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UBC Cooking Classes with Chef Eric PDF Print E-mail

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University of British Columbia's Continuing Studies and Chef Eric are proud to present regional cuisine classes. Learn more about the diversity of the World cuisines.

 


Spring 2010:

French Cuisine: Secrets of the Chefs

This fundamental course, a prerequisite for the UBC Certificate in French Regional Cuisine, emphasizes the importance of French culinary terms in today’s cooking. Each culinary term refers to a special cooking technique; knowing them will help you to understand the art of fine cooking. Each week you learn culinary terms and implement the technique by preparing your own meal. From brunoise, julienne, sauté, glace de viande, confit, blanch and many other terms this course will enable you to prepare cuisine like a chef.

BC221P10A 5 Tue, Apr 13-May 11, 5:30-8:30pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $475, including course materials, a chef’s apron and five meals.

New! The Culture and Traditions of French Regional Cuisine: Verrines

Experience the latest trends in French cuisine - verrines and apéritifs dînatoires. Verrines combine modern and traditional cooking techniques and are presented in a glass, which allows for play with layers, colours and transparencies. Popular for casual entertaining, apéritifs dînatoires are many beautifully presented small dishes served in place of a full meal. This style of cooking uses fresh, healthy ingredients and is a good way to control portion sizes. A sample menu may include oyster cappuccino, pea soup latte, mackerel rillette, Tahitian snapper tartar, grapefruit mousse with fresh crab, lychee chicken salad, and reinvented lemon tart.

BC242P10A 5 Wed, Apr 14-May 12, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, includes course materials, a chef’s apron and five multi-course meals.

The Culture and Traditions of French Regional Cuisine: Paris

In France, the Parisian region is by far the smallest, but its cuisine is also one of the most rich and flavourful. The style of cooking known as la grande cuisine comes from Paris and dates back to medieval times when royal chefs competed to see who could concoct the most elaborate dishes. Nouvelle cuisine, which became popular in the 1970s, was in reaction to the rich dishes of classic French cuisine. Nouvelle cuisine has a healthful cooking philosophy – crisply-cooked vegetables and fruit-based sauces as opposed to flour and cream sauces. From classic French cooking to nouvelle
cuisine, you’ll learn to prepare something to satisfy every palate. A sample menu may include beef consommé Celestine, salmon tartar Dijonnaise, rabbit in tarragon mustard sauce Parisian style, roasted garlic mashed potatoes, and choux chantilly caramel sauce.

BC211P10A 5 Tue, May 18-Jun 15, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, includes course materials, a chef’s apron and five multi-course meals.

The Secrets of Traditional Spanish Cuisine

Explore the cuisine and culture of Spain, one of the best-kept secrets in the world. The cuisine of Spain is rich in tradition and benefits from a huge variety of quality products. Enjoy the aromas and flavours of Catalonia, Navarre, Galicia, Madrid and other regions. This program is designed for home cooks and Spanish cultural enthusiasts of all levels. A sample menu may include sangria, Tarta de Santiago, Galician soup, stuffed red bell pepper from Navarre with squid, paella with fish and seafood, chicken saute Chilindron style, seafood ceviche and tequila, gilt head bream in salt crust, chocolate mousse
with chilli and hazelnut anis shortbread cookies.

BC237P10A 5 Wed May 19-June 16, 5:30-8:30pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $525, includes course materials, a chef’s apron and five multi-course meals.

UBC Certificate in French Regional Cuisine

The UBC Certificate in French Regional Cuisine has been developed for people who have a specialized interest in French cuisine and culture. The program provides the opportunity for participants to learn hands-on culinary arts techniques from a professional chef instructor and to discover the cuisine, wine, history and language of French culture.

The certificate program consists of one culinary arts foundation course, four French regional cuisine courses, one French language course, one understanding wine course and a personalized culinary arts project.

The certificate program is designed to teach and recognize French culinary arts techniques and cultural acquisition. It is not intended for accreditation as a professional chef. To complete the UBC Certificate in French Regional Cuisine, participants are required to complete 150 hours of training including course work, assignments and a final project.

For a hardcopy version of the program handbook, email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call 604-822-0802. Or, you can download the program handbook. pdf

Summer 2010:

Culinary and Historical Discovery of Quebec City

 UBC's Chef Eric Arrouzé and the Collège Mérici of Quebec City are pleased to offer a joint cultural and culinary arts program in the beautiful capital of la belle province. Discover a magical part of your country as you learn how to prepare delicious specialties such as Grilled Quail Salad Quebec Style, Blueberry Tartelet of Lac St-Jean and homemade Maple Ice Cream from the gourmet capital of Canada.

Each morning you have a three-hour culinary arts class with Chef Eric, who teaches you how to prepare regional specialties that you then enjoy during gourmet multi-course lunches. Afternoons are devoted to discovering important sites such as the Citadelle, the Old City and l'île d'Orléans. During the evenings, you can savour specialties from outstanding local restaurants. The program is offered in English, but there is plenty of opportunity to practise your French.

August 1-14, 2010

Fee: $2,850, includes daily cooking classes with Chef Eric, 14 nights' apartment accommodation with other participants at the Collège Mérici, lunches, excursions and some additional meals. Airfare is not included. For details, call 604-822-0802.

A two-Week Regional Cuisine Travel Programs with Chef Eric Arrouzé! Culinary program details.

How to Register

You may register for a Languages, Cultures & Travel course in any of the following ways:

  • Telephone Or Fax:Use your credit card to register by telephone at 604-822-0800 or by fax at 604-822-0886.
  • Online:To register online using your VISA or MasterCard, follow this link to find your course on the online registration website.
  • Mail:Register by cheque, money order or credit card by sending the form provided to:
  • Location: Room 130 - FNH Building - 2205 East Mall - UBC - View an online map for the location of the Food, Nutrition and Health Bldg.

Languages, Cultures & Travel
UBC Continuing Studies
Ponderosa Annex C, Room 101D
2021 West Mall
Vancouver, BC, V6T 1Z2
Canada

 

 
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