Students also learn the sanitary procedures that must be observed when preparing food. In this course, students have an opportunity to view basic food preparation demonstrations. They then have the opportunity to prepare each item demonstrated and practise in modern facilities. The demonstrations include sauces, stocks, poultry, meats, soups, and salads. This course introduces students to the basic concepts, skills, and techniques of baking.
Emphasis is placed on identification of products, weights, and measures.
Theory and practical classes cover topics of breads, cakes, pies, puddings and desserts. In this course, students have the opportunity to study and apply cooking techniques normally found in schools, hospitals and government cafeterias. This enables students to practise with larger quantities of food, permitting them to perfect basic cutting skills, cooking methods, and recipe assembly. This course develops the students' speaking and writing skills at a more advanced level. Focus is placed on the forms, conventions and strategies of written and oral communication in the workplace.