The THTI Student Dinners are part of the Food Prep 3 Course work for Culinary Arts students. This is a capstone course where students will demonstrate all the skills and knowledge acquired during their program of studies. Emphasis is placed on creativity and the use of local and regional products to produce meals for formal dining experiences.
The International cuisine course exposes students to a variety of international cuisines by familiarizing students with the culture and commodities used by different nationalities. The course creates opportunities for students to be innovative in the implementation of international dining experiences. Students are taught to finish and critically assess products taking into account, design, colour, flavour and portion control.