The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours:

Monday-Friday from 7:30 am-4:00 PM

Closed on Holidays

RESTAURANTS

Quick Service

SERVICE HOURS:

Breakfast: Tuesday-Friday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Friday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

BAKING

• Blueberry Muffins
• Green Onion & Cheddar Biscuits
• Bran Muffin
• Chocolate Chip Cookies
• Peanut Butter Cookies
• Oatmeal Raisin Cookies
• Chewy Chocolate Cookies
• Banana Bread
• Brownies
• Whoppie Pies
• Carrot Cake Cookies
• Zucchini Chocolate Chip Muffins
• Morning Glory Muffins

CULINARY FOUNDATIONS

Assorted Cooked Vegetables

• Maple Glazed Carrots
• Curried Cauliflower
• Braised Red Cabbage
• Roasted Brussel Sprouts
• Broccoli with Mornay Sauce
• Baked Squash
• Zucchini Provencal
• Green Beans with Bacon
• Ratatouille

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours:

Monday-Friday from 7:30 am-4:00 PM

Closed on Holidays

RESTAURANTS

Quick Service

Please note that the Quick Service Kitchen is currently closed and is scheduled to reopen on July 14.

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

BAKING

• Sandwich Loaf
• Roman Flatbread
• Whole Wheat Bread
• Cinnamon Buns
• Pizza Dough
• Bagels
• Hamburger Buns
• Donuts

CULINARY FOUNDATIONS

Assorted Cooked Starches

• Stuffed Baked Potatoes
• Arancini
• Scalloped Potatoes
• Rice Pilaf
• Couscous
• Spaetzle
• Quinoa with Corn & Black Beans
• Gnocchi
• Du Puy Lentils

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours:

Monday-Friday from 7:30 am-4:00 PM

Closed on Holidays

The culinary exchange is closed on July 1 in observance of Canada Day, regular hours will resume on July 2.

RESTAURANTS

Quick Service

Last day of Service is on July 2.

SERVICE HOURS:

Breakfast: Tuesday-Thursday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Thursday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

BAKING

• Carrot Cake
• Hamburger Buns
• Quiche Loraine
• Chocolate Cupcakes

CULINARY FOUNDATIONS

Assorted Frozen Sauces

• Mushroom Veloute
• Alfredo Sauce
• Gastrique
• Chimichurri
• Teriyaki
• BBQ
• Brown Sauce

Assorted Cooked Starches

• Potato Pancakes
• Duchesse Potatoes

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours:

Monday-Friday from 7:30 am-4:00 PM

Closed on Holidays

RESTAURANTS

Quick Service

SERVICE HOURS:

Breakfast: Tuesday-Friday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Friday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

BAKING

• Cheesecake with Fruit Swirl
• Funfetti Cup Cake
• Shmoo Torte
• Chocolate Mousse Cupcakes
• Apple Crisp
• Ice Cream

CULINARY FOUNDATIONS

Assorted Frozen Soups

• Cream of Mushroom
• Borscht
• Leek & Cheddar

Assorted Frozen Sauces

• Bechamel
• Brown Sauce
• Chasseur
• Creole

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours: 7:30 am-4:00 PM

RESTAURANTS

Quick Service

SERVICE HOURS:

Breakfast: Tuesday-Friday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Friday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

BAKING

• Banana Cream Pie
• Coconut Cream Pie
• Cream Puffs
• Eclairs
• Creme Caramel
• Panna Cotta
• Creme Brulé
• Chocolate pot de creme

CULINARY FOUNDATIONS

Assorted Frozen Soups

• Mushroom Barley
• French Onion
• Mulligatawny
• Creamy Chicken Rice
• Split Pea and Ham
• Corn Bacon Chowder

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours: 7:30 am-4:00 PM

RESTAURANTS

SERVICE HOURS:

Breakfast: Tuesday-Friday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Friday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

COLD KITCHEN

• Roast Beef Sandwich
• Turkey BLT Wrap
• Assorted Fancy Sandwiches
• Assorted Canapes
• Deviled Eggs

BAKING

• Apple Pie
• Fruit Pie
• Chicken Pot Pie
• Quiche Loraine
• Beef Hand Pies
• Empanadas
• Samosa
• Jamaican Patties
• Spanakopita
• Lemon Tarts

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours: 7:30 am-4:00 PM

RESTAURANTS

Quick Service

QUICK SERVICE will be opening on June 2!

Please note that it would be a limited breakfast menu for the initial opening.

SERVICE HOURS:

Breakfast: Tuesday-Friday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Friday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

COLD KITCHEN

• Chef’s Salad
• Caesar Salad
• Pasta Salad
• Broccoli Salad
• Coleslaw
• Tabbouleh
• Assorted Sandwiches

BAKING

• Blueberry Muffins
• Cheese & Green Onion Biscuits
• Buttermilk Scones
• Assorted Cookies
• Bran Muffins
• Banana Bread
• Brownies
• Whoopie Pies
• Fried Bannock
• Whipped Shortbread

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

The Culinary Exchange will be closed on May 29 due to Staff Development Day. Regular Hours will resume on June 1.

Operating hours: 7:30 am-5:00 pm

RESTAURANTS

Quick Service

QUICK SERVICE will be opening on June 2!

Please note that it would be a limited breakfast menu for the initial opening.

SERVICE HOURS:

Breakfast: Tuesday-Friday

8:30 am-10:30 am

*Tuesday will be a limited menu*

Please see link for menu: Breakfast Menu : RRC Polytech: Culinary Exchange

Brunch: Tuesday-Friday

11:15 am-12:30 pm

Please see link for menu: Brunch Menu : RRC Polytech: Culinary Exchange

Service Times are subject to change

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

COLD KITCHEN

• Mayonnaise
• Picnic Boxes (Cheese & Crackers)

BAKING

• Ciabatta
• Brioche
• Roman Flatbread
• Fergassa
• Whole Wheat Bread
• Hamburger Buns
• Cinnamon Buns

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

The Culinary Exchange will be closed on May 18 in observance of Victoria Day. Regular Hours will resume on May 19.

Operating hours: 7:30 am-5:00 pm

UPCOMING CLOSURES:

May 29: Staff Professional Development Day

UPCOMING EVENTS:

POP LUNCH from 11:30 am-1:00 pm

May 20: Braised Pork Shoulder and Vegetables, Dried Corn Salad and Pumpkin Custard

May 21: Pickerel Potato Fish Cakes, Three Sisters Succotash, Wild Greens Salad and Rice Pudding

RESTAURANTS

SHORT ORDER is currently closed and will reopen in June.

GLOBAL CUISINE is currently closed and will reopen in the Fall.

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

INDIGENEOUS TEACHING &COMMUNITY CONNECTIONS

• Braised Pork Shoulder
• Pumpkin Custard
• Bannock Bread Pudding
• Wild Rice Creme Brulee
• Pickerel Fish Cakes
• Rice Pudding

CULINARY PRINCIPLES

• Fresh Fruit Cups with Yogurt

BAKING

• Earl Grey Entremet
• Banana Lime Entremet
• Charlotte Russe
• Petit Fours
• Baguette
• Challah
• Country Sourdough

The culinary exchange is a teaching facility. Please be patient, and treat our staff and students with respect

Operating hours: 7:30 am-5:00 pm

UPCOMING CLOSURES:

May 18: in observance of Victoria Day

May 29: Staff Professional Development Day

UPCOMING EVENTS:

POP LUNCH from 11:30 am-1:00 pm

May 13: Braised Pork Shoulder and Vegetables, Dried Corn Salad and Pumpkin Custard

May 14: Pickerel Potato Fish Cakes, Three Sisters Succotash, Wild Greens Salad and Rice Pudding

May 15: Bison Chili Soup and Bannock

May 20: Braised Pork Shoulder and Vegetables, Dried Corn Salad and Pumpkin Custard

May 21: Pickerel Potato Fish Cakes, Three Sisters Succotash, Wild Greens Salad and Rice Pudding

RESTAURANTS

SHORT ORDER is currently closed and will reopen in June.

GLOBAL CUISINE is currently closed and will reopen in the Fall.

PRODUCT LIST

Product list is based on curriculum and availability is not guaranteed.

Products are not available for pre-order or reservation.

INDIGENEOUS TEACHING &COMMUNITY CONNECTIONS

• Pumpkin Custard
• Wild Rice Creme Brulee
• Pork Rilette
• Pemican
• Pickerel Fish Cakes
• Rice Pudding
• Bison Chili Soup

CULINARY PRINCIPLES

• Crudité with Ranch

BAKING

• Assorted Chocolates