Culinary
Culinary Arts
The Culinary Arts program provides students with a strong foundation in the skills and knowledge essential to the food service industry. Students study food safety and sanitation, foundational culinary techniques, and hands-on food preparation skills, while exploring diverse cuisines, service styles, basic nutrition, and the economics of food. The program emphasizes professionalism, teamwork, and real-world kitchen practices. In addition, students explore postsecondary education pathways and a wide range of career opportunities within the culinary and hospitality fields, preparing them for success in both further education and the workforce.
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- Future Chef Club
- Experience with both front of the house (service) and back of the house (cooking) for small and large scale events
- Event catering for on and off campus groups
- Guest speakers from all aspects of the culinary world
- Field trips to various hospitality programs and schools
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After high school, culinary students can explore careers including:
- Cooking: line cook, sous chef, executive chef. research & development chef, personal chef,
- Baking: pastry chef, baker, caterer,
- Other industry paths: event planner, food stylist, food writer, nutritionist, food scientist, food entrepreneur
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- Grade 10: Culinary Arts 1
- Grade 11: Culinary Arts 2
- Grade 12: Culinary Arts 3
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- ServSafe Food Handler certification in Culinary 1
- ServSafe Manager Certification in Culinary 2
- National Registry of Food Service Professionals Certification in Culinary 3