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 2011
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 This e-mail address is being protected from spambots. You need JavaScript enabled to view it
| When | Course | Description | Topics |
|---|---|---|---|
| Wednesday Sept 7 6:30pm (16 students)
|
Cooking with Seafood CU1907 $95 |
Fish Anatomy Debone Techniques Cooking Techniques • Pan Fry • Poach/Steam • Grill Accompaniments and Sauces Presentation Techniques |
Debone techniques (Demo) Oyster Shucking Techniques Grilled Banana Wrapped Fish Cajun Rub Grilled Fish |
| Tuesdays & Thursdays Sept 13 to Sept 29 6.30 pm (12 students) |
Fundamental Culinary Repertoire CU1920 6 sessions $495.00 |
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 |
|
| Wednesday Sept 21 6.30 pm (16 students) |
Art of Sushi I CU 1900 $95.00 |
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 |
|
| Tuesday Oct 4 6:30pm (16 students) |
Cooking with Poultry CU1905 $95.00 |
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. |
• Debone Techniques • Grill and Roast Techniques • Rub Spice Blend • Island Rum Marinade • Oriental Chicken Casserole • Pan Seared Quail |
| Thursday Oct 6 6:30pm (16 students) |
Cooking with Beef CU1906 $95.00 |
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 |
• Beef Carpaccio • Country Style Ox Tail Stew • Flambe Beef Medallions |
| Wednesday Oct 12 6:30pm (20 students) |
Asian Cuisine CU1022 $95.00 |
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 |
• Chicken Chow Mien • Shitake Mushroom with Napa Cabbage •Stir Fry Squid and Scallops with Kale •Glazed Baby Back Ribs • Imperial Five Scented Soup |
| Thursday Oct 13 6:30pm (20 students) |
Spanish Cuisine CU1904 $95.00 |
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 |
Carpaccio di Tuna -Tuna Carpaccio Croquetas de Pollo -Chicken Croquettes Remojon de Bacalao -Broiled cod salad Trucha a La Navarra -Trout Navarra Style Cordero Al Chilindron -Braised Lamb Codornices con Higos -Quail and Figs Crema Catalana -Catalan Cream |
| Wednesday Nov 2 6:30pm (16 students) |
Chocolate Works Hand-Rolled Chocolate Truffles CU1912 $95.00 |
Basic study of chocolate (Covertures) Chocolate Tempering Techniques Fillings and Coatings Preparing Ganache |
|
| Thursday Nov 10 6:30pm (20 students) |
Desserts CU1909 $95.00 |
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 • Plating techniques |
• Crepe Dalmat • Chocolate Soufflé • Coconut Jelly • Raspberry and White Chocolate Mousse • Raspberry Coulis |
| Wednesday Nov 16 6:30pm (20 students) |
Appetizers Canapés and Hors d'oeuvre CU1913 $95.00 |
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. |
• Lemon Grass Shrimp • Marinated Mussels • Duck Pate • Lamb Samosas • Mushroom Pancakes • Platter Garnish |
| 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.