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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Culinary Theory II

This course builds on the foundational knowledge acquired in Culinary Theory l. Students explore more advanced theories and concepts including culinary terminology, meat cuts and related cooking methods, various fowl and poultry, beverages, the role of wine in cooking, as well as the use of contemporary and traditional garnishes in food presentation. Students also investigate regional food products and cuisine, the relationship between food and culture and contemporary food trends.