3 - 5
Students are provided with the opportunity to increase their skill level. Students study and complete labs that are of an advanced nature and they are also asked to combine their own creativity with the knowledge they have obtained from the previous courses. Students become active learners developing skills such as food presentation, entertaining with food, creative baking, regional cuisine, food processing, advanced soups and sauces, advanced meats, short order cooking, advanced yeast products, nutrition and digestion. There are more advanced modules that are available which can be discussed with the instructor. Students who demonstrate advanced skills could have the opportunity to compete for a spot in provincial skills competitions.