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Basics in 4 (Summer Intensive)

$ 1,200 per lesson
| | 14 Guests | 0 Bedrooms| 0 Baths
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Dish Description

DATES: July 5, 6, 7, 8 (Wednesday, Thursday, Friday and Saturday)

TIME: 10AM – 4PM
FEES: $1200 + GST

NOTE: Upon completion of this class, students will receive a Certificate of Completion.

This series is adapted from PICA’s own 90% hands on professional curriculum. Not everyone has 8 free Saturdays in a row, so this intensive class is designed for those who want an intensive version of our best-selling series!

Whether you’re a novice gourmand or a veteran wanting to refine and polish your skills, our small class sizes ensure that each student gets the one-on-one attention they deserve! Designed specifically so that one class rolls into the next, this series features tips, tricks, and practical, every day recipes whether you’re flying solo or feeding a family.

Day 1: Knife Skills, Life Skills & Grounded Staples

Perfect technical knife skills, learn maintenance, and delve into fundamental basics while practicing a variety of professional and traditional cuts. Review the principles of stock preparation to construct a vegetable, meat, or fish stock, as well as traditional and vegetarian thickening agents. In this class, you’ll also delve into the practicalities of proper knife selection, upkeep, and purchasing the right kitchen tools for your needs!

Learn the optimal cooking technique for the right vegetable, texture, and season. In this class, versatile side dishes and well balanced nutritional full meal options are learned using both common vegetable staples as well as a few year-round favourites. Learning points include time-tested and consistently executed recipes which offer a further understanding of their basic on-plate chemistry, whether paired with a protein or not.

Day 2: Nice to Meat You, Nice to Eat You: Butchery, Meat Cookery & Flavour Enhancers

From land to sea, with bones or not, we’ll teach you primal cuts and tricky filleting tips, giving you bang for your buck and making the most of your protein from tip to tail. Versatile, cost-effective and lesser known cuts are also highlighted in a variety of methods. You’ll learn the advantage of whole carcass purchasing, overlooked cuts, and moist vs. dry heat preparations.

Whether it’s to impart flavour, tenderize your meat or vegetables, or both, marinades, brines, and rubs are a crucial tool in your culinary arsenal. Learn how to perfectly balance acid, spice, sugar and salt to create harmonious flavours and depth, and ideal preparations for the stovetop, oven, or grill.

Day 3: Land & Sea: Starches & Seafood

Tackle heart-healthy pasta, the perfect spud, and take the mystery out of a few ancient grains in this class! There’s a whole host of options just waiting for the right preparation and usage, all with their own nutritional and dietary benefits. From pilaf and risotto to the pros and cons of dry vs. fresh pasta, this class covers rib-sticking, hearty starches perfectly!

Did you know, some of the best seafood in the world can be found in our own waters! Many are more popular than others — but the oft-overlooked gems are not to be missed! Work with local West Coast gems and learn techniques for their preparation. Learn about sustainable practices, including the Ocean Wise program. You’ll cover purchasing tips, the benefits of buying fresh vs. frozen, poaching, peeling, shucking, and (gasp!) raw preparations… and learn why that Ocean Wise symbol on your restaurant menu is so important!

Day 4: Saucing It Up & Putting It All Together

The mother sauces aren’t named thusly for nothing. Learn how they’re made and how they can transform into countless other sauces and vehicles for countless dishes. Lastly, we’ll be doing menu composition and plating styles, putting together everything you’ve learned in the last few days into full menus from start to finish.

Our professional Chef Instructors accommodate skill sets of all levels. All of our hands-on classes will be taught in one of our professional culinary kitchens.

We look forward to you joining our culinary centre, operating at the forefront of Granville Island for over 20 years and graduating thousands of alumni who are proudly practicing their skills both locally and internationally.

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https://www.picachef.com/classes/culinary-classes/basics-4-summer-intensive

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Price Info
Fixed fee: $ 1,200
Address
Address: 101 - 1505 West 2nd Avenue
City:
Province: BC
City: Vancouver
Post Code: V6H 3Y4
Country: Canada
Details
Property ID: 2483
Features
Meat
Poultry
Seafood
Vegetarian
Vegan
Gluten Free
Baked Goods
Eggs
Dairy Products
Fruits
Vegetables
Nuts
Soup
Salad
Ocean Wise
Organic
Local Produce

Availability

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Pacific Institute

We prepare culinary and baking & pastry professionals for the career of their lives. Success comes through outstanding instruction, personal attention and our commitment to excellence. Our intense, 90% hands-on training programs are delivered under close, demanding supervision from our dedicated, passionate and experienced Chef Instructors.

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