SRSS Handbook 2012_13.pdf - Steinbach Regional Secondary ...

CULINARY ARTS MAJOR
The culinary arts program is designed to provide the opportunity to develop the necessary skill,
understanding and knowledge of food preparation and service to acquire an entry-level job in the industry.
Students learn about typical kitchen operations from salad making and baking to meat cutting and soup
preparation. Good sanitation habits and cost controls are stressed. They also learn the basic skills of how
food is prepared, the importance of the timing of preparation and what good appearance and taste of the
finished product should be. The student becomes acquainted with the actual operations they will be
expected to perform through the practical experience of preparing meals for the staff and student body
each day and at special banquet functions.
Food service personnel may be either male or female and work under the supervision and coordination of
chefs or other kitchen supervisors who prepare and cook food in hotels, restaurants, cafeterias, fast food
outlets or other eating establishments.
ENTRANCE REQUIREMENTS:
A student entering this program must be able to work rapidly when required; have good hearing, eyesight
and memory; have good manual dexterity; and have good physical stamina. He/she should be
emotionally stable; be willing to work under the pressures of mealtime schedules; be able to communicate
with customers; be neat and clean in appearance; and be able to present him/herself in an acceptable
manner for public contact.
PERSONAL PROTECTIVE EQUIPMENT REQUIREMENTS:
All students entering this program will be required to wear the following Personal Protective Equipment
while working in the kitchen. Chef coat, apron, hairnet, and a chef hat will be provided. Socks, long pants
or skirts and closed shoes with good traction (example, running shoes) are also required by the student.
Due to safety concerns, NO bare legs will be accepted. Nail polish and press-on nails are NOT
acceptable in the kitchen and should not be worn.
GRADUATES:
The SRSS Culinary Arts program is an accredited level one program under the Apprenticeship & Trades
Qualification Act. (Accreditation #AC-007 Cook Trade) An average Canadian eats every third meal away
from home, spending $20 billion each year in elegant dining rooms, trendy restaurants and fast food
chains as well as school and office cafeterias. There are currently 600,000 Canadians employed in the
food service industry and it continues to grow. With this growth comes an ever-increasing need for welltrained
food service personnel. Graduates from this program would be eligible for employment in such
positions as waiter/waitress, cook’s helper, baker’s helper, fry cook, short order cook, chef’s assistant,
breakfast cook, or grill cook.
Grade 10 Grade 11 Grade 12
English 1 cr. English 1 cr. English 1 cr.
Geography 1 cr. History of Canada 1 cr. Mathematics 1 cr.
Mathematics 1 cr. Mathematics 1 cr. Phys. Ed/Health 1 cr.
Science 1 cr. Phys. Ed/Health 1 cr.
Phys. Ed/Health 1 cr. FDS4AT Adv.Baking/Dess. 1 cr.
FDS3AT Intro to Baking 1 cr. FDS4BT Sp. Presentation 1 cr.
FDP20T Food Services 1 cr. FDS3BT Garde Manger 1 cr. FDS4CT Appl.Food Serv. 1 cr.
FDW20T Hospitality 1 cr. FDS3CT Baking Ingred. 1 cr. FDS4DT Management 1 cr.
FDS3DT Stand. Recipes 1 cr.
2 credit from Gr. 10-12 2 cr.
Culinary Arts Course descriptions p. 47
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