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.
We'll start the day with a Partridge Berry Tea and get started prepping and cooking. Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition.
From how to cook savoury mussels and shucking oysters, our instructor will also show you three ways to enjoy three different white fish
Menu: San Francisco Cioppino Style Seafood Stew w/ Grilled sourdough bread (from your favourite bakery) Oven roasted winter vegetable medley Apple Cinnamon Sponge Cake
Learn to: Shuck oyster like a pro Make Pelican’s baked oysters Make a delicious clam pasta Prepare mussels in cream sauce, and Sear the perfect scallop with pan juices!
St. Lawrence Market - like a market tour and historical talk with local historian Bruce Bell and specialty add-ons like a themed cheese platter or a seafood and oyster bar from our market vendors.
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