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Local and Sustainable Cuisine

Course Code COOK-333
Lecture hours per week
Lab hours per week 4
Course Availability: Open
Description: This course further builds and develops the student’s fundamental culinary skills, techniques and theoretical knowledge through a series of professor led demonstration and practical labs. Through the classroom’s innovative competency based approach students learn to implement emerging culinary technologies, advanced skill sets, and apply a variety of plate presentation skills for culinary and patisserie products, while working in a safe and hygienic manner. During a fourteen week course students will practice advanced preparation methodologies, utilize new emerging technologies, learn ethnocentric regional flavours and examine unique Canadian local ingredients sourced from sustainable pathways. At the end of the course, students will be able to successfully work in a timely manner, create, present and taste food from local and sustainable sources in preparation for successful employment in today’s modern food service industry.