Your Hands are important to us.
But so is your past. We encourage you to draw on your personal history, food values, education, work experience and culture.We value ALL of what you can bring to the table. Like creating great food, it’s about bringing out the most of what you’re working with. The best schools put people first and let their work speak for itself. (See photos of student creations).
Monday to Friday 8:30am – 3:30-4pm.
Next start dates:
January 9, 2017
September 4, 2017
Interested in Culinary courses starting in May?
Please click here to visit our non-professional Summer Programs
$10,450 for Canadian residents
$11,950 for International residents
Uniform Cost: $448.00
Culinary Supplement for those who started in Pastry: $115
$65 Kenji Lopez-Alt – The Food Lab (recommended)
$45 Karen Page and Andrew Dornenburg – The Flavour Bible (recommended)
Food Safe*: $100.00 (tax included)
*Note: Toolkit, Textbook, and Food Safe may be supplied by the student or purchased from the school. Prices subject to change without notice.
Northwest Culinary Academy is proud to have an average student-instructor ratio of 8:1.
The qualities we look for (which, by the way, we demand of ourselves) are:
- a disciplined learner with an open mind.
- a commitment to hard work, every day.
- a willingness to practice and study beyond class hours – music students do not leave their instruments in their school locker, nor actors leave their script behind.
- an ability to adapt to different teaching and learning styles.
- an ability to communicate honestly, intelligently, and diplomatically with peers and instructors.
- a willingness to be challenged and digest constructive criticism.
- a passion for food and cooking (however, this should not even have to be mentioned)
Architectural Floor Plan Of Culinary Kitchen
What We Cover
- Garde Manger (knife skills, salads, canapes)
- Stocks & Soups
- Sandwiches + Fundamental Breads
- Grains and Starches
- Eggs and Poultry
- Fish and Crustaceans
- Meat Butchery
- Italy & Spain
- Middle East, India, and Asian influences
- Fundamental pastry, doughs and sauces
- Plant-based cooking
- Nurtional principles of balanced cooking and eating
Menu Development (MD) Projects give the individual student the opportunity to develop and create his or her own dishes using ingredients and techniques learned during the week`s theme.
Also covered throughout the curriculum are the following: Nutrition (both main stream and holistic); food costing and management; menu engineering; food and culinary history; food science; plating techniques; catering techniques; farming practices; hygiene, food safety, green and sustainable practices; fundamental pastry and breads; introduction to wine appreciation.
Note: We constantly evolve our curriculum. Some content is subject to modifications, term to term.