Week 7: French Classics
French Cooking: The Art & Craft
July 7 - July 11
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
Consommé. Seared duck breast with cherry demi. Salmon coulibiac.Sounds like fancy restaurant fare, right? It’s not. These dishes aren’t about luxury—they’re about technique. And when French cooking is done right, it’s stunning. It makes you stop, stare, and appreciate the craft.
This course is about the craft. Doing things better—with better tools, better techniques, and better artistry. We’re diving into the classics, because mastering them gives you the essential skills every cook needs. Expect to make rillettes, cassoulet, croque madame, confit, and lobster crêpes (served with bisque sauce, because in French cooking, nothing goes to waste).
And of course, we’ll tackle some of the legendary Mother Sauces—because a great sauce doesn’t just complement a dish, it elevates it.
By the end of this course, you won’t just be cooking French food—you’ll be cooking better, period.
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).
French Cooking: The Art & Craft
July 7 - July 11
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
Consommé. Seared duck breast with cherry demi. Salmon coulibiac.Sounds like fancy restaurant fare, right? It’s not. These dishes aren’t about luxury—they’re about technique. And when French cooking is done right, it’s stunning. It makes you stop, stare, and appreciate the craft.
This course is about the craft. Doing things better—with better tools, better techniques, and better artistry. We’re diving into the classics, because mastering them gives you the essential skills every cook needs. Expect to make rillettes, cassoulet, croque madame, confit, and lobster crêpes (served with bisque sauce, because in French cooking, nothing goes to waste).
And of course, we’ll tackle some of the legendary Mother Sauces—because a great sauce doesn’t just complement a dish, it elevates it.
By the end of this course, you won’t just be cooking French food—you’ll be cooking better, period.
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).
French Cooking: The Art & Craft
July 7 - July 11
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
Consommé. Seared duck breast with cherry demi. Salmon coulibiac.Sounds like fancy restaurant fare, right? It’s not. These dishes aren’t about luxury—they’re about technique. And when French cooking is done right, it’s stunning. It makes you stop, stare, and appreciate the craft.
This course is about the craft. Doing things better—with better tools, better techniques, and better artistry. We’re diving into the classics, because mastering them gives you the essential skills every cook needs. Expect to make rillettes, cassoulet, croque madame, confit, and lobster crêpes (served with bisque sauce, because in French cooking, nothing goes to waste).
And of course, we’ll tackle some of the legendary Mother Sauces—because a great sauce doesn’t just complement a dish, it elevates it.
By the end of this course, you won’t just be cooking French food—you’ll be cooking better, period.
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.*