Grade 11 – TFJ3E1
This grade eleven course is open both to newcomers as well as returning grade ten hospitality graduates, with an emphasis on students who already feel some confidence with work in a kitchen. We will begin the course by reviewing the fundamental culinary knowledge learned in the grade nine & ten hospitality course. Once this has been mastered, we will continue to develop a deeper understanding of culinary concepts including the unifying of several flavour profiles in coherent cooked dishes, a deeper sense of taste, developing further the skills required to enter the hospitality workforce and the cultural connections in cookery and methods of cooking as they relate to the grade eleven feature protein, chicken.
In the kitchen, you will learn about basic food safety and sanitation techniques that keep customers and staff safe from harm. Tool and equipment use will be practised daily during kitchen activities and particular emphasis will be placed on accurately measuring ingredients in both metric and imperial units of measurement.
In your kitchen groups you will be challenged to plan, prepare and analyze a variety of foods and recipes. Working as a team will be crucial to your success- do you have what it takes???
IMPORTANT: Attendance and participation are critical for success in this course as most learning takes place during daily project based tasks.