Cafeteria 11/12 – Cafeteria Training 11 and 12 focuses on quality and quantity food preparation and service. Students develop the skills necessary for commercial food preparation as they participate in activities related to receiving, storing, and presenting nutritious foods. Students also have opportunities to develop attitudes required by food-service professionals and to practice customer service. Students consider their own and their customers’ safety while handling equipment and supplies, managing the working environment, and preventing food borne illnesses. As they experience the creative preparation and presentation of food, they build an awareness of its social and cultural significance. Students also gain a basic understanding of the economics of operating a food-related enterprise, including purchasing, cost accounting, and portion control. Students of Cafeteria Training 11 and 12 can apply their skills in their home as well as in public food-service facilities. They often choose to use their training to secure entry-level employment in the growing hospitality industry or to pursue careers in the food industry. FoodSafe level 1 course is offered to students during the school year.
Chef Training 11/12 – Prerequisite: Cook Training 11 is a prerequisite for Cook Training 12. Food Studies 10 is recommended. These courses are designed to offer objective vocational style training in line with needs of local industry and advanced training institutions such as V.C.C., Malaspina College, Vancouver Island University etc. Cook Training 11 & 12 involves the actual operation of an industrial styled food service facility. During a two-year period students are given instruction with focus on:
1 – Vegetable and Starch Cookery
2 – Meat and Poultry Cookery
3 – Seafood Cookery
4 – Stocks, Soups, and Sauces
5 – Meat, Poultry, and Seafood Cutting and Processing
6 – Cold Kitchen
7 – Baking and Desserts
8 – Basic Food Service and Kitchen Management
9 – Egg and Breakfast Cookery
10 – Safety, Sanitation, and Equipment
11 – Health Care (Cook – Chill)
With practice, students develop marketable skills that can lead to direct employment. By completing both 11 & 12 levels, a student qualifies for advanced placement at V.C.C., providing he or she challenges and passes V.C.C.’s level one exam. A diligent student will have no problem with this task. These courses also touch on the job opportunities available in the interrelated hospitality and tourism industry. Our objective is to create awareness of the other closely related opportunities that may await them as graduates. Further costs may be incurred. Cook Training 11 and 12 each consist of 3 separate courses. Students may take one course or up to three at each grade level. Each course is worth 4 credits so it is possible to have 24 credits in Cook Training. Cook Training 11A(4), 11B(4), 11C(4), 12A(4), 12B(4) and 12C(4) would equal 24 credits. FoodSafe level 1 course is offered to students during the school year.
Food Studies 9/10 – It’s time you learned your way around the kitchen! This is a theory course with practical application. Principles of basic food preparation are introduced and applied with an emphasis on nutrition and time management. Students will have opportunity to see how food breaks down into nutrients and how the body uses these.
Textiles Arts & Crafts 9-12 – This is the perfect course for beginner /intermediate crafters in grades 9-12! Learn about a variety of crafts including cross-stitching, knitting, sewing, beading, appliquéing, felting and weaving. Seasonal crafts will also be introduced. Further study will look at the history, evolution, environmental impact and sustainability of certain crafts.