Page 15 - Pathways eMag AMDSB Fall 2019 Dec11

wallet card. This certification is valid for 5 years and can be added to their resume for co-operative education or employment.
Students start with a theory lesson of the provided menu for the day. Working in groups of three to four students, teams cook and execute all aspects of their planned meals. Students work with a different team of chefs each week. Each student will show leadership skills working as a Sous Chef. The Sous Chef is responsible for organizing and leading the team by planning a logical sequence of food preparation.
Each student group communicates and collaborates using a provided menu. This menu includes different baked foods, appetizers, entries, dessert and beverages. Students are creatively addressing different food concerns, allergies and sensitivities during each class. Students challenge their new theoretical knowledge and skills, problem solving tools and reflection, always building on previously instructed cooking techniques.
In their class, students plate and serve their dishes to a professional standard. They are eating as a group while trying each other’s creations. Students provide clearing service and execute clean up and dishwashing procedures to an impeccable standard at the end of each class.
“I started a new co-operative education job at Montana’s Restaurant, as a dishwasher.
I was hired as a dishwasher, then we were talking about my dual credit culinary course with Conestoga College at Knox Church. After hearing about my experience at dual credit I haven’t been a dishwasher like I applied for. Now I am working in the kitchen as a prep cook. My day at co-op now includes preparing and portioning all sorts of different kinds of food. I like it a lot more than when I was dishwashing.”
Richard P
SWAC Student Conestoga College Culinary Class
AMDSB Pathways e-magazine | Fall 2019 Issue
15