• 204-786-1401
  • tecvoc@wsd1.org
  • Winnipeg, MB Canada
Culinary Arts

Culinary Arts

About Culinary Arts

The Culinary Arts program gives students an opportunity to work alongside experienced culinary instructors, learning the hands-on skills that chefs use every day. The program offers a fast-paced environment, the freedom to be creative, and opportunities for personal and professional growth.

Students in Culinary Arts will develop the following skills:
– operating, cleaning, and maintaining kitchen equipment and cooking utensils 
– storing, preparing, and presenting a variety of foods and beverages 
– reading recipes, developing menus and food costing 

Who Should Enroll? 
Culinary Arts is looking for students who like learning practical skills and working with a team environment. Students in this vocation are active participants in their learning, willing to take initiative and enjoy a fast-paced environment. 

Employment Opportunities
Students who successfully complete the Culinary Arts program will be qualified to work in restaurants, hotels, and resorts.  

Additional Information
Tec-Voc Cafeteria is run entirely by the Culinary Arts program. Our students are an integral part of its day-to-day operation. 

Course Listing

Grade 9 (.5 Credit) FOHR1S

This course in intended for students wishing to explore Culinary Arts. Students are introduced to sanitation and safety, tools and equipment, knife handling and safety, and general preparation procedures for different types of food and beverage. The emphasis is on hands-on activities with frequent tasting sessions that allow students to sample the foods they have prepared.

Grade 10 (1 Credit) CU790V1S
An introduction to culinary arts beginning with safety, sanitation, and tool usage. Students will learn the basics of high volume cooking using a variety of basic cooking methods.

Grade 11 (4 Credits) CU000V30
An extension of the skills and procedures learned in grade 10. Students develop skills in vegetable and starch cookery, garde manger and baking. Students will also learn buffet presentations with emphasis given to culinary presentation showpieces.

Grade 12 (4 Credits) CU000V40
In the final year of Culinary Arts focuses on meat cookery, breakfast, stocks, sauces and soups. An introduction to fine dining and plate presentation is taught. Students will go out into the food service industry for work experience.

Contact Information

L. Gloux – lgloux@wsd1.org