Pro-Level
spring/summer Camps
Your Deep Dive into the Culinary Arts Starts Here
Monday - Friday 9:30am - 2:30pm
The Journey: Week by Week
Week 1: The Fundamentals
Knife skills, mise en place, stocks, sauces, pan cooking, heat control, flavouring, plating and thinking like a cook—build your foundation the right way.
Week 2: Meat & Fish Cookery
Learn the techniques behind roasting, searing, braising, butchery, pan sauces with proteins.
Week 3: Italian & French Classics
Dive deep into two of the most influential cuisines in the world—technique, tradition, and elegance.
Week 4: Around the World
Explore global flavour with dishes from Arabia, Latin America, Japan, and Thailand. Travel the world by stove.
Monday - Friday 9:30am - 2:30pm
Max 24 students per class.
8-1 student-instructor ratio