Courses

Summer Preserves, Jams, Marmalades & Jellies

2019 schedule coming soon!

Summer is fleeting and so are the local fruits that it brings. After eating your fill of fresh fruit and turning some into delightful desserts, you wonder what else you can do to save the goodness and flavour of the season.

This course was designed to help you preserve your summer fruits for later consumption. We will explain the differences between jam, marmalade, chutney, fruit butter, and jelly.

You will properly sterilize the canning equipment and understand the different acidity levels of each fruit. You will then be shown how to create your own gorgeous jars of sweet and tangy preserved fruit.

Take them home to enjoy now or save them for months to come.

  • Apple Butter
  • Fresh local strawberry and lime jam
  • Spiced orange marmalade
  • Lemon, orange, ginger & zucchini marmalade
  • Spiced tomato & red bell pepper marmalade
  • Strawberry chutney
  • Gingered peach & apricot jam
This is a back-to-back course and the second part of this course will continue the next day at the same time.
This is also a hands-on course so please bring boxed to carry your jars home.

Price: $265.00 (+tax)

Course Dates

Jul
23
Mon
Artisan Bread Baking / Course 1 – Introduction to Bread Baking (Day 1) @ Pastry Training Centre of Vancouver
Jul 23 @ 5:30 pm – 9:30 pm

275 $ (+tax) for single course registration.
For each class of a total of 8 hours of learning, all classes are held over two consecutive days at 4 hours each.

Your discount price when you register the complete –
Artisan Bread Baking Certificate Program: $2288.00 (tax included)

Jul
24
Tue
Artisan Bread Baking / Course 1 – Introduction to Bread Baking (Day 2)
Jul 24 @ 5:30 pm – 9:30 pm
Sep
6
Thu
Artisan Bread Baking / Course 1 – Introduction to Bread Baking (Day 1) @ Pastry Training Centre of Vancouver
Sep 6 @ 5:30 pm – 9:30 pm

275 $ (+tax) for single course registration.
For each class of a total of 8 hours of learning, all classes are held over two consecutive days at 4 hours each.

Your discount price when you register the complete –
Artisan Bread Baking Certificate Program: $2288.00 (tax included)

Sep
7
Fri
Artisan Bread Baking / Course 1 – Introduction to Bread Baking (Day 2)
Sep 7 @ 5:30 pm – 9:30 pm
Sep
13
Thu
Artisan Bread Baking / Course 1 – Introduction to Bread Baking (Day 1) @ Pastry Training Centre of Vancouver
Sep 13 @ 5:30 pm – 9:30 pm

275 $ (+tax) for single course registration.
For each class of a total of 8 hours of learning, all classes are held over two consecutive days at 4 hours each.

Your discount price when you register the complete –
Artisan Bread Baking Certificate Program: $2288.00 (tax included)

Sep
14
Fri
Artisan Bread Baking / Course 1 – Introduction to Bread Baking (Day 2)
Sep 14 @ 5:30 pm – 9:30 pm
Sep
20
Thu
Artisan Bread Baking / Course 2 – Famous French & Speciality Breads (Day 1) @ Pastry Training Centre of Vancouver
Sep 20 @ 5:30 pm – 9:30 pm

Attending Course 1 is mandatory prior attending this Artisan Bread Baking Course.

275 $ (+tax) for single course registration.
For each class of a total of 8 hours of learning, all classes are held over two consecutive days at 4 hours each.

Your discount price when you register the complete –
Artisan Bread Baking Certificate Program: $2288.00 (tax included)

Sep
21
Fri
Artisan Bread Baking / Course 2 – Famous French & Speciality Breads (Day 2) @ Pastry Training Centre of Vancouver
Sep 21 @ 5:30 pm – 9:30 pm
Sep
27
Thu
Artisan Bread Baking / Course 3 – Italian Breads (Day 1) @ Pastry Training Centre of Vancouver
Sep 27 @ 5:30 pm – 9:30 pm

Attending Course 1 is mandatory prior attending this Artisan Bread Baking Course.

275 $ (+tax) for single course registration.
For each class of a total of 8 hours of learning, all classes are held over two consecutive days at 4 hours each.

Your discount price when you register the complete –
Artisan Bread Baking Certificate Program: $2288.00 (tax included)

Sep
28
Fri
Artisan Bread Baking / Course 3 – Italian Breads (Day 2) @ Pastry Training Centre of Vancouver
Sep 28 @ 5:30 pm – 9:30 pm