This course introduces students to the culinary arts profession under the guidance of a Red Seal Chef Instructor. Emphasis is 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… Read more

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This course introduces students to the culinary arts profession under the guidance of a Red Seal Chef Instructor. Emphasis is 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… Read more

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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… Read more

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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,… Read more

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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… Read more

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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…. Read more

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