Smokehouse

The Smokehouse Kitchen Project provides immersive training across Culinary Arts, Baking & Pastry Arts, and Theory. Through hands-on practice, classroom instruction, academic credits, and certifications, participants gain skills and opportunities that support employment and future education in the culinary and hospitality sectors.

Culinary Arts

• Practical training runs from 8:30am to 4:00pm

• Weekly theory and testing on Fridays from 8:30am to 9:30am

• Participants split between Chef Instructor and Pastry Chef sessions

• Focus on prepping and operating a restaurant, applying skills learned in class

Baking & Pastry Arts

• Dedicated pastry station operated within the Smokehouse Kitchen

• At least two participants responsible for baking needs every two weeks

• Weekly testing based on chapters from the On Cooking textbook

Theory

• Instruction supported by On Cooking and its study guides and CD-ROM tutorials

• Structured classroom learning follows a logical sequence

• Attendance is vital due to fast-paced curriculum; missing three classes results in failure of that component

Academic Credit

• Partnership with SD #57 Continuing Education

• Training recognized for three out of five Adult Grade 12 Dogwood Diploma courses

• Completion earns credits for CAPA 12 modules, aiding both high school graduation and post-secondary program entry

Certificate Programs

• Participants must pass Food Safe before starting kitchen work

• Certifications include:

• First Aid

• Serving It Right

• First Host

• Super Host

• WHMIS / WorkSafeBC

• Cash Register Training

Pre-Employment Skills:

• Resume and Cover Letters development

• Basic Computer skills

• Hidden Job Market

• On-line Job Search

• Networking Techniques

• Internet Browsing

• Professional Email Communications

• Informational Interviews

• Personnel hygiene and Grooming

• Time Management

Work Placements

• Two-week placements begin in week three, based on participant readiness and job availability

• Requests for specific placement locations can be made in advance to the instructor