Hospitality Foods

CAFETERIA 11
CAFF 11 (4 credits) – Applied Skills

Prerequisite: None

Course Content: This course is designed to give a basic overview of what it takes to work in a restaurant and banquet style kitchen. Areas of study include: basic cooking and baking skills, proper uses of a chef’s knife, proper use and care of kitchen equipment, dish sanitation, etc.

Food Safe Level I is covered and students will receive a certificate upon completion of a 3-month practicum. Students are required to participate in two banquets which combined with the class experience will provide the students with a well-rounded introduction to the world of cooking.

Evaluation: This is a hands-on course. 80% - Practical: daily performance, attitude, punctuality, etc. and 20% - Theory: basic kitchen knowledge testing based on the “On Cooking” textbook.

CULINARY ARTS: COOK TRAINING 11
CKT 11 A/B/C (4 credits) – Applied Skills

Prerequisite: Recommendation of instructor required.

Course Content: This run simultaneous with CAF 11/12. Students who excel in the Cafeteria program may wish to enroll in cook training to start the foundational work towards ACE-IT Level 1 Cook training certificate.

COOK TRAINING LEVEL 1: ACE IT DUAL CREDIT PROGRAM IN PARTNETSHIP WITH CASCADE CULINARY SCHOOL

Prerequisite: Cook Training 10 and approved application

Course Content: In partnership with Cascade Culinary School, Chilliwack Secondary is offering the Level 1 Cook Training Certificate.

Successful completion of the program will provide students with:
- industry recognized certification.
- 16 credits towards graduation.
- additional 16 credits if registered in the Secondary School Apprenticeship Program.
- basic food preparation skills required by industry.
- the job-ready skills required to enter the industry and to pursue further training in this area of specialization.

Students wishing to enter this program must contact Mr. McDougall for more information.

TOURISM/HOSPITALITY/RECREATION 11
TRM 11 (4 credits) – Applied Skills

Prerequisite: None

Syllabus: The focus of the tourism/hospitality course is to expose students to the rapidly expanding tourism industry in British Columbia as well as the extended global community. The course will include skill development in computers. Advertising and publication design combined with exposure to the British Columbia industry. Students will focus on the 8 tourism sectors and create promotional campaigns for each along with development of corporate identity and branding. The course strives to assist students in preparing for an internet savvy, e-commerce focused society and to examine potential professional career fields within the tourism sector.

Resources: Students will have access to the internet, travel promotional videos, print materials and periodic guest speakers.

Evaluations: Course marks will be based on classroom participation, assignments, tests, presentations and the development of a final Tourism Portfolio.

TOURISM/HOSPITALITY/RECREATION 12
TRM 11 (4 credits) – Applied Skills

Prerequisite: Tourism 11

Syllabus: The course focus is to expand on skills and knowledge attained in the Tourism 11 course. Students will continue to develop computer and presentational skills pertinent to effective tourism marketing and brand development. This cohort will also have the opportunity to participate in 120 hours of Career Work Experience.

Course Content: Students will examine many key issues relevant to modern travel Areas will include, security in a post 9/11 society, the role of travel agencies in a self-serve world, public relations concerns and possible reservations booking systems. Students will choose and area from the 8 sectors and produce a major project for a selected field – approval by instructor.

Resources: Tourism 12 students will have access to the internet, travel promotional videos, print materials and periodic guest speakers.

Evaluations: Is based on assignments, tests, classroom participation and completions of an in-depth refined Tourism Portfolio.