CHEF

Introduction to Cooking Grade 9

This is a hands-on, introductory course in the field of Culinary Arts. Students will be introduced to basic cooking techniques, measurement techniques, food safety, the origins of foods and some event planning (through Raven's Catering), and local tourism. Sustainability, eating local and making everything from "scratch" is the main focus of this course.

Culinary Arts Grade 10

This hands-on course course in the field of Culinary Arts is a continuation of TFJ1O and explores more advanced cooking techniques and gives students even more opportunities in the practical lab setting. Students will study culinary techniques of food handling and preparation from a variety of culinary, cultural and ethnic traditions along with health and safety standards, the use of tools and equipment, the origins of foods, and event planning (through Raven's Catering).

Culinary Arts Grade 11

This is a senior level (College) course of study in the area of Culinary Arts. During the term students will be exposed to specific culinary topics that will give them a strong foundation in the culinary arts (cooking). Students will gain hands-on experience working with various cooking techniques, ingredients and cuisines, as well as, exploring different cultural traditions and the impact that cooking and eating has on the environment.

Culinary Arts Grade 12

The final senior, College-level Culinary Arts course is a culimination of all the Culinary Arts courses from Grades 9 thru 11. During the term students will be exposed to specific culinary topics that will expand on the foundation learned in previous courses. Culinary techniques are explored in depth using a variety of ingredients and influences from a wide range of diverse cultural and ethnic traditions. Students will demonstrate advanced food preparation and presentation skills; develop tourism administration and management skills; design and implement a variety of events or activities; and investigate principles and procedures that contribute to high-quality customer service. Students will gain hands-on experience working with various cooking techniques, ingredients and cuisines, as well as, exploring different cultural traditions and the impact that cooking and eating has on the environment.

Restaurant Management Grade 12

This senior, College-level, hands-on course combines the practical and business side of running a food service operation. Students will be actively involved in all Culinary events taking place inside and outside the school, they will plan and execute the weekly "Souper Friday" teacher's lunch and plan and execute a number of large scale catering events. Along with this practical portion of the course, students will gain valuable information and experience with menu planning, food costing, marketing and promotion and writing a business plan for a food establishment.