Culinary Bootcamps

Again this year, the highly successful culinary boot camps held at Holland College's Culinary Institute of Canada will provide unique, customized experiences that allow participants to work in the CIC's state-of-the-art kitchens alongside experienced chefs, learning the intricacies of preparing fabulous culinary creations as well as essential kitchen fundamentals and cooking tips.

Custom Group Experiences Available

Bring together, colleagues and clients, or friends and family members, and enjoy a unique, customized cooking experience at the best culinary schools in Canada.

Photography Bootcamps

These one-day photography boot camps are for those already comfortable with working with their camera. Participants will spend a day traveling along the Central Coastal Drive to the North Shore of the Island with plenty of photo stops along the way. The day of learning and touring will help expand the participants’ creative vision and their knowledge of the many facets of landscape photography

Culinary Institute of Canada

The Culinary Institute of Canada, located at Holland College's Tourism and Culinary Centre, has provided culinary and hotel and restaurant management training since 1983, and is regarded by many as the premiere culinary school in Canada.

Bird Watching Bootcamps

With over 330 bird species on Prince Edward Island, it is not surprising that it has become a bird watching hot spot over the past several years. Our full-day camps are designed to satisfy all types of birders, from those who have just purchased their first set of binoculars to seasoned experts.

Something for Everyone

Looking for the low-down on PEI's most delicious crustacean or how to get down on the grill this summer?

We've got a bootcamp for that.

Best Excursion Ever

"Our guests advised, back on board the ship, that this was one of the finest, most enjoyable and best organized shore excursions they have ever participated in," said Scott Kinney, shore concierge for Silver Whisper. On a subsequent visit, the ship's executive chef, Lionel Lavergne, participated and highly recommended the tour.