• Part of the Health, Recreation & Human Services (HRH) Cluster


Enrolment

Students can enrol at any time. Pre-assessment and module assignments will occur as students meet one-on-one with the teacher-chef. The hands-on kitchen cooking will follow a four week rotation in four areas; hot foods, cold foods, bakeshop and hospitality management. Students can enter the kitchen at the start of a rotation once all safety and sanitation requirements are met. This is to support the skill progression and course design for student success. 

Transportation 

Transportation to the CTC should be taken in to account so as not to interrupt culinary programming. Students are required to serve lunch at our food service outlets and this may impact transportation arrangements.

Facilities

Students will work predominately in the Culinary Suite. For the theory components of the course work students have access to the CT Centre Learning Commons area for resources and computer access. 

Supplies

Students will be provided with a kitchen uniform at the start of each term.  This will consist of a chef's jacket, apron and pill box style chef's hat. Hair nets may be required for some students (as deemed by instructor).

Students will have the opportunity to purchase an assortment of culinary tools from our Café and start building a great resource for home or work use. Knives are something any serious young cook will want to start acquiring and will be required for post-secondary training. Our staff can educate students on types, styles and costs to determine appropriate purchases.

See our Fees page for cost information.

Linens 

Kit A – Explore

Basic Starter Garnishing tools: Paring knife with blade guard, melon baller, peeler, channeling knife and zester (all tools will be engraved on site for identification/security)

Kit B – Knives

Chef’s knife, paring knife, steel, knife bag, bread knife, and thermometer

Kit C – Specialized Knives

Boning knife/stiff, boning knife/ flexible, meat fork, rasper/ microplane, meat thermometer or
– Pastry kit; includes, off-set spatula, straight spatula, decorator set, two piping bags, decorators comb

Culinary Arts

  • Part of the Health, Recreation & Human Services (HRH) Cluster


Enrolment

Students can enrol at any time. Pre-assessment and module assignments will occur as students meet one-on-one with the teacher-chef. The hands-on kitchen cooking will follow a four week rotation in four areas; hot foods, cold foods, bakeshop and hospitality management. Students can enter the kitchen at the start of a rotation once all safety and sanitation requirements are met. This is to support the skill progression and course design for student success. 

Transportation 

Transportation to the CTC should be taken in to account so as not to interrupt culinary programming. Students are required to serve lunch at our food service outlets and this may impact transportation arrangements.

Facilities

Students will work predominately in the Culinary Suite. For the theory components of the course work students have access to the CT Centre Learning Commons area for resources and computer access. 

Supplies

Students will be provided with a kitchen uniform at the start of each term.  This will consist of a chef's jacket, apron and pill box style chef's hat. Hair nets may be required for some students (as deemed by instructor).

Students will have the opportunity to purchase an assortment of culinary tools from our Café and start building a great resource for home or work use. Knives are something any serious young cook will want to start acquiring and will be required for post-secondary training. Our staff can educate students on types, styles and costs to determine appropriate purchases.

See our Fees page for cost information.

Linens 

Kit A – Explore

Basic Starter Garnishing tools: Paring knife with blade guard, melon baller, peeler, channeling knife and zester (all tools will be engraved on site for identification/security)

Kit B – Knives

Chef’s knife, paring knife, steel, knife bag, bread knife, and thermometer

Kit C – Specialized Knives

Boning knife/stiff, boning knife/ flexible, meat fork, rasper/ microplane, meat thermometer or
– Pastry kit; includes, off-set spatula, straight spatula, decorator set, two piping bags, decorators comb

Last modified on

RT @6Yycbe: Beautiful sunrise at Haysboro School ⁦@haysboroschool⁩ ⁦⁦@yyCBEduhttps://t.co/AIR4Bj2HG0

Over the course of the 2019-20 school year, we will continue to have conversations with students, parents, and staff to learn from their experiences and to seek their input and suggestions for improvement https://t.co/1dxVU6AFky #yycbe

Earlier this afternoon Chief Superintendent Christopher Usih and Dr. Kent Donlevy presented the results of the independent bullying review https://t.co/eDEeG0t6tA #yycbe https://t.co/wtmXAfoF2c

There are no classes for students on Friday Oct 11 because it is a system-wide non-instructional day. All schools and offices are closed on Monday Oct 14 for Thanksgiving. Have a fun and safe long weekend! #WeAreCBE https://t.co/bDHlmyqQn6