Culinary Arts/Hospitality & Tourism

Culinary Arts, Hospitality & Tourism

Instructor - Gary Ostrowski
Classroom aids - Samantha Ansell and Christine Shiroda


 Check out our student-run restaurant - The Chopping Block


Upon successful completion of the program students will be able to cook for themselves and adhere to food safety and nutritional guidelines.

  • Year 1 –One Block Class
    TRIMESTER 1 (19663)  TRIMESTER 2 (19664)  TRIMESTER 3 (19665)
  • Year 1 –Two Block Class
    TRIMESTER 1 (19683)  TRIMESTER 2 (19684)  TRIMESTER 3 (19685)
  • Year 2-Two Block Class
    TRIMESTER 1 (19673)  TRIMESTER 2 (19674)  TRIMESTER 3 (19675)
  • (One Block Class = ½ Credit per Trimester)
    (Two Block Class = 1 Credit per Trimester)

 Year One Units of Study

  • Successful Customer Relations
  • Serve Safe
  • Preventing Accidents/Injuries
  • Kitchen Basics
  • Food Service Equipment
  • Nutrition
  • Breakfast Food/Sandwiches
  • Working with People
  • Salads and Garnishes
  • Business Math
  • Fruits and Vegetables
  • Controlling Food Services Costs

YEAR TWO Units of Study

  • History of Food Services
  • Potatoes and Grains
  • The Lodging Industry
  • The Art of Service
  • Desserts and Baked Goods
  • Marketing and Menu
  • Purchasing and Inventory
  • Meat/Poultry/Seafood
  • Standard Accounting Practice
  • Stocks/Soups/Salads
  • Tourism and Retail Industry
  • Communication with Customers

Post Secondary Education:

  • Caterer
  • Baker
  • Food Service Manager
  • Specialty Cook
  • Chef
  • Commercial Cook
  • Dining Room Manager
  • Four Years of Postgraduate Education
  • Executive Chef
  • Sous Chef
  • Catering Chef
  • Food Service Director
  • Food & Beverage Analyst 

Students are expected to display a strong work ethic, teamwork and a professional attitude.  Must demonstrate self-discipline and have good attendance habits. Second year students will be accepted into the program based on:

  • 1st year GPA
  • Attitude
  • Attendance
  • Professionalism
  • Application letter stating education and work based goals will be required.