HOS135 Cooking New Orleans Style
Crawfish, gumbo, sweet potato pie and jambalaya – it’s starting to sound like a party! In this fun, hands-on class you will learn the tricks and secrets for producing excellent Creole and Cajun dishes. Understanding the importance of the dark roux, the use of the trinity and careful selection of the cayenne will ensure excellent results. Upon completion of this course, you will gain practical tools and techniques for preparing and presenting the cuisine of Louisiana.
Download a map with instructions to the U Building classrooms (PDF, 773 kb)
Hours: 4.00
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Section B - Apr 21, 2012 Sat, 10:00 am - 2:00 pm Date Change - 02-07-12 DH Material fee of $15 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $125 |
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Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca |
Section A - Nov 14, 2012 Wed, 6:00 pm - 10:00 pm Material fee of $15 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $125 |
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Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca |
Section B - Jan 26, 2013 Sat, 10:00 am - 2:00 pm Material fee of $15 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $125 |
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Enrollment begins Jun 1, 2012 For additional information, please call 780-471-6248 or email asknait@nait.ca |
Section C - Apr 13, 2013 Sat, 10:00 am - 2:00 pm Material fee of $15 plus GST due at time of registration. IMPORTANT: Students are asked to bring an apron, food containers and grocery bags to take home their tasty creations. Fee: $125 |
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