LaDolceVita Preserves Banner_32x48.PDF

Locally sourced wherever possible

Prepared to traditional recipes using no artificial colourings or preservatives.

We make food in the traditional manner

Produced in small batches, to ensure quality.

CONTRIBUTORSBrenda Kubanowski

Adam Byron

Keltie Hiland

Chef David Fairbanks

Chef Sean Edwards

CONTACT INFORMATION

David Fairbanks (Fairbad@algonquincollege.com)

Sean Edwards (Edwards1@algonquincollege.com)

FUNDING/PROJECT PARTNERS

Algonquin College, School of Hospitality and Tourism

APPLIED RESEARCH & INNOVATION

ACKNOWLEDGMENTS

The culinary preserve initiative will help to create a niche market for our culinary students. It is a readily marketable productthat is to be sold in the new student’s commons building. The project has given the involved students more insight to theentrepreneurial aspect of small scale production. The project encompassed much more than replicating recipes and producingjam. The students were directly involved with product and equipment procurement, graphic design, cost analysis andHACCP safety protocols. The Food and Nutrition Management program provided the nutritional analysis for the products.

We have devoted time and resource in the cooking process to ensure we can provide the finest product we can produce, but still retaining that handmade touch. It’s food as your grandmother used to make it. Rich in taste, texture and flavour.