January 16 & 175:30 to 7:30 p.m.
This workshop is designed to provide students the opportunity to develop and plan a capstone project. Working in teams students will plan, design and create a three course menu following the principles learned from all courses of the Culinary Management Program including but not limited to Menu Planning, Principles of Kitchen Management, Culinary and Baking Techniques, Introduction to Global Cuisine, Cuisine ala Carte, Computers for Hospitality, Advanced Culinary Techniques, Professional Development Strategies II, Principles of Advanced baking and Pastry Techniques, Retail & Quantity Food Production, and Restaurant Management Theory.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now