Pathfinder Tech
Culinary Arts
SKILLS ACQUIRED AT EACH GRADE LEVEL
Grade 9
- ServSafe food handler/Allergens
- Introduction to the industry
- Career opportunities
- Professional expectations
- Communication skills
- Beginning your career
- Introduction to food safety
- Hygiene and cleanliness
- The safe flow of food
- Risk management
- Work place safety procedures
Grade 10
- Food service equipment, knives and small ware
- Kitchen basics
- Culinary math
- Salads and salad dressings
- Sandwiches and pizza
- Stocks, soups and sauces
- Cooking methods
- Introduction to bakery
- Principles of great service
- Front of the house basics
- Introduction to management
Grade 11
- Introduction to marketing
- Menu management
- ServSafe
- Eggs and dairy products
- Breakfast cookery
- Fruits and vegetables
- Potatoes, grains and pasta
- Introduction to cost control
- Food/labor costing
- Purchasing
- Building successful teams
Grade 12
- Sustainability
- Introduction to nutrition
- Components of healthful menus
- Meats
- Poultry
- Seafood
- Yeast breads
- Cakes and breads
- Desserts
- Plating and garnishing
Culinary arts
The Culinary Arts Program is a ProStart/ACFEF certified program designed to provide the students with a strong culinary foundation and practical skills necessary to succeed in the Food Service Industry. Graduates will acquire documented proficiencies in front of the house and back of the house activities. This program prepares students for a wide variety of entry-level positions in the Food Service Industry.
NOTEWORTHY PROJECTS
- Holiday buffet
- Gingerbread house
- Ice carving
- Catered events
OPPORTUNITIES FOR INDUSTRY RECOGNIZED CREDENTIALS
- Food Handler Certification
- OSHA 10
- ServSafe Manager Certification
- Allergen Certification
- Certified Fundamental Cooks
THIS PROGRAM RELIES HEAVILY ON THE FOLLOWING ACADEMIC SKILLS and/or DISCIPLINES
- Multiply and divide fractions
- Percentages
- Geometric shapes
- Chemical reactions
- Read and understand recipe
POSSIBLE CAREER OPPORTUNITIES UPON COMPLETION OF PROGRAM
Upon graduation:
- Prep cook
- Line cook
- Dishwasher
- Bus person
- Bakery’s assistant
- Waiter/waitress
- Garde manger
- Rounds person
After completion of 1-2 years of post-secondary technical training (apprenticeship, certificate program or associate’s degree):
- Restaurant chef
- Private chef
- Personal chef
- Corporate chef
- Catering chef
- Sous chef
- Dining room manager
- Pastry chef
After completion of Advanced degree (4 year college degree or higher)
- Dietitian
- Executive chef
- Nutrition specialist
- Test kitchen manager
- Food stylist
- Food journalist
- Restaurateur
- Sommelier
- Cruise ship chef
- Food and beverage manager
