PROFICIENCIES - Culinary Arts
These course develops skills in the culinary arts and prepares students for the many occupations available in the restaurant industry. Instruction emphasizes understanding essential cooking techniques, which can then be adapted to create innovative new food items. Instruction also includes food sanitation, nutrition and use of equipment. In a simulated restaurant, students prepare and execute a daily lunch menu and learn front and back operations in a restaurant. Employment opportunities range from souse chef, working chef, pantry worker, garde manager, pastry assistant, kitchen sanitation worker. Post secondary opportunities are available in various culinary schools and colleges.
please note: Topics covered each year of the program, some changes might occur due to schedule