From Feb. 24-25, seven learners competed in a croquembouche competition, preparing the puff pastries and creating unique designs. Learners from Levels 02 and 04 registered to show off their skills, with supervision and direction from Anne-Marie Milk, Acting Program Coordinator.
Interests
Culinary learners pose for a group photo with the chilli they prepared.
On Feb. 24, 2025, 40 learners from the Bachelor of Culinary Arts and Food Science, Culinary Management, Culinary Skills, Baking and Pastry Arts, and Baking and Pastry management programs volunteered their time during their mid-term break week to prepare 2,000 meals for food security in Ottawa, in partnership with Tablée Des Chefs: The Solidarity Kitchen – Next Generation Edition project (SKNG).
On Friday, Feb. 7, the Canadian Pork Council kicked off Super Bowl weekend with pork-packed snacks prepared by culinary students at Restaurant International at Algonquin College. The event served as both a celebration of Canadian pork and an opportunity to enjoy creative and flavorful snacks in advance of Super Bowl weekend.