Culinary Arts

Overview

• Students will have access to an industry-grade food service production and service outlet facility (Edibles Café) at the C.T.C, led by journeyperson cooks and teachers.
• Culinary Arts is a competency based program of studies to help students explore the Hospitality industry in a live-action setting including: front of house (customer service at school cafés, marketing assignments and in-house event management) and back of house (food production, inventory and specialized labs). Regular attendance is necessary for success in culinary arts.
• Introductory students will work with the Foods program of studies as an introduction to the kitchen, while specialized students can work on a blended program of Foods, Cook Apprentice and Baker Apprentice modules.
• All food production will be based on classical cooking principles influenced by current trends in food style and flavours. Students rotate through four main areas of preparation and production; hot foods, cold foods, bakeshop, butchery and hospitality.
• All students are required to complete customer service hours which may occur outside regularly scheduled class time. Students who choose to move beyond the core culinary program and start an official apprenticeship will need to apply for a position at the CTC and sign a contract with Alberta Apprentice and Industry Training (A.I.T).
• Cook Apprentice and Baker Apprentice students need to complete 16 credits for the formal training component of the program, acquire a blue book for industry hours and sign up for the first term exam at the AIT office.