To be a great cook, you must first learn the basics! These crash courses are perfect for both beginner and accomplished cooks looking to build their kitchen repertoire.
Date: February 24 - March 16 (Mondays)
Time: 5:30-8:30pm
Fee: $450
CRN: 66119
Location: Culinary Campus
Expand your culinary knowledge with 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: March 14 & 21 (Saturdays)
Time: 9am-4:30pm
Fee: $425
CRN: 66141
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 two full-day classes over two Saturdays.
Date: March 23 - April 20 (Mondays)
Time: 5:30-8:30pm
Fee: $500
CRN: 66117
Location: Culinary Campus
Refine your kitchen skills in the most challenging of our cooking fundamentals series. This advanced class is centered around protein: seafood (salmon, sablefish, squid and oysters), poultry (duck, chicken and Cornish hen), beef (filet mignon, veal and flank/beef strip steak), and alternative meats (rabbit, pork and lamb). From bouillabaisse and beef wellington to duck liver parfait and bacon-wrapped rabbit legs, our advanced menu will take your cooking knowledge a step above ordinary.
Date: March 25 - April 22 (Wednesdays)
Time: 6-9pm
Fee: $425
CRN: 66142
Location: SAIT Main 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 five 3-hour classes over five weeks.
Date: Thursday, April 21
Time: 6-8pm
Fee: $60
CRN: 66146
Location: SAIT Main Campus
Sharpen your chopping, cutting, slicing and julienning skills in this popular knife skills class. Join our expert chef to learn the safe and proper way to slice, dice, sharpen and care for your knives. Feel free to bring your own knives to work with.
Date: May 6 - June 3 (Wednesdays)
Time: 6-9pm
Fee: $425
CRN: 66180
Location: SAIT Main 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 five 3-hour classes over five weeks.
Date: June 6 & 13 (Saturdays)
Time: 9am-4:30pm
Fee: $425
CRN: 66181
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 two full-day classes over two Saturdays.
Date: Tuesday, June 9
Time: 6-8pm
Fee: $60
CRN: 66187
Location: SAIT Main Campus
Sharpen your chopping, cutting, slicing and julienning skills in this popular knife skills class. Join our expert chef to learn the safe and proper way to slice, dice, sharpen and care for your knives. Feel free to bring your own knives to work with.
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To see all SAIT's cooking class locations, click here.
