Program Overview
These courses will cover a variety of topics in a relatively short period of time (usually one or two classes). We will offer a variety of these throughout the year.
Here are our current offerings:
Plant-based Cheese:
Cheese is often the most difficult dairy product to give up when you move towards a plant-based diet. While there is increasingly availability of vegan cheeses in supermarkets and specialty stores, there are many good reasons to make your own: commercial products are expensive, they can contain highly processed fats and preservatives as well as excess packaging that you may be seeking to reduce. In this 4- hour class, you will learn about the ingredients, methods and equipment for making your own gourmet non-dairy cheese alternatives at home. The class will culminate in the assemble of artisan cheese boards and a lunch of creamy non-dairy pasta alfreddo. This class is both vegan and gluten free.
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Summer 2021
PROGRAM
Art of…Plant-Based Cheese
DATE
Saturday
(Single Day)
DATES: Summer 2021
9:30am – 1:30pm (approx)TUITION
$ 110 (Taxes Included)
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
Ingredients and Recipes Covered Include:
- Hazelnut and Sage Parmesan
- Almond Feta
- Roasted Mushroom and Thyme Fettuccine Alfredo
- Craft Beer Cheddar
- Cultured Cream Cheese
- Seasonal Cashew Cheesecake with Fruit Coulis
Frequently
Asked Questions
Why a Shorter Class
What level of proficiency do I require?
What is a typical flow of a class?
Who typically takes this course?
What do I need to bring?
What if I can’t make a class?
Will I take product home?
Will I have the same instructor each class?
How will I take product home?
What if I have food sensitivities, allergies, or dietary restrictions?
What is parking like in the area?
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