First Year

This course builds on the foundation of motor skills achieved through core training. It will provide experiences in a variety of exercise programs for the purpose of maintaining and enhancing cardiorespiratory and musculoskeletal fitness (i.e., core stability, muscle strength, endurance, and power). It includes speed and agility training with a focus on body coordination and balance. In conjunction with fitness and wellness concepts, exercise, and healthy eating principles, learners will be able to enhance their fitness through goal setting and application of the exercise principles (i.e., frequency, intensity, time, type, progression, and volume): adapt their movement competencies to independent physical activity (PA) pursuits and periodically evaluate their PA and eating patterns to monitor their progress and achievement of personal fitness and dietary goals. Likewise, Adapted PE is included in this course to ensure the physical fitness of students with additional needs (SWAN)

Course Description:

The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will Include the following : Application of basic techniques of commercial cookery; Application of standard safety procedures for handling foodstuffs; Clean and maintain kitchen equipment and utensils: Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner: Receive and securely store In-coming goods: Establish and maintain quality control in food production: Identify, prepare and port on various meats; Prepare and store food in a safe and hygienic manner; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.