GBDSS CULINARY ARTS & FOOD SERVICES
Welcome to Hospitality and Tourism, a true hands-on classroom where the students are the driving force behind the school’s food service operation.
Key Highlights:
Active Learning: Students run daily operations, not just classrooms.
Community Impact: Experience includes catering and local food bank support
Career Ready: Focused on the skills required for the modern workforce.
By operating a live food service students gain authentic real-world experience that goes far beyond the traditional classroom. Here you will learn professional cooking techniques - precision knife skills, cooking methods, and food safety standards - while building a professional tool kit of employability skills essential for any career path - leadership, time management, responsibility, problem-solving. Students gain experience that uniquely prepares them for both entry-level employment and/or post-secondary education.
Hospitality and Tourism, Grade 10 - TFJ2O
An introductory "survey" course gives students a taste of the industry while teaching essential life skill.
Kitchen Fundamentals: Introduction to food safety, sanitation (HACCP), and basic knife skills.
Food Preparation: Learning elementary cooking techniques (soups, salads, and simple entrees).
Industry Awareness: Exploring various sectors like travel, tourism, and catering
Career Exploration: Looking at what it takes to become Kitchena chef, event planner, or travel agent.
Professional Cooking I, Grade 11 - TFC3E
Professional Cooking II Grade 12 - TFC4E
Offered as a single or double credit, the "C" in the code specifically highlights Cooking. These courses are more hands-on suitable for students looking to refine cooking skills, enter work or post-secondary options.
Advanced Food Prep: Focus on high volume cooking, production, and complex protein preparation.
Kitchen Management: Inventory, portion control, and how to read/scale commercial recipes.
Health & Safety: Rigorous focus on industrial kitchen safety standards and equipment maintenance.
Service Skills: Basic front-of-house training, including table service and customer interaction.
Professional Baking I, Grade 11, TFB3E
Professional Baking II, Grade 12, TFB4E
The "B" indicates a specialization in Baking. Where the science of the kitchen comes into play
The Science of Baking: Understanding how yeast, gluten, and leavening agents work.
Production: Creating breads, pastries, cookies, and cakes from scratch.
Decorating Techniques: Introduction to piping, glazing, and finishing desserts for presentation.
Measurement Accuracy: Mastery of scaling ingredients by weight (the baker's percentage) rather than volume.