Culinary Leadership
- formally known as Catering 11/12
This class is currently evolving, students will be integrated into foods classes throughout the timetable with various home economics teachers. Responsibilities will include setting up for labs and assisting in demonstrations, as they gain experience students will share their knowledge with the other students in class. In a professional kitchen, Culinary Leadership students would be referred to as Sous Chefs. Students would meet as a class with the instructing teacher various time throughout the term, specific events outside the timetable would allow them to showcase their learning.
One of the focus' of this course is to prepare an assortment of foods for a variety of catering events. The emphasis will be on mass production, presentation, quality, and professionalism. Business and marketing will be woven through the course as we market our products to the school, friends, and family.
Monies that are earned from our events are funnelled back to the students throughout the year. Incentives for staying late may involve dinners ordered in, specialized equipment (Vita mix), Scholarships, as well as a year end celebration dinner at a high end restaurant. This year we are looking at subsidizing the part of the cruise in 2018
One of the focus' of this course is to prepare an assortment of foods for a variety of catering events. The emphasis will be on mass production, presentation, quality, and professionalism. Business and marketing will be woven through the course as we market our products to the school, friends, and family.
Monies that are earned from our events are funnelled back to the students throughout the year. Incentives for staying late may involve dinners ordered in, specialized equipment (Vita mix), Scholarships, as well as a year end celebration dinner at a high end restaurant. This year we are looking at subsidizing the part of the cruise in 2018
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