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.
• Identifying potential hazards and employing 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 safely 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.
• Understand 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.

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: Develop and 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).
• 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.
• Divide ingredients or dishes into specific serving sizes. portions)
• Count and tracking supplies to avoid shortages or overstocking (inventory)
• Monitor refrigeration and freezing conditions for food safety.
• Demonstrate a knowledge of angles for consistent chopping, slicing, and dicing.
• Develop estimation skills.
• Calculate the quantity of food to prepare for events or catering.

Skill Descriptor: Develop and 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.
• Use the Canadian Food Guide to aid in menu planning.
• 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, spreadsheets and other digital tools as needed.
• Research and evaluate reliable sources of information online.
• Attend to instructions given in a recipe or your 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 cooking methods

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

Achievement Indicators:

• Choose appropriate methods for the product being cooked.
• Evaluate different cooking methods to determine positive and negative attributes.

Skill Descriptor: Use alternative culinary methods

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

Achievement Indicators:

• Explore alternative methods of cooking.

Skill Descriptor: Prepare stocks, sauces and soups.

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

Achievement Indicators:

• Create stocks using available ingredients.
• Use stocks to create soups and sauces.
• Experiment with the mother sauces and derivatives.
• Explore international cuisines.

Skill Descriptor: Prepare meats, poultry and seafood.

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

Achievement Indicators:

• Identify cuts, quality and sources of various meats, poultry, and seafood.
• Prepare a variety of meats, poultry and seafood using multiple techniques.

Skill Descriptor: Prepare plant-based proteins, vegetables, grains, and special dietary requirements

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

Achievement Indicators:

• Distinguish between various grains, legumes and pulses.
• Create dishes using a variety of grains, legumes and pulses.
• Create a dish while considering special dietary requirements.
• Create dishes using a variety of vegetables.
• Recognize plant-based proteins as an alternative to meat based.
• Consider local sources of fresh seasonably available produce.