Cooking Classes in Vancouver
I was given an evening cooking class at Dirty Apron Cooking School (owned by the Chambar restaurant people) last November.
It was a leisurely 4 course dinner in which you had the opportunity to recreate each course at your personal cooking work station. They had a formal dining room in which you moved into into to enjoy each course with a wine pairing provided by the chef. The kitchen and dining room were modern and new with exposed brick and a modern loft aesthetic, The demonstrations were informative and roving chefs were helpful with tips while you were cooking. Overall it was a very enjoyable evening.
The cooking classes are about $130/person (about double the cookshop type demo classes) but well worth the money considering the quality of the meal and ingredients, the length of time, and the caliber of the wines provided. Highly recommend it.
I know people who have taken courses from Northwest: http://www.nwcav.com/ and rave about it. Not cheap, but supposedly worth it.
There are a few others that are geared more for the casual cook...eg the new Dirty Apron http://www.dirtyapron.com/
There were some interesting ones that were scheduled at the Victoria Dr location of South China Seas (including some regional Thai courses). Unfortunately they had to postpone them after a car crashed into the store and destroyed it. They do plan to reschedule once they find a space.
The NWCAV Serious Foodie course is awesome... but it's an 8-week series.
If looking for 1-day classes, in additon to Cookshop and Dirty Apron which have already been mentioned...
Edible BC has some different options including 1) Cooking with Best of BC - cooking demonstrations by local chefs and 3-course meal with wine at a communal table, 2) Chef for a Day - going with a local chef to the markets, then hands-on preparation of food with that chef, then 3-course meal with wine (I think)
Quince also offers 1-day courses with different themes
I thought I saw Barbara-Jo's Books to Cooks offering some 1-day cooking events... not sure if they're hands-on or demonstration though: http://www.bookstocooks.com/page193.htm