Harvest Cutlery Eggs


These continuing education classes are offered one day a week for eight weeks. Classes run 10:30am to 2:00pm and 7:00pm to 10:00pm.

Classes consist of one and one half hours of demonstration and tasting after which students will recreate the recipes to take home

Courses start at $375.00. Call for schedules and availability.

Students are expected to bring their own knives and small wares. Equipment purchasing and requirements will be reviewed in the first class.

Culinary Basics I

This beginners class will ensure a strong culinary base. Topics covered include knife skills, production, handling and use of stocks, soups, sauces and marinades, flavour building and simple butchery, grilling, and roasting.

Culinary Basics II

This class builds on techniques learned in Basics I. Lessons include homemade pastas, proper grilling and poaching as well as more involved culinary procedures.

Culinary Basics III

Part three of this series features specialized culinary techniques such as pates and curing, canap�s and hors doeuvres, vegetable carving and basic pastry.

Introductory Baking

A great beginning to the world of pastry, topics covered include theory and mechanics of baking as well as creation of yeast breads, quick breads, custards, sponges, �clairs and more.

Cuisines Of the World

(prerequisite Culinary Basics I)

This class features a different country's cuisine each class. Byriani to badgis, gnocchi to Nicoise. India, France, Italy, Japan and Spain are some of the countries whose cuisines we will explore.