Catering 10-12

Catering 10

Prior completion of a Culinary Arts course recommended.

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 (FOODSAFE 1 certification provided for students); 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

Prior completion of a Culinary Arts course recommended.

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.