Niagara College

Description:

Through increased globalization, the landscape of the culinary world is constantly transformed through an ongoing organic evolution, with techniques and foodservice industries ever changing. In this lab, you will practice skills from the hotel and mobile food truck catering operations. The food production belongs to our students, but they generously donate excess meals to our "feed the community" partners. Dishes are made of animal proteins with plant-based alternatives. Documenting and following HACCP plans and preparations, from recipe development to increased production food volumes. Food volumes presented, served in various timeline formats: plated banquet, reception style, live cooking action stations. Please refer to the Program Manual and Teaching and Learning Plan from your professor for full details.