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
Over the course of this practical lab component, students develop the fundamental skills of safe food handling, professional knife skills, food/baking preparation & commercial kitchen efficiency. Students prepare, taste and evaluate basic stocks, soups & sauces, salads, yeast dough products and sweet & savoury pastry items. Use of local food products and ingredients is emphasized to support the "Field to Fork" concept.
Many of the photos on this website were taken prior to the COVID-19 pandemic.