The HFC 3M course explores the factors that affect attitudes and decisions about food, examines current issues of body image and food marketing, and is grounded in the scientific study of nutrition.  It is technical and detailed, requiring attention to precise sequencing.

 Students will learn how to make informed food choices and how to prepare foods, and will investigate our Canadian food heritage and food industries, as well as global food issues.  The course also introduces students to research skills related to food and nutrition.

 The GLN 4O1 course focuses on food preparation and management, and hospitality and tourism activities, equipment, and facilities and exploring these opportunities and knowledge whilst reflecting upon one’s self and interests and skills. Students will learn how to prepare, present, and serve food; plan, manage, and promote activities; and use the necessary equipment. Throughout the course, they will learn the fundamentals of providing high-quality service and customer satisfaction.

 Students will also study the occupational health and safety standards and laws regulating the hospitality and tourism industry, explore the industry’s social and environmental impacts, and identify possible career paths.

Chef's Blog

The Chef Uniform -- Introduction