In Grade 11, students are introduced to “front of the house” and “back of the house” restaurant operation through the daily operation of the school restaurant open to faculty and the public. In the dining room they learn customer service and formal dining room service skills which include setting tables, taking reservations and working the cash register while providing a la carte and buffet service menus. In the kitchen, students learn and practice; soups, stocks and sauce making, fruit and vegetable identification and cookery, dairy, eggs and cheese identification and cookery, salad and salad dressings, nutritional menu development as well as starches and grain cookery. The curriculum also includes meat, poultry and seafood identification, fabrication and cookery. Students will also develop basic baking skills through the production of; fruit danish, yeast and quick breads, layer cakes, pies and kitchen plated desserts. They will demonstrate the highest standard of food safety training by completing ServSafe Certification through the National Restaurant Association.