Courses

PS 111 - Professional Cook 3 Practical Re-Assessment
PS 112 - Professional Cook 2 Practical Re-Assessment
PS 113 - Professional Cook 1 Practical Re-Assessment
PS 129 - Learn to Cook - French
PS 131 - Bread & Pastry Series: French Pastries 
PS 132 - Learn to Cook: Okanagan Inspired Italian Cooking 
PS 133 - Learn to Cook: Italian 
PS 137 - Bread & Pastry Series: Christmas Baking
PS 139 - Learn to Cook: Mexican
PS 142 - Learn to Cook: Asian Dumplings and Noodles 
PS 143 - Trades Kids: French Pastries
PS 144 - Bread and Pastry Series: Easter Baking
PS 145 - Learn to Cook: Pizza Party 
PS 149 - Learn to Cook – Bao Buns & Beer 
PS 150 - Learn to Cook: Japanese Sushi and More 
PS 151 - Learn to Cook: Taste of Thailand
PS 152 - Bread and Pastry Series: Pies and Pie Crust
PS 153 - Custom-Made and Created Charcuterie Board Workshop
PS 154 - Artisan Bread Making Series #1: Hand-Crafted Breads and Specialty Rolls
PS 155 - Artisan Bread Making Series #2: Baguette, Challah, and Milk Bread
PS 156 - Artisan Bread Making Series #3: Whole Grain Varieties, Bagels, and Focaccia Mastery
PS 157 - Artisan Bread Making Series #4: Amish-Style Soft Pretzels, Pita, and Fougasse Exploration
PS 158 - Pastry Essentials Series #1: Pâte Brisée, Pâte Sucrée, Lemon Curd, and Pastry Cream
PS 159 - Pastry Essentials Series #2: The Art of Puff Pastry and Pastry Cream Creations
PS 160 - Learn to Cook: Art of Seafood
PS 161 - Learn to Cook: Vietnamese
PS 162 - Learn to Cook: Handcrafted Pasta Mastery
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