Step into the million dollar kitchen at SAIT Culinary Campus and discover your hidden culinary talents with the help of our expert chef instructors. For amateur cooks and professional chefs alike, our state-of-the-art facility and hands-on instruction bring culinary education to a whole new level.
Date: Thursday, July 25
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Explore a palette of exciting fresh flavors and ingredients in this Vietnamese cooking class. Learn how to prepare Pho, salad rolls and vermicelli.
Date: Saturday, July 27
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Thursday, August 8
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
There is no need to be fearful of filleting or overcooking after taking this class. Learn how to purchase, butcher and handle a variety of fish. Prepare three different fishes in three different ways: by poaching, grilling and searing. You'll also fry squid and bake scallops.
Date: Saturday, August 10
Time: 9am-2pm
Fee: $120
Location: Culinary Campus
This literal "hands-on" course will introduce you to a variety of buns from the soft dinner roll to a sticky cinnamon roll and a hardy multigrain Epis-style dinner roll that will impress any dinner guest. Learn how to use these basic recipes to make a variety of other interesting and versatile rolls, from savoury to sweet. Each student will learn and practice fermentation processes, dough mixing and shaping skills, depending on individual kneads, of course. At the end of the class you will have made 12 soft dinner rolls, 12 multigrain rolls, 12 savoury rolls and 12 sticky cinnamon rolls to take home.
Date: Saturday, August 17
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Tuesday, August 20
Time: 5:30-8:30pm
Fee: $110
Location: Culinary Campus
Become the champion of your BBQ with a course that teaches you how to master the heat for all of your summer patio parties. Never burn a steak again as you explore a variety of grilling techniques and ingredients that will inspire you to get the most out of your barbeque.
Prepare foods that are great on or off the grill, including BBQ sides and accompaniments, rubs and BBQ sauce. Impress your guests with your expanded grill repertoire and expect to be hosting and grilling more than ever before as the savoury scents of your creations drift from your yard.
Date: Thursday, August 22
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
There are five fundamental flavours in Thai cuisine - sweet, spicy, sour, bitter and salty. Explore these flavors and the crucial role that garlic, chilies and lemon grass play in preparing a Thai feast. This class enables you to experience the flavours and aromas of one of the most dynamic Asian countries and leave feeling inspired and ready to cook popular and exotic Thai-style cuisine for friends and family, including pad thai, green curry and sate.
Date: Saturday, August 24
Time: 9-3pm
Fee: $150 per person
Location: Culinary Campus
Learn how to preserve and enjoy your summer harvest all year long in this hands-on canning course. You'll learn the proper techniques to safely pickle and make jam from all the wonderful fruits and vegetables you picked or purchased during the summer season. Prepare preserved lemons, pickled beets, canned peaches, a savoury and sweet jam and salsa. All tools and jars will be provided.
Date: Saturday, August 24
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
If you've ever caught yourself staring in admiration at loaves of beautiful handmade bread, it's time to stop dreaming and allow our skilled artisan baker to teach you how to produce these edible pieces of art from the comfort of your own kitchen. There's nothing that says home sweet home like the smell of freshly baked bread, especially when you made it yourself. This artisanal bread making course is as much art class as it is baking class.
Date: September 5 - October 3 (Thursdays)
Time: 5:30-8:30pm
Fee: $425
Location: Culinary Campus
Every great chef starts with the basics. Understanding the fundamentals of cooking will ensure your culinary journey begins on the right track. In this course you will learn: knife skills, soups and stocks, sauces, roasting and braising. Whether just beginning to cook or looking for a thorough refresher of the basics, this hands-on class will have anyone cooking comfortably in no time. This course consists of 5 3-hour classes over 5 weeks.
Date: Saturday, September 14
Time: 9-3pm
Fee: $150
Location: Culinary Campus
Learn how to preserve and enjoy your summer harvest all year long in this hands-on canning course. You'll learn the proper techniques to safely pickle and make jam from all the wonderful fruits and vegetables you picked or purchased during the summer season. Prepare preserved lemons, pickled beets, canned peaches, a savoury and sweet jam and salsa. All tools and jars will be provided.
Date: Friday, September 20
Time: 6-9pm
Fee: $90
Location: Culinary Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Date: Saturday, September 28
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
If you've ever caught yourself staring in admiration at loaves of beautiful handmade bread, it's time to stop dreaming and allow our skilled artisan baker to teach you how to produce these edible pieces of art from the comfort of your own kitchen. There's nothing that says home sweet home like the smell of freshly baked bread, especially when you made it yourself. This artisanal bread making course is as much art class as it is baking class.
Date: Saturday, October 5
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Thursday, October 10
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Discover the Atlantic coast from Prince Edward Island to the Carolinas by cooking beloved dishes of the eastern seaboard. Prepare crab cakes, fish stew and chowder, and lobster thermidor. Experiment with various techniques used to prepare east coast fish - from grilling to pan frying - plus, prepare accompaniments like corn and hush puppies.
Date: Thursday, October 17
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
The Alsatian region of Europe is nestled between Germany and France. The result? German food with a touch of French flair and delicious wine. Learn to prepare schnitzel, tart flambe and the local variation of sauerkraut - choucroute garnis.
Date: Saturday, October 19
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: October 21 - November 18 (Mondays)
Time: 5:30-8:30pm
Fee: $450
Location: Culinary Campus
Expand your culinary knowledge in our intermediate cooking class which builds on your basic skills. You'll grill, roast and fry vegetables; explore different starches including polenta, risotto and potatoes; make complex sauces such as mayonnaise, aioli, remoulade and beurre blanc; and bake savoury bread pudding, scones and tarts.
Date: Saturday, October 26
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
If you've ever caught yourself staring in admiration at loaves of beautiful handmade bread, it's time to stop dreaming and allow our skilled artisan baker to teach you how to produce these edible pieces of art from the comfort of your own kitchen. There's nothing that says home sweet home like the smell of freshly baked bread, especially when you made it yourself. This artisanal bread making course is as much art class as it is baking class.
Date: Thursday, October 31
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Bring home a touch of French tradition. Explore classic French culinary techniques in this hands-on cooking class with our experienced chef instructor. Learn to layer your flavours as you prepare timeless French cuisine through dishes like poulet au riesling (sauteed chicken in white wine), gratin dauphinois (potatoes baked in cream) and crepes sucrees (crepes with three sweet fillings).
Date: Friday, November 1
Time: 6-9pm
Fee: $90
Location: Culinary Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Date: Saturday, November 2
Time: 9am-2pm
Fee: $120
Location: Culinary Campus
This literal "hands-on" course will introduce you to a variety of buns from the soft dinner roll to a sticky cinnamon roll and a hardy multigrain Epis-style dinner roll that will impress any dinner guest. Learn how to use these basic recipes to make a variety of other interesting and versatile rolls, from savoury to sweet. Each student will learn and practice fermentation processes, dough mixing and shaping skills, depending on individual kneads, of course. At the end of the class you will have made 12 soft dinner rolls, 12 multigrain rolls, 12 savoury rolls and 12 sticky cinnamon rolls to take home.
Date: Thursday, November 7
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Explore delicious Mexican dishes as diverse as the country itself. Centered on chilies, you'll make a delicious mole sauce with chicken, tamales (masa and meat wrapped in a corn husk), chile rellenos (stuffed pepper) and fresh salsa.
Date: Thursday, November 14
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Saluti e buon appetito! Understand why Italians are so passionate about their food by learning a variety of dishes that represent the numerous regions and influences of this famous cuisine. Learn the proper cooking techniques and ingredient choices that make a meal truly - and simply - Italian with menu items including gnocchi, stracciatella, grilled vegetable salad and tiramisu.
Date: November 16 - 23 (Saturdays)
Time: 9-4:30pm
Fee: $425
Location: Culinary Campus
Every great chef starts with the basics. Understanding the fundamentals of cooking will ensure your culinary journey begins on the right track. In this course you will learn: knife skills, soups and stocks, sauces, roasting and braising. Whether just beginning to cook or looking for a thorough refresher of the basics, this hands-on class will have anyone cooking comfortably in no time. This course consists of 2 full-day classes over 2 Saturdays.
Date: Thursday, November 21
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Explore a palette of exciting fresh flavors and ingredients in this Vietnamese cooking class. Learn how to prepare Pho, salad rolls and vermicelli.
Date: Saturday, November 23
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
If you've ever caught yourself staring in admiration at loaves of beautiful handmade bread, it's time to stop dreaming and allow our skilled artisan baker to teach you how to produce these edible pieces of art from the comfort of your own kitchen. There's nothing that says home sweet home like the smell of freshly baked bread, especially when you made it yourself. This artisanal bread making course is as much art class as it is baking class.
Date: Thursday, November 28
Time: 5:30-8:30pm
Fee: $90
Location: Culinary Campus
Portuguese cuisine stands out from the rest of Mediterranean fare with the use of fiery and luxurious spices: piri piri, saffron, cinnamon and vanilla. In this class, you'll prepare flavourful, rich dishes including steamed chorizo and clam cataplana, aorda de marisco (fish stew with bread), chanfana (lamb stew), and a national favourite, bacalhau brs (salted cod, onions and potatoes).
Date: Saturday, November 30
Time: 9am-2pm
Fee: $130
Location: Culinary Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Saturday, December 7
Time: 9am-12pm
Fee: $100
Location: Culinary Campus
Join us to kick-start your holiday baking in this supportive group class. Learn how to make Christmas cookies and desserts and take home a dozen of three different holiday favorites to gift, freeze or eat right away.
Date: Saturday, December 7
Time: 1pm-4pm
Fee: $100
Location: Culinary Campus
Join us to kick-start your holiday baking in this supportive group class. Learn how to make Christmas cookies and desserts and take home a dozen of three different holiday favorites to gift, freeze or eat right away.
Date: Friday, December 13
Time: 6-9pm
Fee: $90
Location: Culinary Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Date: Saturday, December 14
Time: 9am-12pm
Fee: $100
Location: Culinary Campus
Join us to kick-start your holiday baking in this supportive group class. Learn how to make Christmas cookies and desserts and take home a dozen of three different holiday favorites to gift, freeze or eat right away.
Date: Saturday, December 14
Time: 1pm-4pm
Fee: $100
Location: Culinary Campus
Join us to kick-start your holiday baking in this supportive group class. Learn how to make Christmas cookies and desserts and take home a dozen of three different holiday favorites to gift, freeze or eat right away.
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