Cooking in Season HOSF 9549

On Campus

Our Cooking in Season course asks the question, what is in season? Say goodbye to sad, wilted greens, and study the techniques used to pick for flavour, store for longevity, and cook sustainably with Ontario ingredients that distinctly reflect each season. In this ingredient-heavy course, learn the nuances of flavour and when it is at its peak in each season and dish. Start by turning up the heat by steaming and grilling and, as the weeks progress, move on to sautéing, braising, preserving, and stewing.

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

24

Fee

$443.72, includes food used in class
CRN:
W57106
On Campus
Date(s):
–
Day(s):
Tu
Time:
6:15 – 10:15 p.m.
Location(s):
SJB (Room TBA)
Hours:
24
Fee:
$443.72, includes food used in class
Register Now
Contact Information
Centre for Hospitality and Culinary Arts
Phone:
416-415-5000, ext. 2517
Office(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.