Commercial Cooking 10 introduces students to the fundamentals of the food service industry, emphasizing the development of essential skills such as kitchen safety, food safety, and the effective use of kitchen tools and equipment. Students learn about various cooking techniques, from baking to preparing stocks, soups, and proteins, with a focus on creating diverse dishes like salads, sandwiches, and breakfast meals. The curriculum also covers food measurements, recipe fundamentals, and knife skills, while providing hands-on experience in producing baked goods such as cookies, quick breads, and cakes. In addition, students explore career opportunities within the food service industry.

Commercial Cooking 20 builds on foundational culinary skills by expanding into more advanced techniques and knowledge. Students explore menu planning and advanced cooking methods, as well as refine knife skills and food presentation. The curriculum delves into the preparation of a wide range of dishes, including soups, sauces, plant-based proteins, and diverse protein options. Additionally, students learn how to prepare specialty items like pasta, rice, and traditional and contemporary cuisine from various cultures, including Métis and First Nations in Saskatchewan. Optional modules focus on dessert skills such as cake decorating, meringue creation, and pastry preparation. Work-study opportunities provide hands-on experience to further develop career readiness in the culinary field.

Commercial Cooking 30 focuses on advanced culinary skills, emphasizing the refinement of techniques and specialization in various culinary disciplines. Students explore inclusive menu options catering to dietary needs, and perfect their food presentation, garnish, and decoration skills for buffet items. The program includes advanced lessons on creating specialized soups, sauces, and plant-based protein dishes. Students also delve into the preparation of seafood, charcuterie, and a variety of grains. The curriculum offers a deep dive into pasta, noodles, and dumplings, as well as specialized bread and cake-making techniques, including tortes and shaped yeast breads. Advanced pastry-making skills are honed, with modules on meringue, puff pastry, choux, and phyllo. Additionally, students learn to craft frozen desserts, chocolate and sugar garnishes, and plan full-scale events. Opportunities for hands-on work experience are provided through work placements, and students are encouraged to explore small business opportunities in the food service industry.