Public Cooking Classes UBC Culinary Programs
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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 ChefsThis 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: VerrinesExperience 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: ParisIn 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 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 CuisineExplore 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 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 CuisineThe 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
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 A two-Week Regional Cuisine Travel Programs with Chef Eric Arrouzé! Culinary program details. How to RegisterYou may register for a Languages, Cultures & Travel course in any of the following ways:
Languages, Cultures & Travel
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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.