Course Description
In this hands-on lab course, students explore the use of specific ingredients and/or preparations and how they apply to cultures around the globe. Students learn cultural similarities and differences related to the use of herbs, spices, flavouring ingredients and traditional food preparations. Safe food handling, proper culinary techniques, true-to-culture ideals and a healthy respect for the diversity of world cuisine will be discussed and practiced. Under the chef’s guidance, students examine a variety of methods of sustainable culinary practices that focus on reducing food waste in commercial kitchens.
Course Outline: https://catalog.durhamcollege.ca/courses/GLOB1202
Additional Information
11368
Course Hours
42
Section
F06
Secondary Course Name
TFJ3C/4C
Instructional Location
St. Mary C.S.S.
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