DC is committed to providing students with a high-quality academic experience. All scheduled academic activities and services, including on-campus learning through classes and labs, continue as planned while Durham Region is under red-zone restrictions. For a full list of what is open on campus or operating virtually, please visit our COVID-19 winter semester page.
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Cuisine A La Carte

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