Health, Recreation & Human Services (HRH)

Culinary Arts 10, 20, 30 

Credits: 5 per course 

Prerequisites: 

  • None for 10 
  • 20/30 require successful completion of the previous level 

Focus is on the diversity of the food industry. Students will be introduced to working and preparing large volume food in a commercial kitchen.  Student will be required to present and serve food prepared daily in the cafeteria.

Foods

Foods 10, 20, 30

Credits: 5 per course
Prerequisite:

  • None for Personal Foods 10
  • 20/30 require successful completion of the previous level

Learn about food production, food preparation and meal planning. Understand nutrition and healthy food choices, food costs and economics, and safe food handling techniques. Participate in cooking, baking, and food presentation for personal enjoyment and for the food service industry.

In Food Studies, the students learn the factors involved in kitchen safety, in managing a home based kitchen, in making nutritionally wise choices about food and in planning meals based on budget considerations. Each level of the course allows the students to expand their skills, expertise and creativity in their decisions about food and home food preparation. The students take part in food preparation Labs, as well as written assignments and group projects. The students are also expected to exhibit employable behaviors, such as good hygiene, good attendance and punctuality.

Foods 10 (5 credits)

In the Foods 10 course, the students are introduced to all factors involved in kitchen and food safety. This course is called Food Basics and it is the prerequisite course for all other Foods courses. The students must attain an 80% on the Safety Exam to continue.

The focus will be the introduction of basic food preparation methods and basic nutrition, according to the Canada Food Guide. We look at today's food options such as Fast and Convenience Foods and well as Food customs in Canada. Basic baking methods are introduced in this level, as well.

Foods 20 (5 credits)

In this course, the students continue to build their skills in planning and preparing foods, as well as understanding the body's needs for various nutrients. More advanced cooking techniques and styles are practiced. The students work more independently and the idea of creativity in meal planning and food preparation is introduced. We study food cultures from many other countries as well as the Creative Cold Foods.

Foods 30 (5 credits)

This is a course which focuses on skills required in food selection, food preparation and the presentation of fine foods. Advanced cooking techniques needed in the preparation of advanced yeast products, delectable soups and sauces, cooking with a wide variety of meats and alternatives, is the focus. Entertaining with food is an area of study that allows for the creative foods students to grow and develop pride in their work. Students are encouraged to work very independently and have the confidence to make wise food decisions. We look at the epidemic of eating disorders that is ravaging our modern society and the causes.

Leadership

Leadership 10, 20, 30

Credits: 5 per course
Prerequisites:

  • None for Leadership 10
  • 20/30 requires successful completion of the previous level

Enhanced teamwork, communication, conflict resolution and project management skills. Character development through team building and self-reflection. Students will be expected to be available at lunch and after school to support key leadership events at LBP and in the community.

Professional Cooking

Students in the professional cooking courses are taught to prepare a variety of hot, cold and bakery foods to develop their skills and competencies in food preparation. Students learn in the commercial cafeteria kitchen, and products prepared are merchandised to students and staff. All professional cooking courses are instructed with an emphasis on quantity food preparation. Students learn both practical and theory of professional cooking.

Professional Cooking 10 – Kitchen Basics (5 credits)

Food basics 1010 is a module of this course and is the prerequisite module for all future courses in Grades 11 and 12.

This is an introductory course in which students learn five modules which include topics on kitchen safety, tools and equipment use, recipe use, food sanitation and personal hygiene for food handlers, and cooking terminology. Each module consists of a combination of food preparation in the kitchen and written activities.

Professional Cooking 20 (5 credits - 5 modules)

Professional Cooking 20 is a continuation of Professional Cooking 10. Students are instructed in greater depth about various hot and cold foods and bakery preparations. Nutrition and healthy food choices, as well as technical skill development are taught.

Professional Cooking 30 (5 credits - 5 modules)

In this course students continue to develop skills and competencies relative to basic job entry in the hospitality industry and post- secondary culinary education at technical colleges. Instructional emphasis is placed on developing cooking and baking skills, work habits and customer service. Students will learn from an advanced standpoint the preparation of stocks, soups, sauces, meat cookery, baking and cold foods and other activities related to the success supervision of a commercial kitchen.

Legal Studies

As a member of society it is your right and responsibility to have an understanding of the principles, functions and purposes of the Canadian legal system.

Legal Studies 10, 20, 30

Credits: 5 per course
Prerequisites:

  • None for Legal Studies 10
  • 20/30 require successful completion of the previous level

Workplace and consumer law.  Focus on basic rights and responsibilities and legal issues relating to personal
relationships. Explore the legal relationship between government and the citizen with an emphasis on property law, dispute resolution, small business law, controversy and change, and criminal law

Legal Studies 10 & 20 (5 credits)

As a member of society it is your right and responsibility to have an understanding of the principles, functions and purposes of the Canadian legal system. Law 20 provides you with an opportunity to study several of the following modules:

Legal Studies 101 - You and the law Research your rights and responsibilities, examine the landlord and tenant relationship and write your own will.

Legal Studies 102 - You and the law II Examine various sources of individual rights and freedoms and study the rights and responsibilities of employers and the employees.

Legal Studies 201 - Family Law Explore the laws related to personal relationships such as parent/child duties and obligations, family violence, and marriage/cohabitation contracts.

Legal Studies 202 - Labor Law Research contracts of employment, unions, and collective bargaining, unemployment insurance, workers' compensation and the laws that protect minorities in the workplace.

Legal Studies 203 - Environmental Law Discover the role of groups of individuals in bringing about changes in environmental law. Examine the ways in which new environmental information affects the law.

Legal Studies 204 - Criminal Law Look at the role and rights of police, our Canadian court system and the origin of our laws, the purpose of different correctional institutions,and the various types of sentences imposed. Expect guest speakers who are active in the criminal justice field, and plan for a tour of Court of Queens Bench and The Court of Appeal.

Sports Medicine 10, 20, 30

Credits: 5 per course
Prerequisites:
  • None for Sports Medicine 10
  • 20/30 require successful completion of the previous level

This CTS course of study includes a detailed introduction to anatomy (bones, muscles and joints) and their relation to sport. Students will be required to complete volunteer service hours

Sports Performance 10, 20, 30 (co-ed)

Credits: 5 per course
Prerequisites:

  • None for Sports Performance 10
  • 20/30 require successful completion of the previous level

With the increasing demands on sports today, this course will focus on the development of an individual’s fitness as it relates to improving performance in sport. Topics of study include: aerobic training, strength training, flexibility training, agility training, power training, speed training, nutrition, hydration and goal setting.

Sports Performance 10, 20 (girls only)

Credits: 5 per course

Prerequisites

  • None for Sports Performance 10
  • 20 require successful completion of the previous level

With the increasing demands on sports today, this course will focus on the development of an individual’s fitness as it relates to improving performance in sport. Topics of study include: aerobic training, strength training, flexibility training, agility training, power training, speed training, nutrition, hydration and goal setting.

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