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In Retail and Quantity Food Production, students continue the development of their practical culinary skills with a focus on preparation of a variety of ready-to-eat, ready-to-cook and ready-to-heat foods.
Building on skills learned in other culinary lab courses, students will work within directed timelines to produce food for sale in the Centre for Food retail outlets. Students will focus on attention to detail in presentation, adherence to recipe specifications and nutritional values, use of seasonal and local ingredients and appropriate retail packaging & presentation. Additionally, students will be introduced to market research techniques and product/recipe research & development procedures.
Emphasis is placed on working cooperatively and collaboratively in a team environment to provide patrons with a consistent and desirable variety of foods.
Many of the photos on this website were taken prior to the COVID-19 pandemic.