1. Fredericton High School Culinary Arts Programs 2009 The Future Chefs’ Café & The Goods Bakery Pam Hatheway and Darren Hanscomb

2. Future Chefs’ Cafe The Cafe has been operating FHS Since the early 1980’s initiated by Terry Pond. Students did receive a grade 11 and 12 credit. This year is a bit different. The Cafe has been operating FHS Since the early 1980’s initiated by Terry Pond. Students did receive a grade 11 and 12 credit. This year is a bit different. We operate as a fully functioning restaurant, open to the public and any staff throughout the School and District offices. We operate as a fully functioning restaurant, open to the public and any staff throughout the School and District offices. We offer catering to the public as well as the School District and Department of Education. We offer catering to the public as well as the School District and Department of Education.

3. Future Chefs’ Café Starting next year; once again students apply to the culinary program before they are accepted. Historically approximately 120 students apply. Starting next year; once again students apply to the culinary program before they are accepted. Historically approximately 120 students apply. Students must sign a course contract agreeing to give up their lunch hours and put in extra time away from normal class time. Students must sign a course contract agreeing to give up their lunch hours and put in extra time away from normal class time. Weekly Schedule Mon- Tues Prep Days Wednesday-Friday we are open from 11:30- 2:00. Dining room seats approximately 40 people. The café is open for approximately 8-10 weeks.

4. Future Chefs’ Café 5-6 Weeks of culinary theory prior to the café and Bakery opening. 5-6 Weeks of culinary theory prior to the café and Bakery opening. 8-10 weeks of practical work in both the bakery and café. 8-10 weeks of practical work in both the bakery and café. Unique opportunities for all students in all aspects of hospitality and restaurant management. Unique opportunities for all students in all aspects of hospitality and restaurant management. The menu TBD… The menu TBD…

5. ‘The Goods’ Bakery A full service bakery that offers fresh baked goods daily. A full service bakery that offers fresh baked goods daily. Catering and various different desert available to order. Catering and various different desert available to order. Several types of baked goods and pastries are demonstrated and made by the students Several types of baked goods and pastries are demonstrated and made by the students Coffee shop. Coffee shop.

6. FHS Culinary Arts: A cross curricular approach Literacy- Our courses help to promote all aspects of literacy. (i.e. reading recipes, understanding terminology and the textbook for theory) Literacy- Our courses help to promote all aspects of literacy. (i.e. reading recipes, understanding terminology and the textbook for theory) Numeracy- Math skills are enhanced through the various skills required in the Culinary field. (i.e. recipe conversion, measurements, counting and balancing money and food costs) Numeracy- Math skills are enhanced through the various skills required in the Culinary field. (i.e. recipe conversion, measurements, counting and balancing money and food costs) Science- Chemistry is critical in cooking and various aspects of biology play key roles in our course. (i.e. bacteria, fungi, how chemistry makes baking and cooking possible) Science- Chemistry is critical in cooking and various aspects of biology play key roles in our course. (i.e. bacteria, fungi, how chemistry makes baking and cooking possible)