Week 2: Meats & Fish

$995.00

WEEK 2:  Meats, Fish, and Sauces


Monday-Friday

9:30am-2:30pm

Designed for motivated home cooks who want to cook proteins with confidence and understand the sauces that complete a dish.

Cooking meat and fish to the right doneness is one of the biggest challenges for home cooks. This intensive bootcamp removes the guesswork by teaching students how to understand different cuts, choose the right cooking method, control heat, season properly, and recognize doneness with greater confidence.

Students explore basic butchery, meat anatomy, dry-heat and moist-heat cooking methods, fish cookery, and the way proteins react to salt, acid, and heat. At the same time, they learn the foundations of sauce-making, including stocks, reductions, pan sauces, demi-glace, emulsions, and classic accompaniments.



Concepts and Dishes You Will Perform:

  • Chicken butchery

  • Dark Stock

  • Demi-glace

  • Chicken Caesar

  • Korean Fried Chicken

  • Tenderloin Steak with Peppercorn Sauce

  • Braised Shortribs with Mash potato

  • Lamb Popsicles with Curried Cream Sauce

  • Smash Burger

  • Salmon Burger

  • Poached Salmon with Hollandaise, Wilted Spinach

  • Salmon Wellington with Caper-Mayo Sauce

  • Seared Scallop with Seaweed Relish

  • Steamed Mussels


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 2:  Meats, Fish, and Sauces


Monday-Friday

9:30am-2:30pm

Designed for motivated home cooks who want to cook proteins with confidence and understand the sauces that complete a dish.

Cooking meat and fish to the right doneness is one of the biggest challenges for home cooks. This intensive bootcamp removes the guesswork by teaching students how to understand different cuts, choose the right cooking method, control heat, season properly, and recognize doneness with greater confidence.

Students explore basic butchery, meat anatomy, dry-heat and moist-heat cooking methods, fish cookery, and the way proteins react to salt, acid, and heat. At the same time, they learn the foundations of sauce-making, including stocks, reductions, pan sauces, demi-glace, emulsions, and classic accompaniments.



Concepts and Dishes You Will Perform:

  • Chicken butchery

  • Dark Stock

  • Demi-glace

  • Chicken Caesar

  • Korean Fried Chicken

  • Tenderloin Steak with Peppercorn Sauce

  • Braised Shortribs with Mash potato

  • Lamb Popsicles with Curried Cream Sauce

  • Smash Burger

  • Salmon Burger

  • Poached Salmon with Hollandaise, Wilted Spinach

  • Salmon Wellington with Caper-Mayo Sauce

  • Seared Scallop with Seaweed Relish

  • Steamed Mussels


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.*