher in all course modules taken.

Trip to Europe 2015

Culinary Arts Europe 1