9th Grade Marking period (Q1, Q2, Q3, Q4) rotations for all pathways:

  • Culinary Arts
  • Baking and Pastry
  • Food Service Management
  • Nutrition (not offered beyond 9th)

 10th Grade:

  • 2 Marking Periods (Q1, Q2) of pathway
  • 1 Semester (SS) of preferred chosen pathway

 11th & 12th Grade:

  • Full year of preferred chosen pathway

Pathways

Culinary Arts

This course of study prepares students for a career as a chef, station chef, or sous-chef.  Students are introduced to the fundamentals of food safety and sanitation, principles of nutrition, and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced culinary objectives.  Students work in the newly renovated cafeteria kitchen preparing and learning how to prepare foods for staff and student meals, and any other events held at the school that will help promote their skills and techniques for future success.  At the end of 4 years students will be prepared to start an entry level position in the food service industry or continue to build upon their studies in a post-secondary environment. Topics include Food Safety and Sanitation, Nutrition, Culinary Math, Stocks Sauces & Soups, Pantry & Breakfast Cookery, Storeroom & Purchasing Operations, and Production Skills and International Cuisine.

Baking & Pastry

This course of study prepares students for a career as a baker or pastry chef.  Students are introduced to the fundamentals of food safety and sanitation, culinary math and the fundamentals of commercial food preparation and practices. They then progress to a wide variety of advanced bakery and pastry objectives.  Students work in the newly renovated cafeteria kitchen preparing and learning how to prepare breakfast and dessert items for staff and student meals, and any other events held at the school that will help promote their skills and techniques for future success.  At the end of 4 years students will be prepared to start an entry level position in the food service industry or continue to build upon their studies in a post-secondary environment. Topics include Baking, Culinary Math, Cookies, Pies & Tarts, Quickbreads, Pate a Choux, Meringue, Cakes, Chocolates, Laminated Doughs, Breads, Ice Cream, Plated Desserts, Petit Fours, and Menu Planning.

Food Service Management 

This course of study prepares students for a leadership role in management.  Students are introduced to the fundamentals of food safety and sanitation, principles of nutrition, and the fundamentals of commercial food preparation and practices.  They then progress to a wide variety of advanced food service management objectives.  Students work in the newly renovated cafeteria kitchen learning how to manage a food service operation by preparing the cafeteria and luncheon room for staff and student meals, and any other events held at the school that will help promote their skills and techniques for future success.  At the end of 4 years students will be prepared to start an entry level position in the food service industry or continue to build upon their studies in a post-secondary environment. Topics include Business, Communication Skills, Menu Planning and Facilities Design, Principles of Management, Principles of Marketing, Human Resource Management, and Entrepreneurship.