Foraging, Harvesting, and Processing

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 an elective (one of 2 required) of the West Coast Culinary Diploma Program.

 

Courses | 0 credits

  • WCCD 10205

Instructor

  • Celso Molina

Admission requirements

In some cases, pre-requisites may be waived. POI form is required for all applicants.
Seats are limited.

Register now!

Dates and locations

Terrace: Sept 3 to Sept 13, 2024

Program fees

Domestic   International 
 Field trip fee $200.00 $200.00
 WCCD 10205 $955.08 $955.08
 Material fees $14.48 $14.48
 Student Union fees $54.64 $54.64
 Total  $1,224.20 $1,224.20

 

Non-refundable deposit due at registration: $140.00
Full tuition is due by August 20, 2024 (10 business days before start date).