Local and Sustainable Cuisine
|Lecture hours per week|
|Lab hours per week||4|
This course will explore ethnocentric regional flavours and examine unique Canadian local ingredients sourced from sustainable pathways. The course’s 14 weeks will focus on cooking local and sustainable cuisine in a timely manner using advanced preparation methods.
In-person students will learn through professor-led demonstrations and practical labs. The competency-based approach will teach them to implement emerging culinary technologies and advanced skill sets, and to apply various plate presentation skills for culinary and patisserie products, while working in a safe and hygienic manner. Online learners will also engage in activities focused on local and sustainable food and interact with relevant digital content, while creating and sending in their own culinary and plating videos for evaluation.