Week 2: Italian Classics
June 2- June 6
9:30am - 2:30pm
Monday to Friday
For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs
We start with what Italians do best—pasta, dumplings, and the soul-warming sauces that taste like a hug from the universe. You want to eatlove? Sit down to a plate of nonna’s gnocchi smothered in sugo. Or hand-made tortelloni. Or a lasagna built from scratch—no packaged noodles, no shortcuts, just layers of homemade goodness (yes, including the meatballs).
Then we move to the traditional classics: Risotto (and arancini), because patience makes perfect; Ribollita soup served with focaccia—your new go-to comfort meal; Panzanella, pizza, polenta… and, of course, Sicilian cannoli. And more.
Because if you’re going to leave anything behind, let it be the gun—take the course!
Maximum 24 students per class.
Maximum 8-1 student-instructor ratio
All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook
You can purchase our Basic or Pro Toolkit below
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
June 2- June 6
9:30am - 2:30pm
Monday to Friday
For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs
We start with what Italians do best—pasta, dumplings, and the soul-warming sauces that taste like a hug from the universe. You want to eatlove? Sit down to a plate of nonna’s gnocchi smothered in sugo. Or hand-made tortelloni. Or a lasagna built from scratch—no packaged noodles, no shortcuts, just layers of homemade goodness (yes, including the meatballs).
Then we move to the traditional classics: Risotto (and arancini), because patience makes perfect; Ribollita soup served with focaccia—your new go-to comfort meal; Panzanella, pizza, polenta… and, of course, Sicilian cannoli. And more.
Because if you’re going to leave anything behind, let it be the gun—take the course!
Maximum 24 students per class.
Maximum 8-1 student-instructor ratio
All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook
You can purchase our Basic or Pro Toolkit below
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
June 2- June 6
9:30am - 2:30pm
Monday to Friday
For the learner who seriously wants to upgrade their kitchen life, no matter your level of experience. This is a rare comprehensive program offering enthusiasts a real deal pro-level education offered in a professional academy setting with a curriculum taken directly from our professional programs
We start with what Italians do best—pasta, dumplings, and the soul-warming sauces that taste like a hug from the universe. You want to eatlove? Sit down to a plate of nonna’s gnocchi smothered in sugo. Or hand-made tortelloni. Or a lasagna built from scratch—no packaged noodles, no shortcuts, just layers of homemade goodness (yes, including the meatballs).
Then we move to the traditional classics: Risotto (and arancini), because patience makes perfect; Ribollita soup served with focaccia—your new go-to comfort meal; Panzanella, pizza, polenta… and, of course, Sicilian cannoli. And more.
Because if you’re going to leave anything behind, let it be the gun—take the course!
Maximum 24 students per class.
Maximum 8-1 student-instructor ratio
All tuitions include curriculum binder, textbook, apron, 3 towels, Northwest textbook
You can purchase our Basic or Pro Toolkit below
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
*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.*