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Advanced Culinary Techniques II

In this living lab course, students will explore ethnic and modern cuisine principles, flavours, ingredients and preparations. Additionally, students will learn to make cheese, fresh pasta, vegetarian and vegan cuisine. Modern plating trends, fusion cooking, true-to-culture ideals and a healthy respect for the diversity of world cuisine will be discussed and practiced. Students will be exposed to a variety of service techniques including a la carte, banquet, buffet and family style. Throughout the course students will make use of seasonal and local Ontario produce wherever possible.