I looked in to this some more for myself. I found that L'Academie Culinaire in Montreal offers a 24 hour Techniques de base course for $840. It seems cheap, but if it teaches me 60% of what Manton's teaches him at 1/8th the cost, I'd be fine with that. Le Cordon Bleu in Ottawa is much more expensive. Basically 8k per level and I'm not sure how long the courses are. I don't see anything for amateurs except really short courses. If I'm still in montreal for a while after i get back I'll think about the AC one. It's not like i'm gonna be a professional chef.