Week 4: Middle East & Latino
Middle East & Latin America: A Bold Culinary Journey
June 16 - June 20
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
Get ready for a deep dive into two of the world’s most vibrant and flavor-packed cuisines. This course is all about the fragrant spices of the Middle East and the bold, punchy flavors of Latin America—two culinary traditions that know how to bring the heat, both literally and figuratively.
We’ll start in North Africa and the Levant, mastering dishes like Moroccan shakshuka, bistella, and harira soup. From Lebanon, we’ll tackle freekeh pilaf and mujadara, while Turkey brings us manti (tiny dumplings with yogurt sauce) and lahmajun (the ultimate flatbread).
Then, we jump across the Atlantic to explore some Mexican, Peruvian, and Colombian treasures: crispy empanadas, arañitas de yuca (fried yuca fritters), rich and complex mole, and more.
As always, the focus isn’t just on recipes—it’s on technique. You’ll learn how to layer spices, balance heat and acidity, and expand your repertoire with new flavor combinations that will change the way you cook.
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).
Middle East & Latin America: A Bold Culinary Journey
June 16 - June 20
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
Get ready for a deep dive into two of the world’s most vibrant and flavor-packed cuisines. This course is all about the fragrant spices of the Middle East and the bold, punchy flavors of Latin America—two culinary traditions that know how to bring the heat, both literally and figuratively.
We’ll start in North Africa and the Levant, mastering dishes like Moroccan shakshuka, bistella, and harira soup. From Lebanon, we’ll tackle freekeh pilaf and mujadara, while Turkey brings us manti (tiny dumplings with yogurt sauce) and lahmajun (the ultimate flatbread).
Then, we jump across the Atlantic to explore some Mexican, Peruvian, and Colombian treasures: crispy empanadas, arañitas de yuca (fried yuca fritters), rich and complex mole, and more.
As always, the focus isn’t just on recipes—it’s on technique. You’ll learn how to layer spices, balance heat and acidity, and expand your repertoire with new flavor combinations that will change the way you cook.
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).
Middle East & Latin America: A Bold Culinary Journey
June 16 - June 20
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
Get ready for a deep dive into two of the world’s most vibrant and flavor-packed cuisines. This course is all about the fragrant spices of the Middle East and the bold, punchy flavors of Latin America—two culinary traditions that know how to bring the heat, both literally and figuratively.
We’ll start in North Africa and the Levant, mastering dishes like Moroccan shakshuka, bistella, and harira soup. From Lebanon, we’ll tackle freekeh pilaf and mujadara, while Turkey brings us manti (tiny dumplings with yogurt sauce) and lahmajun (the ultimate flatbread).
Then, we jump across the Atlantic to explore some Mexican, Peruvian, and Colombian treasures: crispy empanadas, arañitas de yuca (fried yuca fritters), rich and complex mole, and more.
As always, the focus isn’t just on recipes—it’s on technique. You’ll learn how to layer spices, balance heat and acidity, and expand your repertoire with new flavor combinations that will change the way you cook.
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.*