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 2012
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
Culinary Programs
Seneca College
Winter Schedule 2012 (January to April)
January 2011
Date |
Program |
Course Outline |
Topics |
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17 Jan |
Soups and Stews |
Students will learn the proper techniques of preparing 2 types each of classical soups and stews, the flavour component, relevance of stocks and the thickening techniques, appropriate garnishing and presentation. |
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19 Jan |
Cooking with Beef |
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. |
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24 Jan |
Cooking with Seafood
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Fish Anatomy
Accompaniments and Sauces |
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31 Jan |
Desserts |
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.
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February 2011
Date |
Program |
Course Outline |
Topics |
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7 Feb |
Art of Sushi I |
Evolution of Sushi and Sushi Etiquette
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8 Feb |
Chocolate Works |
Basic study of chocolate (Covertures) |
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9 Feb |
Italian Dinner Menu |
Students will learn the evolution of the Italian cuisine, ingredients, and regional characteristics of this diverse and exciting culture. Each session will offer 5 elements in an Italian dinner experience which the students will create with the instructor;
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28 Feb |
Cooking with Poultry |
This workshop introduces the students to basic cooking techniques and recipes related to cooking poultry.
Students will take home their finished products. |
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March 2011
Date |
Program |
Course Outline |
Topics |
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6 – 22 March |
Fundamental Culinary Repertoire |
Rudiments of Knife Skills
Basic Baking and Desserts
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7 March |
Vietnamese Cuisine |
This workshop reveals the exotic culinary ingredients and cooking techniques used primarily in the Vietnamese cuisine. Each session will offer an insight of different popular and traditional dishes:
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21 March |
Appetizers |
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. |
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April 2011
Date |
Program |
Course Outline |
Topics |
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3 April |
Vegetarian Cuisine |
Regardless of lifestyle or health issues, vegetarian foods are becoming more popular. The essential aspect of the workshop is to open the portal to students in expanding their spectrum of preparing vegetarian foods without compromising the necessary intake of a well balanced diet.
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17 April |
Asian Cuisine |
Students will have an insight of the cultural and diverse 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.
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24 April |
Spanish Cuisine |
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;
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