January 21 & 22 | 5:30 to 7:30 p.m.
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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.
January 21 & 22Explore programs starting in May or SeptemberRegister Now