Programs That Fit Your Kitchen Journey
We built these options after listening to home cooks in Saguenay who told us what actually works for their schedules and budgets.
Classes start September 2025. Payment plans available for all programs.
Foundation Series
Perfect if you're just starting out and want to build confidence with basic techniques.
- Dough fundamentals and mixing methods
- Sauce preparation from scratch
- Cheese selection and layering
- Temperature control basics
- Small group format (max 8 students)
- Recipe collection access
Complete Kitchen Program
Our most comprehensive option for home cooks who want to master multiple cooking styles.
- Everything from Foundation Series
- Advanced fermentation techniques
- Regional style variations
- Seasonal ingredient workshops
- One-on-one coaching sessions
- Equipment consultation included
- Lifetime recipe updates
Weekend Intensive
Condensed format for busy schedules. Learn core skills in focused weekend sessions.
- Saturday and Sunday sessions
- Hands-on practice time
- Technique troubleshooting
- Take-home ingredient kits
- Video reference library
- Email support between sessions
What Makes These Programs Different
Real Kitchen Context
Classes happen in a working kitchen environment at Place du Royaume's food court. You'll work with equipment similar to what you have at home, not specialized commercial gear that costs thousands.
Flexible Pacing
Miss a session? We record technique demonstrations and offer makeup workshops twice monthly. Life happens, especially during Quebec winters.
Local Ingredient Focus
We source from Saguenay suppliers and teach you which products work best in our regional climate. That matters more than most online courses admit.
Honest Skill Assessment
Before you enroll, we have a short conversation about your current comfort level in the kitchen. This helps us group students appropriately and set realistic expectations.
What Past Students Actually Say
I appreciated that they didn't promise I'd become a professional chef. Just focused on helping me make better food at home. The dough techniques alone made it worthwhile.
The weekend format worked perfectly for my schedule. Instructor was patient when I struggled with temperature control. No judgment, just practical help.
Best part was learning which shortcuts actually matter and which ones ruin your results. Saved me from buying a bunch of unnecessary equipment too.
Your Learning Environment
Our teaching space at Place du Royaume gives you access to proper equipment while keeping things approachable. These aren't stock photos — this is where classes actually happen.
Hands-On Work Stations
Each student gets dedicated prep space with all necessary tools within reach.
Results You'll Practice
These came from last semester's students — we teach methods that produce consistent outcomes.
Classes Fill Up by Late Summer
September 2025 sessions are booking now. We keep groups small intentionally, which means spots go quickly once registration opens. Contact us to discuss which program matches your schedule and goals.