Health is this year’s hot topic on everyone’s mind and the culinary students are especially thinking of ways to make this year’s lunch menus more nutritious for students.

Lethbridge College is going to be seeing a lot more fresh vegetables, low sodium products and smaller portions of food because there are more people eating lighter these days, said Charles Parker, head of Food Services.
The culinary students are going to be using products from local beef and dairy producers.
“We have been working on some new vegetarian menus for the food court,” explained Parker.
Not only are the students learning new ways to work with their food, but they are also going to experience working with people from different countries.
 “An exciting thing happening internationally is the opportunity to send four students plus an instructor to Austria in the spring and in exchange we are getting four students from Austria and an instructor in May. So that’s kind of exciting,” said Parker.
This biggest difference compared to last year is the exceptional number of applications coming in for the culinary program. The student activity in the kitchen is already amazing and there is still a waiting list for students in January.