Plant-Based Culinary Arts – Part 1

Dates & Time: Saturdays; March 6, 13, 20 & 27 - 8 am to 1 pm
Duration: 5 hours per day, 4 days - 20 hours total
Maximum number of participants: 7

This Plant-Based Culinary Arts non-vocational 20-hour course is designed to provide students with a comprehensive focus on satisfying, delicious and nutritious cuisines from across the world using fruits, vegetables, roots, herbs, nuts, whole grains, stems, seeds, and natural oils.

In this hands-on interactive 4-day course you will push the boundaries of vegetable, grain and legume preparations. Course also includes some theory around plant-based.

Topics to be covered will be:

1. Introduction / knife skills / raw appetizers
2. Nuts and seeds
3. Legumes (grains and pulses)
4. Preserving (candying / fermentation / jam / currying / drying)
5. Baking

NOTE: Price includes paper chef hat, apron, branded towel and take away container.

Participants must be at least 18 years of age.

Registration closes March 4, 2021

All payment must be completed before the registration closing date. Please bring your registration confirmation e-mail with you to the short course. Students who completed payment after the closing date will not be allowed into the building as class sizes are strictly restricted due to COVID-19 measures.

Questions? We're happy to help! Email us at Ottawa-Student-Services@cordonbleu.edu

NOTE: If you would like to apply a gift certificate to your payment or if you are a vocational student / alumni, please contact Ottawa-Student-Services@cordonbleu.edu to register.