Food Handling in Culinary Labs

George Brown Polytechnic culinary and baking labs are not allergen-free spaces. Various allergens (including nuts, dairy, eggs, shellfish and wheat) are routinely used in practical labs. Food products purchased for culinary arts courses are purchased to meet all provincial and federal regulations for production and consumption and may not meet specific dietary requirements. If you have food restrictions (due to allergies, religious observances or other dietary requirements), you may discuss alternatives with your teacher in the first class.

Help us reduce food waste. Register for courses as early as possible to ensure that the correct amount of food is purchased/prepared.