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École de cuisine

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Enrichment Classes. Enrichment programs are a learning opportunity for diverse categories, from visitors to professionals.

Enrichment Classes

The following options are available for enrichment learners wishing to seek a unique gastronomic experience in Florence. All enrichment program details can be found at the Apicius Amateur site. Programs for individuals, small groups (2-4 participants), medium groups (5-10 participants), and large groups (11-20 participants). The following activities can be organized as a single day experience or combined for an extended period of time, if desired: Italian for survival language lesson, cooking classes, wine appreciation*, gastronomic walking tours, market tours, tours of cooking supply shops, shopping tour, meals in a Florentine restaurant with a culinary expert, lectures on Italian products with tastings, dinners in a private Tuscan home, Tuscan castle wine and food tasting tour.

What could be better than combining culinary art and visual art in Florence? Fermentology Mini-Seminars. Join us for a series of short talks (20 minutes on average) about the culture, history and science behind the foods you have at home.

Fermentology Mini-Seminars

All talks are Thursday at 4pm EDT, unless otherwise specified, and open to everyone–the more the merrier! Register to attend the virtual talks by filling in this form and you will be emailed a link to the talk the day before. Each talk will be recorded and uploaded to the Applied Ecology Youtube page afterwards. April 16th: Wild Sourdough At NC State’s Department of Applied Ecology, Lauren Nichols, Erin McKenney and a team of collaborators are leading a new sourdough science collaborative project, based on insights from the Sourdough Project and questions that the Sourdough Project raised but was unable to answer.

Watch the recording here! April 23rd: Why Do People Care for Sourdough? Reconversion professionnelle. Reconversion professionnelle. Stages en immersion : 1 à 3 semaines. Algonquincollege. Pole Gastronomie - Pole Universite. The Culinary Arts School of Ontario. Our Culinary Arts Diploma program is a perfect fit if you’re looking to explore the many options in the culinary field, such as food writing, teaching or if you’d like to get some basic training and an introduction to a professional kitchen environment.

The Culinary Arts School of Ontario

Our students come from all walks of life, but come together to celebrate an interest and a love of all things food. In this 5-month program, you’ll have the opportunity to learn what life is really like in a professional kitchen, and who knows maybe you will consider an entry level kitchen job. We’ll cover many culinary essentials in your program, including; Our Approach All of our programs uses a modular approach.

Career Development Part of each of our programs is helping you to create a resume that reflects your academic success and highlights the skills you’ve learned to help you find a better job, faster. Certifications As part of your Culinary Arts Diploma, you’ll take the Basic Food Safety Certification test. Chef School. [ektdesignns_placeholder_ID0EH] If you love everything about food, you’re in the right place.

Chef School

You’ll join over four decades of impressive alumni. We’re proud to count the likes of Mark McEwan, Jamie Kennedy, Bonnie Stern, Roger Mooking and several internationally recognized chefs among our graduates. George Brown is perceived by GTA-based employers as the GTA college that produces the highest quality graduates with the skills they value most. (Northstar Research, GBC Employer Tracking Research, February 2011) Attend our Open House! Visit George Brown College by signing up for one of our Open House Discovery Days. Institut Paul Bocuse - Reconversion professionnelle. Foxglove Farm: the farm.

Foxglove Farm Foxglove Farm is a 120-acre organic farm on Salt Spring Island in British Columbia, Canada.

Foxglove Farm: the farm

The farm is located on one of the original homesteads on the island, surrounded by hundreds of acres of protected forest and agricultural fields, bordering Maxwell Lake. The farm produces strawberries, raspberries, blueberries, asparagus, melons, greens, roots, a wide range of annual Mediterranean vegetables, as well as orchards of diverse varieties of peach, plum, apple, pear, quince, persimmon, fig, chestnut, and cherry. We also manage a small flock of laying hens, produce ten acres of grains and legumes, and have over 30 acres of hay and pasture. Fresh from the field. Our organically grown fruits, vegetables, and eggs are available at the Tuesday and Saturday Salt Spring Island farmers markets, at local stores and select restaurants on Salt Spring Island and in Vancouver and Victoria. Institut Paul Bocuse - Reconversion professionnelle.