Join our culinary instructor for hands-on cooking classes on the skills every cook needs in their repertoire. Courses include: knife skills, soups and stocks, sauces, braising and roasting.
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: Tuesday, September 10
Time: 6-9pm
Fee: $90
Location: SAIT Main 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, October 19
Time: 8-12pm
Fee: $130
Location: SAIT Main Campus
Learn the theory and practice of sausage making in SAIT's state-of-the-art butchery and charcuterie lab. Theory covers sausage making, history, safety, techniques and non-meat ingredients. The hands-on portion includes grinding, mixing and stuffing sausages, in addition to handling and choosing meat. The instructor will also discuss fermented sausage, smoking and cooking. In this class, you'll prepare one cured sausage (a fully cooked smokie) and two fresh sausages (chorizo and garden herb) to cook at home.
Date: Saturday, November 2
Time: 8-12pm
Fee: $130
Location: SAIT Main Campus
Learn the theory and practice of sausage making in SAIT's state-of-the-art butchery and charcuterie lab. Theory covers sausage making, history, safety, techniques and non-meat ingredients. The hands-on portion includes grinding, mixing and stuffing sausages, in addition to handling and choosing meat. The instructor will also discuss fermented sausage, smoking and cooking. In this class, you'll prepare one cured sausage (a fully cooked smokie) and two fresh sausages (chorizo and garden herb) to cook at home.
Date: Saturday, November 30
Time: 9-3pm
Fee: $275
Location: SAIT Main Campus
Butchery for Hunters is designed for the sports enthusiast interested in learning more about the best way to handle and process wild game. Learn the most effective way of breaking down the whole carcass into more manageable parts. The course focuses on whole carcass butchery, prime and secondary cuts and the preparation of sausage.
Date: Saturday, December 14
Time: 9-3pm
Fee: $275
Location: SAIT Main Campus
Butchery for Hunters is designed for the sports enthusiast interested in learning more about the best way to handle and process wild game. Learn the most effective way of breaking down the whole carcass into more manageable parts. The course focuses on whole carcass butchery, prime and secondary cuts and the preparation of sausage.
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To see all SAIT's cooking class locations, click here.
