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NWCAV
Professional
cooking classes
One Night
Bootcamps
Enthusiast
4 week camp
calendar
About Us
Private Bookings
online courses
pop up dinner
catering
e-book
gift cards
more
our grads
Mission Statement
IMPORTANT INFORMATION FOR STUDENTS
Contact
Professional
Folder: cooking classes
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One Night
Bootcamps
Enthusiast
4 week camp
calendar
About Us
Private Bookings
online courses
pop up dinner
catering
e-book
gift cards
Folder: more
Back
our grads
Mission Statement
IMPORTANT INFORMATION FOR STUDENTS
Contact
Enthusiast Week 1: The Fundamentals
fundyone weeks.jpg Image 1 of
fundyone weeks.jpg
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Week 1: The Fundamentals

$995.00

WEEK 1: THE FUNDAMENTALS 

We kick things off with the backbone of great cooking: your knife.  You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook. 

Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.  

Dishes we cover are:

  • Chicken Stocks (white and brown)

  • Azteca Soup

  • Watermelon, Grilled Peach, Feta Salad

  • Focaccia 

  • Goat Cheese and Roasted Beet Salad (a plating exercise)

  • Seared Tuna Salade Nicoise (a plating exercise)

  • Chicken Saltimbocca

  • Thai Braised Chicken Thigh

  • Seared Salmon with Strawberry Salsa

  • Pasta Aglio e Olio

  • Mac & Cheese

  • French Omelet

  • Seared Steak with Peppercorn Steak, Potato Dauphinois

  • French Apple Tart

  • Pissaladiere (caramelized onion tart) 

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).

Dates:
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Add To Cart

WEEK 1: THE FUNDAMENTALS 

We kick things off with the backbone of great cooking: your knife.  You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook. 

Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.  

Dishes we cover are:

  • Chicken Stocks (white and brown)

  • Azteca Soup

  • Watermelon, Grilled Peach, Feta Salad

  • Focaccia 

  • Goat Cheese and Roasted Beet Salad (a plating exercise)

  • Seared Tuna Salade Nicoise (a plating exercise)

  • Chicken Saltimbocca

  • Thai Braised Chicken Thigh

  • Seared Salmon with Strawberry Salsa

  • Pasta Aglio e Olio

  • Mac & Cheese

  • French Omelet

  • Seared Steak with Peppercorn Steak, Potato Dauphinois

  • French Apple Tart

  • Pissaladiere (caramelized onion tart) 

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).

basic tool kit
basic tool kit
$175.00
advanced toolkit
advanced toolkit
$450.00
8" Chef's Knife
8" Chef's Knife
$100.00

WEEK 1: THE FUNDAMENTALS 

We kick things off with the backbone of great cooking: your knife.  You’ll learn great, not just proper, technique, including how to sharpen it and keep it honed like a pro and use it safely and efficiently—because a dull knife = dull cook. 

Then you take your improving mise en place on the cutting board to the pan and learn to master heat. And from there, also learn to season (spoiler: salt is your friend) and plate like a pro, for your food should look as good as they taste.  

Dishes we cover are:

  • Chicken Stocks (white and brown)

  • Azteca Soup

  • Watermelon, Grilled Peach, Feta Salad

  • Focaccia 

  • Goat Cheese and Roasted Beet Salad (a plating exercise)

  • Seared Tuna Salade Nicoise (a plating exercise)

  • Chicken Saltimbocca

  • Thai Braised Chicken Thigh

  • Seared Salmon with Strawberry Salsa

  • Pasta Aglio e Olio

  • Mac & Cheese

  • French Omelet

  • Seared Steak with Peppercorn Steak, Potato Dauphinois

  • French Apple Tart

  • Pissaladiere (caramelized onion tart) 

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.*

Contact us

Northwest Culinary Academy of Vancouver
2725 Main Street, Vancouver, BC Canada V5T 3E9
T: 604.876.7653 F: 604.876.7023 Toll free: +1.866.876.2433

email us - info@nwcav.com

 

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