Canadian Cooking HOSF 9405

On Campus

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)

Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.

Prerequisites

You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)

Hours and Fees

Hours

24

Fee

$486, includes food used in class

Course Sections

There are no classes currently scheduled for this course; however, check back often to see if we have developed additional schedules for the upcoming term. If you would like to receive an email update when the fall term (September to December) begins and when the 2023–24 academic year (September 2023 to August 2024) becomes available and open for registration, complete our notification sign-up form.
Contact:
Centre for Hospitality and Culinary Arts
Phone:
Location(s):

Read about our textbooks policy, and remember that the Continuing Education attendance policy and closure dates differ from those for full-time college programs.