fundamentals 1
Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!
PROGRAM OVERVIEW
A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.
Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching
You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.
A recipe package, apron and Northwest Method Handbook.
Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.
Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.
CURRICULUM
Knife Skills/Sharpening
The Essential Language of a Thinking Chef
Mise en place and multitasking
Using moist and dry heat cooking methods
Essential terms - The “why’s” and “how’s” of cooking
Salads and Vinaigrettes
Personalizing Recipes
Soups, Stocks, and Sauce-making
Plating and kitchen choreography & multi-tasking
Cooking with different metal surfaces
Introduction to Plant-based Cooking
Protein Cooking
Introduction to spices
Cooking techniques with vegetables
Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)
Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)
Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!
PROGRAM OVERVIEW
A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.
Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching
You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.
A recipe package, apron and Northwest Method Handbook.
Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.
Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.
CURRICULUM
Knife Skills/Sharpening
The Essential Language of a Thinking Chef
Mise en place and multitasking
Using moist and dry heat cooking methods
Essential terms - The “why’s” and “how’s” of cooking
Salads and Vinaigrettes
Personalizing Recipes
Soups, Stocks, and Sauce-making
Plating and kitchen choreography & multi-tasking
Cooking with different metal surfaces
Introduction to Plant-based Cooking
Protein Cooking
Introduction to spices
Cooking techniques with vegetables
Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)
Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)
Join us for two evenings and two full days where we teach you the fundamentals of cooking. From making your own stock to mastering cooking proteins and knife sharpening, we will bring out the great cook in you!
PROGRAM OVERVIEW
A carefully crafted curriculum that comes directly from our professional program. The dishes selected act as the best vehicles to teach essential techniques and key “why” learning moments. We include various cuisines and discuss, in detail, the nuance of various staple ingredients.
Unparalleled working station and support that comes from 2 professional instructors on the floor providing coaching
You work with up to two other people at a 6-burner stove with all the equipment you need. However, you perform many dishes individually. In other words, you level up fast.
A recipe package, apron and Northwest Method Handbook.
Each class you will enjoy a glass of wine while you enjoy the fruits of your labour.
Maximum of 24 students per class makes for very spacious kitchen execution and comfortable dining.
CURRICULUM
Knife Skills/Sharpening
The Essential Language of a Thinking Chef
Mise en place and multitasking
Using moist and dry heat cooking methods
Essential terms - The “why’s” and “how’s” of cooking
Salads and Vinaigrettes
Personalizing Recipes
Soups, Stocks, and Sauce-making
Plating and kitchen choreography & multi-tasking
Cooking with different metal surfaces
Introduction to Plant-based Cooking
Protein Cooking
Introduction to spices
Cooking techniques with vegetables
Day 1 (Wednesday) & Day 2 (Thursday): 615pm-930pm (approx end time)
Day 3 (Saturday) & Day 4 (Sunday): 930am-3pm (approx end time)
““Took the Fundamentals class at Northwest over four days with my partner and it was the best learning experience we have had in a while.””
““I can not recommend enough! Such a great experience and learned more about cooking then I could ever imagine!””
““A 5 star learning experience! Great teachers. Highly recommend! I would repeat in a heartbeat.””
““I’ve been so impressed by my educational experience. The instructors explain concepts in such a warm, engaging way. My time in your kitchen was the most fun I’ve had in ages!” ”
““Great school to learn everything about the Culinary world! The Fundamentals 1 class is very informative, with great instructors who are passionate about what they do.””
““I signed up for the Fundamentals because I really needed help starting to cook, I had literally no experience and didn’t know how to start. Coming to the school was life changing and gave me a confidence in cooking I never thought I would have.“”
““I’ve been cooking by following recipes, but this course has certainly opened up my eyes with a fresh look. There were times during the classes I have those light-bulb moments either during the demos or at the kitchen station.””
““Facility is top notch. As a home cook with no formal training I learned skills and techniques that gave me aha! moments at every lesson. Going back for more.””
““If you’re looking to understand the how and why of cooking, I highly recommend taking the fundamental classes like I did. You won’t be disappointed (or go home hungry)! Great job NWCAV!””
*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*