COVID-19 update: DC has implemented a vaccination policy for the fall 2021 semester. Learn more.
Program delivery information now available for winter semester.
Learn more about courses and services being offered remotely. COVID-19 Pre-entry Screening Questionnaire COVID-19 Illness Reporting Process

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