Culinary Arts

ADST – Foods Studies 9 / Career Education 9


Foods Studies 9 will be a continuation from Applied Skills 8 (Foods Rotation). Students in this course will have a full year of studies in the Culinary Arts.  This will include the study and practise of baking, cooking and food nutrition.   This is a fun course for students wanting to learn how to cook.

In Career Education 9 – students will explore the use of the software package Microsoft Office 365.  Students will also participate in various career related activities to demonstrate their learning in this area.  This course will be interwoven into Foods Studies 9.

At the end of this course, students will be credited for both ADST – Foods Studies 9 and Career Education 9.

Foods Fundamentals 10 


Want to learn how to cook?  This course will teach you how to use basic techniques and equipment for the planning, preparation and serving of nutritious meals.  Learn how to bake and cook food while mastering time management, safety and sanitation skills.  Learn how to read food labels and establish healthy eating practices using Canada’s Food Guide.  Students make products such as tasty fajitas, stir-fries, teriyaki burgers, soups, and cakes.  Included are some perennial favourites like pizza, and shish kebobs.  Evaluation is based heavily on practical work and also assignments and written tests.

Planning 10 with Baking


Love that aroma of fresh baked cookies, cakes, pastry or bread?  This demonstration and hands-on course will teach you how to make your own baked creations.  You will learn to produce a variety of advanced baked products and the theory and practices to guarantee baking success. Unlock the secrets to improve the nutritional value, flavor, texture, and eye appeal of baked goods while working in a team setting.  Gain effective time management skills and explore some of the career opportunities in the baking and food industry.

Please note that Culinary Arts will be offered in odd-numbered years and Global Gourmet will be offered in even-numbered years. Students will receive credit for MFDN11 in their first year in one of these courses and will receive credit for MFDN12 when both courses have been successfully completed.


Culinary Arts 11/12 

(MFDN-11 or MFDN-12)

MFDN-10 is recommended

Do you wonder how those professional chefs make food look so delicious and wonderful?  This course is for senior students interested in learning and developing more advanced culinary and presentation skills.  This course will enable students to plan, prepare, and serve appealing meals from simple to advanced dishes for all occasions, while developing healthy eating practices.   Basic cake decorating skills, an in-class Iron Chef competition and popular labs like the classic pavlova, and chicken vol-au-vent are included.  Evaluation is based on mastering food preparation techniques, understanding theory, as well as being creative with food presentation.

Global Gourmet 11/12 

(MFDN-11 or MFDN-12)

MFDN-10 is recommended

Do you want to eat your way around the world?  This course will be your tour guide to a variety of world flavours and diets from Europe to Asia and beyond.  Cuisines of Asia, France, Italy, Mexico and other parts of the world will be covered.  Learning activities include tastings, buffets and small group food preparation.  Favourite labs include the classic French soufflé, pad thai, homemade pasta and Asian curries.  Evaluation will be based on mastering food preparation techniques, and understanding the theory that underlies the preparation of healthy, appealing, and efficient meals.


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