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"Tell me what you eat & I'll tell you who you are"
CM Cooking Academy will help you become the culinarian you've always dreamed of...
Our Executive Chef, along with his Culinary Team will join you in our Cooking Academy to educate you in an interactive Culinary Experience.
CM Cooking Academy may be the most enjoyable cooking school on earth...even the homework is fun. Our Culinary Team is attentive and committed to providing our participants with the necessary knowledge and skills for a gourmet lifestyle, ensuring success in your own kitchen. CM Cooking Academy is the place where people who love to cooK...love to come.
Our classes include a complimentary snack and beverage at the beginning of class, followed by a three course meal at the end accompanied by a featured glass of wine. Additionally, students receive a recipe packet, expert instruction, and a Culinary Minds apron.
Choose from our selection of exiting workshops:
· Culinary Basics
· Dough & Desserts
· Ethnic Cuisine
· Entertaining
· Health Smart Cooking
If you consider yourself a "foodie" and are truly passionate about cooking, then our Essential Culinary Series (as listed below) will enable you to truly Cook like a Chef.
Fundamentals of Culinary Arts
This course consists of practical training in the kitchen with some organized field trips to introduce students to the culinary industry. Students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Field trips include tours of hotel and restaurant kitchens led by professional chefs. Classroom discussion will center on selected topics from a range of books.
Culinary Theory
This course focuses on basic food service sanitation practices.
Introduction to Culinary Techniques
This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of hor d'oeuvers, sandwich presentation, fruit platter preparation and breakfast cookery are also introduced.
Sauces, Soups & Stocks
This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications.
Elements of Entrée Production
This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods.
Fundamentals of Baking
This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items.
Pastry Arts
This course focuses on techniques and fundamentals of classical and contemporary plated desserts, cake decorating, sorbets and mousses. Furthermore, this course introduces students to the art of working with chocolate and sugar.
Canadian Regional Cuisine
This course introduces the production of Canadian regional cuisine dishes through a focus on various cooking methods, food textures, flavor combinations, and plate presentations.
International Cuisine
This course exposes students to the preparation of international dishes made in the traditional manner. French, Italian, Spanish, Greek, Asian, Slavic, German, and Portuguese cuisine will be covered. Emphasis is placed classroom production, cooking techniques, mise en place, and presentation.
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