Foraging, Harvesting & Processing (CS)

Foraging, harvesting and processing is part of the West Coast Culinary Diploma Program. Studies will take place in classroom, field school and hands on in the culinary kitchen at the Terrace campus. 

The field school portion of this course requires hands on experience with students gathering local plants, berries for consuming. Participants will explore areas in the West coast area in search of local delicacies with local Traditional Knowledge Keepers. Indigenous methods of preserving and cooking will be a focus along with classic culinary methods.

This course is eligible for the StrongerBC future skills grant. 

Course number:
CETRAD 937
Campuses offered:
  • Terrace
Price:
$1,169.56
Times:

No upcoming dates scheduled. Please contact your local campus to express interest or contact Contract Services to set up training for your organization.

Hours:
60
Prerequisites:

POI form is required for all applicants.

Register at:
the Register for Continuing Studies page.
Textbooks & supplies:

Non-refundable deposit due at registration: $140.00

Full tuition is due by August 20, 2024 (10 business days before start date).