• 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

CBE families, watch for two important emails sent to you this afternoon about the 2019-20 CBE Budget and transportation fees: https://t.co/V2o9WbefN6 and https://t.co/ISLw30Hnh3 #yycbe #WeAreCBE https://t.co/UYrq5Vb6C8

Join us for the Board of Trustees public meeting today at noon at the Ed Centre or stream the meeting online. Trustees will discuss the updated Budget Assumptions Report https://t.co/ISGJKlRlO8 #yycbe #WeAreCBE https://t.co/bw1z6H3ziK

RT @CalgaryFoodBank: As part of the #MayorsFoodDrive, students build creative structures out of non-perishable food items. Using the theme Rock-CAN-Roll, 6 schools built 9 structures. Please take a moment to vote for the People's Choice! #CanstructionJR https://t.co/Y6dkB2FEbu https://t.co/TE2NnOVO4d

RT @yycbridge: #Mentorship cooking class at Dr. E. P. Scarlett High School @yyCBEdu. Youth had fun baking chocolate chip cookies and Portuguese egg tarts “Natas” https://t.co/pkkfJypCx3

RT @RobertThirsk: Canada is going back to the Moon and the Canadian Space Agency is engaging young Canadians to play a role in the next generation of space exploration. Learn more about the #JuniorAstronauts campaign: https://t.co/cR6RBf9A2T https://t.co/P8FmxHkK9P