Liaison College Culinary Boot Camp
Boot Camp Begins September 26th, 2018
Classes are held each Wednesday night from 6-10 PM
Join Liaison College for 10 weeks of dynamic and intense hands-on training
in culinary fundementals and techniques to help teach the non-professional
to think and cook like a chef.
The Liaison College-Kitchener Campus Culinary Boot Camp is back!
The next start date is:
Wednesday, September 26th, 2018.
10 Classes, once a week every Wednesday from 6 pm to 10 pm. New recipes and techniques, so if you did it before you can do it again.
Here are some of the things that are covered:
- Appetizers and plate decoration
- Making and baking of breads
- Pasta making
- Stocks
- Soups
- Sauces
- Poultry: fabrication of cuts and various cooking methods
- Red Meats: fabrication of cuts and various cooking methods
- Fish: clean and dress fish and various cooking methods
- Pastry and desserts: various doughs and confections
- Chocolate work
- Vegetables and various preparations
- Starches and various preparations
- Side dishes
- Salads and dressings
- Two classes devoted to International cuisine
The cost of this program is $1400.00. Enrolling Now.
Makes a great gift!
Space is
LIMITED!
Click here for the Terms and Conditions Form
Call today to register for Culinary Boot Camp.
Comments from previous attendees:
From Leona : “ The course was well structured. I like the different
Chef; We learned different methods & techniques. The Chefs were very
generous in letting the class in on some of their secret tips. The last
night was beyond what I expected. Thank you.”
From Bernice: “ I thoroughly enjoyed the course. It exceeded my expectations.
I would be interested in exploring other courses/programs @ the College”
From Sherry: “ Amazing school, chefs, quality and venue. Thank you
so much!”
From Craig: “ Fantastic class – great tips, very professional.
Wish we had time for more gourmet dishes. Would be interested in more
advanced classes.”
From Maureen: “ I enjoyed myself, I couldn’t wait until Wednesday!
There is nothing that can beat the wisdom and the experience of the Chefs.”