Commercial Cooking 10, 20, 30

(a)	Identify career opportunities in the food service industry in one’s community.
(b)	Research which occupations in the food service industry are facing shortages and which are oversubscribed locally, regionally or provincially.
(c)	Examine the roles, responsibilities, educational qualifications and personal and professional qualities common to people working in the food service industry.
(d)	Create a list of personal interests, skills and traits that may lead to a career in the food service industry.
(e)	Reflect upon personal suitability or non-suitability for a specific occupation in the food service industry, considering criteria such as: initial and continuing educational and training requirements; duties and skills required for this occupation; work environment, including typical hours and shifts work and typical locations; current wages received in Saskatchewan and how these compare to the rest of Canada; physical, mental and emotional stresses related to this occupation; workplace hazards and safety considerations; other occupations with which they interact; apprenticeship and/or certification requirements in Canada and Saskatchewan; and, future trends impacting the trade.
(f)	Discuss apprenticeship, including its advantages and disadvantages, as a pathway to a career in the food service industry.
(g)	Communicate research findings related to occupations in the food service industry through a display, brochure, video, presentation software, website or an oral presentation.
(h)	Discuss a plan for obtaining one’s dream job in the food service industry.

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