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.