Courses and Descriptions

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.
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