Canadian Cooking HOSF 9405 Email to a Friend Our Canadian Cooking course teaches you about the shared culinary traditions and regional diversity of foods that make a Canadian gastronomical experience unique. This cooking course focuses on regional specialties and ingredients from across the country – from Western Canada, the Prairies and Central Canada to Quebec and the Atlantic provinces. Learn to use the ingredients (including cheese, seafood, game, spirits and local produce) that define traditional dishes in recipes that are steeped in each region’s history and culture (bannock, pan-seared scallops, bison medallions with Saskatoon berries, pickerel with sorrel and butter-poached potatoes, BC spot prawn chowder and more). Note(s) You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class. Prerequisite(s) You must have completed our HOSF 9088 Culinary Arts I course or an approved equivalent. Contact Information 416-415-5000, ext. 2517 email@example.com Course Section(s) Available Class dates and registration for the upcoming year (September 2017 to August 2018) will be available on this website in early July 2017. Please visit this page again at that time. Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.