There will be a Fundraiser Bake Sale in the Culinary Exchange on Tuesday, February 7 and on Friday, February 10 from 10am to 1pm to help raise money for our students travelling to Belize later this year. Items include, but are not limited to, caramel corn, chocolate bon bons, french macarons, decorated sugar cookies, hot chocolate gift packs, and tourtiere.

The Restaurant Cooking Lab’s last day of service this week will be Thursday, February 9, due to the end of a section. The Lab will reopen for service next week with a limited menu on Thursday and Friday, February 16 and 17. Detailed menus are available here:  Breakfast Menu and Lunch Menu.

Global Cuisine Lab has resumed service Tuesdays through Fridays, from 11:30am – 1:30pm, with a new menu this week, posted here.

The Garde Manger Lab is back in session. Items being produced this week are as follows:

Monday through Thursday

• Cobb Salads
• Chef Salads
• Greek Salads
• Asian Chicken Salads
• Roast Beef Sandwiches
• Turkey BLT Sandwiches
• Fruit and Yogurt Cups
• Veggies and Dip

Baking Labs production:

(availability will vary based on student production)

Tuesday and Wednesday

• fruit-filled meringue nests
• macarons
• decorated sugar cookies
• baklava
• strudel
• assorted petit fours
• chocolate brownies
• gluten free brownies
• butter tarts
• pecan bars
• date squares
• nanaimo bars
• cream cheese cherry brownies
• banana cream pie
• coconut cream pie
• apple pie

Thursday

• cream puffs
• eclairs
• large fruit tarts
• blueberry pie
• pumpkin pie

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