Canadian Cooking HOSF 9405

Our Canadian Cooking course teaches you about the shared culinary traditions and regional diversity of foods that make a Canadian gastronomical experience unique. This cooking course focuses on regional specialties and ingredients from across the country – from Western Canada, the Prairies and Central Canada to Quebec and the Atlantic provinces. Learn to use the ingredients (including cheese, seafood, game, spirits and local produce) that define traditional dishes in recipes that are steeped in each region’s history and culture (bannock, pan-seared scallops, bison medallions with Saskatoon berries, pickerel with sorrel and butter-poached potatoes, BC spot prawn chowder and more).


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.


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

Hours and Fees




(includes food used in class)

Course Sections

There are no classes currently scheduled for this course. However, check back often to see if we have developed additional schedules for the fall term (through to December). If you would like to receive an email notification when our winter term (January to April 2022) is released, complete our notification sign-up form.

Contact Information


Centre for Hospitality and Culinary Arts

Some courses require you to purchase a textbook. The cost of the textbook is not included in the course fee unless otherwise indicated. If there is a textbook assigned for this course, it will be listed on the bookstore website.