Course Outline

This introductory curriculum is designed to explore food studies through a hospitality perspective. There is a laboratory component to this course.Students will have the opportunity to learn about basic food preparation skills both for personal development and for entry-level employment possibilities. Professional food presentation and service are also explored.

Students will have the opportunity to research careers in culinary. Where possible students will participate in a practicum related to the food and hospitality industry. Units of Study and topics include the following: 

• Unit 1: Food/Kitchen Safety (food safety including Food Handler Certification, safe use of equipment, facility safety procedures, WHMIS training)
• Unit 2: Kitchen Literacy and Numeracy (reading, interpreting, converting and costing recipes)
• Unit 3: Professional Kitchen Organization(hierarchies, staff expectations, food presentation techniques, safe use and maintenance of kitchen tools and equipment)
• Unit 4: Food and Beverage Service Skill Development (service practices in a variety of venues, professional demeanour, menu knowledge, payment methods)
• Unit 5: Fundamentals of Cooking (practical development of basic cooking skills including healthy choices and methods, sensory evaluation of food, time and resource management)
• Unit 6: Menu Planning (exploring factors that affect menu development including target clientele, facility, availability, cost)
• Unit 7: Food for Thought (exploration of issues and trends related to the food industry)
• Unit 8: Work Experience/Job Shadow/Co-operative Education (exploration of food-related careers in the hospitality industry, including an expectation to participate in a work experience opportunity)

Updated September 7, 2021