Foods Culinary Arts (Cook Trade Apprenticeship)
Foods Culinary Arts 10 (FODC10) 5 credits
Students will learn commercial preparation and service of food by studying food basics, commercial kitchen equipment, nutrition, and sanitation. Students will rotate between hot foods, baking and cold food sections. 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
Foods Culinary Arts 20 Inter (FODC20) - 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. Students must be prepared to participate in lunch time food service
Prerequisite: None
Foods Culinary Arts 30 Advanced (FODC30) 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
Foods 10-4 (KAE1585) 5 credits
Students will demonstrate safe workplace practices and procedures, basic knowledge of sanitation practices, and proper use of the tools, equipment and materials used in commercial food preparation. Students will identify nutritional practices for planning and preparing meals, baking, cooking meat and poultry, cold food preparation and fast food preparation. Students must be prepared to participate in lunch time food service.
Prerequisite: None
Commercial Cooking 20-4 (KAE2585) 30-4 (KAE3585) 5 credits each
Students will demonstrate safe workplace practices and procedures, basic knowledge of sanitation practices, and proper use of the tools, equipment and materials used in commercial food preparation. Students will identify nutritional practices for planning and preparing meals, baking, cooking meat and poultry, cold food preparation and fast food preparation. Students must be prepared to participate in lunch time food service.
Prerequisite: Foods 10-4 for CC20-4; CC20-4 for CC30-4
Foods Personal
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.
Foods Personal 10 Intro (FODP10) 5 credits
In the Foods program, students will approach food topics with personal nutrition and home life, 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
Foods Personal 20 Inter (FODP20) 5 credits
Students will approach food topics with personal nutrition, and home life, diet, 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
Foods Personal 30 Adv (FODP30) 5 credits
Students will approach food topics with personal nutrition, and home life, 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 Personal 30 Grad – multi-level (FODPXOXX) 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