Skill Descriptor: Identify and prevent hazards that could lead to injury, illness, or fatalities in the lab or workspace.

Global Competencies: CL, CM, CTPS, SASM

Achievement Indicators:

• Obtain OHS Certification by completing the New Brunswick Construction Association (NBCSA) online module
• Obtain Workplace Hazardous Materials Information System (WHMIS) certification by completing the New Brunswick Construction Association online module (NBCSA).
• Apply an understanding of (WHMIS) symbols in skilled trades labs.
• Identify potential hazards and employ proper safety procedures in the workplace.
• Locate first-aid supplies and determine what action is required.
• Locate and engage the emergency action plan in the workplace.
• Demonstrate responsible behaviour to prevent accidents in personal workspace.
• Utilize training to safety address workplace hazards and conditions.
• Demonstrate the proper procedures for lock out tag out.
• Identify and use appropriate Personal Protective Equipment (PPE)

Skill Descriptor: Apply safe body mechanics when working in a Culinary Lab.

Global Competencies: CL, CM, CTPS, SASM

Achievement Indicators:

• Utilize training to safely lift objects.
• Demonstrate proper positioning when using or moving tools and equipment.
• Demonstrate spatial awareness in the working environment.

Skill Descriptor: Apply safe food handling practices.

Global Competencies: CL, CM, CTPS, SASM

Achievement Indicators:

• Demonstrate an understanding of how to apply sanitation procedures and safe food handling to prevent food borne illnesses.
• Explain the nature of allergens and how contamination can occur.
• Apply safe food handling practices while working in a kitchen.
• Apply proper sanitation techniques in all work areas.
• Apply practices to alleviate cross contamination.

Skill Descriptor: Safely use tools and equipment in a Culinary Lab

Global Competencies: CL, CM, CTPS, SASM

Achievement Indicators:

• Participate in practical demonstrations of the specific safe operation of tools and equipment in the culinary lab.
• Demonstrate competency in the use of tools and equipment in the culinary lab.
• Select the proper procedures and equipment to complete projects and work in a safe manner.
• Utilize safe practices to avoid cuts and burns in the kitchen.

Skill Descriptor: Explore a variety of employment pathways and structure in the culinary industry.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Discuss employment opportunities and statistics for the food service industry.
• Explore post-secondary options related to the food service industry.
• Distinguish between commercial, institutional (non-commercial) and catering food service.
• Understand the rewards and demands of food service work.
• Identify how food service operations are organized.

Skill Descriptor: Develop an understanding of pathways available to achieve trade certification.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Identify the pathways available to achieve trades certification and beyond.
• Explain the Red Seal Certification program and its professional designation RSE.

Skill Descriptor: Apply numeracy skills to culinary principles.

Global Competencies: CL, CM, CTPS

Achievement Indicators:

• Measure ingredients using weight, volume, and count.
• Convert between units (e.g., ounces to grams, teaspoons to milliliters). Use digital conversion tools to verify accuracy.
• Adjust recipes for different serving sizes or yields (scaling).
• Calculate cooking, baking, or resting times.
• Time different steps to ensure dishes are prepared simultaneously.
• Estimate how long tasks or processes will take to optimize kitchen workflow.
• Calculate the cost of ingredients for a recipe or menu item. Use spreadsheets or digital costing tools where applicable.
• Divide ingredients or dishes into specific serving sizes. (Portion)
• Count and track supplies to avoid shortages or overstocking. (Inventory)
• Monitor refrigeration and freezing conditions for food safety.
• Develop estimation skills.
• Calculate the quantity of food to prepare for events or catering.

Skill Descriptor: Apply literacy skills required in the culinary trade.

Global Competencies: CL, CM, CTPS, ICE

Achievement Indicators:

• Read and understand recipes, including measurements, techniques, and ingredient lists.
• Understand nutritional information, expiration dates, and ingredient sourcing.
• Create a recipe including ingredient quantities and technique descriptions.
• Develop a menu considering nutrition, variety, balance, flexibility and truthfulness.
• Document or log inventory or quantities of supplies used.
• Explain products, services, or processes clearly.
• Share ideas and updates with coworkers effectively while working in a kitchen.
• Use effective verbal communication to resolve misunderstandings or issues.
• Use word processors and spreadsheets as needed.
• Research and evaluate reliable sources of information online.
• Attend to instructions given in a recipe by a classroom educator.
• Identify issues and propose solutions based on available information.
• Seek to learn new methods or tools to address workplace needs.

Skill Descriptor: Use conventional mixing methods.

Global Competencies: CL, CM, CTPS, ICE, SASM

Achievement Indicators:

• Differentiate between the methods of mixing according to the product.
• Understand gluten development.
• Understand various methods of yeast dough preparation.

Skill Descriptor: Prepare quick breads.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Identify types of quick breads and their ingredients.
• Prepare a quick bread and apply quality standards to evaluate a product.

Skill Descriptor: Prepare yeast breads.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Apply a variety of methods of yeast dough preparation.
• Experiment with recipes regarding; fat, gluten and sugar content.

Skill Descriptor: Prepare cakes.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Prepare cakes applying quality standards to evaluate the product.
• Differentiate between the various types of cakes.
• Experiment with recipes regarding; fat, gluten and sugar content.
• Identify the appropriate use of icing, frosting and fillings.

Skill Descriptor: Prepare cookies.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Prepare cookies and apply quality standards to evaluate the product.
• Differentiate between the various types of cookies.
• Experiment with recipes regarding; fat, gluten and sugar content.
• Identify the appropriate use of icing, frosting and fillings.

Skill Descriptor: Prepare pastry.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Classify and produce various types of pastry dough.
• Identify and prepare appropriate topping and filling.
• Experiment with recipes regarding; fat, gluten and sugar content.
• Form pastries using a variety of methods.

Skill Descriptor: Prepare garde manger.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Prepare a variety of fruit vegetables and garnishes using appropriate knives and cutting tools.
• Select a variety of breads for sandwich production.
• Identify and prepare sandwich fillings.
• Identify a variety of sandwich types (open, closed, wrap, finger, triple decker)
• Create a variety of salads and dressings.

Skill Descriptor: Prepare hot and cold beverages.

Global Competencies: CL, CM, CTPS, ICE, SASM, SGC

Achievement Indicators:

• Prepare and serve a variety of beverages.
• Compare instant beverages to other types.
• Explain the origins of coffee and tea.