Professional Cooking

Hospitality Services - Professional Cooking

This course focuses on, hospitality activities, equipment, and facilities as well as food preparation and management. Students learn to prepare, present, and serve food, and to plan, manage, and promote activities, using the necessary equipment. Throughout the course they learn the fundamentals of providing high-quality service and ensuring customer satisfaction. Students study the occupational health and safety standards and laws regulating the hospitality industry. They also explore the industry’s social and environmental impacts and identify possible career paths.

Evaluation Of Students Achievement:

Tests/Quizzes - 10%

Weekly Reports - 10%

Employability Skills - 10%

Food & Restaurant Labs - 40%

Culminating Activity & Final Exam - 30%

Student Responsibilities:

Respect is an Attitude

Class Room Participation:

personal hygiene and safety
food handlers - health and safety
complete assigned daily tasks and duties
- adherence to health and safety requirements and regulations
- good listening skills
- team work
respectful and co-operative team-player
- peer to peer training
- instructor and all TTSC staff
Chef of The Week
- Organizational and Leadership skills
- Respectful - give respect, get respect

Attendance – Students are expected to attend all classes on time and prepared for the daily activities in the Kitchen Lab. It is the student’s responsibility to obtain, catch-up, hand-in, any missed work.