Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

Class begins at 9:30am  - 1:30pm

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Class begins at 4:00pm  - 7:30pm

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Some recipes include Hot Brownie Soufflé, Chocolate Crêpes with Ice Cream and Fudge Sauce, Two-Tone Chocolate Mousse, and Assorted Truffles.

Week Five—Dessert Sauces, Plating, and Review:

In the last class students will have a review of the past classes in our Techniques of Baking and Advanced Baking series. Students will learn to make dessert sauces and pair them with past recipes. Students will plate their baked creations on individual plates and make beautiful masterpieces to be served at the end of a dinner party.

Saturday 9:30am- 1:00pm

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

4:00PM-8:00PM 

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces.

Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups.

Recipes include French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

Back to Basics is back, bigger and better! For those who want to learn culinary essentials, quick tips, and fun facts, this is the course for you. There is a kitchen in your house—USE IT!

Week One—Knife Skills: This class kicks off the series teaching the essential skills needed to use a knife, including how to select and sharpen knives and basic dicing, mincing, and slicing techniques.

Week Two—Eggs: This class introduces the science of cooking an egg in many forms from whole eggs to yolks and whites to foams and warm and cold egg sauces. Recipes include Hollandaise and mayonnaise sauces,omelets, soufflés, and custards.

Week Three—Stocks and Soups: The foundation of all cooking is a good stock. This class covers the basics: beef, chicken, veal, and vegetable stocks. From the stock bases, students will make a variety of soups, including French Onion, Corn and Fennel Chowder,Southwest Squash, and Tomato and Bread Soups.

Week Four—Braising, Stewing, Blanquettes, and Fricassees:
 

Week Five—Roasting, Grilling, and Sautéing:  

Week Six—Sauces:

The final class in the series covers sauce making, including the five classic sauces and some of their derivatives.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes.

This is a comprehensive course for the beginning baker.

Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes.

Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes.

We are proud to offer this three-day French course that covers the cooking styles, local ingredients, and cultural influences of the most noted regions of France: Normandy and Brittany, Burgundy, and Provence.

9:30am–1:00pm

9:30am–1:00pm

9:30am–1:00pm