This is one of the only full-time, hands-on, comprehensive plant-based program offered in Canada. The course takes advantage of the Northwest’s amazing summer bounty and the culinary region’s creative and open-minded spirit. Though this is an enthusiast program, the curriculum will teach the same fundamentals taught in our 15 Week Professional Programs involved in transforming ingredients into delicious, creative possibilities. Naturally, it will also cover the bigger story of food itself: from ingredient provenance, ancient practices, wisdoms, and health principles.


Date: May 14 – July 20, 2018

Monday – Friday, 9 am – 3 pm

$7,950 plus GST (includes all ingredients, two embroidered t-shirts, two aprons, recipe package, and one dozen towels)
Sign up today and receive a free toolkit!
Deposit Required Upon Registration: $2,000

Refund Policy: 90% Refund up to 30 days prior to the start of class: 50% Refund within 30 days but more than 15 days and no refunding within 14 days of start of class.

Majority of ingredients are organic, locally sourced, and fair trade.

If you think this is for you, please contact or call 604-876-7653

First and foremost, this program addresses learners who value and practice vegetarian/vegan principles and are seeking a comprehensive curriculum delivered by professionals. It addresses anyone who is committed to mindfully expand their knowledge and practice with plant-based ingredients.
Though not dedicated to teach the rigours of the professional (and often meat-centric) industry, the curriculum covers the same professional expectations and details offered in our diploma programs. There are no theoretical or practical exams, no grades offered in this course, but definitely feedback.
In the history of Northwest, over 30 professional health practitioners have taken our 15 Week Professional Culinary Diploma Program to augment their expertise with practical knowledge with ingredients. The program is ideal for those practitioners looking for plant-based content and an environment where health principles are respected.
The program is guided by Northwest’s Professional Chef-Instructors and guest instructors specializing in Plant-based techniques and health principles.
  • Knife skills and stone sharpening skills
  • Food Safety
  • Maintaining good posture and healthy feet, knees, and shoulders when cooking
  • Mise en place practices and efficiencies
  • Recognizing ingredient quality (i.e., authentic x-virgin olive oil, vinegars, garlic, etc.)
  • All dry and moist heat cooking techniques
  • Fermentation and preservation techniques, products, beverages
  • Food Science, History
  • Gluten-free cooking and baking
  • Grains, legumes, pulses, sprouts, microgreens, mushrooms
  • Stocks, Sauces
  • Spices from Aleppo Pepper to Zaatar
  • Herbs from Basil to Tarragon
  • Vegetarian “charcuterie” and nut/seed “cheeses”
  • Miso, tempeh, high quality soy products
  • Unique vinegars, oils, syrups
  • Sourdough and multigrain breads
  • Pastry classics made without dairy
  • Plating design
  • Menu planning and development
  • Waste management and Total Utilization
  • Dehydrating trim into powerful powders and “spices”
  • Nutritional theories in practice: Macrobiotic, Ayurvedic
  • Middle Eastern, Mediterranean, Asian, indian, Japanese, Latino cuisines
  • Foraged creations
  • Final practical dinner service (7 course menu)
Why are you offering this course?
The demand for a plant-based comprehensive course is growing. As a school which prides itself on constantly learning and evolving, applying more plant-based content addresses our Northwest regional curiosity for daring ideas with our bounty. And because the course is offered in late spring to mkd-summer, it aligns perfectly with local availability. In other words, it simply begs to be done.
Is this a government certified program?
No. We have decided to have complete freedom with the content, structure, and delivery of our curriculum. Provincial and national professional articulation is based on very meat centric content and lacks attention towards contemporary diet principles many want on their plate.
Will I receive a Diploma for completing the course?
A diploma is only offered to students who complete our Professional Programs. However, we will give a letter to those who successfully complete the program. Northwest is recognized in the food education community as one of the premier and forward-thinking school in Vancouver and Canada.
Where do your plant-based ingredients come from?
We have a relationship with Glorious Organics, a local farm. Also, many staples come from Discovery Organics, our wholesaler of fair-trade, organic produce. Also, we are centrally located close to many farmers’ markets.
I’m vegan. Will I have to work with dairy, eggs, or honey?
No. While the recipes presented are 100% planted-based, students who wish to incorporate eggs, dairy and honey will be free to do so.
If I’m coming from out of town, will I get a list of plant-based eating establishments in Vancouver?

We will end the course with a seven course dinner service that you will present to your family and friends.



Reviews of Our Extended Boot Camps

“The facilities are first class, the curriculum provides the students with incredible exposure to the art of cooking and the worldly knowledge of the chefs, their energy and dedication to making the daily experience “serious fun” simply incredible!  For me personally, Northwest has delivered it’s promise of changing one’s view of the culinary world making it accessible, challenging and very exciting.  The course has energized me to continue exploring, being creative and taking chances in the kitchen as well as honing some skills.”   — Ernie, Master Camp

“I loved the experience, realized right away how little I knew and know now how much more I need and want to learn.  The instructors have very different personalities and teaching styles. That provides for a lot of variety and keeps the days and weeks interesting. I also really appreciated that they always made themselves available to provide individual coaching during and also after the daily classes. And thank you for slowly leading us up to a seven-course menu development (The Big Night) over several weeks. Thank you so much for all your teaching and sharing! You are a fantastic group.”  — Carola, Master Camp

“Thank-you all for providing a memorable and incredible 7 week program. Since returning home to the Yukon I’ve incorporated many new techniques, recipes and ingredients into my cooking repertoire.  I liked absolutely everything. I appreciated the diversity of recipes, ingredients and techniques. I thought the curriculum was nicely layered to build upon developing skills and to demonstrate the planned usage of ingredients over time. The highlight of the program for me though, and I’d say your greatest strength as a school, is the quality of instruction you provided. As an adult educator myself, I really valued how all the chefs taught with so much patience, humour, passion and mastery of the subject area…which is pretty much as good as it gets in education. The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable. I also really appreciated that you all took the time to get to know us a little and to check-in with us throughout each week.”  — Polly, Master Camp

“I really did not know what to expect when I showed up but I do know that I enjoyed the people I met and I think the whole operation was run as professionally as anyone could expect when dealing with personalities.  As for the instruction, I don’t think it could have been any better when dealing with different levels of competence and commitment.  I enjoyed the whole experience and would highly recommend it (and have) to anyone that is interested in improving their culinary skills.”  — Rick, Master Camp