PROGRAM OVERVIEW
This course takes your hands and creativity to yet another level. We break down whole proteins, dive into more sophisticated cooking and preservation techniques, make more complex sauces, and plate more restaurant-style dishes using many global influences. You also get opportunities to put your own spin and creative flair, to literally play will all the herbs, spices, condiments, and plates in house. And, of course, we never lose sight of the basics.
Who is it for? Anyone who has already done Basics I or ready to move their basic kitchen skills to new heights. Like with Basics I, students work in teams of two, and each evening is paired with two wines (beer and cider too).
This course has been adapted from six evenings to three full weekend days.
***Please note, priority access will be given to those who have taken our Basics 1 course***
Want to buy a gift certificate? Click here.
If you want to do a different denomination email gc@nwcav.com
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Dates TBA
FALL 2022
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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 incredible amount of ingredients. Some of what we will cover includes:
- Butchering whole poultry and total poultry utilization
- Brown stock, demi-glace sauces
- The wonders of dry rubs/marinades/brines
- The amazing advantages of the pressure cooker
- Restaurant-style plating techniques
- Egg Dishes like shakshuka, Spanish tortilla, and Spanish flan
- Pasta/Dumpling dishes like Tortelloni
- Paella
- How to make a mayonnaise
- Advanced cooking techniques (e.g., braising)
- How to cook, hold, store, re-heat;
- Basic fish butchery
- Pan seared salmon with buerre blanc
- Seared lamb chops
- Breakfast pizette
AND MORE
Dishes may change or vary depending on seasonality.
Frequently Asked Questions
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