Welcome to our immersive one-week cooking course, "Fundamentals", where we lay the groundwork for your culinary journey. From learning pro level knife skills and sharpening techniques to understanding the essential language of a thinking chef, we equip you with the tools for success in the kitchen. You'll learn the art of Mise en place and multitasking, ensuring every component of your dish is perfectly prepared. Dive deep into cooking methods, from moist to dry heat, and grasp the "why's" and "how's" behind essential cooking terms. We'll explore the art of crafting flavorful salads and vinaigrettes and teach you how to personalize recipes to suit your taste. With a focus on soups, stocks, and sauce-making, you'll develop a foundational understanding of flavor profiles. Discover the art of plating and choreographing your kitchen movements. Get hands-on experience with various metal surfaces, protein preparation, and the nuances of working with spices. This course is your comprehensive introduction to the diverse and exciting world of culinary arts.
This course is Monday to Friday from 9:30am to approx 2:30pm
Tuition for this boot camp includes a NWCAV tote bag, 8 inch chef knife, paring knife, metal bench scraper, wet stone, ceramic honing rod, vegetable peeler and two tea towels.
Day 1
Chicken Stock
Tossed Salad
Grilled Peach, Feta, and Watermelon Salad
Azteca Soup
Mix Focaccia
Skills: Knife Cuts, Stockmaking, Vinaigrette, Composed Salad, Spices, Soup Making
Day 2
French Omelet
Seafood Chowder
Bake Focaccia
Aglio e Olio
Cook Grains
Saltimbocca w/ Pan Sauce
Skills: Coagulation, Roux/Bechamel, Bread baking, Cooking Pasta, Pan-Searing, Pan Sauces
Day 3
Avocado Toast Eggs “Benny”
Seared tuna w/ Warm Potato, Green Bean, and Olive Salad
Aranitas
Prawn Ceviche
Demo Dry Rub Chicken
Tomato Sauce
Skills: Hollandaise, Soft-Boiled Egg, Latino Cuisine, Traditional Tomato Sauce
Day 4
Shakshuka
BBQ Chicken Thighs + Coleslaw
Carbonara
Pesto Demo
Gnocchi w/ Tomato Pesto Sauce
Skills: Middle East Spices/Flavours, Egg Poaching, Egg Coagulation, Revisit Pasta Cooking, Smoking
Day 5
Fried Grain Rice w/ Sunny Side up Egg
Puttanesca
Korean fried mushrooms + Glaze demo
Steak w/ Sauce Diane
Skills: Wok, Egg Cookery, Deep Frying, Revisit Pan Searing w/ emphasis on protein doneness, sauce making.
Dates:
Welcome to our immersive one-week cooking course, "Fundamentals", where we lay the groundwork for your culinary journey. From learning pro level knife skills and sharpening techniques to understanding the essential language of a thinking chef, we equip you with the tools for success in the kitchen. You'll learn the art of Mise en place and multitasking, ensuring every component of your dish is perfectly prepared. Dive deep into cooking methods, from moist to dry heat, and grasp the "why's" and "how's" behind essential cooking terms. We'll explore the art of crafting flavorful salads and vinaigrettes and teach you how to personalize recipes to suit your taste. With a focus on soups, stocks, and sauce-making, you'll develop a foundational understanding of flavor profiles. Discover the art of plating and choreographing your kitchen movements. Get hands-on experience with various metal surfaces, protein preparation, and the nuances of working with spices. This course is your comprehensive introduction to the diverse and exciting world of culinary arts.
This course is Monday to Friday from 9:30am to approx 2:30pm
Tuition for this boot camp includes a NWCAV tote bag, 8 inch chef knife, paring knife, metal bench scraper, wet stone, ceramic honing rod, vegetable peeler and two tea towels.
Day 1
Chicken Stock
Tossed Salad
Grilled Peach, Feta, and Watermelon Salad
Azteca Soup
Mix Focaccia
Skills: Knife Cuts, Stockmaking, Vinaigrette, Composed Salad, Spices, Soup Making
Day 2
French Omelet
Seafood Chowder
Bake Focaccia
Aglio e Olio
Cook Grains
Saltimbocca w/ Pan Sauce
Skills: Coagulation, Roux/Bechamel, Bread baking, Cooking Pasta, Pan-Searing, Pan Sauces
Day 3
Avocado Toast Eggs “Benny”
Seared tuna w/ Warm Potato, Green Bean, and Olive Salad
Aranitas
Prawn Ceviche
Demo Dry Rub Chicken
Tomato Sauce
Skills: Hollandaise, Soft-Boiled Egg, Latino Cuisine, Traditional Tomato Sauce
Day 4
Shakshuka
BBQ Chicken Thighs + Coleslaw
Carbonara
Pesto Demo
Gnocchi w/ Tomato Pesto Sauce
Skills: Middle East Spices/Flavours, Egg Poaching, Egg Coagulation, Revisit Pasta Cooking, Smoking
Day 5
Fried Grain Rice w/ Sunny Side up Egg
Puttanesca
Korean fried mushrooms + Glaze demo
Steak w/ Sauce Diane
Skills: Wok, Egg Cookery, Deep Frying, Revisit Pan Searing w/ emphasis on protein doneness, sauce making.
Refund & Class Change Policy
Refunds
Fewer than 7 days before the start of class: No refund
More than 7 days but fewer than 14 days before the start of class: Credit issued
More than 14 days before the start of class: Full refund
Class Changes & Deferrals
Customers may change or defer their class one time only. A class change or deferral includes any request to switch dates, times, or sessions. All changes are subject to availability, and we will always do our best to accommodate your needs.
Additional Information
Northwest does not offer refunds or transfers due to weather conditions or illnesses. In rare or exceptional circumstances, Northwest may cancel a class at our discretion. If this occurs, students will be offered a replacement class or a full refund.
*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*
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