Advanced culinary research program (2015)

2013年，帕特森全球食品研究所（PGI）开始全面运营，成为最先进的烹饪研究和培训机构。 该学院设有红河学院（RRC）的酒店和烹饪艺术学院，并有望成为加拿大顶级酒店和烹饪学院之一。购买专门的食品服务设备部分是由于西部经济多样化公司投资200万美元。这一贡献促进了应用食品和烹饪研究的发展，以支持充满活力的马尼托巴的食品工业;其中包括250多家公司，占全省GDP的16.3亿美元和23，600个工作岗位，占马尼托巴总就业人数的4%。支持对马尼托巴制造的食品的需求是马尼托巴17亿美元的商业和非商业食品服务业。 对当地产品的需求，以满足各种饮食要求和限制，餐馆老板，许多谁是中小型企业，伸展他们的烹饪人才，开发独特的产品。 烹饪学校将从事食品服务社区，以满足当地生产的独特食品日益增长的需求。 食品开发正在逐步改变，从开始到最终应用，厨师都要融入食品开发过程。 这为研究过程带来了新的技能和应用水平--这是马尼托巴省食品公司过去所没有的。 这一变化将鼓励更多的产品创新，并加强零售和食品服务网点的商业化。 建议为农业食品和食品服务行业提供的服务包括：配方创建和开发;特定健康益处的菜单开发;食品服务应用研究;食品服务消费者研究;新食品服务技术的开发 投资建立社区的烹饪研究能力将有利于食品制造中小企业、食品服务网点、RRC和马尼托巴其他研究组织的学生和教师。 它将完善马尼托巴的食品研究能力。

In 2013, the Paterson GlobalFoods Institute (PGI) began its full operations as a state of the art culinary research and training facility. The institute houses Red River College's (RRC) School of Hospitality and Culinary Arts and is on track to become one of the top hospitality and culinary institutes in Canada. The acquisition of specialized food service equipment was made possible in part by a $2 million investment from Western Economic Diversification (WD). This contribution facilitated the development of applied food and culinary research to support the vibrant Manitoba's food industry; which includes more than 250 companies accounting for $1.63 billion of provincial GDP and 23,600 jobs or 4% of Manitoba's total employment. Supporting demand for Manitoba made food products is the $1.7 billion commercial and non-commercial food service industry in Manitoba. The demand for local products to meet a variety of dietary requests and restrictions has restaurant owners, many who are small and medium enterprises, stretching their culinary talents to develop unique products. The Culinary School will engage the food service community to meet the growing demand for unique locally produced foods. Food product development is progressively changing to integrate chefs into the food development process from the beginning through to final application. This brings a new level of skills and applications to the research process - one that hasn't been readily available to Manitoba food companies in the past. This change will encourage more product innovation and enhance commercialization into retail and food service outlets. Proposed services to the agri-food and food service industry include: Recipe creation and development; Menu development for specific health benefits; Food service applications research; Consumer research in food service; Development of New food service technologies Investment to build the culinary research capabilities in the community will benefit food manufacturing SMEs, food service outlets, students and faculty of both RRC and other research organizations in Manitoba. It will round out the food research capabilities in Manitoba.