This program teaches fundamental culinary skills and builds to creative cooking of Pacific West Coast Cuisine.

• Knife skills, maintain and use knives professionally, cut foods into various classic shapes.
• The focus is on the use of various ingredients, cooking theories and techniques (roasting, poaching, braising, frying and sautéing).
• The student will cover basic cookery of vegetables and starch.
• They will learn cookery of proteins such as fish, poultry and meat.
• Learn the skills of butchering fish and meats.
• In the final classes the emphasis will be on preparing, and creatively plating dishes from the Pacific West Coast. As much as possible, local B.C. ingredients will be used.
• The overall goal is to develop culinary skills and techniques thereby allowing students to perform comfortably and creatively producing food items in the kitchen.

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