This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches.
DurationThis Course Is Designed To Build On The Skills Developed In Culinary I And II.
Focus is placed on fish, seafood, pasta, grains, and other starches. Further emphasis is placed on current issues and trends in the food industry, including sustainability and ethical considerations.
N.B.C.C. Campuses Are Located In Mi’kmaq, Wolastoq, And Peskotomuhkati Homelands.
Fishing and lunch at the seashore anyone? With a wildcraft guide and a chef, this is your chance to learn what you can sustainably catch sea foraging in the ocean near Vancouver without a boat.
Cooking With Fish
Executive Sous Chef Rajan Mehra of Caesar’s Windsor presents an enticing alternative to conventional main-course cooking. On the menu: Seven Mushroom Chowder with Navy and Black Beans; Goan Shrimp (sautéed shrimp with coconut milk served with naan crostini); Grilled Chicken Breast with Oka Chees...
Attention all seafood lovers… this is the class for you! Dive into our kitchen and experience seafood in a life-changing way. Learn incredible tips and tricks to perfectly prepare a variety of seafood. From butchery to poaching; we will ensure to turn the tides with your seafood game.
Give a man a fish, and feed him for a day; teach a man to shuck an oyster, and he’s just learned a very valuable life skill that can save a last-minute dinner party. This class will explore the unfamiliar 75% of our earth’s watery surface and have you “hooked” at the possibility that the wo...
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