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 Summer & Fall 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 |
|---|---|---|
| Thurs, Aug 12 6.30 pm (16 students) CU1912 $95.00 |
Chocolate Works I Hand-Rolled Chocolate Truffles |
Basic study of chocolate (Covertures); Chocolate Tempering Techniques; Fillings and Coatings; Preparing Ganache |
| Thurs, Sept 9 6.30 pm (max 12, min 5 students) CU1907 $95.00 |
Cooking with Seafood | Fish Anatomy; Debone Techniques; Cooking Techniques • Pan Fry • Poach / Steam • Grill; Accompaniments and Sauces; Presentation Techniques |
| Tues, Sept 14 6.30 pm (max 12, min 5 students) CU 1900 $95.00 |
Art of Sushi I | Evolution of Sushi and Sushi Etiquette; Study of the ingredients and components of Sushi making; How to make Sushi Rice; Techniques • Maki Roll • Nigri; Traditional Miso Soup |
| Tues, Sept 21 6.30 pm (max 12, min 5 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 |
| Thurs, Sept 23 6.30 pm (max 12, min 5 students) CU1906 $95.00 |
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 |
| Tues, Sept 28 6.30 pm (max 12, min 5 students) CU1022 $95.00 |
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 |
| Tues, Oct 5 6.30 pm (max 12, min 5 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. |
| Fri, Oct 8 6.30 pm (12 students) CU1007 $100.00 |
Festive Cooking Turkey | Students will learn two methods of preparing a festive turkey, a traditional turkey roast and a contemporary technique. Accompaniments: • Cranberry Sauce • Gravy • Stuffing • Accompaniments Students will take home their finished pieces. |
| Tues and Thurs, Oct 12 to Oct 28 6.30 pm 6 sessions (max 12, min 6 students) CU1920 $475.00 |
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 |
| Wed, Oct 20 6.30 pm (max 12, min 5 students) CU1908 $95.00 |
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 |
| Thurs, Nov 4 6.30 pm (max 12, min 5 students) CU1905 $95.00 |
Cooking with Poultry | This workshop introduces the students to basic cooking techniques and recipes related to cooking poultry. Workshop Outline: • Anatomy of a bird • Debone techniques • Roulade methods • Marinade (Dry Rub and Liquid Marinade) • Grilling Techniques • Roasting Techniques • Stir-fry • Presentation of finished product Students will take home their finished products. |
| Tues, Nov 9 6.30 pm (max 12, min 5 students) CU1909 $95.00 |
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 |
| Thurs, Nov 18 6.30 pm (max 12, min 5 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 |
| Thurs, Nov 25 6.30 pm (max 12, min 5 students) CU 1900 $95.00 |
Art of Sushi I | Evolution of Sushi and Sushi Etiquette; Study of the ingredients and components of Sushi making; How to make Sushi Rice; Techniques • Maki Roll • Nigri; Traditional Miso Soup |
| Tues, Nov 30 6.30 pm (max 12, min 5 students) CU1012 $95.00 |
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. |
| Wed, Dec 1 6.30 pm (max 12, min 5 students) CU1909 $95.00 |
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 |
| Thurs, Dec 2 6.30 pm (max 12, min 5 students) CU1913 $95.00 |
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. |
| 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.