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Hospitality and Family Studies

St. Peter Secondary Hospitality/Family Studies Department


St. Peter Secondary is an SHSM Hospitality School!

SPSS Hospitality Program Overview:


The Exciting Culinary program, in two professional kitchen settings, invites student to learn the essentials of cooking and nutrition. The courses in Hospitality and Food & Nutrition concentrate on the cooking principles while students create a wide variety of nutrient dense dishes. Students develop excellent industrial knife skills focusing on the precision cuts. Students acquire top notch skills related to service, and preparing & presenting food. Students enthusiastically study nutrition and use the Canadian Food Guide as a tool to assess nutritional value and balance in menus with a high level of competency.


SHSM HOSPITALITY RED SEAL PROGRAM:


What is this highly sought after program?


This amazing certificate program is available to any students who want to learn cutting edge cooking skills wherever their post secondary destination may lead! This program certainly is not exclusive to students considering dietary or chef work in the future.

  • This Specialized program allows students to experience learning activities in the Hospitality & Tourism sector while meeting the requirements for the Ontario Secondary School Diploma (OSSD). This opportunity for students occurs in their grade 11 and 12 years.

  • Students Receive the following certifications free of charge:

    • WHMIS

    • Standard First Aid Training

    • CPR - Level C

    • Customer Service

    • Events Coordinator

    • Safe Food Handling

    • Basic Tourism

    • Spa Service Etiquette

    • Cook/Line Cook

  • At graduation, students who complete the SHSM requirements receive a special diploma with a ‘Red Seal’ as well as a record card that outlines all of the sector recognized training and certifications that the student has gained in Hospitality & Tourism.

The SHSM symbol on the diploma lets employers and post secondary education institutions know that students have knowledge, skills and industry-recognized qualifications.


Gr. 10 Food & Nutrition: Students begin their culinary adventure in grade 10 Food & Nutrition where students focus on a variety of food preparation techniques, nutrition and knife skills. The grade 10 program has its own professionally equipped kitchen/lab.



Gr. 11 Hospitality & Tourism Dual Credit: Students in the grade 11 program participate in an dual credit program. A Chef from Sir Sanford Fleming College comes to the professional kitchen at St. Peter two times per week for 2 and a half hour labs. Students earn a grade 11 Hospitality credit and while continuing to demonstrate industrial knife skills in an industrial setting. Students learn to calculate costs, yields and nutritional information, utilizing the standardized recipe. Students successfully apply principles and techniques involved in the quantity and preparation of a variety of salads, dressing, sauces, stocks and soups to name a few.  

          


Grade 12 Hospitality & Tourism: This course invites students to focus on advanced food preparation and presentation skills, event and activity planning. This provides students with opportunities to analyze the characteristics and standards of the tourism industry focusing on local tourism opportunities. Students learn the nutritional value of foods, plan menus and recipes, development management techniques and learn effective customer/service skills.


We Compete Successfully!


  • Two time gold medalists at the Loyalist College Junior Iron Chef Competition

  • Six time gold, silver, bronze medalists at Fleming College Iron Chef

  • Silver medalist at Durham College Gingerbread Competition

  • Silver and Bronze medalist at Durham College Epic Mac and Cheese Competition



Testimonials:


My name is Mya Gerelus and I started my culinary journey in grade eleven with the dual credit hospitality program . I learned so much from working two periods a day with Chef Rose and twice a week with Fleming college professor Chef Renato Zegarra. I learned advanced practical culinary skills as well as theoretical concepts. By the end of the program not only was I highly experienced working in an industrial kitchen, I also gained skills and qualifications to carry with me outside of high school. Now a grade twelve student, I am a Specialist High Skills Major student, certified in food handling, fine dining, etiquette, customer service, front of house and back of house service, spa etiquette, line cook, and WHMIS. This course helped get me on track with my career path, and I am currently planning on pursuing a career in culinary post secondary, and thanks to experience and qualifications gained during my time as a part of the hospitality program, I have received early acceptance at all colleges I've applied to. I’m so happy I seized

this opportunity, and I encourage others to do the same.             


   



  

                                                                Hi, my name is Lena Simmonds. I was first introduced into the culinary world through my grade 11 dual credit program with St. Peters and Fleming College. Through that program, I got to spend two periods of my day working with Chef Rose, and Chef Renato from Fleming. They taught me everything I know, from basic knife skills to advanced culinary theory. I gained certifications in Food Safety that allowed me to obtain a job that involves food handling. This year I am in the grade 12 Hospitality and Tourism course with Chef Rose. I have worked side by side with Chef Rose, as well as our student teacher, Chef Dan from Queens University, to gain more certifications. These have allowed me to expand my resume and gain more hands on experience. Although I am not planning a career in Culinary, these courses have given me all of the skills needed for me to successfully support myself when I live on my own one day. I strongly recommend this course for anyone interested in Culinary, as well as anyone who wishes to gain experience and learn how to prepare healthy, cost efficient meals when living on their own.