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Cafeteria Training 11 and 12 focusses on quantity food preparation and service. Students develop the skills necessary for commercial food preparation as they participate in activities related to receiving, storing, and presenting nutritious foods. Students also have opportunities to develop attitudes required by food-service professionals and to practise customer service.
Students consider their own and their customers' safety while handling equipment and supplies, managing the working environment, and preventing food-borne illnesses. As they experience the creative preparation and presentation of food, they build an awareness of its social and cultural significance. Students also gain a basic understanding of the economics of operating a food-related enterprise, including purchasing, cost accounting, and portion control.
Students of Cafeteria Training 11 and 12 can apply their skills in their homes as well as in public food-service facilities. They often choose to use their training to secure entry-level employment in the growing hospitality industry or to pursue careers in the food industry.
Note: The Cafeteria Training 11 and 12 curriculum proposed in this IRP is not included in the provincial articulation agreement (1996) for Professional Cook Training, Level 1. This agreement is based on the Professional Cook Training curriculum (lines A through K, 1994).
The prescribed learning outcomes for Cafeteria Training 11 and 12 are grouped under four interrelated curriculum organisers:
Students develop an awareness of the need for constant attention to safety and hygiene within public food-service operations. They apply their knowledge of food and equipment handling to personal and public health goals at they create and maintain a safe environment for themselves, their fellow workers, and their customers.
Principles of Food Preparation
Students gain an understanding of the scientific and aesthetic principles of quantity food preparation that lead to desired product standards. They apply these principles by adapting recipes to a variety of customer needs.
Food Preparation
Students observe and practise a wide variety of quantity food-preparation methods and learn to prepare tasty, attractive, and nutritious foods in a cost-and time-effective manner.
Food Service
Students learn about the role of the food-service industry in today's economy and explore career options. They develop the attitudes, skills, and professionalism required by the food-service industry.
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Revised: September 23, 1998
