Week 2: Italian Classics
Monday to Friday
For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs
We start with what Italians do best—pasta, dumplings, and the soul-warming sauces that taste like a hug from the universe. You want to eatlove? Sit down to a plate of nonna’s gnocchi smothered in sugo. Or hand-made tortelloni. Or a lasagna built from scratch—no packaged noodles, no shortcuts, just layers of homemade goodness (yes, including the meatballs).
Then we move to the traditional classics: Risotto (and arancini), because patience makes perfect; Ribollita soup served with focaccia—your new go-to comfort meal; Panzanella, pizza, polenta… and, of course, Sicilian cannoli. And more.
Because if you’re going to leave anything behind, let it be the gun—take the course!
Maximum 24 students per class.
Maximum 8-1 student-instructor ratio
All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook
You can purchase our Basic or Pro Toolkit below
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).
Monday to Friday
For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs
We start with what Italians do best—pasta, dumplings, and the soul-warming sauces that taste like a hug from the universe. You want to eatlove? Sit down to a plate of nonna’s gnocchi smothered in sugo. Or hand-made tortelloni. Or a lasagna built from scratch—no packaged noodles, no shortcuts, just layers of homemade goodness (yes, including the meatballs).
Then we move to the traditional classics: Risotto (and arancini), because patience makes perfect; Ribollita soup served with focaccia—your new go-to comfort meal; Panzanella, pizza, polenta… and, of course, Sicilian cannoli. And more.
Because if you’re going to leave anything behind, let it be the gun—take the course!
Maximum 24 students per class.
Maximum 8-1 student-instructor ratio
All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook
You can purchase our Basic or Pro Toolkit below
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).
Monday to Friday
For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs
We start with what Italians do best—pasta, dumplings, and the soul-warming sauces that taste like a hug from the universe. You want to eatlove? Sit down to a plate of nonna’s gnocchi smothered in sugo. Or hand-made tortelloni. Or a lasagna built from scratch—no packaged noodles, no shortcuts, just layers of homemade goodness (yes, including the meatballs).
Then we move to the traditional classics: Risotto (and arancini), because patience makes perfect; Ribollita soup served with focaccia—your new go-to comfort meal; Panzanella, pizza, polenta… and, of course, Sicilian cannoli. And more.
Because if you’re going to leave anything behind, let it be the gun—take the course!
Maximum 24 students per class.
Maximum 8-1 student-instructor ratio
All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook
You can purchase our Basic or Pro Toolkit below
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).
*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.*