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
This course is designed to examine the principles and philosophy of quality ingredients in the foodservice industry. The student will learn advanced, classical and contemporary culinary practices relating to meat, poultry, game, and seafood cookery. Additional topics of study include Garde-Manger, recipe development and the application of convenience products in the food service industry.
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