Our Culinary programs were asked to contribute to a cookbook for Salt Free Canada, which was a project led by Colleges and Institutes Canada. This project allowed students in our culinary programs to work on their passion in culinary by developing a salt-free recipe. The national cookbook UNSALTED was published in 2022 and included the recipe of students Cathy Wilcott, Stephanie Toulouse and Azaria Moncur, supported by our Culinary professors Sarah Birkenhauer, Deron Tett and Jennifer Healey. The image of their delicious salmon dish was even selected as a feature image on the cookbook's cover.
Fees are available on request.
No open intake is listed yet. Submit an enquiry and the team can confirm intake availability.
