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Our Foods and Culinary Program operates out of the Metro Shared Community Kitchen. This space was made possible through a grant from Metro of over $200,000 for the 2025-2030 school years. This room is now equipped with state of the art kitchen equipment that will allow our students to learn and practice their culinary skills to prepare them for a life, whether that be in the food industry or their home kitchen.
Courses:
Grade 10: HFN 2O - Food and Nutrition
This course focuses on guidelines for making nutritious food choices. Students will investigate factors that influence food choices, including beliefs, attitudes, current trends, traditional eating patterns, food-marketing strategies, and individual needs. Students will also explore the environmental impact of a variety of food choices at the local and global level. The course provides students with opportunities to develop food-preparation skills and introduces them to the use of social science research methods in the area of food and nutrition.
Grade 11:HFC 3M/E - Foods and Culture
This course focuses on the flavours, aromas, cooking techniques, foods, and cultural traditions of world cuisines. Students will explore the origins of and developments in diverse food traditions. They will demonstrate the ability to cook with ingredients and equipment from a variety of cultures, compare food-related etiquette in many countries and cultures, and explain how Canadian food choices and traditions have been influenced by other cultures. Students will develop practical skills and apply social science research methods while investigating foods and food practices from around the world.
Grade 12: HFA 4U/C - Food Nutrition and Health
This course examines the relationships between food, energy balance, and nutritional status; the nutritional needs of individuals at different stages of life; and the role of nutrition in health and disease. Students will evaluate nutrition-related trends and will determine how food choices can promote food security and environmental responsibility. Students will learn about healthy eating, expand their repertoire of food-preparation techniques, and develop their social science research skills by investigating issues related to nutrition and health.
Grade 11 and 12 IDC 3O/4O - Food Rescue
The course is offered in partnership with Renfrew and District Food Bank and processes food donated by local grocery stores into meals for students and clients of the Renfrew and District Food Bank. Students will learn time management, meal planning, food preparation skills, food safety and culinary skills throughout the course.