Week 6: Plant-based Fundamentals
June 30 - July 4
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
So there are no faux meat products in this course. None. Zero. And tofu? It only shows up as an egg substitute for pasta.
Instead, we’re diving deep into the real plant-based world — the one that’s been around for centuries. We’re pulling from legumes, grains, root vegetables, seaweed, mushrooms, greens, peppers, fruits, nuts, seeds, spices, herbs, and all those funky, fermented condiments that add serious punch.
And we’re not sticking to just one style of cooking. We’re taking a trip around the globe, exploring techniques and creativity from cultures that have been nailing plant-based dishes long before it was trendy. Every cuisine has its plant-based masterpieces — we’re just finally paying attention.
By the end of the week, expect to have a few new kitchen staples: lentil kofte, cauliflower General Tso, mushroom “pulled pork,” Egyptian fava bean falafel, daikon “scallops,” Thai curry, moussaka, patacones, and the best vegetarian lasagna you’ll ever make.
Finally, this isn’t just about following recipes — it’s about learning how to play with an incredibly vast range of flavours, colours and textures. Want to put your own spin on a plant-based Thai curry? The possibilities are endless. Let’s get cooking.
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 30 - July 4
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
So there are no faux meat products in this course. None. Zero. And tofu? It only shows up as an egg substitute for pasta.
Instead, we’re diving deep into the real plant-based world — the one that’s been around for centuries. We’re pulling from legumes, grains, root vegetables, seaweed, mushrooms, greens, peppers, fruits, nuts, seeds, spices, herbs, and all those funky, fermented condiments that add serious punch.
And we’re not sticking to just one style of cooking. We’re taking a trip around the globe, exploring techniques and creativity from cultures that have been nailing plant-based dishes long before it was trendy. Every cuisine has its plant-based masterpieces — we’re just finally paying attention.
By the end of the week, expect to have a few new kitchen staples: lentil kofte, cauliflower General Tso, mushroom “pulled pork,” Egyptian fava bean falafel, daikon “scallops,” Thai curry, moussaka, patacones, and the best vegetarian lasagna you’ll ever make.
Finally, this isn’t just about following recipes — it’s about learning how to play with an incredibly vast range of flavours, colours and textures. Want to put your own spin on a plant-based Thai curry? The possibilities are endless. Let’s get cooking.
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 30 - July 4
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
So there are no faux meat products in this course. None. Zero. And tofu? It only shows up as an egg substitute for pasta.
Instead, we’re diving deep into the real plant-based world — the one that’s been around for centuries. We’re pulling from legumes, grains, root vegetables, seaweed, mushrooms, greens, peppers, fruits, nuts, seeds, spices, herbs, and all those funky, fermented condiments that add serious punch.
And we’re not sticking to just one style of cooking. We’re taking a trip around the globe, exploring techniques and creativity from cultures that have been nailing plant-based dishes long before it was trendy. Every cuisine has its plant-based masterpieces — we’re just finally paying attention.
By the end of the week, expect to have a few new kitchen staples: lentil kofte, cauliflower General Tso, mushroom “pulled pork,” Egyptian fava bean falafel, daikon “scallops,” Thai curry, moussaka, patacones, and the best vegetarian lasagna you’ll ever make.
Finally, this isn’t just about following recipes — it’s about learning how to play with an incredibly vast range of flavours, colours and textures. Want to put your own spin on a plant-based Thai curry? The possibilities are endless. Let’s get cooking.
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).
““The course not only met my expectations, it exceeded them by a mile. It was a smaller class so questions were answered and the staff were so patient. While it was a trek to come from Ottawa, I hope to come back in the near future!””
*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.*