Hospitality and Tourism

Where Flavor Meets Passion: Join Our Culinary Arts and Hospitality Program! Ignite your passion for cooking! Our program is your gateway to mastering the art of food preparation, from the basics to gourmet creations.

Program Highlights:

Courses focus on teaching students about food, where it comes from, how to cook and appreciate it. We offer a wide range of courses from beginner Introduction to Cooking, Baking, Advanced Cooking and Restaurant Management Course. Through the courses students will learn about proper safe food handling and kitchen safety so that may cook confidently and safely, not only in class but at home. A wide range of topics is covered each year, yet builds on the previous year's experiences, to challenge and inspire the students to cook more food from scratch. Field trips, catering events, running "Souper Friday" and participating in cooking labs are combined with the theory and "why" of cooking to give a well rounded experience to all types of learners, especially those whose like working with their hands.

Why Choose Us?

Skill Development: Learn essential cooking techniques and kitchen organization.

Creativity: Express creativity through flavours and presentation.

Culinary Careers: Open doors to chef, manager, catering, and entrepreneurial roles.

Cultural Appreciation: Explore diverse cuisines for cultural understanding.

Healthy Living: Make informed, healthier food choices.

Career Paths:

Executive Chef, Pastry Chef, Hotel Manager, Restaurant Owner, Event Planner, Sommelier, Hospitality Marketing Specialist, Tourism Consultant, Bar Manager, Inventory Control Analyst, Entertainment Coordinator, Cruise Director, Adventure Tourism Guide, Convention Center Manager, Food and Beverage Manager, Cultural Tourism Specialist, Digital Marketing in Tourism...

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Hospitality and Tourism (TFJ2O, TFJ3C, TFJ4C)

These courses introduce students to the skills and knowledge required in the hospitality and tourism industry. Through hands-on learning, students explore food preparation, customer service, event planning, and workplace safety. Using professional tools, students develop creativity, teamwork, and problem-solving skills, preparing for careers or further education in hospitality and culinary arts.

Appeals to Students Who:

Enjoy cooking and learning about food preparation.
Are interested in customer service and event planning.
Value teamwork and practical, hands-on experiences.
Aspire to careers in culinary, hospitality, or tourism industries.

Grade 10, Open (TFJ2O)

This introductory course provides an overview of the hospitality and tourism industry. Students develop basic skills in food preparation, workplace safety, and customer service while exploring cultural influences on food and tourism.

Sample Projects:

Basic Cooking Techniques: Prepare simple dishes using professional tools.
Event Planning: Plan and execute a small event or celebration.
Cultural Cuisine Exploration: Research and prepare dishes from global cuisines.

Prerequisite: None.

Grade 11, College (TFJ3C)

This course focuses on intermediate culinary skills and hospitality operations. Students gain experience in food presentation, menu planning, and customer relations, emphasizing safety and efficiency.

Sample Projects:

Menu Development: Design a menu and prepare selected dishes.
Catering Simulation: Plan and execute a small catering project.
Business Simulation: Plan, prepare and execute a Food Truck Design

Prerequisite: None.

Grade 12, College (TFJ4C)

This advanced course emphasizes professional skills in culinary arts and hospitality management. Students refine food preparation techniques, explore customer service strategies, and investigate career pathways.

Sample Projects:

Gourmet Cooking: Prepare high-quality dishes using advanced techniques.
Restaurant Simulation: Develop a restaurant concept, including menu, design, and service execution.
Food Costing and Budgeting: Manage costs and create budgets for events or menus.
Catering: Real-world catering, with professional standards.

Prerequisite: TFJ3C.

Hospitality and Tourism: Culinary Arts and Management - TFR4C.

This Culinary based course focuses on the planning and execution of culinary events both inside and outside of the school. While it is a requirement for the Hospitality and Tourism SHSM, it is open to students who have taken at least TFJ3C and preferably, TFJ4C.

Prerequisites: Food Preparation, Grade 11, College Preparation - TFJ3C.

Hospitality and Tourism - Baking and Culinary Fundamentals (TFB3E, TFB4E)

These courses provide students with specialized skills and knowledge in baking and culinary fundamentals as part of the hospitality and tourism industry. Students will engage in hands-on learning, focusing on foundational and advanced techniques in baking, food preparation, and presentation. Emphasizing teamwork, safety, and efficiency, these courses prepare students for entry-level positions or further training in culinary and hospitality fields.

Appeals to Students Who:

Enjoy baking, cooking, and creating food-based products.
Value practical, hands-on learning experiences.
Thrive in team-oriented, collaborative environments.

Sample Projects:

Bread Baking: Learn techniques for making a variety of breads.
Dessert Preparation: Create simple desserts like cookies, muffins, and cakes.
Food Handling Basics: Practice safe food storage and preparation techniques.
Team Catering Project: Collaborate to prepare baked goods for a small event.
Advanced Pastry Techniques: Create intricate pastries and tarts.
Specialty Breads: Produce artisan and specialty bread products.
Event Baking Project: Plan and execute a baking project for an event.
Professional Food Presentation: Learn techniques to present baked goods attractively.

Grade 11, Workplace (TFB3E)

This course introduces students to the basics of baking and culinary techniques. Students will learn proper food handling and preparation methods, with a focus on baking fundamentals, including pastries, breads, and desserts. Emphasis is placed on workplace safety and efficient kitchen operations.

Prerequisite: None.

Grade 12, Workplace (TFB4E)

Building on the skills from TFB3E, this course emphasizes advanced baking techniques and professional kitchen practices. Students will develop skills in food presentation, menu planning, and high-quality baked goods production, preparing them for entry-level employment or further training in the culinary field.

Prerequisite: TFB3E.

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