Week 1: Essential Fundamentals
Monday-Friday
9:30am-2:30pm
Designed for beginners and motivated home cooks who want to build real culinary skill.
This intensive bootcamp introduces the core principles, habits, and techniques that shape how skilled cooks and professional chefs think, move, and work in the kitchen. Cooking well is not about collecting more recipes. It begins with understanding the fundamentals—and then practicing the details with precision, consistency, and purpose.
In this first week, students build the essential skills that separate casual cooking from confident, controlled cooking: knife handling, sharpening and honing, mise en place, heat control, pan selection, flavour development, seasoning, timing, organization, and plating.
Drawn from our professional culinary curriculum, this course is not watered down. Students learn the same foundational methods used to train aspiring chefs, adapted for beginners and motivated home cooks who want to build real skill, confidence, and kitchen fluency.
Whether you are beginning from scratch or already cook often but feel stuck at your current level, Week 1 gives you the technical foundation and critical thinking needed to raise your kitchen IQ, sharpen your palate, improve your hand skills, and cook with greater confidence, creativity, and control.
Skills and Dishes You Will Perform:
Knife skills & Sharpening
Mise en place & Multi-tasking
Pan cooking, Sauteing
Basic Pastry
Flavour Building
Seasoning
Stocks
Azteca Soup
Watermelon Gazapacho
French omelet
French Onion Soup
Pissaladiere
Apple Tart
Pumpkins Muffins
Goat-Cheese Salad
Salad Nicoise
Saltimbocca
Roasted Vegetables
Prawn Stir-fry (teach how to pan flip with rice)
Thai Chicken Thigh
Seared Salmon
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).
Week 1: Essential Fundamentals
Monday-Friday
9:30am-2:30pm
Designed for beginners and motivated home cooks who want to build real culinary skill.
This intensive bootcamp introduces the core principles, habits, and techniques that shape how skilled cooks and professional chefs think, move, and work in the kitchen. Cooking well is not about collecting more recipes. It begins with understanding the fundamentals—and then practicing the details with precision, consistency, and purpose.
In this first week, students build the essential skills that separate casual cooking from confident, controlled cooking: knife handling, sharpening and honing, mise en place, heat control, pan selection, flavour development, seasoning, timing, organization, and plating.
Drawn from our professional culinary curriculum, this course is not watered down. Students learn the same foundational methods used to train aspiring chefs, adapted for beginners and motivated home cooks who want to build real skill, confidence, and kitchen fluency.
Whether you are beginning from scratch or already cook often but feel stuck at your current level, Week 1 gives you the technical foundation and critical thinking needed to raise your kitchen IQ, sharpen your palate, improve your hand skills, and cook with greater confidence, creativity, and control.
Skills and Dishes You Will Perform:
Knife skills & Sharpening
Mise en place & Multi-tasking
Pan cooking, Sauteing
Basic Pastry
Flavour Building
Seasoning
Stocks
Azteca Soup
Watermelon Gazapacho
French omelet
French Onion Soup
Pissaladiere
Apple Tart
Pumpkins Muffins
Goat-Cheese Salad
Salad Nicoise
Saltimbocca
Roasted Vegetables
Prawn Stir-fry (teach how to pan flip with rice)
Thai Chicken Thigh
Seared Salmon
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).
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