Culinary Arts (Cook Trade Apprenticeship)

Culinary Arts 10 - 5 credits

Students will learn commercial preparation and service of food by studying food basics, commercial kitchen equipment, nutrition, and sanitation. Students will prepare and experience a variety of culinary creations such as Savory Soups and Sauces, European Pastries and Breads, Garnishing, Decorating, Buffets and Banquets. The Culinary Arts Program introduces students to a wide variety of possible careers in the hospitality industry including Professional Chefs and Bakers, Restaurant Managers, Food Servers, Food Purchasers and Caterers.
Prerequisite: None

Culinary Arts 20 A & B - First Year Apprenticeship - 10 credits

These courses expand on the knowledge and experience obtained during Culinary Arts 10. This program is intended to provide a specific CTS credential pathway related to the “Cook” apprenticeship with certain credit toward the Alberta Apprenticeship Program.
Prerequisite: Culinary Arts 10 or Foods 10

Culinary Arts 30 Advanced A & B - 10 credits

Upon graduation from high school and with the support of an employer, a student may then enter into the post-secondary apprenticeship program as a first period apprentice with advanced standing. Students must be prepared to participate in lunch time food service.
Prerequisite: Culinary Arts 20

Food Studies

Students must complete a minimum of 3 credits at the previous level, including Food Basics (FOD 1010) to continue onto the next level. Students can transfer from Foods 10 to Culinary Arts 20 and from Culinary Arts 10 to Foods 20.

Food Studies 10 - 5 credits

In the Foods program, students will approach food topics with personal nutrition, home life, personal diet, and family health as a focus. Students will learn basic food safety, cooking terms and skills. There are many opportunities for students to choose their own recipes. The course is divided between cooking labs and theory assignments and designed around the student-centered process.
Prerequisite: None

Food Studies 20 - 5 credits

Students will approach food topics with personal nutrition, home life, diet, and family health as a focus. The Foods program follows a three-year rotation of modules and continues to build on skills developed at the previous level. The course is divided between cooking labs and theory assignments and designed around the student-centered process.
Prerequisite: Food Studies 10

Food Studies 30 - 5 credits

Students will approach food topics with personal nutrition, home life, diet, and family health as a focus. The Foods program follows a three-year rotation of modules and continues to build on skills developed at the previous level. The course is divided between cooking labs and theory assignments and designed around the student-centered process.
Prerequisite: Food Studies 20

Foods Studies 30 Grad - 6 credits

Foods Studies 30 Grad is offered as a 6-credit course and uses the student-centered process. This class deals with food preparation for the home and personal life. It is a collection of 6 1-credit modules at the 30 level. The Foods program is divided up between theory assignments and cooking labs.
Prerequisite: None