January 16 & 175:30 to 7:30 p.m.
In this practical lab setting students prepare, taste, compare and evaluate a variety of products including: baked goods, starches, vegetables, meats, poultry and fish. Students will learn modern and traditional methods of preparation and presentation of food for sale in a la carte and retail outlets. Whenever possible, emphasis is placed on the "Field to Fork" concept and use of local ingredients
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now