Results
Asian Cuisine
by Caleb Dyhengco
ASIAN CUSINE
by Veronica Nalini Vargas Rajaram
A LA CARTE
by Veronica Nalini Vargas Rajaram
PRACTICUM
by Veronica Nalini Vargas Rajaram
A La Carte
by Caleb Dyhengco
Intro to Pastry - Catherine Chung
by Yoojin Chung
Intro to Baking - Catherine Chung
by Yoojin Chung
Catering & Banquet Operations
by Amanlee Gagnon
Hospitality & Human Resource Management
by Amanlee Gagnon
Leadership & Organizational Development
by Amanlee Gagnon
Management by Menu
by Amanlee Gagnon
Marketing for the Hospitality Industry
by Amanlee Gagnon
Sustainable Purchasing & Controlling Costs
by Amanlee Gagnon
PRACTICUM
by EMMANUEL ONKUNDI
CLASSICAL FRENCH CUISINE
by Veronica Nalini Vargas Rajaram
Classical French Cuisine CUL264
by Rajashree Kurundvade
INTRO TO PASTRY
by Veronica Nalini Vargas Rajaram
CUL122 INTO TO PASTRY
by zhenni Wang
Practicum 2022
by Alexa Wellnitz
CUL122 INTRO TO PASTRY
by zhenghao zhang
Garde Manger
by Caleb Dyhengco
CLASSICAL FRENCH CUISINE
by Brenda Mendoza
INTRO TO BAKING
by Veronica Nalini Vargas Rajaram
ASIAN CUISINE
by Brenda Mendoza
Cul121 INTRO TO BAKING
by zhenni Wang
Intro to Baking Course, Spring 2022
by Lindsay Rioux
Portfolio - Intro to Baking
by Yixiao Jiang
Practicum Portfolio Part Two
by Yanjie Yang
ADV. PATISSERIE & DISPLAY CAKES Portfolio
by Yanjie Yang
Hospitality & Human Resources
by Somesh Masurkar
Catering & Banquet Operations
by Somesh Masurkar
Sustainable Purchasing & Controlling Cost
by Somesh Masurkar
Advanced Patisserie (CUL204)
by Kai Austin
Chocolates and Confections (CUL260)
by Kai Austin
Practicum (CUL213)
by Kai Austin
Practicum Portfolio Part One
by Yanjie Yang
Asian Cuisine
by Miguel Andres Pineda García
Garde Manger
by Miguel Andres Pineda García
Cul 261 - A La Carte
by Pablo Perez
Narc Portfolio
by Francisco Flota
Narc Portfolio
by Francisco Flota
A La Card
by Alexa Wellnitz
ART CALINAIRE
by EMMANUEL ONKUNDI
Pastry Portfolio
by Anton Joubert
A la carte kitchen(CUL 261)
by Rajashree Kurundvade
European cakes & tortes
by Jennifer Lopez anzures
Intro to Pastry
by Caleb Dyhengco
A La Carte
by Andrei Verzosa
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
WORLD CUISINES
by Veronica Nalini Vargas Rajaram
World Cuisine CUL247
by Francisco Flota
Artisan breads and baking production
by Jennifer Lopez anzures
CUL 202 European Cakes and Tortes
by Glorian Tam
CUL 207 Artisan Bread and Baking Production
by Glorian Tam
Practicum
by Andrei Verzosa
Practicum
by Tuan Duong
Practicum
by Tuan Duong
Practicum
by Jennifer Lopez anzures
Practicum(CUL213)
by Rajashree Kurundvade
Cul 213 - Practicum Portfolio
by Pablo Perez
EUROPEAN CAKES & TORTES Portfolio
by Yanjie Yang
CUL 213 Practicum
by Glorian Tam
ARTISAN BREADS & BAKING PRODUCTION Portfolios Part Three
by Yanjie Yang
CUL 121 INTRO TO BAKING
by zhenghao zhang
ARTISAN BREADS & BAKING PRODUCTION Portfolios Part Two
by Yanjie Yang
ARTISAN BREADS & BAKING PRODUCTION Portfolios Part One
by Yanjie Yang
Baking Portfolio
by Anton Joubert
Introduction to pastry
by Jennifer Lopez anzures
World Cuisine
by Tuan Duong
Intro to Baking & Pastry
by Tuan Duong
European cakes and tortes
by Dwayne Bitz
INTRO TO PASTRY
by Brenda Mendoza
Artisan Breads and Baking Production (CUL207)
by Kai Austin
European Cakes and Tortes (CUL202)
by Kai Austin
Art Culinare
by Miguel Andres Pineda García
WORLD CUISINE
by EMMANUEL ONKUNDI
World Cuisine
by Sarah Bergenstein
World Cuisines Fall 2021
by Jose Vicente Silva Freitas
CUL 204 Advanced Patisserie and Cake Display
by Glorian Tam
Intro to Baking
by Sofia Lonshakova
CLASSICAL FRENCH CUISINE
by EMMANUEL ONKUNDI
CUL 204 - Advanced Patisserie and Display Cakes By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
Cul 264 - Classical French Cuisine
by Pablo Perez
Classical French Cuisine
by Andrei Verzosa
WORLD CUISINE
by Brenda Mendoza
Advance patisserie & display cakes
by Jennifer Lopez anzures
Intro to Pastry
by Tuan Duong
French Classical Cuisine Portfolio
by Jose Vicente Silva Freitas
French Classical Cuisine Portfolio
by Jose Vicente Silva Freitas
French Classical Cuisine Portfolio
by Jose Vicente Silva Freitas
World Cuisine
by Caleb Dyhengco
World Cuisine
by Alexa Wellnitz
Classical French Cuisine
by Alexa Wellnitz
Intro To Pastry
by Andrei Verzosa
PRACTICUM
by Kylie Shipley
NORTH AMERICAN REGIONAL CUISINE
by Brenda Mendoza
Cul 122 - Intro to Pastry
by Pablo Perez
North American Regional Cuisine
by Alexa Wellnitz
North American Cuisine Part 2
by Jose Vicente Silva Freitas
North American Cuisine Fall 2021
by Jose Vicente Silva Freitas
A LA CARTE KITCHEN
by Kylie Shipley
Classical French Cuisine
by Sarah Bergenstein
INTRO TO BAKING
by Brenda Mendoza
Baking and Pastry Practicum
by Elizabeth-Anne Chow
North American Cuisine
by Caleb Dyhengco
North American Regional Cuisine
by Sarah Bergenstein
CUL 213 - PRACTICUM
by Kayden Pham
Practicum
by Vito Fasciana
A la carte
by Vito Fasciana
A LA CARTE
by sahib sohal
A La Carte Class
by orkun duygulu
Co-op at Glowbal restaurant
by orkun duygulu
Chocolates & Confections
by Jennifer Lopez anzures
CUL 260 - Chocolate, Confections and Centerpieces By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
CUL 260 Chocolates, Confections and Center Pieces
by Glorian Tam
Experiences
by Louis Oliver
A la carte
by Jorge Conrad Miguel Villacarlos
Classical French Cuisine
by Louis Oliver
Chocolate, Confections and Centrepieces Portfolio Part Two
by Yanjie Yang
Chocolate, Confections and Centrepieces Portfolio Part One
by Yanjie Yang
A la Carte
by Ozum Ozbek
Practicum
by Ozum Ozbek
CUL 213 Practicum
by ANIKA SHUBING XU
CUL 204 Advanced Patisserie and Display Cakes
by ANIKA SHUBING XU
CUL 260 Chocolates and Confectioners
by ANIKA SHUBING XU
Practicum Portfolio
by Jorge Conrad Miguel Villacarlos
A La Carte Bistro
by Miguel Andres Pineda García
Practicum
by Miguel Andres Pineda García
Introduction to Pastry (CUL122)
by Kai Austin
Introduction to Baking (CUL121)
by Kai Austin
A La Carte
by Khaled Abdelmajeed
A La Carte Kitchen
by Heather Dotto
CUL 244 - ASIAN CUSINE
by Kayden Pham
A La Carte
by Mark Caducio
GARDE MANGER
by EMMANUEL ONKUNDI
A La Carte 2021
by Cheyne Brown
Asian Cuisine
by sahib sohal
French Cuisine
by Ozum Ozbek
FRENCH CUISINE
by Kylie Shipley
practicum
by Anubhav Mehta
A La Carte
by Mohammed Hassan
Garde Manger
by sahib sohal
Asian Cuisine Portfolio
by Vito Fasciana
Intro to Pastry Portfolio
by Vito Fasciana
Advanced Pastry
by Maren Redmond
INTRO TO PASTRY
by EMMANUEL ONKUNDI
INTRO TO PASTRY
by Kylie Shipley
French Cuisine
by Jorge Conrad Miguel Villacarlos
Kissa Tanto
by Gustavo Henrique Pereira Praca
CUL 122 Intro to Pastry
by Glorian Tam
Intro To Pastry
by sahib sohal
My Culinary Journey at Lasalle College.
by Jennie Quach
CUL 202 - European Cakes and Tortes By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
Intro to pastry
by Jorge Conrad Miguel Villacarlos
CUL121 Intro to Baking
by Glorian Tam
Intro to Pastry Porfolio Part Two
by Yanjie Yang
Intro to Pastry Porfolio Part One
by Yanjie Yang
CUL 202 European Cakes and Tortes
by ANIKA SHUBING XU
CUL 207 Artisan Breads and Baking Productions
by ANIKA SHUBING XU
CUL 207 - Artisan Breads By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
Intro to Baking
by Andrei Verzosa
Artisan Bread
by Maren Redmond
European Cakes and Tortes
by Maren Redmond
Yuhi_Baking at home
by Yuhi Goto
Practicum
by The Dat Pham
Intro to Baking
by The Dat Pham
A la Carte
by The Dat Pham
French Cuisine
by Khaled Abdelmajeed
Practicum
by Harris Dhesa
Practicum Portfolio
by Maren Redmond
Practicum
by Khaled Abdelmajeed
Practicum
by Mark Caducio
A la Carte
by Anubhav Mehta
Pastry
by Dwayne Bitz
Practicum
by Heather Dotto
Practicum
by Cheyne Brown
CUL1212 INTRO TO BAKING
by Yuhi Goto
CUL122 INTRO TO PASTRY
by Yuhi Goto
Dimensions Of culinary
by Anubhav Mehta
Catering & Banquet Operations
by Anubhav Mehta
Intro to pastry portfolio
by Miguel Andres Pineda García
Classical french cuisisne
by Miguel Andres Pineda García
WORLD CUISINES
by Kylie Shipley
World Cuisine
by Khaled Abdelmajeed
World Cuisine Portfolio
by Jorge Conrad Miguel Villacarlos
World Cuisine
by Pablo Perez
Artisan Breads & Baking Production
by Tamara Thomas
World Cuisine
by Tuan Duong
Classic French Cuisine
by Tuan Duong
WORLD CUISINE
by sahib sohal
Sugar and chocolate work
by Faith Young
French Cuisine 2021
by Harris Dhesa
Classical French Cuisine
by Kai-Yu Chang
Classical French Cuisine
by Antonio Mercado
Intro to Pastry
by Antonio Mercado
CUL 264: Classical French Cuisine
by Mohammed Hassan
Culinary Practicum
by Elizabeth-Anne Chow
Classical French Cuisine 2021
by Cheyne Brown
ART CULINAIRE
by Michelle Elizabeth Andisi Magunga
Art Culinaire Portfolio
by Vito Fasciana
Baking
by Dwayne Bitz
ART CULINAIRE
by Son Dau
Advanced Patisserie & Display Cakes
by Tamara Thomas
pastry portfolio
by Jennifer Wang
CUL:122 Intro To Pastry
by Mohammed Hassan
Intro to Pastry
by Kai-Yu Chang
Baking
by Jorge Conrad Miguel Villacarlos
Cul 121 - Introduction to Baking
by Pablo Perez
Cul 111 - North American Cuisine
by Pablo Perez
INTRODUCTION TO BAKING PORTFOLIO
by EMMANUEL ONKUNDI
Fundamentals
by Miguel Andres Pineda García
Intro To Pastry Portfolio
by Jennifer Wang
CUL 122 Intro to Pastry
by ANIKA SHUBING XU
Intro To Baking
by sahib sohal
CUL 121 Intro to Baking
by ANIKA SHUBING XU
A La Carte
by Harley Bui
Workplace Experience
by Harley Bui
A la carte recipe cards
by Vsevolod Mitkov
Final projects
by Vsevolod Mitkov
Final projects
by Vsevolod Mitkov
Final projects
by Vsevolod Mitkov
ADV. PATISSERIE & DISPLAY CAKES
by Faith Young
Intro to Baking Porfolio
by Yanjie Yang
Intro To Pastry 2021
by Cheyne Brown
CUL122 - Intro to Pastry
by Mark Caducio
CUL264 - Classical French Cuisine
by Mark Caducio
Belgard Kitchen
by Devrim Deniz Akcay
Tacofino
by Devrim Deniz Akcay
Intro to Baking 2021
by Cheyne Brown
Volunteer Event - Vancouver International Wine Festival
by Quang Dieu Nguyen
Art Culinaire
by Quang Dieu Nguyen
Asian Cuisine
by Quang Dieu Nguyen
Classical French Cusine
by Quang Dieu Nguyen
Practicum portfolio project
by Vsevolod Mitkov
Practicum
by Maria Christina Villar
WORLD CUISINE
by Miguel Andres Pineda García
Pastry
by Heather Dotto
Classical French Cuisine
by Heather Dotto
North American Regional Cuisine
by Anraj Kang
Garde Manger Portfolio
by Vito Fasciana
Practicum
by Alexa Wellnitz
CUL 264 - Classical French Cuisine By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
Classical French Cuisine Portfolio
by Vito Fasciana
CUL264 - Classical French Cuisine - Kayden Pham
by Kayden Pham
Introduction to Baking
by Faith Young
Introduction to Baking
by Faith Young
Baking #2
by Hana YU
Baking #1
by Hana YU
Baking Portfolio
by Ozum Ozbek
Baking Portfolio
by Khaled Abdelmajeed
ASIAN CUISINE
by ELIDEN ABEN
Intro To Baking 2021
by Harris Dhesa
Asian Cuisine
by Son Dau
GARDE MANGER
by Son Dau
INTRO TO BAKING
by Anraj Kang
Asian Cuisine
by Ralph Ronald Lu
Intro to Baking
by Kai-Yu Chang
Classical French Cuisine
by sahib sohal
CUL 121 - INTRO TO BAKING By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
CUL 122 - INTRO TO PASTRY By Elizabeth-Anne Chow
by Elizabeth-Anne Chow
Garde Manger
by Maria Christina Villar
World Cuisine
by Kai-Yu Chang
Intro to Pastry
by The Dat Pham
World Cuisine
by Hana YU
Intro to Pastry
by Ozum Ozbek
Pastry Portfolio
by Khaled Abdelmajeed
WORLD CUISINE
by Anraj Kang
Intro To Pastry Portfolio
by Faith Young
North American Cuisine 2021
by Cheyne Brown
Intro To Baking Portfolio
by Miguel Andres Pineda García
Asian Cuisine
by Jeerawut Sintavee
ASIAN CUISINE
by Yugmeet Saxena
WORLD CUISINE
by Mohammed Hassan
Miscellaneous II
by Maria Paula Acuna
CUL121 - Intro to Baking
by Mark Caducio
CUL247 - World Cuisines
by Mark Caducio
World Cuisines
by Heather Dotto
World Cuisine 2021
by Harris Dhesa
World Cuisine 2021
by Cheyne Brown
CUL122 - INTRO TO PASTRY By Kayden Pham
by Kayden Pham
McDonalds Financial Analysis
by Charles Brent Lowther Cazares
On premise wedding
by Charles Brent Lowther Cazares
CUL 244: ASIAN CUISINE
by Vicelle Ora
Menu Management
by Charles Brent Lowther Cazares
North American regional
by Jacky Lo
World cuisine
by Jacky Lo
Intro to baking
by Jacky Lo
PRACTICUM
by Son Dau
CUL204 - Advanced Patisserie & Display Cakes
by Alexa Wellnitz
Baking
by Heather Dotto
North American Regional Cuisine
by Heather Dotto
CUL260 - Chocolate, Confections & Centerpieces
by Alexa Wellnitz
miscellaneous
by Maria Paula Acuna
PRACTICUM
by Maria Paula Acuna
Indian Spices
by Harshdeep Kaur
Management by Menu
by Harshdeep Kaur
CUL213 - PRACTICUM
by Vania Nathania
Hospitality & Restaurant business Managment
by Jose Molina
portafolio final
by juan camilo torres
Intro to Pastry
by Jeerawut Sintavee
PASTRY
by Agbonson komlan
Practicum
by Hannah Cortez
INTRO TO PASTRY
by ELIDEN ABEN
INTRO TO PASTRY
by Son Dau
Asian Cuisine
by Maria Christina Villar
CUL260: Chocolate, Confections & Centrepieces
by Hannah Cortez
CUL204: Advance Patisserie & Display Cakes
by Hannah Cortez
Asian Cuisine Class of 2020.
by Jennie Quach
Art Culinaire
by MATHEUS DE FARIA
FRENCH CUISINE
by ELIDEN ABEN
Art Culinaire
by Maria Christina Villar
INTRO TO BAKING
by Son Dau
Practicum Final project portfolio
by Angela Josephine Lim
CUL271 - ART CULINAIRE
by Vania Nathania
French Cuisine
by Yugmeet Saxena
Practicum
by Chelsea Parfitt
Asian Cuisine
by Gustavo Henrique Pereira Praca
INTRO TO BAKING PORTFOLIO
by Michelle Elizabeth Andisi Magunga
Practicum Final
by Janaya Lavoie-Pooyak
CUL202: European Cakes & Tortes
by Hannah Cortez
Advanced Pastry
by Chelsea Parfitt
Chocolate, Confections, and Centerpieces
by Chelsea Parfitt
deserts and pastry
by juan camilo torres
European Cakes & Tortes
by Angela Josephine Lim
Advanced Pastry
by Angela Josephine Lim
Chocolate, Confections, and Centerpieces
by Angela Josephine Lim
Plated desserts, Pastries, & Cakes
by Janaya Lavoie-Pooyak
CUL207: Artisan Breads & Baking Production
by Hannah Cortez
Chocolate & Sugar Work
by Janaya Lavoie-Pooyak
Practicum - CUL213
by Agbonson komlan
Baking - CUL 122
by Agbonson komlan
PRACTICUM
by Jennifer Anne Wee Eng
Classical French Cuisine
by Jeerawut Sintavee
CUL 264: CLASSIC FRENCH CUISINE
by Vicelle Ora
Classic French Cuisine - CUL264
by Agbonson komlan
MEATS
by Gurjot Singh Sian
CURED MEATS
by Gurjot Singh Sian
B.C SEAFOOD
by Gurjot Singh Sian
WORLD CUISINE
by Agbonson komlan
CO-OP work experience
by Vipul Kumar
Intro to Baking
by Hannah Cortez
CUL264 - CLASSICAL FRENCH CUISINE
by Vania Nathania
CUL244 - ASIAN CUISINE
by Vania Nathania
North American regional cuisine
by Jeerawut Sintavee
CUL201 - GARDE MANGER
by Vania Nathania
Garde Manger
by Lorielaine Penalosa
NORTH AMERICAN REGIONAL CUISINE
by ELIDEN ABEN
THE ART COOKING WITH LOVE
by Lucas Pereira
Volunteering Opportunities
by Lorielaine Penalosa
𝑁𝑂𝑅𝑇𝐻 𝐴𝑀𝐸𝑅𝐼𝐶𝐴𝑁
by Cindy Nguyen
World Cuisine
by Jeerawut Sintavee
WORLD CUISINE- culinary 247
by ELIDEN ABEN
Intro to baking
by Jeerawut Sintavee
French Cuisine
by MATHEUS DE FARIA
Garde Manger
by MATHEUS DE FARIA
Volunteered Events
by JURIES ANGEL RASOS
Baking and Pastry
by JURIES ANGEL RASOS
COOP
by JURIES ANGEL RASOS
Ala Carte Kitchen
by JURIES ANGEL RASOS
Classical French Cuisine
by Maria Christina Villar
Intro to Baking
by Tamara Thomas
My Culinary Journey at Lasalle College.
by nancy kong
Classical French Cuisine
by Yiqi Liang
Intro To Pastry
by Yiqi Liang
Intro To Baking
by Yiqi Liang
Intro to Pastry.
by Louis Oliver
Intro To Baking
by Louis Oliver
Intro to Baking: CUL121
by Joseph Ryan Jornacion
Garde Manger
by Jennifer Anne Wee Eng
𝑆𝑂𝑈𝑇𝐻𝐸𝐴𝑆𝑇 𝑉𝐼𝐸𝑇𝑁𝐴𝑀
by Cindy Nguyen
𝐴𝑆𝐼𝐴𝑁 𝐶𝑈𝐼𝑆𝐼𝑁𝐸
by Cindy Nguyen
WORLD CUISINE: CUL247
by Joseph Ryan Jornacion
FRENCH CUISINE
by Son Dau
INTRO TO BAKING
by ELIDEN ABEN
Intro to Baking: Mile 0 (wk7-wk9)
by Michael Zhou
Intro to Baking: Mile 0 (wk1-wk6)
by Michael Zhou
French Cuisine
by Ralph Ronald Lu
CUL 247: WORLD CUISINE
by Vicelle Ora
CUL 122: INTRO TO PASTRY
by Vicelle Ora
CUL 121: INTRO TO BAKING
by Vicelle Ora
FRENCH CUISINE
by Jennifer Anne Wee Eng
Introduction to Baking
by Ralph Ronald Lu
Introduction to Pastry Class
by Ralph Ronald Lu
Intro to Pastry
by Maria Christina Villar
Intro to Baking
by Maria Christina Villar
North American Cuisine Class
by Ralph Ronald Lu
RESTAURANT PLAN
by Gurpal Rehal
"Petit Form Buffet Project" in Advanced Pastry class
by Shunzi (Betty) Sanyi
ADV. PATISSERIE & DISPLAY CAKES - WEDDING CAKE PROJECT
by FEDDY FAYSAR JOSE HALABI TROISI
World Cuisine Class
by Ralph Ronald Lu
WorldCuisine
by Yiqi Liang
WorldCuisine
by Yiqi Liang
Asian cuisine journey
by Vipul Kumar
ASIAN CUISINE
by Chiragh Amin
CULINARY ARTS AND RESTAURANT OWNERSHIP
by Gurpal Rehal
PRACTICUM - Final Summary Portfolio
by FEDDY FAYSAR JOSE HALABI TROISI
Classical French Cuisine
by Gustavo Henrique Pereira Praca
Culinary arts
by juan camilo torres
Classical French
by Harley Bui
French Cuisine.
by Jennie Quach
My French Cuisine dishes.
by Jiayue Ma
The classial french cuisine
by Vipul Kumar
Classical French Cuisine
by Chiragh Amin
My LaSalle Journey
by Musa Zubairu
ASIAN CUISINE
by orkun duygulu
My World Cuisine in Lasalle College
by Son Dau
CHOCOLATE, CONFECTIONS & CENTREPIECES - PORTFOLIO
by FEDDY FAYSAR JOSE HALABI TROISI
EUROPEAN CAKES & TORTES - Portfolio Project - PART II
by FEDDY FAYSAR JOSE HALABI TROISI
EUROPEAN CAKES & TORTES - Portfolio Project - PART I
by FEDDY FAYSAR JOSE HALABI TROISI
PART II - Food & Beverage Operations Management - FINAL Term Project
by FEDDY FAYSAR JOSE HALABI TROISI
PART I - Food & Beverage Operations Management - FINAL Term Project
by FEDDY FAYSAR JOSE HALABI TROISI
MANAGEMENT BY MENU PART II - Final Restaurant Project
by FEDDY FAYSAR JOSE HALABI TROISI
MANAGEMENT BY MENU - Final Restaurant Project
by FEDDY FAYSAR JOSE HALABI TROISI
SUSTAINABLE PURCHASING & CONTROLLING COSTS
by FEDDY FAYSAR JOSE HALABI TROISI
Week 6 work
by Yiqi Liang
Week 4 work
by Yiqi Liang
Week 5 work
by Yiqi Liang
Week 3 work
by Yiqi Liang
Week 2 work
by Yiqi Liang
ARTISAN BREADS & BAKING PRODUCTION - Portfolio
by FEDDY FAYSAR JOSE HALABI TROISI
Food & Beverage Operations Management - Term Project Menu
by FEDDY FAYSAR JOSE HALABI TROISI
INTRO TO PASTRY - PORTFOLIO
by FEDDY FAYSAR JOSE HALABI TROISI
NUTRITION - Eating Disorders
by FEDDY FAYSAR JOSE HALABI TROISI
DIMENSIONS OF CULINARY - GROUP PROJECT_CHEESE & WINE
by FEDDY FAYSAR JOSE HALABI TROISI
NUTRITION - HEALTHY DIET FOOD
by FEDDY FAYSAR JOSE HALABI TROISI
NUTRITION - Healthy Dishes Project
by FEDDY FAYSAR JOSE HALABI TROISI
SANITATION & SAFETY - Final Project FOOD SAFETY PLAN
by FEDDY FAYSAR JOSE HALABI TROISI
CONCEPTS & THEORIES OF CULINARY TECHNIQUES
by FEDDY FAYSAR JOSE HALABI TROISI
PORTFOLIO INTRODUTION TO BAKING
by FEDDY FAYSAR JOSE HALABI TROISI
Week 1 work
by Yiqi Liang
World Cuisine
by Maria Christina Villar
ASIAN CUISINE
by Jennifer Anne Wee Eng
Classical French Cuisine Class
by Rayssa Vieira
Asian Cuisine Class
by Rayssa Vieira
Asian Cuisine Part 2
by JURIES ANGEL RASOS
Asian Cuisine Part 1
by JURIES ANGEL RASOS
portfolio
by Minh Tuan Ngoc Nguyen
Co-op work experience
by Justin Vu
portfolio_show_yunfan_shi
by yunfan shi
Business Proposal
by Leticia Sales de Oliveira
Capstone Project
by Jeremy Sismar
portfolio show Fall 2019
by Onur Alp Gursoy
Food Safety Plan
by Leticia Sales de Oliveira
Food Order
by Leticia Sales de Oliveira
Advertisement Poster for Restaurant
by Leticia Sales de Oliveira
Safety Guide
by Leticia Sales de Oliveira
Menu with Wine Pairing
by Leticia Sales de Oliveira
Restaurant Concept
by Leticia Sales de Oliveira
Workplace Safety
by Leticia Sales de Oliveira
Job Description
by Leticia Sales de Oliveira
Performance Appraisal
by Leticia Sales de Oliveira
Menu Design
by Leticia Sales de Oliveira
My Culinary experience
by Vipul Kumar
Final portfolio
by Jiachen Wang
My Experience In Culinary At LCV
by Yugmeet Saxena
Ugly and Tasty
by Benjamin Faber
Benjamin Faber Bio
by Benjamin Faber
My Culinary Journey
by Chiragh Amin
Ray's Portfolio
by Rayssa Vieira
BECOME YOUR DREAMS TRUE
by Laura Vallejo
marketing plan
by Sartaj Singh Bangar
Resume
by Sartaj Singh Bangar
Product Specification Chart
by Ryan Bierman
Product Specification Project
by Ryan Bierman
A La Carte Menu
by Ryan Bierman
Dinner Menu For La'Onda
by Ryan Bierman
Capstone Project
by Ryan Bierman
European Cakes & Tortes
by Manveer Jawanda
course portfolio CLASSICAL FRENCH CUISINE
by Jiachen Wang
Intro Pastry Class - Plating
by Shunzi (Betty) Sanyi
Peach Frangipane Tart
by Shunzi (Betty) Sanyi
portfolio
by Alvin Lee
Management by Menu Project
by Aaron Dreyer
Journal Example
by Aaron Dreyer
Class Overview
by Aaron Dreyer
Intro To Baking Portfolio
by Aaron Dreyer
Culinary Arts Portfolio - Aaron Dreyer
by Aaron Dreyer
Resume
by Alvin Lee
Artisan Breads and Baking Production
by Manveer Jawanda
Chocolate, Confections and Centerpieces
by Manveer Jawanda
Advanced Patisserie and Display Cakes
by Manveer Jawanda
EUOPEAN CAKES AND TORTES
by Amy Doan
ARTISAN BREADS & BAKING PRODUCTION
by Amy Doan
CHOCOLATE, CONFECTIONS & CENTREPIECES
by Amy Doan
ADV. PATISSERIE & DISPLAY CAKES
by Amy Doan
Portfolio from Asian Cuisine
by Devrim Deniz Akcay
European Cakes and Tortes
by Agnieszka Bobel
Introduction to Pastry
by Agnieszka Bobel
Introduction to Baking
by Agnieszka Bobel
North American Cuisine
by Jennifer Anne Wee Eng
Plating day
by Lucas Setiawan
Plating day
by Lucas Setiawan
dessert platting
by i nyoman cahyadi wijaya
Graduation Portfolios
by Yesol You
Competition
by Daniel Carrillo
Art Culinaire
by Daniel Carrillo
cake portfolio
by mengshan CHUN
Culinary Art
by Trong Long Do
"Vegan 4 Green" Marketing Plan
by Anh Ngo
My practicum Portfolio
by Deveshverm Sikander
Financial Analysis
by Anh Ngo
Culinary Dinner Menu
by Anh Ngo
The Horizontal Flame Japas
by Anh Ngo
Advanced patisserie & Display cakes
by Yuri Lee
CHOCOLATE, CONFECTIONS & CENTREPIECES
by Tracy Tran
EUROPEAN CAKES & TORTES
by Tracy Tran
ARTISAN BREAD & BAKING
by Tracy Tran
ARTISAN BREAD & BAKING
by Tracy Tran
PRACTICUM
by Tracy Tran
Adv.patisserie & Display Cake
by Tracy Tran
Chocolate, Confections & Centrepieces
by Asif Jan
Artisan Breads & Baking Production
by Asif Jan
Advance Patisserie & Display Cakes
by Asif Jan
Management by Menu
by Asif Jan
Culinary Portfolio
by Daryl Seinveld
North American Cuisine Portfolio
by JURIES ANGEL RASOS
food and beverage operations
by kulwinder singh
a la carte
by Ping Hung Shih
practicum
by Ping Hung Shih
PORTFOLIO - CUL202 EUROPEAN CAKES & TORTES
by Thanh Ngan Do
PORTFOLIO - CUL207 ARTISAN BREADS & BAKING PRODUCTION
by Thanh Ngan Do
PORTFOLIO - CUL207 ARTISAN BREADS & BAKING PRODUCTION
by Thanh Ngan Do
PORTFOLIO - CUL260 CHOCOLATE, CONFECTIONS & CENTREPIECES
by Thanh Ngan Do
PORTFOLIO - CUL204 ADV. PATISSERIE & DISPLAY CAKES
by Thanh Ngan Do
A LA Carte Kitchen
by Ivan Hao
Introduction to Baking and Pastry
by Ivan Hao
North American
by Ivan Hao
World Cuisine
by Ivan Hao
Asian Cuisine
by Ivan Hao
Fundamentals
by Ivan Hao
Graduation Portfolios
by Ruobing Jia
World Cuisine Portfolio
by JURIES ANGEL RASOS
𝑊𝑂𝑅𝐿𝐷 𝐶𝑈𝐼𝑆𝐼𝑁𝐸
by Cindy Nguyen
European Cakes & Tortes
by Asif Jan
Food & Beverage Operations Management
by Asif Jan
Patisseri & Display cakes portfolio
by Naghmeh SalmanVasegh
chocolate and sugar atr portfolio
by Naghmeh SalmanVasegh
Artisan Bread & Products
by Naghmeh SalmanVasegh
Europian Cakes & torts Porfolio
by Naghmeh SalmanVasegh
practicum porfolio
by Naghmeh SalmanVasegh
Food safe level 1
by Ping Hung Shih
Exhibition
by Ping Hung Shih
Culinary life
by Ping Hung Shih
Adv.patisserie & display cakes
by rui zhang
chocolate & sugar work
by rui zhang
European cakes & Tortes
by rui zhang
Artisan bread & baking production
by rui zhang
Grilled Romaine salad
by Yoseb Ha
Salmon with Rice and Green Beans
by Yoseb Ha
Chicken Wings
by Yoseb Ha
Ratatouille
by Yoseb Ha
Bistro Buger
by Yoseb Ha
Twinkle
by Yoseb Ha
Chicken Flame Don
by Yoseb Ha
Bomb
by Yoseb Ha
TONKOTSU RAMEN
by Yoseb Ha
A La Carte Class at LaSalle Collage
by Jiahong Ge
A La Carte Class at LaSalle Collage
by Jiahong Ge
A La Carte Class at LaSalle Collage
by Jiahong Ge
buttercream wedding cake
by stephanie liu
wedding cake
by stephanie liu
Seafood Pancake
by Yoseb Ha
Sweet and Spicy deep-fried chicken with rice cake.
by Yoseb Ha
Fried Kimchi Udon
by Yoseb Ha
Blazing Pork Hocks
by Yoseb Ha
Permed Pork Belly
by Yoseb Ha
Hot Pot Bibimbap
by Yoseb Ha
Braised Beef Rice Bowl
by Yoseb Ha
Chicken Bulgogi
by Yoseb Ha
Bulgogi
by Yoseb Ha
Fried Chicken Rice
by Yoseb Ha
Baking and Pastry
by Xue Tang
Page II
by Abigael Faigao
“No one is born a great cook, one learns by doing” - Julia Child
by Abigael Faigao
Joseph Ha
by Yoseb Ha
Chocolate show piece
by Zirou Zhang
Artisan Breads
by Abigael Faigao
Studying and working process
by Priscilla Nguyen
Intro to Baking
by hsiang jung chu
Pulled sugar
by Zirou Zhang
sugar show piece
by linjie ren
sugar show piece
by linjie ren
Mille Crepes
by Zirou Zhang
swan sugar
by linjie ren
sugar show piece
by linjie ren
Molded Chocolate
by Zirou Zhang
chocolate show piece
by linjie ren
INTRO TO BAKING
by kulwinder singh
crystal sunrise
by linjie ren
Crystal Sunrise
by Zirou Zhang
creme brûlée
by linjie ren
wedding cake
by linjie ren
Traditional Mango Sago
by linjie ren
Mille Crepe
by linjie ren
Intro To Baking, my Process
by Laura Vallejo
1st challenge in Intro to Baking
by Phuong Duong
ADV. PATISSERIE & DISPLAY CAKES CULINARY
by vicky shi
Wedding cake
by ruijing zhang
Warm spicy donuts with vanilla parfait & layered hot chocolate
by ruijing zhang
Roasted pear with chamomile
by ruijing zhang
Baked Alaska
by ruijing zhang
Raspberry crème brulee macaron
by ruijing zhang
Petit fours
by ruijing zhang
sugar work ribbon
by ruijing zhang
chocolate
by ruijing zhang
chocolate
by ruijing zhang
chocolate
by ruijing zhang
chocolate ribbon
by ruijing zhang
chocolate show piece
by ruijing zhang
wedding cake
by ruijing zhang
birthday cake
by ruijing zhang
sugar work show piece
by ruijing zhang
sugar work apple
by ruijing zhang
sugar work swan
by ruijing zhang
sugar work
by ruijing zhang
birthday cake- fondant
by ruijing zhang
sugar work
by ruijing zhang
red bean double layer milk custard
by stephanie liu
resume
by stephanie liu
Introduction to Baking Portfolio
by Yvonne Zhao
PORTFOLIO
by Lucila Munaretto
KITCHEN is the heart of the HOME
by Jane samon Joy` Pan-oy
Culinary art
by que le
Catering Proposal for Going away party
by Fernanda Costa
Catering Proposal for Going away party
by Fernanda Costa
Culinary arts
by cantona cantona
my food and school life
by shishen feng
Resume
by Megan Webber
Portfolio
by Megan Webber
The food I help to crate and served
by Ginmark Dulay
Artisan Breads & Baking Production [Weeks 7-11]
by Nabat Kabir
HBM and Event
by JINZE TAN
Artisan Breads & Baking Production [Weeks 4-6]
by Nabat Kabir
European Cakes and Tortes
by Nabat Kabir
Deep’s Portfolio
by Deep Shah
Introduction to Baking
by Nabat Kabir
Artisan Breads & Baking Production [Weeks 1-3]
by Nabat Kabir
Chocolate, Confections & Centrepieces
by Nabat Kabir
Advanced Pastry
by Nabat Kabir
Resume
by Nabat Kabir
My Pieces of Work @ LaSalle College of Vancouver
by Chris Pacana
Art
by Richard Dela Rosa
Resume
by Felipe Caballero
Term Project
by Kanisa Jaisamran
Final Project
by Kanisa Jaisamran
Purchasing Manual
by Kanisa Jaisamran
financial final Project
by Linh Nguyen
Beatriz Ariza
by beatriz ariza
A La Carte Pictures
by Felipe Caballero
Costing and Planning Final Project
by Felipe Caballero
ITA Exam
by Felipe Caballero
Food and Beverage Final Project
by Felipe Caballero
Culinary Arts
by Matt Fan
Culinary Arts
by Matt Fan
Culinary Arts
by Matt Fan
Culinary Arts
by Matt Fan
Certificates and Diplomas
by Galo Saenz
Marriott Pinnacle Downtown Vancouver
by Galo Saenz
Food & Beverage
by Galo Saenz
Garde Manger
by Galo Saenz
World Cuisines
by Galo Saenz
Culinary Arts 2018
by Wia Tan
ARTISAN BREADS
by XiaoLan Liang
Chocolate & Candy
by XiaoLan Liang
Jorge Sora
by Jorge Sora
A La Cart Kitchen
by Nantiya Seehabat
Asian Cuisine
by Nantiya Seehabat
Fundamental of classical technique
by Nantiya Seehabat
22 rising co.
by Darren Shen
Self Projects
by Emily Skazlic
Advanced Patisserie and Display Cakes
by Emily Skazlic
Chocolate and Confections
by Emily Skazlic
Intro to Pastry
by Emily Skazlic
;)
by Darren Shen
Artisan Breads
by Emily Skazlic
Olya's Portfolio 2017
by Olya Karpova
Plating through the quarters
by Anthony Stenske
Biscuits Artisan Bakery
by Julian Ocampo
European Cakes
by Katryna Ysabel Cantos
Portfolio Show
by Katryna Ysabel Cantos
dish projects from class
by christine horacsek
dish projects from class
by christine horacsek
Pictures from my class
by Apinya Padermchok
Pastry
by Young Hoon Eom
Culinary
by Young Hoon Eom
🍞 bread 🍞
by Mukdarat Pornchaiwirat
🍴Dessert
by Mukdarat Pornchaiwirat
Chocolate
by Mukdarat Pornchaiwirat
Chocolate
by Mukdarat Pornchaiwirat
Advance pastry
by Mukdarat Pornchaiwirat
Advance pastry
by Mukdarat Pornchaiwirat
Sugar
by Mukdarat Pornchaiwirat
Sour dough
by Mukdarat Pornchaiwirat
Bread
by Mukdarat Pornchaiwirat
Eunice Natasha Gilbert Portfolio
by Eunice Natasha Gilbert
Pastry
by sedigheh rajabi
President's Honor Roll
by Lawrie Hammersley
Plated dessert
by Warocha Phochanasrichai
Plated dessert
by Warocha Phochanasrichai
Chocolate Confections
by zhe lin
CACAO 70 ( Practicum)
by WAN-YU WANG
Intro to Baking
by WAN-YU WANG
Fundamentals of Classical Technq
by WAN-YU WANG
European Cakes & Tortes
by Xiaolu Huang
Chocolate Confections
by Xiaolu Huang
Intro to Pastry
by WAN-YU WANG
Artisan Bread & Baking
by Xiaolu Huang
Chocolate Confections
by WAN-YU WANG
Artisan Breads & Baking
by WAN-YU WANG
European Cakes & Tortes
by WAN-YU WANG
Adv. Patisserie & Display Cakes
by WAN-YU WANG
Chocolate & Confection / Artisan & Bread
by natawat Maneenakarit
Advanced Patisserie & Display Cake
by natawat Maneenakarit
Event Proposal
by Lawrie Hammersley
Marketing Project
by Lawrie Hammersley
Technical Dictionary
by Lawrie Hammersley
Design Board
by Lawrie Hammersley
School life
by Tszki Lo
Chef's life
by Tszki Lo
Learning Michelin Chefs' Plates
by Tszki Lo
Roasted Lamb with Wasabi Mayo and Caramelized Beetroots
by Warocha Phochanasrichai
Portfolio
by Fei Wang
The Perfect Fusion
by Warocha Phochanasrichai
Eco Fashion Week
by Warocha Phochanasrichai
Adv. Patisserie & Display Cakes
by Xiaolu Huang
Adv. Patisserie & Display Cakes
by zhe lin
Dishes throughout quarters
by Kaitlan Bill
Group pictures
by Kaitlan Bill
My other motivation
by Oliver Leif Balani Pepito
Desserts
by Kaitlan Bill
Intro to Pastry
by Kaitlan Bill
Duck Breast
by Warocha Phochanasrichai
The Moments that Matter
by Marshal Crowchild
Team work is key
by Marshal Crowchild
from me to you
by Marshal Crowchild
Portfolio Show - Oliver Pepito
by Oliver Leif Balani Pepito
A la carte
by Kaitlan Bill
Volunteer Work
by Amanda Vlahovic
Chaine des Rotisseur Student Competition
by Amanda Vlahovic
Dessert For Dinner
by Amanda Vlahovic
Let's Cater A Wedding..
by Amanda Vlahovic
PORTFOLIO
by KARINA AMBRIZ
Julius Tolentino-Rea's Portfolio
by Julius Tolentino-Rea
Baking and Pastry Arts
by marissa flores