Program Overview
This intensive hands-on course focuses on empowering your hands and skills, knowledge and repertoire, confidence and creativity with plant-based ingredients. It is taught by professional chef instructors, covering techniques, flavour combinations, and plating with diligence. More importantly, we devote our skills as educators to your daily and personal development.
Who is this course for?
Anyone seriously interested and ready to commit the time and practice to upgrade their kitchen skills and knowledge working with plants. You don’t have to be vegetarian to appreciate this course, but eager to learn and expand your repertoire with vegetables, greens, grains, legumes, from knife, to prep, to fire, to plate.
Course demographics:
Teacher-student ratio: 1:7 (at full capacity)
Average age: 35 (about 2/3 female, 1/3 male)
Is this course content vegan friendly?
Yes. All recipes are vegan. However, we do give students who do eat dairy the ability to use it in certain instances (i.e., pastry dough, custard), yet we explore all alternative options open-mindedly and wholeheartedly.
Want to see what’s in the toolkit?
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JULY 2020
PROGRAM
2-Week Intensive Plant Based Culinary Boot Camp
DATE
July 6 – July 17, 2020
Monday to Friday
9:30am – 3:00pmTUITION
$2,250 (tax and personalized apron included)
Refund Policy: 90% Refund up to 30 days prior to the start of class: 50% Refund within 30 days but more than 15 days and no refunding within 14 days of start of class.
Curriculum
In this course we will cover an extensive array of techniques and work with incredible amount of ingredients. Some of what we will cover includes:
- Knife cuts, honing, and whetstone sharpening
- Stocks, soups, braises, sauces
- Salads, appetizers, oils, vinegars, acids
- Grains, legumes, pulses, sprouts, microgreens
- Spices, herbs
- Vegetables: their seasons, affinities, cooking methods
- Dry and moist cooking techniques
- Fermented products, nut cheeses, pickles, kombucha, kimchi
- Flat breads, artisanal bread, plant-based pastry
- Mediterranean, Middle Eastern, Latino, Asian influences
- Seaweed, mushrooms, condiments
- Mise en place (choreographed prep), menu planning
- Plating styles and techniques
AND MUCH MORE
**Dishes may change or vary depending on seasonality and availability.**
Frequently
Asked Questions
Why are you offering this course?
Is this a government certified program?
Will I receive a Diploma for completing the course?
Where do your plant-based ingredients come from?
I’m vegan. Will I have to work with dairy, eggs, or honey?
If I’m coming from out of town, will I get a list of plant-based eating establishments in Vancouver?
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