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Students in the CFF.

Cooking classes and demonstrations

The W. Galen Weston Centre for Food is pleased to offer a range of cooking classes and demonstrations. For more information and register please review the information below.

Cooking classes

Fall Soups and Sides

Make the most of the Ontario harvest with some delicious fall flavours in Chef Sarah Hall’s Soups and Sides class. You will make these delicious dishes with step-by-step instruction and take them home to enjoy. The menu includes, comforting smoked turkey and yellow split pea soup; creamy celery root and roasted pear soup; easy to make Irish soda bread and delicious butternut squash; and goat cheese and smoked bacon tart. All of the recipes are suitable for freezing and each recipe serves four.

Course Code: COOK 2016
Instructor: Sarah Hall
Saturday, September 23 | 11 a.m. – 3 p.m.

$95.00

Register now

Knife Skills 1 – Get an Edge Up

Sharpen your skills and join us for this introductory class that will teach you how to julienne, dice and brunoise your way through any recipe. Learn the anatomy of a knife, basic vegetable cuts and general knife care and usage guidelines.

Course Code: COOK 1945
Instructor: Stefanie Martin
Friday, October 20 | 7 p.m. – 9 p.m.

$60.00

Register now

Fall Baking

Nothing says fall baking like the aroma of freshly baked desserts. Explore your senses with Chef Sarah Hall as she guides you through this hands-on class. Students will learn to make Glazed Caramel Apple Cinnamon Buns, Pecan Tartlets in a buttery flaky crust and Cardamom Spiced Cake with Streusel topping.

Course Code: COOK 1911
Instructor: Sarah Hall
Saturday, October 21 | 11 a.m. – 3 p.m.

$107.35

Register now

Sushi

Come and learn the exotic art of making sushi, sashimi and maki. You will learn how to create some of the cleanest, most impeccably put together food in all the Orient. You will be taught how to put together amazing yet simple rolls using whatever ingredients you have in your fridge.

Course Code: COOK 1928
Saturday, October 28 | 10 a.m. – 2 p.m.

$107.35

Register now

World of Beer

Expand your beer palate and learn how regional influences affect beer styles and flavour. Sample beers from England, Belgium and North America, exploring how and why they differ. Maybe you will find something new to love along the way!

Course Code: COOK 1992
Instructor: Erin Broadfoot
Wednesday, October 27 | 6 p.m. – 9 p.m.

$80.00

Register now

Bread Basics 1 – Play with your Dough

Join us for this hands-on introductory course in bread making. Learn to prepare a simple white bread dough for a sandwich loaf, then using the same dough, make variations on the recipe to create cheese bread, dinner rolls, garlic knots and delicious sticky buns!

Course Code: COOK 1946
Instructor: Stefanie Martin
Saturday, November 11 | 9 a.m. – 2 p.m.

$95.00

Register now

Wines from Around the World

Introduction to different wine regions of the world and the classic wines they are known for. The tasting will feature whites and reds from various countries.

Course Code: COOK 1929
Instructor: Erin Salmon
Friday, November 24 | 7 p.m. – 9 p.m.

$60.00

Register now

European Holiday Baking

Celebrate the holidays in European style with Chef Sarah Hall who will teach you a variety of techniques to make Austrian Viennese Whirls, Italian Florentines and Polish Rugalach. A demonstration of a fourth dessert will also be given in class. All the baked goods can be frozen for the holiday season!

Course Code: COOK 1907
Instructor: Sarah Hall
Saturday, November 25 | 10 a.m. – 3 p.m.

$107.35

Register now

Thai Cooking

Join Chef Matthew Sassano in exploring the wonderful flavours of Thai cuisine!

Course Code: COOK 2017
Instructor: Matthew Sassano
Saturday, December 02 | 10 a.m. – 2 p.m.

$120

Register now

Cooking Demonstrations 

Fall 2017 information coming soon.

 

Below is a list of previous classes and demonstrations that have been offered at the CFF.

Previous Cooking Classes/Demonstrations

Wines from Around the World

Introduction to different wine regions of the world and the classic wines they are known for. The tasting will feature whites and reds from various countries.

Same Grape, Different Expressions

This fun tasting focuses on a few different grape varietals and the variability of style based on region, climate and production methods from around the world.

Meals for a Month-Spring Sensations!

Rushed for time? Tired of Take-Out? Looking for a healthy, stress-free meal with your family? Join Chef Stef and prepare up to a months’ worth of convenient, preservative-free and delicious homemade meals that are freezer to oven (or microwave) friendly. Four fabulous recipes to fill your freezer and save you time: Delicious Shrimp and Pumpkin Curry; Tangy Asian Pork Noodles; Spanish Chicken with Rice and Peas; and Ginger Beef and Broccoli Stir-Fry. Most recipes yield a minimum of 8 servings. Enough for 30+ single meals; 16 meals for two or over a weeks’ worth of meals for a family of four.

Spring Fling Pies

Welcome the season and join us to create perfectly fresh spring pies! Learn how to make a no-fail pie pastry and use it as a base to create 3 delicious desserts: a traditional Tarte Au Sucre or Canadian Maple Syrup pie; tart and sweet Strawberry-Rhubarb pie; and creamy and refreshing lemon tart. And you get to take all of your delicious desserts home to share!

Things are Cooking for Valentine’s

This Valentine’s-themed couples’ night sees sweethearts prepare meals in our labs and then enjoy dinner together. NOTE – The fee is per couple. Only one person needs to register. An email will be sent shortly after registration requesting the details of who you will bring to this class.

Big Game Dishes

As the biggest football game of the year approaches, get tips on how to prepare the perfect snacks and game day meals for your party guests.

Holiday Baking from Around the World

Switch up your holiday baking this season with tasty recipes and family favourites from around the world. Join Chef Sarah Hall, roll up your sleeves and learn to make and transform French Chocolate Truffles into mini Christmas Puddings. Desserts will be boxed to take home.

To the Spice Islands

Sail away to the Spice Islands with Smita Chandra! Cast off from the Portuguese colony of Goa and nibble on curried chicken and potato samosas, drop anchor in Malaysia and taste Mussaman lamb curry with baby potatoes served with Nasi goreng – Indonesian-style fried rice. Stop off in China for spicy Hakka eggplant and end your meal with easy, delicious Cardamom Halwa Blondies. Find out how the sea routes of the spice trade influenced the cuisine of these countries.

Paris, France

The City of Light is famous for music, art, fashion and of course, food. Gastotainer Christian Pritchard will take you on a culinary journey to Paris. An Alsatian tarte with puff pastry, bacon, onions and crème fraiche begins the evening followed by salad niçoise, a fresh delicious taste of the Mediterranean. Coq au Vin over buttered pastis (pasta) will be the main dish that braises deliciously in Bordeaux wine. Grand Marnier creme brûlée with its burnt sugar topping will be the grace note to this fine French cuisine.

Thai Cuisine

Join chef, Smita Chandra, as she explores the wonderful flavours of Thai cuisine. Start the evening with chicken satay skewers with peanut dipping sauce, pad Thai noodles, green curry chicken with vegetables and coconut milk, fresh mango salad and, for dessert, caramelized coconut stuffed bananas!

Knife Skills 2 – Sharpening your edge

If you’ve mastered your basic vegetable cuts and are ready to sharpen your skills, join us for a class that focuses on simple home butchery of proteins. Learn how to fabricate a whole chicken, fillet a fresh fish, and trim and cut a roast into steaks, medallions or strips.

Baker’s Collection – Short Crust Pastry

Take the mystery out of making short crust pastry in this step-by-step, hands-on class with Chef Sarah Hall. You will learn the technique of making a classic French Quiche Lorraine with Smoked Ham and delicious Gruyere Cheese; Bakewell Tart, a traditional British tea-time favorite, with a raspberry jam and almond cake filled pastry case topped with lattice work and whole almonds, and lastly, an incredibly tasty Quebecois tourtiere meat pie.

Fall Soups and Sides

Make the most of the Ontario harvest with some delicious fall flavours in Chef Sarah Hall’s Fall Soup and Sides class. Students will make these delicious dishes with step-by-step instructions and take them home to enjoy. The menu includes:

  • Comforting Smoked Turkey and Yellow Split Pea Soup
  • Creamy Celery Root and Roasted Pear Soup
  • Easy to make Irish Soda Bread and delicious Butternut Squash
  • Goat Cheese and Smoked Bacon Tart

All recipes are suitable for freezing and each serves four.

Meals for a Month – Fall Feast

Rushed for time? Tired of take-out? Looking for a healthy, stress-free meal with your family? Then this is the class for you! Join us for the day and prepare up to a month’s worth of convenient, preservative-free and delicious homemade meals that are freezer-to-oven (or microwave) friendly. These healthy and economical meals are ready when you are. Four fabulous recipes to fill your freezer and save you time!

Start with an incredibly tender, melt in your mouth, red-wine braised beef with cheesy polenta; then a hearty vegetarian chili with smoky adobo chilies; next, a glazed roast pork tenderloin with root vegetables, heirloom new potatoes and apples to finish; and a west African chicken and peanut stew.

Most recipes yield a minimum of eight servings. Enough for 30+ single meals, 16 meals for two or over a week’s worth of meals for a family of four.

Autumn Pies

Welcome the season and join us to create some perfectly fresh fall pies! You will be learning how to make a no-fail pie pastry and using it as a base to create three delicious desserts. Start with a traditional apple pie; next a creamy delicious pumpkin custard pie and then a sweet and nutty pecan pie. You will take your delicious desserts home to share!

Bread Basics 1 – Play with your Dough

Join us for this hands-on introductory course in bread-making. Learn to prepare a simple white bread dough for a sandwich loaf and then using the same dough, we will make variations on the recipe to create the following:

  • Cheese Bread
  • Dinner Rolls
  • Garlic Knots, and
  • Delicious Sticky Buns

Knife Skills 1 – Get an Edge Up

Sharpen your skills and join us for this introductory class in knife skills that will teach you how to julienne, dice and brunoise your way through any recipe. Learn the basic anatomy of a knife, basic vegetable cuts and general knife care and usage guidelines.

Bread Basics 2 – Play with more Dough

In this secondary class to Bread Basics, we will be building skills while using different flours and techniques. Learn to make the following:

  • A classic French Baguette
  • A hearty seed loaf
  • Savoury focaccia

Healthy Cooking for Teens

Between working parents, after-school schedules and preparing for college, it’s never been more important to eat healthy. This session shares simple, healthy meals that teens can prepare.

Treats and Tea with Mom

Spend some time Family Day weekend preparing treats with mom in our labs and then sit down to enjoy your creations over tea. This session is designed for one child over the age of 12 wanting to join mom. NOTE – The fee is per mom/child pair. Mom’s, you only need to register. An email will be sent shortly after registration requesting the details of your child who you will bring to class.

Beer Styles and Tasting

As the craft beer industry continues to grow, the variety of beers available for purchase can seem overwhelming. Through this guided tasting you will learn how hops, malt and yeast work together to create unique flavour profiles and beer styles and how you can use that knowledge to pick a beer that you will love.

Beer Styles for Women

Enjoy a women’s-only evening of sampling and beer education led by a fellow woman beer lover and brewer. Learn what flavours dominate in different beer styles, how to identify the flavours you enjoy and and how to use that knowledge to find a beer you’ll love – just in time for barbecue season.

Pasta Making

Roll up your sleeves and join Chef Stef for a day of fun, learning and pasta-making in this hands-on class. Learn how to make basic egg pasta dough, roll your pasta through a pasta machine and then cut or form into a variety of shapes, Ravioli, Pappardelle, Linguini, and Farfalle. We will also make a Gnocchi Gnudi and learn to make two simple sauces to serve.

Gluten-Free Cooking

This session is designed to help anyone plan for and prepare delicious gluten-free meals. Work through three different meals and other tips for being gluten-conscious.

 

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