In the 9 & 10 Program:
Students begin their culinary adventure in grade 9 or 10! These courses provide students with opportunities to explore different areas of hospitality and tourism, as reflected in the various sectors of the tourism industry, with an emphasis on food service. Students will study culinary techniques of food handling and preparation, health and safety standards, the use of tools and equipment, the origins of foods, and event planning, and will learn about tourism attractions across Ontario. Students will develop an awareness of related environmental and societal issues, and will explore secondary and post-secondary pathways leading to careers in the tourism industry. The grade 10 program has its own professionally equipped kitchen/lab.
Gr. 11 Hospitality & Tourism:
This course enables students to learn how to calculate costs, yields and nutritional information, utilizing the standardized recipe. Students successfully apply principles and techniques involved in the quantity and preparation of a variety of salads, dressing, sauces, stocks and soups to name a few!
Gr. 12 Hospitality & Tourism:
This capstone course invites students to focus on advanced food preparation techniques and presentation skills. Students will utilize our kitchen lab to discover and experience subjects including; career paths in the Hospitality & Tourism industry, Event Planning and execution, Food & Nutrition, Recipe & Menu planning and Customer Service Skills to name a few. This is an industry driven class with a focus on experiential learning opportunities and the Culinary Arts.