The Culinary Arts Program offers the student an in-depth involvement in an à la carte and banquet food service operation, including baking. Skills acquired are supplemented with new techniques and methods of cooking practiced on a broad spectrum of items. Students are expected to demonstrate competencies in the following areas: identifying principle characteristics of classical cuisine, expediting, staff management, developing a strong sense of timing and proportion; preparation and presentation of a well-balanced selection of classical menu items; sanitation and self-confidence. Students develop skills using a wide range of commercial equipment while working in our Elegant Chef and Bistro restaurant which is open to the public four days a week.
The program utilizes the National Restaurant Association’s ProStart curriculum, a nationwide program used in more than 1,900 high schools across the 50 states and overseas. ProStart teaches students culinary techniques management skills in real-life situations to build practical skills and a foundation that will last a lifetime. Students have the opportunity to participate in ProStart Invitational cooking competition to earn valuable prizes and scholarships, or students can apply for undergraduate scholarships to be used at culinary schools. Students also have the opportunity to earn their ProStart Certificate of Achievement, nationally recognized industry credential.
Graduates have found employment opportunities in areas such as prep cooks, line cooks, banquet cooks, assistant bakers, front desk/customer service, and shift supervisors in area restaurants and hotels. With advanced training careers are available as sous chefs, kitchen managers, chef de cuisine, food/beverage purchaser, head bakers and pastry chef.
Students are recommended to take Chemistry in Grade 11 and Physics in Grade 12.
Career Exploration (100) – 18 Credits
Culinary 9 (182) -12 Credits
Culinary 10 (173) – 24 Credits
Culinary Theory 10 (173T) – 5 Credits
Culinary 11 (176) – 34 Credits
Culinary 11 Theory (176T) – 5 Credits
Culinary 12 (179) – 34 Credits
Culinary 12 Theory (179T) – 5 Credits