Niagara College

Description:

This course explores the traditional and modern applications of smoking to preserve meats and fish. Considering Indigenous and regional styles and traditions, students will understand the relationships among ingredients, fuel, and techniques used to achieve distinctive flavour profiles and culinary goals. Once the skill is approved, students will produce specified products for Niagara College's culinary program and its restaurant, catering, and retail learning enterprises. Using commercial smoking equipment, students begin to consider the implications of high-volume production for industrial settings.