Training Programs That Fit Your Journey

Whether you're starting out or looking to refine your craft, we've built our programs around real kitchen experience. Each path gives you hands-on practice with authentic Italian techniques, and you work at a pace that actually makes sense for your schedule.

Foundation Course

Perfect for beginners wanting to explore Italian cooking basics through structured practice sessions.

CAD 499 one-time
  • 8-week structured program
  • Basic dough preparation techniques
  • Traditional sauce foundations
  • Kitchen safety and hygiene standards
  • Tool selection and maintenance
  • Recipe documentation methods
  • Access to practice kitchen (limited hours)
  • Starter ingredient kit included
Get Started

Professional Program

Comprehensive training covering advanced techniques and menu development for aspiring professionals.

CAD 899 one-time
  • 16-week intensive program
  • Advanced dough fermentation methods
  • Regional Italian cuisine exploration
  • Menu planning and costing
  • High-volume preparation techniques
  • Ingredient sourcing guidance
  • Extended practice kitchen access
  • Portfolio development support
  • Professional ingredient kit
  • Certificate upon completion
Enroll Now

Master Chef Track

Elite program for serious culinary professionals seeking mastery in Italian cuisine traditions.

CAD 1599 one-time
  • 24-week comprehensive program
  • Artisan bread and pastry techniques
  • Restaurant operations management
  • Staff training methodologies
  • Quality control systems
  • Specialty equipment training
  • Business planning consultation
  • Unlimited practice kitchen access
  • One-on-one mentorship sessions
  • Premium ingredient kit
  • Industry networking events
  • Advanced certification
Apply Today

Learning in a Real Kitchen Environment

Our training space at Les Promenades Gatineau gives you access to professional-grade equipment in an actual food service setting. You're not practicing in some corporate training room – you're working where food gets made for real customers.

The setup means you deal with the same challenges you'll face later: timing, space management, equipment quirks. We think that's valuable. When you finish here, walking into a commercial kitchen won't feel foreign.

  • Commercial-grade ovens and prep stations
  • Real-world workflow and timing challenges
  • Professional tool selection and usage
  • Industry-standard hygiene protocols
Professional kitchen training environment with commercial equipment and workspace

What's Included in Each Program

Here's a straightforward breakdown of what you actually get with each option. No hidden extras or surprise limitations – just the facts about what's covered.

Program Features Foundation Professional Master Chef
Program Duration 8 weeks 16 weeks 24 weeks
Hands-On Kitchen Time 24 hours 64 hours 120 hours
Practice Kitchen Access Limited hours Extended hours Unlimited
Dough Techniques Covered Basic methods Advanced fermentation Artisan specialties
Regional Cuisine Study No
Menu Development Training No
Business Planning Support No No
One-on-One Mentorship No No
Ingredient Kit Provided Starter kit Professional kit Premium kit
Certificate of Completion No Advanced
Industry Networking Events No No
Flexible Start Dates

What Recent Students Have Experienced

"The Foundation Course gave me confidence I didn't have before. I went from barely knowing how to stretch dough to actually understanding why each step matters. Worth every dollar for someone starting from scratch."

A

Annika Bergström

Home Cook, Ottawa

"Professional Program was exactly what I needed before opening my own place. The menu costing alone probably saved me thousands in mistakes. Real practical stuff that applies immediately."

D

Dmytro Kovalenko

Restaurant Owner, Gatineau

"Master Chef Track changed how I approach cooking entirely. The mentorship sessions helped me refine techniques I'd been doing wrong for years. Expensive, sure, but the depth of knowledge makes sense at that level."

S

Siobhan O'Reilly

Executive Chef, Montreal

Common Questions About Our Programs

Can I switch programs if I start with Foundation?

Yes, and it happens fairly often. If you complete Foundation and want to continue, we can credit your payment toward the Professional Program. You'd just pay the difference and pick up where the overlap ends. We'd rather you progress than start over.

What if I need to pause my program?

Life happens. We allow one program pause of up to three months with advance notice. You'd resume where you left off when you return. Beyond that, we'd need to discuss your specific situation – we try to be reasonable about genuine circumstances.

Are materials and ingredients really included?

The kits cover what you need for structured class sessions. For practice kitchen time, you're responsible for your own ingredients – that's part of learning to source and budget. The kit gives you tools and some specialty items that are harder to find locally.

When do programs start in 2026?

We run cohorts starting in March, June, and September 2026. Foundation can start any month if we have enough registrations. Professional and Master Chef need minimum enrollment, so those dates are firmer. Best to reach out about three months before when you'd want to begin.

Do you offer payment plans?

For Professional and Master Chef programs, we can split payment into two installments – half at enrollment, half at the midpoint. Foundation is single payment only due to the shorter duration. We don't do monthly plans because the administrative overhead would require raising prices.