This course provides an introduction to fundamental cooking theories and techniques. Topics of study include food safety and sanitation, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, stock and soup preparation, leading sauces, French culinary terms, recipe familiarization, catering, and cafeteria work experience. Half the course will… Read more

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This course provides an introduction to fundamental cooking theories and techniques. Topics of study include food safety and sanitation, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, stock and soup preparation, leading sauces, French culinary terms, recipe familiarization, catering, and cafeteria work experience. Half the course will… Read more

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This is a demonstration and hands-on course. Starting with basic hand lettering you will practice your skills on cupcakes and cookies. Over time you will learn to create the perfect consistency of butter cream, royal and fondant icing. As your confidence builds, you will design and pipe greetings on cakes…. Read more

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Take your experience to the next level! Are you up for a challenge? Build on your introductory skills and explore cake decorating as a true visual art. All projects will be technical. Time management will be a key to success. Advanced decorating techniques and mediums will be used. We will… Read more

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Developed for students in grades 10, 11 or 12, this exploratory course introduces students to the culinary arts profession under the guidance of a Red Seal Chef Instructor. Emphasis is given to the development of basic competencies related to the culinary profession, and combines basic culinary theory with hands-on cooking…. Read more

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Developed for students in grades 10, 11 or 12, this exploratory course introduces students to the culinary arts profession under the guidance of a Red Seal Chef Instructor. Emphasis is given to the development of basic competencies related to the culinary profession, and combines basic culinary theory with hands-on cooking…. Read more

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Developed for students in grades 10, 11 or 12, this exploratory course introduces students to the culinary arts profession under the guidance of a Red Seal Chef Instructor. Emphasis is given to the development of basic competencies related to the culinary profession, and combines basic culinary theory with hands-on cooking…. Read more

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“It’s About Me” This course will examine and explore the important and complex issues of relationships. In order to understand relationships, it is imperative that you know and understand yourself in many different ways. The first part of the course will be an in-depth personal exploration of self-esteem issues. There… Read more

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“It’s About Us” We recommend that students should have taken Family Studies 11 prior to taking this course. Content focuses on marriage, developing and maintaining strong relationships, stressors in relationships, families, parenting and child development. The course will also examine lifespan from adolescence to middle age. Contemporary issues such as… Read more

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As Canadians, we are a multicultural people and this course introduces you to the cuisine of many cultures. Take a culinary trip across Canada—practical and theoretical work will cover the heritage and contrasting cuisines of numerous countries. Discover and enjoy the challenge of preparing multicultural foods that are part of… Read more

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This course introduces a variety of tastes from Morocco, Spain, France, Italy and Greece. While exploring the food, the people and the land encompassing the Mediterranean Sea, we will sample the simplicity of cultural recipes.

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Take a culinary trip through the cuisines of Thailand, China, India, Mexico and Europe. Each student will complete a heritage report and be encouraged to share their family’s culinary past as part of a lesson. This course really brings our school’s cultures alive! The multicultural make-up of the class helps… Read more

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This course is an introduction to cooking fundamentals and techniques. As well as learning kitchen basics, students will be able to prepare food for breakfast, lunch, dinner and, of course, dessert. The basic four food groups will be covered.

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This course introduces the student to quality food production within a dynamic team environment. Topics of study include: safety and sanitation, kitchen equipment, pre-preparation techniques, recipe conversion, and professional work habits. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. The course is… Read more

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Topics include knife skills, timing, station organization, and the preparation and presentation of stocks, soups, sauces, salads, vegetables, starches, entrees and baked goods in a timely and professional manner. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. The course is taken in… Read more

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A continuation of Professional Cook 11 A & B, this course offers advanced culinary principles and techniques within a dynamic team environment. Plate presentation techniques, facilities management and leadership comprise a short list of topics covered. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication… Read more

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This course is a continuation of the culinary theories and techniques acquired in Foods Professional Cook 11 A & B. Topics of study include advanced kitchen theory, food safety and sanitation, and employability skills development. Informative field trips directly related to the culinary industry round out course content. Evaluation is… Read more

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Learn to expand your sewing repertoire by progressing to more difficult projects, patterns and fabrics.

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Students design and construct garments according to their interests and sewing expertise. Analyze your figure type and create fashions that suit you and your body.

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Students design and construct complex garments according to their interests and sewing expertise. Be able to fit and alter for your figure, sew a tailored project and gain confidence to create unique garments.

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This course introduces students to the use of commercial patterns.

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A supervised Work Experience of 120 hours, this course is designed to expand your career knowledge while increasing your speed, timing, organization and ability to handle cooking in a commercial foodservice establishment. You will receive feedback from your supervisor and keep a journal recording and reflecting on your work experience.

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