New School of Cooking offers professional full time, part time, and recreational classes.

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New School of Cooking
8690 Washington Boulevard, Culver City CA 90232
310-842-9702

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Event/Date Description Openings/Price/Location
1156

Wed, Jul. 29, 2015 @ 9:30 AM
Young Adult Cooking Class – Fresh Pasta!
 

 

Young Adult Cooking  Class - Fresh Pasta!  $75

 

July 29th 9:30-12:30

 

13 - 17 years old

 

 

 In this class, students will learn the simple art of making fresh pasta, and will practice shaping ravioli, tortellini and papardelle. We will make a mushroom filling, a meat filling and a filling of cheese accompanying sauces: Classic Tomato Sauce; Italian Parsley Pesto; Leek, Sage and Cream Sauce; Brown Butter and Rosemary.

 

0 openings available

$75.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1213

Thu, Jul. 30, 2015 @ 6:00 PM
Private Event - HL
 

Private Event - California Cuisine

0 openings available

$2000.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1179

Sat, Aug. 1, 2015 @ 9:00 AM
Classic French Macarons
 

 

 

What is more elegant than the french macaron? The crunch of the meringue exterior paired beautifully with the light and smooth filling creates a dessert that is both mouth watering and impressive. In this class you will learn how to make this classic in a variety of colors and flavors that include Passion Fruit, Salted Caramel, Chocolate and Raspberry. This cookie may seem tricky, but with the guidance of our chefs it is absolutely doable. Each student will be able to take a variety of macarons home to share.

 

 

 

2 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

Sun, Aug. 2, 2015 @ 9:00 AM
PROCOOKING SUNDAY MORNINGS 9:00AM-1:00PM CLASS 1
 

 

PROCOOKING SUNDAY MORNINGS 9:00AM-1:00PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1141

Sun, Aug. 2, 2015 @ 9:00 AM
PROBAKING SUNDAY MORNINGS 9:00AM-1:00PM CLASS 1
 

 

PROBAKING SUNDAY MORNINGS 9:00AM-1:00PM

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to bake at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.


 

 

 

CLASS 1 Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies.  Intro to Baking-quick breads-muffins, scones and banana bread

 

 

CLASS 2 Custard-crème brulee, bread pudding, butterscotch pudding, ice cream

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

CLASS 4  Simple Cakes-streusel coffee cake, lemon pound cake, marble loaf

 

 

CLASS 5 Butter cakes & Buttercream-white cake with classic buttercream

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 


CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1139

Mon, Aug. 3, 2015 @ 6:30 PM
PROCOOKING MONDAY EVENINGS 6:30PM-10:30PM CLASS 1
 

 

PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1157

Wed, Aug. 5, 2015 @ 9:30 AM
Kids Cooking Class – Pasta from Scratch
 

 

Kids Cooking Class – Pasta from Scratch $75

 

August 5th 9:30-12:30

 

8-12 years old

 

 

 

Kids will wow their family and friends by making pasta from scratch.  They will prepare a beet linguini in a pesto sauce and a spinach ravioli stuffed with homemade ricotta in marina sauce.

 

10 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1173

Fri, Aug. 7, 2015 @ 7:00 PM
Asian Dim Sum for Couples
 

 

These small mouth watering dishes, which are consumed as snacks throughout China, use a variety of techniques, flavors and doughs. In this class you will discover why dim sum translates to “heart’s delight” and how to incorporate dim sum into your dinners. Students will make Gyoza, Vietnamese Spring Rolls, Scallion Pancakes, Vegetarian Egg Rolls, and Potstickers.

 

2 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1181

Sat, Aug. 8, 2015 @ 9:00 AM
Mommy and Me Baking
 

 

Love baking with your kids, but hate the huge mess?  Let us take care of the clean up so you can bake and make memories with your little one.  We will be baking and decorating fun summertime cut-out sugar cookies.  Ages 5 and up. $90 includes Mommy and child.

 

 

 

 

 

4 openings available

$90.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1196

Sat, Aug. 8, 2015 @ 9:00 AM
Basic Cooking Series: Class 1
 

Knife Skills - Pumpkin Seed Dip with Crudite, California Chopped Salad, Classic Greek Salad, Onion Confit, Mushroom Fricasse, Cauliflower Couscous with Quinoa, Chermoula, Grilled Vegetables with Mint Raita, Asian Spiced Split Chicken with Napa Cabbage Slaw, Argentinian Steak with Chimichurri, Fresh Fruit Crisp.

0 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1182

Sat, Aug. 8, 2015 @ 1:00 PM
Fish Fundamentals
 

 

 

In this class, students will learn how to properly purchase, store and cook fresh,seasonable and sustainable fish. Your chef will demonstrate and explain the various cooking techniques, including grilling, sautéing, roasting, searing and frying. As a class you will enjoy Sole a la Meuniere, Grilled Tuna and Avocado Salad, Almond Coated Snapper Filets with Red Onion Fennel Salad, Grilled Salmon with Parsley Caper Sauce and Roasted Potatoes, Baja Fish Tacos with Salsa Fresca, Salmon Cakes with Asian Greens, Sicilian Style Grilled Swordfish, and Salmon Nicoise.

 

We source our seafood from Santa Monica Seafood and our fish may change based on seasonal availability.

 

 

1 opening available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1158

Wed, Aug. 12, 2015 @ 9:30 AM
Kids Cooking Class – Baking
 

 

Kids Cooking Class – Baking $75

 

August 12th 9:30-12:30

 

8-12 years old

 

Kids will explore the world of baking, creating scones, cupcakes and pies.

 

 

 

8 openings available

$75.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1207

Fri, Aug. 14, 2015 @ 7:30 PM
Margaritas and Mexican Food 90 minute Demonstration
 

Watch our chef demo the best way to make guacamole and tacos with a variety of salsas. Enjoy fresh, house-made margaritas while you eat.

 

11 openings available

$55.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1183

Sat, Aug. 15, 2015 @ 9:00 AM
Summer Comfort Food
 

In winter, we equate comfort food with heavy, substantial dishes that warm us from the inside. In summer, we long for lighter yet familiar flavors that help define American cuisine while taking advantage of the season’s bounty. Your menu will include Grilled Chicken with Homemade Barbecue Sauce; Red Bliss Potato Salad; Lemon Olive Oil Marinated Chicken with a Fresh Vegetable Gratin; Cucumber Dill Salad; Halibut with Pine Nut Butter; Greek Salad; Fettuccine with classic Basil Pesto; Stuffed Pattypan Squash; Red Wine Marinated Flank Steak with Roasted Vegetables, Summer Squash Herb and Rice Gratin, Savory Bread Pudding with Corn and Peach Cobbler.

 

 

 

 

1 opening available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1177

Sat, Aug. 15, 2015 @ 1:00 PM
Pasta Workshop
 

 

In this class students will learn the art of making fresh pasta.  Tortellini, ravioli, agnolini, tagliatelli and pappardelle will be shaped, cooked and served.  Three different raviolis stuffed with cheese and fresh greens, butternut squash and a meat filling will be served with a selection of sauces including classic tomato; pancetta and green pea; leek, sage and cream and brown butter with rosemary.

 

 

1 opening available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

Sun, Aug. 16, 2015 @ 9:00 AM
PROCOOKING SUNDAY MORNINGS 9:00AM-1:00PM CLASS 3
 

 

PROCOOKING SUNDAY MORNINGS 9:00AM-1:00PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1139

Mon, Aug. 17, 2015 @ 6:30 PM
PROCOOKING MONDAY EVENINGS 6:30PM-10:30PM CLASS 3
 

 

PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1212

Wed, Aug. 19, 2015 @ 6:30 PM
Private Event - Turner Broadcasting
 

Private Event

0 openings available

$2000.00

Guest Instructor

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1184

Fri, Aug. 21, 2015 @ 7:00 PM
French Bistro for Couples
 

 

 

Featuring the traditional, simple yet elegant foods found in bistros in Paris, this class will create a delicious meal that will be enjoyed communally while sipping on French wine.  Our menu will include Cheese Soufflé, Seared Salmon with Bercy Butter and French Lentils, and Chocolate Decadence Cake.

 

 

 

 

 

7 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1186

Sat, Aug. 22, 2015 @ 9:00 AM
Let's Get "Jam"ming: Summer Edition
 

 

Get excited for a wonderful afternoon of hands-on jam making. The fruits of summer are so flavorful and special we want to enjoy every last minute of them. Each student will participate in the creation of the jams and will leave with jams make in class. Fresh scones and Stumptown coffee will be served as we sit down communally to enjoy our fresh jam.

 

 

 

 

 

13 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1188

Sat, Aug. 29, 2015 @ 9:00 AM
Decorated Birthday Cakes
 

 

In this 4 hour class, learn from the master, resident executive pastry chef, Briana Bielicke, the art of building and icing a perfectly smooth cake.  Learn various piping techniques and personalized inscription.  Each person will take home their own decorated cake.

 

 

 

 

 

 

7 openings available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1095

Tue, Sep. 8, 2015 @ 6:00 PM
Professional Culinary Arts Program: Tuesday, Wednesday and Thursday 6:00PM - 10:30pm
 

 

Professional Culinary Arts Program


Tuesday, Wednesday and Thursday Evenings
periodic guest lectures and field trips Monday evenings

 

6:00pm-10:30pm

Our curriculum focuses on both past and present cooking techniques, contemporary ideas with classic French technique, with an emphasis on seasonal, local ingredients. Students will focus on the foundation of classic French cooking, learn essential knife techniques, develop cooking skills through ingredient-specific instruction and practical execution, and discuss issues in food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the culinary profession. The tuition is $9,750.00 payable in 4 installments. This is an all inclusive payment and covers all materials. The first payment of $2437.50 is required to hold a seat in this program. Please use code ACADEP. 

3 openings available

$9750.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1197

Wed, Sep. 9, 2015 @ 10:00 AM
Basic Cooking Series: Class 1
 

Knife Skills - Pumpkin Seed Dip with Crudite, California Chopped Salad, Classic Greek Salad, Onion Confit, Mushroom Fricasse, Cauliflower Couscous with Quinoa, Chermoula, Grilled Vegetables with Mint Raita, Asian Spiced Split Chicken with Napa Cabbage Slaw, Argentinian Steak with Chimichurri, Fresh Fruit Crisp.

9 openings available

$425.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1192

Fri, Sep. 11, 2015 @ 7:00 PM
Cook the Book: Momofuku
 

 

 

With his use of bold Asian flavors and beautiful ingredients, Chef David Chang uses his own experiences to bring you into a world of incredible cuisine. This class will focus on some of his most famous recipes from his Momofuku locations found in his cookbook. The class will prepare Peas with Horseradish, Shrimp and Grits, Fried Brussels Sprouts with Fish Sauce Vinaigrette, Marinated Hanger Steak Ssam and Momofuku Shortcakes.

 

 

 

 

 

 

 

 

 

 

 

 

0 openings available

$110.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1175

Sat, Sep. 12, 2015 @ 9:00 AM
Essential Knife Skills
 

 

Having proficient knife skills is the foundation for all culinary education. Our Chef will guide you through a variety of different classic knife cuts while demonstrating the proper handling and sharpening of knives. Chef will also demonstrate how to cut up a chicken.  After class we will all enjoy a meal prepared with the cut ingredients consisting of Corn Tomato Bean Salad, Potato Gratin, Salsa Verde and Fresh Fruit Crisp.

 

10 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1189

Sat, Sep. 12, 2015 @ 9:00 AM
Pizza Workshop
 

 

 

The chef will demonstrate a fool proof dough as students learn how to stretch and shape the dough, and how to finish and bake pizza on a stone or grill. Grilled Pizza with Basil Pesto, Classic Pizza Margherita, Pizza with Spicy Sausage, Rosemary and Taleggio Cheese, All White Pizza with Ricotta and Greens, Heirloom Potato, Bacon and Farm Egg Pizza, Mushroom, and Caramelized Onion and Roasted Garlic.

 

 

 

 

 

 

 

7 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1215

Sat, Sep. 12, 2015 @ 5:00 PM
Private Event - Getzfrid
 

Private Event 5:00 - 8:00 pm

French Bistro

0 openings available

$2810.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1137

Mon, Sep. 14, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 1
 

 

PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

4 openings available

$2550.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1145

Mon, Sep. 14, 2015 @ 10:00 AM
PROBAKING MONDAY MORNING 10:00AM - 2:00 pm CLASS 1
 

 

PROBAKING MONDAY MORNING 10:00AM - 2:00 pm

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to bake at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.


 

 

 

CLASS 1 Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies.  Intro to Baking-quick breads-muffins, scones and banana bread

 

 

CLASS 2 Custard-crème brulee, bread pudding, butterscotch pudding, ice cream

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

CLASS 4  Simple Cakes-streusel coffee cake, lemon pound cake, marble loaf

 

 

CLASS 5 Butter cakes & Buttercream-white cake with classic buttercream

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 


CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1140

Wed, Sep. 16, 2015 @ 6:30 PM
PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM CLASS 1
 

 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1208

Fri, Sep. 18, 2015 @ 7:30 PM
Fresh Pasta and Wine 90 minute Demonstration
 

 

Watch our chef demo the art of fresh pasta and sauces. While you sample the different pastas you will enjoy the delicious wines paired specifically to the plates. 

 

15 openings available

$55.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1190

Sat, Sep. 19, 2015 @ 9:00 AM
Chicken Fundamentals
 

 

This class is designed to teach students how to cook chicken and introduces a range of easy and delicious recipes. The chef will demonstrate how to cut up a whole bird and how to bone chicken breasts. Students will learn proper cooking techniques for whole chickens and chicken pieces. We will utilize cooking techniques including roasting, braising, pan-frying and grilling. Roasted Lemon Rosemary Game Hens with Pan Sauce and Mashed Potatoes; Braised Chicken with Olives, Cilantro and Mint; Sautéed Chicken Cutlets with Snow Peas and Shiitake Mushrooms; Crispy Five Spice Chicken with Stir Fried Asian Greens; Grilled Chicken with a Mediterranean Spice Paste, Jerk Chicken, Balsamic Grilled Chicken with Orange Scented Cous Cous, and Chicken Scallopini with Marsala and Capers.

 

 

 

 

 

 

 

 

13 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1191

Sat, Sep. 19, 2015 @ 9:00 AM
Artisan Bread Making: 6 Hours
 

 

Making homemade bread can be one of the most satisfying creative endeavors. In this 6 hour class our two bread baker extraordinaires, Shari Call– formerly of Bucato and Carol Shiu, will introduce you to a variety of artisan breads made from commercial yeasts and our house grown sour dough. Students will mix, shape and bake a variety of rolls, bagels, pretzels as well as whole grains and white loaves. A light lunch will be served as we wait for our dough to proof and then bake in our beautiful Doyon Deck ovens.

 

 

 

 

 

 

 

 

 

12 openings available

$180.00

Shari Call

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1168

Fri, Sep. 25, 2015 @ 7:00 PM
Thai Cooking For Couples
 

 

This class covers all of the incredible flavors that make Thai cooking dynamic , healthy and incredibly tasty.  Papaya Salad, Yellow Curry, Pad Thai Noodles and Coconut Pudding.  Thai Beer will be served.

 

3 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1193

Sat, Sep. 26, 2015 @ 9:00 AM
Baking with Chocolate
 

 

Of course chocolate is in season year round, but in honor of the many chocolate lovers in the land, our chefs have assembled a menu of desserts which are particularly perfect for summer. Chocolate Decadence Cake, Double Chocolate Cupcakes (dark chocolate ganche, milk chocolate buttercream), Chocolate Pots de Crème, Chocolate Shortbread Cookies, Chocolate Bread Pudding, Chocolate Truffle Ice Cream, Chocolate Mud Pie, and Bittersweet Chocolate Truffle Tart.

 

 

 

 

 

 

 

 

 

 

 

 

12 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1194

Sat, Sep. 26, 2015 @ 9:00 AM
Meatless Mondays
 

 

 

Why Meatless Mondays?  Going meatless just once per week can help improve your health, reduce your carbon footprint and save money.  In this class, students will learn how to prepare different vegetables in such a delicious way that they won't even miss the meat.  Possible recipes include Angel Hair Pasta with Caramelized Onions and Feta Cheese, Roasted Cauliflower Risotto, Ratatouille and Thai Coconut Curry with Rice.  If you've been wanting to incorporate more plant-based meals into your diet, this class is a great place to start.

 

 

 

 

 

 

 

 

 

 

 

 

7 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1178

Sat, Sep. 26, 2015 @ 1:00 PM
Pasta Workshop
 

 

In this class students will learn the art of making fresh pasta.  Tortellini, ravioli, agnolini, tagliatelli and pappardelle will be shaped, cooked and served.  Three different raviolis stuffed with cheese and fresh greens, butternut squash and a meat filling will be served with a selection of sauces including classic tomato; pancetta and green pea; leek, sage and cream and brown butter with rosemary.

 

 

15 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

Mon, Sep. 28, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 3
 

 

PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing


Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

4 openings available

$2550.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1140

Wed, Sep. 30, 2015 @ 6:30 PM
PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM CLASS 3
 

 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1136

Sun, Dec. 6, 2015 @ 9:00 AM
PROCOOKING SUNDAY MORNINGS 9:00AM-1:00PM CLASS 18
 

 

PROCOOKING SUNDAY MORNINGS 9:00AM-1:00PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1139

Mon, Dec. 7, 2015 @ 6:30 PM
PROCOOKING MONDAY EVENINGS 6:30PM-10:30PM CLASS 18
 

 PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

Event/Date Description Openings/Price/Location
1137

Mon, Jan. 25, 2016 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 18
 

 

PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

4 openings available

$2550.00

Faculty Member

8690 Washington Blvd

 
Event/Date Description Openings/Price/Location
1140

Wed, Jan. 27, 2016 @ 6:30 PM
PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM CLASS 18
 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

This comprehensive 20-week course is designed to provide students with the training and knowledge to cook at a professional level.  Classes meet once per week for 4 hours.  The tuition covers all course materials including a chef coat and media.  Tools and knives are provided in class.  Each student is allowed 2 make-up classes per series.  *Please refer to make up policy.

 

 

Class 1                       Introduction: Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills.

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

Class 4                        Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

 

Class 5                        Dairy: Types of Milk, Cream, Butter and Cheese

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

Class 7                        Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

Class 8                        Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

Class 11                      Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques

 

Class 12                      Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques

 

Class 13                      Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

Class 14                      Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

Class 15                      Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques

 

Class 16                      Meat II: Moist Heat Cooking Methods, Braising and Stewing

 

Class 17                      Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate

 

Class 18                      Charcuterie II: Food Preservation

 

Class 19                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough


Class 20                      Class Commencement and Presentation for Friends and Family

 

 

 

0 openings available

$2550.00

Faculty Member

8690 Washington Blvd

 
 
 
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