week3_11x17 copy.jpg
week3_11x17 copy.jpg

Week 3: Italian Classics

$995.00

WEEK 3:  ITALY

Monday-Friday

9:30am-2:30pm

Designed to understand and appreciate the nuance, restraint, and technique behind one of the world’s most beloved cuisines.

Italian cooking is often described as simple, rustic, and ingredient-driven—but doing it well requires discipline, precision, and feel. This week teaches students how to look beyond the familiar dishes and understand the details that make them work: proper dough texture, balanced sauces, well-developed stocks and sugos, handmade pasta, careful seasoning, and the right relationship between ingredient, technique, and tradition.

Students explore a range of Italian classics, each a lesson in judgment—how something should feel, taste, smell, reduce, stretch, fold, simmer, or bake.


Dishes You Will Perform:

  • Minestrone

  • Pasta aglio e olio

  • Carbonara

  • Focaccia

  • Bake Focaccia

  • Eat Minestrone

  • Tomato sauce

  • Fresh Pasta

  • Squash Agnolotti with Pesto

  • Prawn-leek Tortolloni with Cream Sauce

  • Meatballs - Sugo

  • Ricotta

  • Gnocchi

  • Cannelloni

  • Lasagna

  • Risotto

  • Cotoletta

  • Panzanella

  • Make Shells for Cannoli

  • Arancini

  • Polenta

  • Fritatta

  • Sicilian Cannoli

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).

Dates:

WEEK 3:  ITALY

Monday-Friday

9:30am-2:30pm

Designed to understand and appreciate the nuance, restraint, and technique behind one of the world’s most beloved cuisines.

Italian cooking is often described as simple, rustic, and ingredient-driven—but doing it well requires discipline, precision, and feel. This week teaches students how to look beyond the familiar dishes and understand the details that make them work: proper dough texture, balanced sauces, well-developed stocks and sugos, handmade pasta, careful seasoning, and the right relationship between ingredient, technique, and tradition.

Students explore a range of Italian classics, each a lesson in judgment—how something should feel, taste, smell, reduce, stretch, fold, simmer, or bake.


Dishes You Will Perform:

  • Minestrone

  • Pasta aglio e olio

  • Carbonara

  • Focaccia

  • Bake Focaccia

  • Eat Minestrone

  • Tomato sauce

  • Fresh Pasta

  • Squash Agnolotti with Pesto

  • Prawn-leek Tortolloni with Cream Sauce

  • Meatballs - Sugo

  • Ricotta

  • Gnocchi

  • Cannelloni

  • Lasagna

  • Risotto

  • Cotoletta

  • Panzanella

  • Make Shells for Cannoli

  • Arancini

  • Polenta

  • Fritatta

  • Sicilian Cannoli

FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).

basic tool kit
basic tool kit
$175.00
advanced toolkit
advanced toolkit
$450.00

  • 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.*