Greg Poile

• I taught Foods 10, 20 and 30 using the Alberta curriculum for the first 2 years. After this, the NWT transitioned to a modified B.C. curriculum and they added Culinary Arts 10 and 11 to my teaching schedule.
• I was also responsible for overseeing the food production for our cafe serving light breakfasts and full lunches to our student body of 550. Our menu consisted of sandwiches, salads, buns and wraps, soups, a hot special and desserts.

• I taught Foods 10, 20 and 30 for my entire career at Ecole Secondaire Foothills Composite High School -Alberta High School of fine Arts.
• I was concurrently responsible for overseeing the production of food products for the morning breaks and lunch services. Our daily offerings included cheese buns and cookies at breaks and sandwiches, veggie trays, burgers, wraps, hot specials and poutines at lunch service.
• I was honored to sit on the committee that wrote the current Alberta Culinary Arts curriculum.

5 year Bachelor of Science - Bachelor of Education degrees.