CULI-2017Canadian Regional Cuisine
It is important for the
culinary professional to continuously improve their cooking skills. While executing an a la carte
lunch service in an upscale restaurant, students will apply modern and classical French cooking
methods, including basic sous vide cooking, to prepare and plate menu items. Through
theoretical study, students will learn about the different regions of Canada, the food that is produced
seasonally in each, and the effect this has on the hospitality industry. Students will identify and fabricate fresh and
salt water fish while participating as part of a kitchen brigade.
