Focus is placed on the forms, conventions and strategies of written and oral communication in the workplace. This second level course enables students to further their understanding of various commodities, cooking concepts, and mathematics as well as their applications in modern cooking facilities. Students gain sufficient theoretical information to successfully complete the provincial exam currently required for trade certification. In this course students learn to cook in a restaurant environment, doing a la carte or to-order cooking. Menu difficulty is based on a basic restaurant menu.
Students cook at all levels of the menu, including desserts.
In this course students have the opportunity to see and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture, and presentation.