Applied Arts

Catering 10

Students are introduced to the catering, business and career side of Culinary Arts with an emphasis on customer relations and satisfaction. Areas of emphasis include: food safety and personal hygiene; workplace habits; trade expectations; menu and event planning; portioning , plating and presentation; batch cooking and preliminary preparation requirements; food service and fine dining expectations; equipment and tools for mass production; liabilities, concerns and logistics of food transportation; aspects of sourcing food highlighting local producers; and planning and execution of an event focusing on First People’s food, culture and traditions.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Catering 11

Students are engaged in intermediate aspects of catering including: a culture of food safety; food safety and personal hygiene (FoodSafe 1 certification provided for students); workplace habits and expectations; execution of an event under direction of Executive Chef; exploration of current and classic event trends; multi item menu planning; portioning, plating and presentation; batch cooking and culinary math; equipment and tools for mass production; social, ethical and sustainable aspects of sourcing food highlighting local producers; leadership skill development; development of collaboration and interpersonal skills necessary to succeed in a team setting; introduction to food costing and budgeting; and shadow a professional caterer at an event.

Culinary Arts 9

Students work together as team members in a commercial kitchen, preparing food for themselves, cafeteria customers and catering clients. Each student learns introductory knife skills, measuring methods, baking and food preparation techniques, food safety guidelines, sanitation practices and food service methods. Students who complete this course will receive FoodSafe Level 1 certification. Emphasis is placed on employability skills such as punctuality, time management, team work, responsibility, and working with deadlines, providing students with valuable career-related experience in a workplace environment.

This course satisfies the Grade 9 applied design, skills and technology requirement.

Culinary Arts 10

Students build on knowledge and skills gained in Culinary Arts 9 or learn introductory practices as they participate as team members in a commercial kitchen while preparing food items for themselves, cafeteria customers and catering clients. Each student learns knife skills, measuring methods, baking and food preparation techniques, food safety guidelines, sanitation practices and food service methods. FoodSafe Level 1 certification is included in this course. Emphasis on employability skills such as punctuality, time management, team work, responsibility and working to a deadline provide students with valuable career-related experience in a workplace environment.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

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Culinary Arts 11 and 12

Students build on knowledge and skills gained in previous Culinary Arts courses or learn introductory, intermediate or advanced practices as they participate as team members in a commercial kitchen while preparing food items for themselves, cafeteria customers and catering clients. Each student learns knife skills, measuring methods, baking and food preparation techniques, food safety guidelines, sanitation practices and food service methods. FoodSafe Level 1 certification is included in this course. Emphasis on employability skills such as punctuality, time management, team work, responsibility and working to a deadline provide students with valuable career-related experience in a workplace environment.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Food Studies 9

Students will work cooperatively in groups to explore new recipes, learning how to adapt basic recipes for personal nutrition and various social and cultural situations. Students learn about local and indigenous as well as global perspectives on our food choices, food safety and sanitation, basic skills in food preparation, safe use of culinary tools including professional knife skills, and fundamental cooking techniques.

This course satisfies the Grade 9 applied design, skills and technology requirement.

Food Studies 10

This course is open to all students in grades 10, 11, and 12.

Students will work cooperatively with others to practice basic skills in preparing and presenting dishes and meals for various social, cultural, nutritional and budgetary needs. Students learn about local and indigenous as well as global perspectives on food protocols, food trends and choices, the basics of food safety and sanitation, basic skills in food preparation, safe use of culinary tools including professional knife skills, fundamental cooking techniques, how to create new recipes and plan balanced meal plans. Students will be given the opportunity to complete and be certified in Foodsafe Level 1 during the semester. In order to do so, they must pass the Foodsafe exam and pay the required fees.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Food Studies 11

In this course it is beneficial to have prior knowledge of food safety and sanitation as well as already have experience with basic knife skills and food preparation techniques. This course will extend students’ understanding of food recalls, food labeling, creation of food guides, and practices in food promotion and marketing. Students will work cooperatively in groups to develop new recipes and multi-course meals to address issues of food security.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Food Studies 12

This course is best suited to students who have an interest in exploring advanced food preparation principles and techniques. Students will also continue to extend their knowledge of current local and global issues around food justice, safe food production and policies, nutritional claims, and indigenous food sovereignty. Students will work cooperatively in groups to evaluate, select, and/or create new recipes to met advanced course criteria.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Professional Cooking 11A, 11B and 11C

Students interested in exploring cooking as a career may select these courses to expand learning opportunities and experience in the commercial kitchen prior to entering the dual credit Professional Cook 1 program offered in cooperation with Camosun College. Recommendation of the Culinary Arts Instructor is required to access these courses. The emphases in these courses are fundamental cooking preparation, production skills, food safety, sanitation, workplace professionalism and workplace safety.

Professional Cooking 12A, 12B and 12C

Students interested in exploring cooking as a career may select these courses to expand learning opportunities and experience in the commercial kitchen prior to entering the dual credit Professional Cook 1 program offered in cooperation with Camosun College. Recommendation of the Culinary Arts Instructor is required to access these courses. The emphases in these courses are advanced culinary preparation principles, production techniques, food safety, sanitation, workplace professionalism and workplace safety. Creativity in menu selection and plate presentation will be introduced and students will be challenged to work in a team environment and develop leadership, communication, multi-tasking and personal management skills.

Professional Cooking Preparation 11

This course provides students with opportunities to extend and refine knowledge, skills and aptitudes gained in Culinary Arts 11. Designed for Culinary Arts students with a keen interest in food, food preparation and professional cooking as a career path, Professional Cooking Preparation 11 provides daily practice in an industrial kitchen promoting broader foundational understanding and developing safe, reliable and consistent kitchen practices and food preparation techniques. This extended experience prepares students for Culinary Arts 12 and Professional Cooking Preparation 12 as an entrance into the dual credit Professional Cooking 1 trades course offered in partnership with Camosun College.

Professional Cooking Preparation 12

This course provides students with opportunities to extend and refine knowledge, skills and aptitudes gained in Culinary Arts 11, Professional Cooking Preparation 11 and Culinary Arts 12. For students focusing on a career in food, food preparation and professional cooking, Professional Cooking Preparation 12 provides daily practice in a commercial kitchen promoting confidence with intermediate culinary practices, an introduction and opportunities to develop advanced culinary production techniques, personnel supervision, consistent safe and reliable kitchen practices and exemplary personal hygiene. This extended experience provides required in-class preparation and practical time to fulfil the technical requirements of the dual credit Professional Cooking 1 trades course provided through Camosun College.

Textiles 9

Students will explore fibre and fabric through the construction of textile items. Basic hand and machine sewing skills and techniques, pattern use, equipment use and safety will be covered while the students create individual projects. Students will create a portfolio and a minimum of three beginner textile projects.

This course satisfies the Grade 9 applied design, skills and technology requirement.

Textiles 10

While learning to safely use and care for sewing and pressing equipment and tools, each student will create personal garments and accessories. Students will gain experience in working with and manipulating commercial patterns, fiber content, fabric construction, garment care, hand and machine sewing techniques, elements and principles of clothing design, cultural influences, repair and recycling of garments and creating wearable accessories. Students will create a portfolio and a minimum of three introductory textile projects.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Textiles 11

Students will extend knowledge and skills while creating a fitted garment, drafting and manipulating patterns, and experimenting with surface embellishment. An introduction to fashion illustration and fashion dynamics provides students with opportunities to experiment with fashion design. Students will create a portfolio and a minimum of three intermediate textile projects.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.

Textiles 12

For students with a strong interest in fashion design or sewing construction or wishing to master advanced sewing skills, this course challenges students to create a collection of three required advanced level textile projects and a portfolio. Choices of projects may include modern, cultural, historical or theatrical clothing and/or accessories, redesigned clothing and/or accessories, flat pattern, draping or pattern drafting, advanced sewing techniques and textile art.

This course satisfies the Grade 10-12 arts education/applied design, skills and technology graduation requirement.