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. Students are introduced to and will practice the following ethical considerations of culinary arts: sustainability, food waste, plant-based foods, food justice, and food security. 

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

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. Students are introduced to and will practice the following ethical considerations of culinary arts: sustainability, food waste, plant-based foods, food justice, and food security. 

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

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. Students are introduced to and will practice the following ethical considerations of culinary arts: sustainability, food waste, plant-based foods, food justice, and food security. 

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

Prior completion of a Culinary Arts course required.

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 may also provide required in-class prepartion and practical time to fulfil the technical requirements for those students interested in the dual credit Professional Cooking 1 trades course provided through Camosun College. Please see Stelly's Culinary Arts instructor for more information.

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. Students are introduced to and will practice the following ethical considerations of culinary arts: sustainability, food waste, plant-based foods, food justice, and food security. 

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

Prior completion of a Culinary Arts course required.

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 may also provide required in-class prepartion and practical time to fulfil the technical requirements for those students interested in the dual credit Professional Cooking 1 trades course provided through Camosun College. Please see Stelly's Culinary Arts instructor for more information.