Food Handling in Culinary 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. Various allergens (including nuts, dairy, eggs, shellfish and wheat) are routinely used in practical labs. If you have food restrictions (due to allergies, religious observances or other dietary requirements), you may need to provide additional ingredients.

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