Series Programs
The Series Programs are specially designed to cover concisely the fundamental basics in cooking techniques. Students will learn the relevant knife skills, cooking methods, terminology, and the proper use of kitchen equipment, up to the presentation of the prepared meals. It is suitable for all levels from beginners to experienced cooks requiring a fresh start.
Specialty Cooking Classes
Single Evening Cooking Programs
These single evening cooking programs are designed to encompass the essence and flavors of the specific featured topic. It is a hands-on class with qualified instructors, materials and equipment provided to complete each session successfully. It emphasizes the root of the cuisine and the relevant techniques required to accomplish the meal.
The details of each workshop are found in the outline of the program below.
Certificate Programs (Pending)
All Certificate Programs are qualified by an examination sanctioned by recognized governing authorities. These programs will be offered soon.
Seneca College Culinary Programs Winter 2010
The following is a listing of our regularly scheduled courses over the next few months.
If you would like to be notified of new classes as they are added, please email us at NotifyMe@CulinaryArts.ca .
| When | Course | Description |
|---|---|---|
| Tuesday, February 9, 6.30 pm (20 students) CU1904 $95.00 |
Spanish Cuisine | Students will learn the evolution of the Spanish
cuisine, ingredients, and regional characteristics of this diverse
and exciting culture. Each session will offer 5 elements in an
Spanish dinner experience which the students will create with the
instructor; • Tapas • Salad • Seafood Entree 1 • Meat Entree 2 • Dessert |
| Thursday, February 11, 6.30 pm (16 students) CU1913 $90.00 |
Appetizers Canapés and Hors d’ Oeuvre
|
Party snacks as starters or cocktail soirees will
bring forth such petite foods, elegant and tasty morsels that
could be very expressive to a theme or just plain yummy. Each workshop will feature an international eclectic range of hot and cold appetizers and platting techniques. Students will learn how to prepare these appetizers and the garnishing methods to create the visual impact of the finished product Students will take home their finished products. |
| Thursday, February 18, 6.30 pm (16 students) CU1911 $95.00 |
Italian Dinner Menu | Students will learn the evolution of the Italian
cuisine, ingredients, and regional characteristics of this diverse
and exciting culture. Each session will offer 5 elements in an
Italian dinner experience which the students will create with the
instructor; • Pasta or Risotto • Seafood Entree 1 • Meat Entree 2 • Salad • Dessert |
| Thursday, February 25, 6.30 pm (16 students) CU1906 $90.00 |
Cooking with Beef | Students will learn the cooking techniques
required to prepare different cuts of beef. As each muscle group
of beef differs in their respective tissue fibre, fat content, and
physical locomotion, it is useful to use the correct cooking
techniques to optimize the results and eating quality. Each session will feature the correct method in the preparation of three different cuts and accompaniments: • Braising • Grilling • Roasting |
| Tuesdays & Thursdays, March 2 to March 18, 6:30 pm (12 students) CU1920 6 sessions $460.00 |
Fundamental Culinary Repertoire | Rudiments of Knife Skills Classical French Culinary Techniques Basic Stocks/Fonds. Hot and Cold Sauces Cooking Techniques • Sauté • Grill • Braise • Roast • Poach • Boil • Smoke Basic Baking and Desserts • Bread • Cream Base Dessert |
| Tuesday, March 23, 6:30 pm (16 students) CU1903 $90.00 |
Vietnamese Cuisine | This workshop reveals the exotic culinary
ingredients and cooking techniques used primarily in the
Vietnamese cuisine. Each session will offer an insight of
different popular and traditional dishes: • Appetizer • Salad • Soup • Entree • Accompaniments • Dessert |
| Wednesday, April 7, 6:30 pm (16 students) CU1909 $90.00 |
Desserts | The Grand Finale after each dining experience,
and probably the only memorable item that they will remember after
each meal. Emphasis on a great tasting and plating for the WOW
factor will be featured in each workshop. • Egg Base Dessert • Fruit Base Dessert • Chocolate Base Dessert • Garnishing techniques • Dessert Sauces • Platting techniques |
| Thursday, April 8, 6:30 pm (16 students) CU1012 $90.00 |
Soups and Stews | Students will learn the proper techniques of preparing 2 types each of classical soups and stews, the flavour component, relevance of stocks and the thickening techniques. |
| Tuesday, April 13, 6:30 pm (16 students) CU1908 $90.00 |
Vegetarian Cuisine | Regardless of lifestyle or health issues,
vegetarian foods are becoming more popular. The essential aspect
of the workshop is to open the portal to students in expanding
their spectrum of preparing vegetarian foods without compromising
the necessary intake of a well balanced diet. Workshop outline: • Nutrition • Food Guide • Slow Cooking Techniques • Raw Foods • Enzymes • Compensating for Deficiencies with fresh fruits, vegetables and legumes • Presentation of vegetarian foods |
| Thursday, April 15, 6:30 pm (16 students) CU1022 $90.00 |
Asian Cuisine | Students will have an insight of the cultural and
culinary experience of the Asian Cuisine. This is a hands-on
workshop featuring 5 distinctive dishes from the Asian region,
ranging from the traditional to the contemporary cuisine, unique
cooking techniques and the proper use of the exotic spices and
ingredients. Dishes in each session comprises of; • Rice or Noodle Dish • Vegetables • Seafood Entree 1 • Meat Entree 2 • Dessert |
| Please bring your own Tupperware containers so that you can take some of your prepared food home to share with loved ones. | ||
***Click here to access Seneca's website listing of available classes and to make your reservation.