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. The goal is to give students the skills and confidence to work in any fast paced environment. Students’ learning is focused around a variety of skills including: hot food, cold food, salads, soups, baking production, basic customer service and kitchen management.