FOODS, NUTRITION, CULINARY ARTS & CATERING

This is a fun and participation-based course designed to create interest and skill in cuisine. Students will focus on nutritious breakfasts, lunches and dinners, grains, soups and international cuisine. Safe food handling, use and safe care of kitchen equipment, resource management and basic life skills are developed. Students work in teams and as individuals on projects and assignments.

This course builds on the skills acquired in Foods 9 and expands knowledge and application of kitchen skills, etiquette and responsible lab behaviour.

Students develop various skills from planning menus to presenting attractive meals and increasing their knowledge of the nutritional, social and economic factors that affect food selection and preparation. Students work in a team setting to learn and practice the skills needed to be successful in various situations. An emphasis will be placed on developing healthy, nutritional eating habits, appreciating international cuisine, teamwork and responsible lab behaviour.

This class is designed to expose students to commercial food preparation. Participation will allow students to explore the foodservice industry creatively and critically through a variety of tasks including analysis of event planning, menu development, scaling, and social and environmental considerations. While engaging in a variety of collaborative and individual tasks, students will gain proficiency in culinary technique and best practices, improve teamwork skills and gain awareness of the impact of food-related decisions on themselves and the global community.

Junior Culinary Arts is an introductory course in commercial food preparation and service. This busy and enjoyable course emphasizes the value of teamwork, positive attitudes and responsibility. Junior Culinary Arts students will obtain the Food Safe Level 1 course. Baking, cooking, portion control and presentation skills will be taught through preparation and sale of food for the Parkland cafeteria. As well, students will develop skills in receiving goods, safe and organized storage techniques, operation of the selling area, pricing, sanitation, customer service and use of commercial and home equipment. Students will also investigate career opportunities in the culinary arts.

This course offers students an opportunity to further develop their food skills in a restaurant setting. Students will rotate through preparing main dishes, baking, and service to prepare goods for the Parkland cafeteria.

Included in this course will be:

• receiving and storage of goods

• customer service

• operation of the selling area

• portion control

• use of commercial equipment

• sanitation

• safe food handling techniques.

In Culinary Arts 11 students will learn more of the theory and terminology used in commercial food service. This course emphasizes teamwork, responsibility, time management and a positive attitude. Students will complete a major meal project. Students will obtain the Food Safe Level 1 course.

This is a course in commercial food preparation and service. The course also emphasizes the value of teamwork, a positive attitude and responsibility. You will obtain the skills, attitudes and behaviours necessary for employment in the food service industry. Students will obtain the Food Safe Level 1 course, if they haven’t done so already.

More complex baking and cooking skills will be taught through the preparation and sale of goods for the Parkland cafeteria. Menu planning for entertaining, recipe selection, grocery shopping and food storage, food preparation, time management and organization, recipe costing, table setting and service are all part of a comprehensive major project which each student will complete. This project requires research and investigation into the cuisine of another culture and the customs surrounding food for that particular culture.

This class is designed for the student with a wide experience in foods. This course will provide a ‘behind the scenes’ look at how a food operation is run as well as an opportunity to learn specialty techniques. Students will learn organizational, time management, customer relations, team building and practical math skills through the daily set-up of the school cafeteria. Activities will include weekly menu planning and compiling a portfolio to show potential employers.