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Students are given the opportunity to become proficient, gain knowledge and obtain lifelong skills in the kitchen. This course teaches basic knowledge regarding the proper use of kitchen equipment and tools as well as safety and sanitation. It also includes the fundamentals of nutrition, preparation, presentation and management along with the social and cultural facets of cooking. This course is competency based. Much of the work is hands-on. Foods Introductory will begin with food basics and contemporary baking. The course may include vegetables, fruits and grains, snacks and appetizers, meal planning, Canadian heritage foods and other credits depending on time and student effort.
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