 Recreational Cooking Courses:
Back to Basics I
Join us for an evening course aimed at honing your cooking skills, taught by our experts. Our chefs demonstrate techniques and share their vast knowledge
of food while they help you prepare the recipes.
Back to Basics I: Course Outline
Week One: Knife Basics
- Types of knives and their uses
- Knife techniques
- Care and Maintenance
- Basic cutting methods
- Vegetable cuts
Week Two: Stocks and Soups
- Boning Basics
- Boning a chicken
- The Mirepoix
- Types of stocks
- Fonds and small sauces
- Soup du Jour
Week Three: Chicken and Beef
- Purchasing the right cut
- Choosing the appropriate cut
- Choosing the correct method
- Cooking techniques and applications
- Assembling a small meal
Week Four: Fish and Seafood
- Purchasing the best available
- Filleting flat and round fish
- Lobster, shrimp and mussels
- Methods of preparation
- Cooking techniques
Take a look at our other courses!
Contact the campus for an updated schedule! Email us or give us a call now at 905-460-8555!
You will learn time-saving tricks used by top chefs.
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