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Culinary Arts

Culinary Arts Courses

TFJ2O Hospitality

Prerequisite: None

This course is intended as an introduction to the hospitality industry. The focus of this course is to give students a solid practical and theoretical foundation in hospitality.

Topics of Study:

  • Study food origins
  • Food-handling techniques and food preparation
  • Health and safety standards
  • Use specialized tools and equipment

This course prepares students with a practical experience in hospitality. Successful students receive a Food Handler’s Certificate that is recognized by the hospitality industry.

TFJ3C Hospitality (College Preparation)

Prerequisite: None

This course helps students understand the features, trends and guidelines of the hospitality industry. Students acquire skills related to preparing and presenting food, health and safety standards, and career opportunities.

Topics of Study:

  • Cooking Methods
  • Nutrition
  • Yeast and Quick Breads
  • Cakes and Cookies
  • Menu Preparation
  • Knowledge of college programs and employment opportunities

This course prepares students for college admission. Successful students receive a Certification in Food Handling and/or HACCP (Hazard Analysis Critical Control Point).

TFJ3E Hospitality (Workplace Preparation)

Prerequisite: None

This course helps students in the preparation, presentation, and serving of food, using the necessary equipment. Throughout the course they learn the fundamentals of providing high-quality service and ensuring customer satisfaction.

Topics of Study:

  • Occupational health and safety standards
  • Laws regulating the hospitality and tourism industry
  • Participation in Ottawa’s Food and Wine Show
  • Career pathways in the industry

This course prepares students for the workplace. Successful students receive a Certification in HACCP (Hazard Analysis Critical Control Point).

TFJ4C Hospitality (College Preparation)

Prerequisite: TFJ3C

This course enables students to further develop knowledge and skills related to the various sectors of the hospitality industry. Students will demonstrate advanced food preparation and presentation skills, increased health and wellness knowledge, design and implement a variety of events, and investigate what contributes to high-quality customer service.

Topics of Study:

  • Management techniques and strategies
  • Culinary knowledge
  • Facilities and equipment
  • Industry practices and career opportunities

TFJ4E Hospitality (Workplace Preparation)

Prerequisite: TFJ3E

This course focuses on advanced food preparation and presentation skills. Students will study the nutritional value of foods, plan menus and recipes, and learn effective communication skills.

Topics of Study:

  • Advanced level cooking and baking techniques
  • Organize and participate in special functions
  • Knowledge of career opportunities

This course prepares students for the workplace. Successful students receive a Certification in Food Handling.

Note: Students who have successfully completed the courses in the Hospitality program are encouraged to take Cooperative Education. Please see a Co-op teacher in room 233 for more information or speak to your guidance counsellor.

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