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Bread Basics
Soughdough

Say Challah to a Good Sourdough

Enthusiast Alumni

I did 6 enthusiast courses in total in 5 months.To top it off I even took time off work and did a full time boot camp too.
Coming to the school was life changing and gave me a confidence in cooking I never thought I would have. I learned a lot, made new friends and took away life skills that will last forever.

Andrew H.

Taker of Many Enthusiast Courses

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

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 The personal stories (and rants), scientific explanations, historical references and sharing of food values really made the experience special and memorable.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 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

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 its 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

Program Overview

A warm oven. The aroma of baking bread. Crisp crust, tender crumb. Ahhhhhh….

This course draws heavily from the recipes and methodology from our Professional Pastry and Bread-making program. Making great bread relies on a sound understanding of the four main ingredients in break (flour, water, yeast, and salt) and how they interact with each other.

We will also cover the fundamentals of quickbreads and build an understanding of chemical leaveners (like baking soda and baking powder). You will walk away with a comfortable relationship with breadmaking in your home kitchen.

  • TBA

    SPRING 2021

    PROGRAM

    Bread Basics – Sourdough

    DATE

    Monday and Tuesday
    (Two days)
    Spring 2021
    6:15pm to 9:30pm

    TUITION

    $199.95 (Taxes Included)

    Sign Up Now

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

    • Make your own sourdough starter
    • Sourdough bread
    • Sourdough crackers
    • Sourdough muffins
    • Sourdough foccacia
    • Sourdough pitas

Frequently
Asked Questions

Why a Shorter Class?

What level of proficiency do I require?

What is a typical flow of an evening?

Who typically takes this course?

What do I need to bring?

What if I can’t make one of the classes?

Will I take product home EVERY night?

Will I have the same instructor each course?

How will I take product home?

What if I have food sensitivities, allergies, or dietary restrictions?

What is parking like in the area?

Other Enthusiast Programs

  • 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.

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  • Basics I: The Flagship Fundamentals Course

    If you are ready to bringing serious game to your kitchen, this course will elevate your knowledge, basic skills, and confidence like no other.

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  • Coming Post-COVID

    6-Day Basics: Best of….Asia

    With our “Best of…” courses, we combine the passion of our instructors with incredible cuisines from all over the world.

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  • Coming Post-COVID

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  • TBA

    7-Week Master Culinary Boot Camp

    Want to experience the techniques and recipes that we teach our professional students without the stress of exams? This course is for you!

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  • Coming Post-COVID

    6-Day Pastry Basics

    Great pies and tarts, cookies, and cream puff are about basics done absolutely well. Take home products and new skills beyond your expectations.

    Learn More
  • Spring 2021

    Culinary Basics II: The Next Level of Courage + Creativity

    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.

    Learn More
  • TBA

    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.

    Learn More

Thank you so much for offering such a fantastic 7 week program for those of us who want to learn how to cook better. I am very grateful for the course material, the fun, and supportive way the course was taught.

Deb M.

Master Camp

The instructors possess both a passion for teaching and an approach to cooking which resonated deeply with me. They approach cooking as a creative endeavor with the “kitchen as studio” as the mindset. You of course learn technique (along with great food history!), but they also push hard to help you cultivate courage and confidence in the kitchen and to become your own unique type of chef. The entire team at NWCAV is really amazing.

Mark A.

Throughout my time at NWCAV, I improved my flavour game and learned much more. By the end of the program, I found myself much more comfortable cooking dishes from other countries introduced to me during the Master Camp such as fresh made pasta and gnocchi. As the program progressed, many of the later recipes required foundation knowledge and skill sets from previous days of learning. I have been to about a dozen schools in my life time because my family moved very often and I have to say these instructors at NWCAV were the best instructors I have met.

Mike Z.

After completing the Master Camp I can honestly say that it was everything I wanted, I have no inclination to continue in the industry but I am sure that this would give you a good idea of what the business is about. As for the instruction, each chef was extremely knowledgeable and as different as their personalities were they all brought something different to the table. The chef to student ratio was extremely high, answers and ideas were never far away. Each chef was very entertaining in their own way and it was a real pleasure getting to know them.

Rick K.

I did 6 enthusiast courses in total in 5 months.To top it off I even took time off work and did a full time boot camp too.
Coming to the school was life changing and gave me a confidence in cooking I never thought I would have. I learned a lot, made new friends and took away life skills that will last forever.

Andrew H.

Taker of Many Enthusiast Courses

More About
Northwest Culinary Academy

NWCAV Graduates