Our Cooking in Season course asks the question, what is in season? Say goodbye to sad, wilted greens, and study the techniques used to pick for flavour, store for longevity, and cook sustainably with Ontario ingredients that distinctly reflect each season. In this ingredient-heavy course, learn the nuances of flavour and when it is at its peak in each season and dish. Start by turning up the heat by steaming and grilling and, as the weeks progress, move on to sautéing, braising, preserving, and stewing.

 

Note(s)

Course Essentials:

You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.

 

Prerequisites

You must have completed our HOSF 9088 Culinary Arts 1 course or our HOSF 9473 Culinary Arts 1 (Online) course. (An approved equivalent is also acceptable.)