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.