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


Overview

Students will have access to an industry-grade food service production and service outlet facility (Edibles Café) at the CTC, led by journeyperson cooks and teachers. Culinary Arts is a competency based program of studies to help students explore the Hospitality industry in a live-action setting including: front of house (customer service at school cafés, marketing assignments and in-house event management) and back of house (food production, inventory and specialized labs). Regular attendance is necessary for success in culinary arts.

Introductory students will work with the Foods program of studies as an introduction to the kitchen, while specialized students can work on a blended program of Foods, Cook Apprentice and Baker Apprentice modules. All food production will be based on classical cooking principles influenced by current trends in food style and flavours. Students rotate through four main areas of preparation and production; hot foods, cold foods, bakeshop, butchery and hospitality. All students are required to complete customer service hours which may occur outside regularly scheduled class time. Students who choose to move beyond the core culinary program and start an official apprenticeship will need to apply for a position at the CTC and sign a contract with Alberta Apprentice and Industry Training (AIT). Cook Apprentice and Baker Apprentice students need to complete 16 credits for the formal training component of the program, acquire a blue book for industry hours and sign up for the first term exam at the AIT office. 

  • Introductory (10 credits available), single or double block
  • Intermediate (10 credits available), single or double block
  • Advanced (10 credits available), double block recommended
  • Credentialed (16 credits, as directed by AIT), double block only

Enrollment

Students can enroll 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.

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


Overview

Students will have access to an industry-grade food service production and service outlet facility (Edibles Café) at the CTC, led by journeyperson cooks and teachers. Culinary Arts is a competency based program of studies to help students explore the Hospitality industry in a live-action setting including: front of house (customer service at school cafés, marketing assignments and in-house event management) and back of house (food production, inventory and specialized labs). Regular attendance is necessary for success in culinary arts.

Introductory students will work with the Foods program of studies as an introduction to the kitchen, while specialized students can work on a blended program of Foods, Cook Apprentice and Baker Apprentice modules. All food production will be based on classical cooking principles influenced by current trends in food style and flavours. Students rotate through four main areas of preparation and production; hot foods, cold foods, bakeshop, butchery and hospitality. All students are required to complete customer service hours which may occur outside regularly scheduled class time. Students who choose to move beyond the core culinary program and start an official apprenticeship will need to apply for a position at the CTC and sign a contract with Alberta Apprentice and Industry Training (AIT). Cook Apprentice and Baker Apprentice students need to complete 16 credits for the formal training component of the program, acquire a blue book for industry hours and sign up for the first term exam at the AIT office. 

  • Introductory (10 credits available), single or double block
  • Intermediate (10 credits available), single or double block
  • Advanced (10 credits available), double block recommended
  • Credentialed (16 credits, as directed by AIT), double block only

Enrollment

Students can enroll 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.

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

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