Advanced Fundamentals of Cooking

Advanced Fundamentals of Cooking

  • $350.00
    Unit price per 

Loading schedule...

For our Fundamentals graduates who just can't get enough, our 3-week advanced series continues your culinary journey a little further. We'll dive deeper into more complex subjects such as dough making (both yeast and  short pastry), grains, beans and legumes and fish cookery. This course is for our passionate graduates who want to take their skills to the next level. Students are strongly encouraged to enroll in Fundamentals of Cooking prior to Advanced Fundamentals. However, completion of this course is not a prerequisite, and we are happy to discuss which program is the best fit for you.

Instructor: Donna-Marie Pye, P.H.Ec

Class Type: Hands-On + Instruction | Relish Signature

Dates: Mondays November 7, 14 & 21 (This is a 3-part series, no individual sign ups)

Time: 6:00 - 9:00 pm

What Will I Learn? Each session combines the instructor’s lecture and demonstration with individual hands-on execution of recipes that feature essential techniques in modern cooking.  At the end of the evening, you and your fellow cooking comrades will enjoy a meal and have a chance to engage in an informal discussion to techniques and culinary topics.


Class 1:  Playing With Dough / Understanding different types of flours, how to prepare yeast risen and short pastry; Classic White Bread Dough, Pie Pastry, Apple Galette, Squash & Apple Soup

Class 2: The Whole Grain  / Understanding how to cook grains & legumes; Homemade Hummus, Chickpea, Barley and Feta Salad with Zucchini Noodles, Risotto with alternate grains

Class 3: The Big Fish Story / How to shop and choose fresh fish, Sautéed Sole Meunière with Brown Butter Pan Sauce, Seared Scallops with Lemon-Butter Sauce, Salmon, Asparagus, and Leek En Papillote

What To Expect In Our Hands-On Classes: Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional instructors.

  • Classes are for participants 16 years and older and are 3 hours in length
  • You will work with others in groups
  • Hands-on classes are limited to 8 participants
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Please CLICK HERE to review our cancellation policies for all cooking classes.

RELISH recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.