January 16 & 175:30 to 7:30 p.m.
Over the course of this practical lab component, students develop the fundamental skills of safe food handling, professional knife skills, food/baking preparation & commercial kitchen efficiency. Students prepare, taste and evaluate basic stocks, soups & sauces, salads, yeast dough products and sweet & savoury pastry items. Use of local food products and ingredients is emphasized to support the "Field to Fork" concept.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now