Some unique things about this course:
- We will identify the estimated *net* carbohydrate content of each dish
- We will develop shopping strategies to compensate for traditional starch and high carbohydrate components that are found in many dishes
The curriculum of this course is straight out of our Professional Culinary Program, extracting the most essential techniques and exciting plates and customizing for the home cook…with a special focus on those people reducing their carbohydrate intake.
This is not about simply replacing carbohydrates of existing dishes. It is about expanding your repetoire to include dishes and flavours that may not be currently included in your low-carb lifestyle.
Please note, that this course is not a diet program. Instead, it is for those individuals who are looking to reduce their carbohydrate intake for a variety of reasons. Please consult a physician before radically changing your diet.
*net carbohydrates refer to the carbohydrates in a dish minus fibre.
-
New for 2023!
June 2023
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.
This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.
CURRICULUM
In this course we will cover an extensive array of techniques and work with an incredible amount of ingredients. Some of what we will cover includes:
- Fundamentals of low-carb cooking
- Identifying hidden carbs
- Importance of fibre!
- It’s not just animal proteins!
- Key substitutions for breads, potatoes, etc.
- Low carb alternatives to processed sugars and flours
- Menu creation and meal prepping
- Shopping tips
- Zucchini Lasagna, Shepherd’s Pie, and Spaghetti Squash Bolognese
- Sous Vide Fish and Hollandaise, and Seafood Platter
- English Breakfast, Breakfast Quesadilla with Pico de Gallo
- Elote-style salad, and Caesar Salad
- French Onion and Low-Carb Plant-based Soups
- Cauliflower Crust Pizza, Smash Burgers, Stuffed Portobellos Mushrooms
- Avocado “Toast” and Philly Cheese Steak
- Jarred Cheesecake, Peanut Butter Cookies, and Coconut Chia Pudding
Frequently Asked Questions
WHAT LEVEL OF PROFICIENCY DO I REQUIRE?
WHAT IS A TYPICAL FLOW OF A DAY?
WHO TYPICALLY TAKES THIS COURSE?
WHAT DO I NEED TO BRING?
WHAT IF I HAVE FOOD SENSITIVITIES, ALLERGIES, OR DIETARY RESTRICTIONS?
WHAT IS PARKING LIKE IN THE AREA?
What if I have more questions?
Other Enthusiast Programs
- SPRING/SUMMER 2023!
2-Week Plant Based Culinary Boot Camp
A comprehensive course focusing on our summer’s bounty, serious techniques, and achieving wonderful food. We teach the same key skills, creative thinking, and plating techniques as in our professional programs. For those ready to seriously walk the walk in the kitchen.
Private Bookings
- AVAILABLE NOW
One Night Wonders
One Night Wonders are focused on the takeaways – both the techniques you’ll learn and the food you’ll take home after class.
Daytime Culinary Classes
Daytime Pastry Classes
Want the experience of our professional program – but only for specific modules? Join us for a day, a week, or even longer?
- Continuous Intake
Online Classes
Experience the Northwest Method in your own home at your own pace!
- Upcoming 2023 Sessions
Fundamentals I: The Flagship Course (formerly Basics I)
If you are ready to bring serious game to your kitchen, this course will elevate your knowledge, basic skills, and confidence like no other.
- SPRING 2023
Best of Asia
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- Coming back in 2023
Best of France
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- Fall 2023
Best of Italy
With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.
- June 2023
Art of Cheesemaking
Two wonderful courses that show the diversity of cheesemaking: plant-based cheese and home-made mozzarella and bocconcini.
- Upcoming 2023 Sessions + NEW COURSE!
Bread Fundamentals (formerly Bread Basics)
Great artisanal bread is all about fundamentals done absolutely well. Take home products and new skills beyond your expectations.
- MAY 2023
4-Week Culinary Master Camp
Want to experience the techniques and recipes that we teach our professional students without the stress of exams? This course is for you!
- PASTRY FUNDAMENTALS 1 & 2
Pastry Fundamentals
Great pies and tarts, cookies, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.
- Spring 2023
Fundamentals II: The Next Level of Courage + Creativity (formerly Basics II)
If you are ready to challenge yourself to think, perform, investigate, and tie your apron just a bit more seriously, then this course is for you.
- SPRING/SUMMER 2023!
2-Week Boot Camp
Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.
- JULY 2023
2-Week Teen Boot Camps
Full days condensing the most essential aha! moments of cooking in perhaps the most important 10 days of learning in your life.