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PCA-304 Current Trends & International Flavours

2 credits

This course provides instruction and group based learning on current trends and international cuisine. Instruction encompasses sous-vide (vacuum), molecular processing, gastrique and culinary trends as they arise in industry. Instruction will include international cuisine with lessons spanning specialty seasoning, ingredients, preparation and service, while providing students with the opportunity to share their experiences, and knowledge of cuisine from their regions.


  • Admission into Culinary Business Operations Advanced Diploma program

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For information about transferability: