Culinary Arts
The Culinary Arts program will introduce the students to the principles of professional cooking and provide practical training in the preparation of a wide variety of culinary cuisines. Students will have an opportunity to take a hands-on approach to learning by developing their skills working with modern equipment in a licensed and inspected working kitchen.
- The Grade 9 course in this program is Exploration of the Culinary Arts. This course is intended to introduce grade 9 students to the basic skills required for the successful completion of the program. During this course, students will learn: sanitation and safety, proper knife skills, kitchen tools and equipment, general preparation procedures
- Students continuing in this program in Grade 10, 11 and 12 will have the opportunity to further develop their skill in: garde manger, cold foods, salad dressings, sandwiches, appetizers and hors d'oeuvres; baking principles and ingredients; meats and poultry; soup, stocks and sauces; fish and seafood.
Culinary Arts is an approved apprenticeship program through the “Provincial Accreditation Through High School” (PATHS) agreement.
Students who successfully complete the accredited program with an accumulative average of 70% or better in the trade subjects and level for which the program was accredited, will be eligible to receive credit for their Level 1 Technical Training when they register with Manitoba Apprenticeship. Students who complete all 8 approved courses with a minimum of 70% will receive the Culinary Arts Accreditation Number on their transcript giving credit for the Culinary Arts Program Level 1. This accreditation will be valid for four (4) years from the time it is issued.
The Culinary Arts program provides students with the skills to excel in the food and hospitality industry. The curriculum meets the Senior Years standards and prepares students for roles in restaurants, catering, and beyond.
What You’ll Learn
- Food preparation and safety
- Menu planning and nutrition
- Baking and culinary techniques
- Customer service and kitchen management
Apprenticeship Pathway
Completing this program provides:
- Apprenticeship hours towards Level 1 certification
- Level 1 exemption on technical training, available upon registration with Manitoba Apprenticeship
- Additional 8 Credits Possible with HSAP
Potential Career Paths
- Food Scientist: Develop new food products and improve food processing techniques.
- Catering Manager: Oversee catering services for events, ensuring quality and client satisfaction.
- Restaurant Owner: Manage all aspects of running a restaurant, from the kitchen to customer service.
Students will be required to complete at least 8 courses over the course of the program to qualify for the Senior Years Technology Education Diploma
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