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.

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

Fall 2010:

Regional Cuisine with Chef Eric

Recently the kitchen at the Food, Nutrition and Health Building was renovated thanks to a generous donation from KitchenAid, equipping us with the latest kitchen tools and appliances.

A Taste of Bordeaux and Burgundy NEW!

Chef Eric introduces students to the culinary traditions and culture of Bordeaux and Burgundy – two of the best-known wine regions in the world – in each of these one-day workshop on wine and food pairing. Prepare a gourmet multi-course meal and sit down with Chef Eric to appreciate and understand how the marriage of food and wine works. Register early as enrolment is limited.

BC217F10A Bordeaux Cuisine
Sat, Sep 18, 4-7pm, Rm 130, Food, Nutrition and Health Bldg, UBC. $145

BC225F10A Burgundy Cuisine
Sat, Oct 2, 4-7pm, Rm 130, Food, Nutrition and Health Bldg, UBC. $145.

French Cuisine: Secrets of the Chefs

This fundamental course, a prerequisite for the UBC Certificate in French Regional Cuisine (p. 33), 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 enables you to prepare cuisine like a chef.

BC221F10A 5 Tue, Sep 28-Oct 26, 5:30-8:30pm; Rm 130, Food, Nutrition and Health (FNH) Bldg, UBC. $475, includes course materials, a chef’s apron and five meals.

View course outline (recipes subject to change)

Healthy Cuisine from the Gardens of BC

This program focuses on healthy recipes and uses locallygrown organic ingredients. Learn to prepare balanced and healthy gourmet meals using modern and traditional cooking techniques, and learn the history of BC food culture while enjoying a beautifully presented dinner. Each participant receives a chef’s apron and a booklet of the recipes prepared in class. The menu may include Salt Spring
Island goat cheese salad, pan-seared duck breast from the Fraser Valley, Mission potatoes with celeriac, wild salmon crusted with green onions, fresh BC cherry and Okanagan Pinot Noir reduction, broiled local trout and Frangipane tarts.

BC240F10A 5 Wed, Sep 29-Oct 27, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, includes course materials and five multi-course meals.

View course outline (recipes subject to change)

The Culture and Traditions of French Regional Cuisine: Burgundy Cuisine

For the gourmet, Burgundy is truly the land of milk and honey. Formerly the territory of the famous dukes, it boasts a wealth of specialty products, a long culinary tradition and, of course, its finest product – wine. Under the guidance of Chef Eric, enjoy preparing specialties of Burgundy. A sample menu could include chestnut fennel cream soup, escargotsà la Bourguignonne, Gougères (cheese puffs) traditional coq au vin, parsnip and carrot mousse, crusted veal sweetbreads, alpine trout with Dijon mustard; Bresse chicken, charolais, the King’s beef, crème de cassis, Tartouillats of Burgundy, Epoisse cheese and apple quiche, and Anis of Flavigny.

BC225F10B 5 Mon, Oct 25-Nov 22, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, includes course materials and five multi-course meals.

View course outline (recipes subject to change)

The Culture and Traditions of French Regional Cuisine: Bordeaux Cuisine

Discover the Bordeaux region through its cuisine, culture and traditions as you prepare a multi-course meal each week under the tutelage of Chef Eric Arrouzé. A sample menu could include Garbure Béarnaise, Duck Confit Madiran Red Wine Sauce, Foie Gras Terrine, Cassoulet Toulousain, and Poached Pears in Bordeaux wine with gateau Basque. In addition to partaking in a gourmet French meal each week, you learn French cooking techniques, study French culinary terms and identify the famous dishes from the celebrated Bordeaux region.

BC217F10B 5 Tue, Nov 2-30, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, includes course materials and five multi-course meals.

View course outline (recipes subject to change)

The Secrets of Traditional Italian Cuisine

Authentic Italian food is, by definition, local in inspiration and based on fresh ingredients of the highest quality. It is food without pretense, even when it is served in trattorias or restaurants. This course takes you into the kitchens of Italian regions such as Lombardy, Piedmont and Tuscany to sample
pasta, pizza, antipasti and risotto made the right way – fresh fish and shellfish, hearty treatments of meat and game, and irresistible gelato.

BC214F10A 5 Wed, Nov 3-Dec 1, 5:30-8:30pm; Rm 130, Food, Nutrition and Health Bldg, UBC. $525, ncludes course materials, a chef’s apron and five multi-course meals.

View course outline (recipes subject to change)

winter 2011

The Culture and Traditions of French Regional Cuisine: Lyon and Savoy

The Rhone-Alpes region is known for its bistro cuisine, which typically features creative, healthy versions of traditional French cuisine. Stretching from the Alpine peaks of Savoy to the lush farmlands of the Ain and to the world-renowned Beaujolais and Cotes-du-Rhone vineyards, this region contains everything to make a foodie’s heart beat faster.

BC236W11A 5 Mon, Jan 17-Feb 21 (no class Feb 14), 5:30-8:30pm, UBC Point Grey. $525

The Culture and Traditions of French Regional Cuisine: Normandy

Normandy is famous for fresh produce and seafood, pastries such as apple tarts and fritters, and, of course, cheeses and rich sauces. Learn to prepare some of the famous dishes from Normandy and enjoy a beautifully presented dinner each week.

BC218W11A 5 Tue, Jan 18-Feb 15, 5:30-8:30pm, UBC Point Grey. $525

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 flavours of Catalonia, Navarre, Galicia, Madrid and other regions.

BC237W11A 5 Wed, Jan 19-Feb 16, 5:30-8:30pm, UBC Point Grey. $525

The Culture and Traditions of French Regional Cuisine: Verrines

Experience the latest trends in French cuisine – verrines and apéritifs dînatoires.
A verrine is an appetizer or a dessert layered artfully in a glass. Popular for casual entertaining, apéritifs dînatoires are many beautifully presented small dishes served in place of a full meal.

BC242W11A 5 Mon, Feb 28-Mar 28, 5:30-8:30pm, UBC Point Grey. $525

Healthy Cuisine of the World

This course is an open door to the world’s culinary repertoire. Join us for hands-on cooking workshops where you learn to prepare balanced and healthy gourmet meals from countries around the world using modern and traditional cooking techniques.

BC234W11A 5 Tue, Feb 22-Mar 22, 5:30-8:30pm, UBC Point Grey. $525

The Culture and Traditions of French Regional Cuisine: Paris

The roots of French cuisine can be found in Paris, where it was developed by the chefs to French royalty. From classic haute cuisine to the healthful cooking philosophy of nouvelle cuisine, learn to prepare something to satisfy every palate.

BC211W11A 5 Wed, Feb 23-Mar 23, 5:30-8:30pm, UBC Point Grey. $525

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.

July 24-Aug 2, 2011

Fee: $2,450, includes cooking classes with Chef Eric from Mon-Fri, nine 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! Detailed program package.

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