January 16 & 175:30 to 7:30 p.m.
In this hands-on lab course, students will explore the use of specific ingredients and/or preparations and how they
apply to cultures around the globe. Students will learn cultural similarities and differences related to the use of herbs,
spices, flavouring ingredients and traditional food preparations.
Safe food handling, proper culinary techniques, true-to-culture ideals and a healthy respect for the diversity of world
cuisine will be discussed and practiced.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now