The course covers specialized Indigenous content, including traditional history, food sources and preparation, foraging and cookery. Regional influence and ingredients will be applied where practical and seasonal. In-class Elders and community members will be involved in the teaching and delivery of the course.
Students will perform all kitchen activities phases, including preparing and presenting vegetables, soups, sauces, meat, fish and poultry, cold kitchen items, desserts, baking, and pastries. They will learn to follow recipes correctly, accurately weigh and measure food, and develop an understanding of the primary techniques and principles used in cooking, baking, and other aspects of food preparation, building a solid foundation of culinary skills. They also will learn essential menu planning and costing, kitchen safety, sanitation and food storage, and develop human and customer relations skills.

They will work in a supervised commercial kitchen environment, perform basic cooking and food preparation tasks, and develop correct knife skills, industry terminology and practice, and various cooking methods.

Lecture Hours: 45

Shop Hours: 135