Humber's Canadian Centre of Culinary Arts & Science facilities are the most modern in North America. Humber has been always been a leader in kitchen design and technological innovation. Our new labs have won several design awards.
The Mandarin and Garland INDUCTION Cooking Labs
Using the latest in European technology, these kitchens have raised the bar in design standards and utilizing energy saving and environmentally friendly technology. Induction cooking, mobile multi-purpose equipment, ventilation ceiling systems, temperature controlled cold storage and wine cellars will all define the great kitchen of tomorrow. The specific characteristics of the induction cooking labs are as follows:
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90% energy efficiency due to microprocessor technology, high quality components and well-engineered construction
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Rapid attainment of cooking temperatures
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Cooking points require no pre-heating
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Rapid response to changes in power setting
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No power wastage after pans are removed from the cooking point
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Up to 80% energy savings compared to conventional technologies
Compass Group Canada Culinary Demonstration Theatre & Lab
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This lab was opened in 2007 and features a modern Ventmaster ceiling system with fans and ducts hidden behind a stainless steel ceiling where grease and bacteria can’t build up. This lab also features four plasma screen TV’s where demonstrations can be projected for easy viewing, television and satellite hook-up allowing for international broadcasting capabilities.
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This lab has received some of North America’s most prestigious awards:
National Restaurant Association Show, Kitchen Innovation Award
Foodservice Consultants Society International, Product of the Year Award
North American Association of Food Equipment Manufacturers Award
Association of Registered Interior Designers of Ontario Award
Callebaut Baking & Pastry Lab
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In our baking and pastry courses we offer beginner, intermediate, and advanced level of studies. From baking bread to pastry arts, cake decorating, working with sugar and chocolate, these courses provide our students with the skills to produce elegant desserts, rolls, breads, pastries and decorative petit fours.
Butchery and Charcuterie Kitchens
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Students will have the unique opportunity to practice the fundamentals of deboning, filleting and meat preparations using smoker ovens, charcuterie blenders and butchery equipment.
Small Quantity Multi-Purpose Kitchens
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These multi-purpose labs with movable equipment function to deliver a variety of courses, including: Asian Cuisine, Nutrition, International Cuisines, Seafood and Contemporary Plate Presentation.
Cold & Hot Food Kitchens of the Humber Room Restaurant
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In this lab students are exposed to the real life fast paced environment of a working restaurant kitchen. Students rotate through every work station in the kitchen, from hot food to cold food preparation, and from appetizers to desserts.
