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

Culinary and Baking Techniques

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.