Seasonal Cooking Certificate Program
Learn to create exceptional pizzas that celebrate each season's best ingredients. Our comprehensive program combines traditional techniques with creative innovation across spring, summer, autumn, and winter menus.
Four Seasons, Endless Creativity
Each module takes you deep into a specific season. You'll work with ingredients at their peak, understand why certain flavors pair beautifully during particular months, and build menus that excite customers throughout the year.
Spring Awakening
Fresh greens, early herbs, and delicate vegetables. We explore asparagus, peas, ramps, and how lighter toppings create balance after winter's heavier fare.
Summer Abundance
Tomatoes at their best, vibrant peppers, and stone fruits that surprise on pizza. This module teaches you to handle high-moisture ingredients and bold flavor combinations.
Autumn Harvest
Squash, mushrooms, and root vegetables bring earthy depth. You'll master roasting techniques and create warming flavors that define fall comfort food.
Winter Comfort
Heartier toppings, aged cheeses, and preserved ingredients. We focus on building rich, satisfying pizzas when fresh produce becomes scarce.
Learn From Working Chefs
Our instructors run their own kitchens and bring real-world experience to every class. They've worked through supply chain challenges, created successful seasonal menus, and know what actually works in busy restaurants.
Henrik Bjornstad
Spring & Summer Module Lead
Spent eight years developing farm-to-table pizza concepts across Ontario. Henrik sources directly from local growers and teaches you to build supplier relationships that matter.
Solveig Lindgren
Autumn Module Lead
Specializes in root vegetables and mushroom foraging. Her autumn menus have been featured in three national food publications, and she'll share practical preservation techniques.
Dagmar Eriksen
Winter Module & Fermentation
Runs a successful winter-focused pizzeria in Montréal. Dagmar teaches cold-weather dough management and how to work with aged, stored, and fermented ingredients effectively.
How the Program Actually Works
Small Group Sessions
Maximum eight students per class. You get real feedback on your technique, not generic advice shouted across a crowded kitchen. Classes run Tuesday and Thursday evenings, with Saturday intensives twice monthly.
Ingredient Focus First
Before you touch dough, you learn ingredients. We visit farms, taste seasonal produce, and understand quality markers. This foundation changes how you approach menu creation permanently.
Build Your Portfolio
Create a complete seasonal menu by graduation. You'll develop twelve signature pizzas, document your recipes, and present your concept to local restaurant operators who attend our final showcase.
Real Kitchen Challenges
Practice service scenarios, ingredient substitutions, and menu costing. We simulate the problems you'll face running a kitchen, so opening night doesn't become your first real test.