fundamentals 1

$699.00

Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!

PROGRAM OVERVIEW

  • A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.

  • Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching

  • You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.

  • A recipe package, apron and Northwest Method Handbook.

  • Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.

  • Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.

CURRICULUM

  • Knife Skills/Sharpening

  • The Essential Language of a Thinking Chef

  • Mise en place and multitasking

  • Using moist and dry heat cooking methods

  • Essential terms - The “why’s” and “how’s” of cooking

  • Salads and Vinaigrettes

  • Personalizing Recipes

  • Soups, Stocks, and Sauce-making

  • Plating and kitchen choreography & multi-tasking

  • Cooking with different metal surfaces

  • Introduction to Plant-based Cooking

  • Protein Cooking

  • Introduction to spices

  • Cooking techniques with vegetables

Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)

Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)

Date:

Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!

PROGRAM OVERVIEW

  • A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.

  • Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching

  • You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.

  • A recipe package, apron and Northwest Method Handbook.

  • Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.

  • Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.

CURRICULUM

  • Knife Skills/Sharpening

  • The Essential Language of a Thinking Chef

  • Mise en place and multitasking

  • Using moist and dry heat cooking methods

  • Essential terms - The “why’s” and “how’s” of cooking

  • Salads and Vinaigrettes

  • Personalizing Recipes

  • Soups, Stocks, and Sauce-making

  • Plating and kitchen choreography & multi-tasking

  • Cooking with different metal surfaces

  • Introduction to Plant-based Cooking

  • Protein Cooking

  • Introduction to spices

  • Cooking techniques with vegetables

Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)

Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)

basic tool kit
basic tool kit
$175.00
advanced toolkit
advanced toolkit
$450.00
““Took the Fundamentals class at Northwest over four days with my partner and it was the best learning experience we have had in a while.””
— - Ashley Leow
““I can not recommend enough! Such a great experience and learned more about cooking then I could ever imagine!””
— - Marlow Sears
““A 5 star learning experience! Great teachers. Highly recommend! I would repeat in a heartbeat.””
— - Sasha Cooke
““I’ve been so impressed by my educational experience. The instructors explain concepts in such a warm, engaging way. My time in your kitchen was the most fun I’ve had in ages!” ”
— - Jenny Scribani
““Great school to learn everything about the Culinary world! The Fundamentals 1 class is very informative, with great instructors who are passionate about what they do.””
— - Melody Roa
““I signed up for the Fundamentals because I really needed help starting to cook, I had literally no experience and didn’t know how to start. Coming to the school was life changing and gave me a confidence in cooking I never thought I would have.“”
— - Andrew Hodgson
““I’ve been cooking by following recipes, but this course has certainly opened up my eyes with a fresh look. There were times during the classes I have those light-bulb moments either during the demos or at the kitchen station.””
— - Andrew
““Facility is top notch. As a home cook with no formal training I learned skills and techniques that gave me aha! moments at every lesson. Going back for more.””
— - Peter
““If you’re looking to understand the how and why of cooking, I highly recommend taking the fundamental classes like I did. You won’t be disappointed (or go home hungry)! Great job NWCAV!””
— - Shayn Yoe

*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.*