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
975

Fri, Oct. 24, 2014 @ 7:00 PM
Cooking in Tuscany for Couples 7:00PM - 10:00PM
 

 


Couples classes are designed for teams of two people to cook a complete meal from scratch, then join the entire class for a communal meal with great wines.  Each couple will prepare all four courses.  In this class, we introduce a feast of authentic seasonal dishes that showcase the country’s finest ingredients. Arugula, Cherry Tomato and Endive Salad; Tuscan Chicken Under a Brick; Penne alla Vodka; Tiramisu

0 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1018

Sat, Oct. 25, 2014 @ 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. Students will learn proper cooking techniques for whole chickens and chicken pieces. We will utilize cooking techniques including roasting, braising, pan-frying and grilling.  Roast Lemon Rosemary Chicken with Pan Sauce and Mashed Potatoes; Braised Chicken with Olives, Cilantro and Mint; Sautéed Chicken Cutlets with Snow Peas and Shitake Mushrooms; Crispy Five-Spice Chicken with Stir Fried Asian Greens; Grilled Chicken with a Mediterranean Spice Paste; and Jerk Chicken.

 

0 openings available

$90.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1061

Tue, Oct. 28, 2014 @ 2:30 PM
PRIVATE EVENT Johnson & Johnson
 

PRIVATE EVENT Johnson & Johnson

$1500.00

Briana Bielucke

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
989

Fri, Oct. 31, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Plated French

1 opening available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1059

Fri, Oct. 31, 2014 @ 7:00 PM
Halloween Night French Bistro Cooking
 

 

Spend All Hallows’ Eve enjoying French Bistro cuisine as Chef, Laura Weinman demonstrates our tasting menu; Cheese Soufflé, Chicken Paillard with Pear Sauce and Potato Gratin all paired with our house wines and Chocolate Decadence Cake to enjoy with fresh brewed Stumptown coffee.

 

13 openings available

$45.00

Laura Weinman

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
976

Sat, Nov. 1, 2014 @ 9:00 AM
Sausage Workshop 9:00AM - 12:00PM
 

 

Making sausage is not as complicated as one might think. In this class we will be making a wide assortment of fresh sausages. The students will cut, grind, season and stuff these sausages, creating both traditional and modern interpretations. We will also be making some simple accompaniments like peppers and onions, fresh pickles and spicy chutneys. Boudin Blanc; Pork with Apples & Sage; Smoked Paprika Sausage; Spicy Lamb Sausage; Bratwurst; Italian Sausage; Duck with Cherries & Orange.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
949

Sat, Nov. 1, 2014 @ 2:00 PM
Basic Cooking-Class 1
 

This four-part series focuses on essential cooking techniques for beginners. Students learn how to select, handle and prepare ingredients to make successful, inspired meals at home for family and friends. Basic knife skills and tool orientation are included in the program. The dishes we prepare include California Chopped Salad; Mexican Vegetable Soup with Lime, Cilantro and Avocado; Thai Vegetable Soup; Caesar Salad; Grilled Halibut with Black Beans and Mango Salsa; Maryland Crab Cakes with Caper Dill Dipping Sauce; Grilled Albacore with Chermoula Sauce and Couscous; Roasted Tri Tip with a Tuscan Spice Rub; Roasted Lemon Rosemary Chicken with Roasted Green Beans; Vietnamese Chicken Salad; Homemade Macaroni and Cheese; Roasted Beet Salad; Chocolate Decadence Cake; Fresh Fruit Crisp; Pineapple Upside-Down Cake.

 

Class 1 Knife Skills, Soups and Salads
Class 2 Fish and Shellfish Techniques
Class 3 Meat and Poultry
Class 4 Introduction to Baking and Main Dish Starches

0 openings available

$400.00

May Hennemann

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
990

Fri, Nov. 7, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM

Tapas Family Style

11 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
977

Sat, Nov. 8, 2014 @ 9:00 AM
Roasting Workshop 9:00AM - 12:00PM
 

 

Here we teach the principles of baking at high temperatures with dry heat—keeping the moisture in vegetables and meats, while creating a crisp, browned exterior. This simple technique brings out the very best flavors in foods. Herb and Mustard Rubbed Tri Tip with Roasted Heirloom Potatoes and Garlic; Roasted Pear Arugula Salad with Fourme d’Ambert; Pork Tenderloin with Shallots, Apples and Fennel Marmalade; Asian Spiced Split Chicken with Napa Cabbage Slaw; Garlic-Roasted Shrimp with Tomatoes, Capers and White Beans; Brussels Sprouts and Cauliflower with Orange Hazelnut Gremalata.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
978

Sat, Nov. 15, 2014 @ 9:00 AM
Holiday Pies 9:00AM - 12:00PM
 

 

Autumn is quintessential pie season. As the days get shorter, and sometimes cooler, we find more and more reasons to bake. And with family gathered around throughout the next month, these pies will find a very warm reception. Participants will master the art of perfect pie crust making. We will make, sample and take home slices of these fantastic pies: Cardamom Pear Pie with Pistachio Crumb Topping; Pumpkin Meringue Pie; Sweet Potato Pie with Candied Pecan Topping; Cranberry Orange Lattice Pie; Bourbon Pecan Pie; Three Apple Pie.

0 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1064

Thu, Nov. 20, 2014 @ 7:00 PM
McKinsey & Company - Private Event
 

McKinsey & Company - Private Event

1 opening available

$2360.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
979

Sat, Nov. 22, 2014 @ 9:00 AM
Classic Thanksgiving
 

 

In this four hour class you will learn the dos and don’ts of a successful Thanksgiving dinner. We will prepare perennial favorites such as Classic Stuffing, Mashed Potatoes, Green Bean Gratin, and Candied Yams. We will also make updated modern sides such as Kale Apple Date Slaw, Maple Sweet Potato Mash, Arugula, Stilton and Roasted Butternut Squash Salad, and Cranberry Pear Chutney to name a few. The chef will demonstrate and discuss roasting a whole turkey. The students will prepare the sides.

0 openings available

$110.00

Briana Bielucke & Jess Hilton

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
980

Sat, Dec. 6, 2014 @ 9:00 AM
Holiday Tamales 9:00AM - 12:00PM
 

 

When people eat tamales in Mexico, there is a feeling of fiesta in the air. When family and friends gather to make tamales, the event is a Tamalada — a party before the party and a time to enjoy each other’s company. We will host our own Tamalada here. Students
will prepare four different tamale variations, and while the tamales steam, we will make several sauces to enjoy them with. Chicken Tamales; Chile Cheese Tamales; Black Bean Tamales; Banana Leaf Tamales with Chicken, Olives and Raisins; Tomatillo Salsa; Red Chile Salsa; Guacamole; Chipotle Salsa.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1023

Sat, Dec. 6, 2014 @ 1:00 PM
Holiday Tamales 1:00PM - 4:00PM
 

When people eat tamales in Mexico, there is a feeling of fiesta in the air. When family and friends gather to make tamales, the event is a Tamalada — a party before the party and a time to enjoy each other’s company. We will host our own Tamalada here. Students
will prepare four different tamale variations, and while the tamales steam, we will make several sauces to enjoy them with. Chicken Tamales; Chile Cheese Tamales; Black Bean Tamales; Banana Leaf Tamales with Chicken, Olives and Raisins; Tomatillo Salsa; Red Chile Salsa; Guacamole; Chipotle Salsa.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1066

Mon, Dec. 8, 2014 @ 7:00 PM
Rain Management Group
 

Rain Management Group - Private Event

0 openings available

$2810.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
981

Sat, Dec. 13, 2014 @ 9:00 AM
Candy & Cookies 9:00AM - 1:00PM
 

 

This hands-on four-hour class will have you making candy and confections like a pro. Each student will produce and leave with a beautiful collection. You’ll learn about the importance of candy thermometer and how to differentiate between various stages of cooked sugar for that perfectly finished candy. We’ll show you how to naturally flavor your candy, which confections can be made ahead and various decorating techniques. Some of the candy and treats you will prepare are: Chocolate Fudge Bites, Vanilla Bean Marshmallows, Sea Salt and Caramel Popcorn, and Assorted Chocolate Truffles.

8 openings available

$95.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
982

Sat, Dec. 20, 2014 @ 9:00 AM
Holiday Cookies 9:00AM - 12:00PM
 

 

It’s time once again to prepare some of our favorite holiday cookies, for giving and for enjoying throughout the season. We will make a huge assortment of festive holiday cookies and finish class with an old fashioned cookie swap so you can take home some of each to share with friends and family. Rich Roll Cookies, Raspberry Thumbprints, Molasses Chews and Peppermint Patty Brownies are a few that will be made and shared. A light lunch will be served.

7 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1055

Sun, Jan. 4, 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.  Each student is allowed 2 make-up classes per series.



THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%depprobaking

 

 

 

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

14 openings available

$2500.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1056

Sun, Jan. 4, 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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

6 openings available

$2500.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
991

Mon, Jan. 5, 2015 @ 9:00 AM
Full-Time Professional Culinary Arts Diploma Program: Monday-Friday 9:00AM-3:00PM
 

 

 
 
Full-Time Professional Culinary Arts Diploma Program
 

 

Monday through Friday

9:00AM-3:00PM

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 $14,500.00 with payment plans available.  There is a $250 supply fee to cover the direct costs of uniforms, tools and textbooks.  The first month's tuition is required to hold a seat in this program.

11 openings available

$2417.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
992

Mon, Jan. 5, 2015 @ 9:00 AM
Full-Time Professional Baking and Pastry Arts Diploma Program: Monday-Friday 9:00AM-3:00PM
 

Full Time Baking and Pastry Arts Program

Monday - Friday

9:00AM - 3:00PM

Our curriculum focuses on both past and present baking and pastry techniques. Students will focus on the foundation of classic baking and learn essential techniques and 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 profession. The tuition is $14,500.00 with payment plans available.  There is a $250 supply fee to cover the direct costs of uniforms, tools and textbooks.  The first month's tuition is required to hold a seat in this program.

12 openings available

$2417.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, Jan. 5, 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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1065

Mon, Jan. 5, 2015 @ 10:00 AM
PROBAKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 1
 

 

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

 

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.  Each student is allowed 2 make-up classes per series.


THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%depprobaking

 

 

 

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

13 openings available

$2500.00

Laura Weinman

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1053

Mon, Jan. 5, 2015 @ 6:30 PM
PROCOOKING MONDAY EVENINGS 6:30PM-10:30PM CLASS 1
 

 

PROCOOKING MONDAY EVENINGS 6:30PM-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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

12 openings available

$2500.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1054

Tue, Jan. 6, 2015 @ 6:30 PM
PROCOOKING TUESDAY EVENINGS 6:30PM-10:30PM CLASS 1
 

PROCOOKING TUESDAY EVENINGS 6:30PM-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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1058

Wed, Jan. 7, 2015 @ 6:30 PM
PROBAKING WEDNESDAY EVENINGS 6:30PM-10:30PM CLASS 1
 

 

PROBAKING WEDNESDAY EVENINGS 6:30PM-10:30PM

 

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.  Each student is allowed 2 make-up classes per series.



THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%depprobaking

 

 

 

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

13 openings available

$2500.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1030

Thu, Jan. 8, 2015 @ 6:30 PM
Asian Four Week Regional Series6:30 – 10:30pm
 

 

Thailand - Pad see yu, Chiangmai Curry Noodles, Papaya Salad, Green Curry with Fish Balls, Panang Curry with Chicken, Tom Kha Gai, Thai Vegetable Spring Rolls, Gai Yang (grilled chicken) with Sweet Chilli Sauce and Sticky Rice, Shrimp with Roasted Chili Paste and Coconut Ice Cream.

11 openings available

$500.00

May Hennemann

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1025

Sat, Jan. 10, 2015 @ 9:00 AM
Fish Basics 9:00 am - 12:00 pm
 

 

In this class, students will learn how to properly purchase, store and cook fresh fish. The instructor will demonstrate and explain the various cooking techniques, including grilling, sautéing, roasting, searing and frying.  Salmon Niçoise, Almond Coated Snapper Filets with a Red Onion Fennel Salad, Grilled Fish with Parsley Caper Sauce, Roasted Potatoes, Fish Tacos, Salmon and Lime Cakes with Asian Watercress Salad and Sicilian-style Grilled Swordfish.

 

14 openings available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1026

Sat, Jan. 10, 2015 @ 9:00 AM
Basic Cooking9:00 am – 12:00 pm
 

CLASS 1 Knife Skills, Soups and Salads

14 openings available

$400.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1030

Thu, Jan. 15, 2015 @ 6:30 PM
Asian Four Week Regional Series 6:30 – 10:30pm
 

 

Korea - Pa Jeon (scallion cake), Chap Chae, Kalbi, Bulgogi, Gochujiang Pork Steaks, Bibimbap, Kimchi Fried Rice, Mandu, Cucumber Kimchi, Bean Seaweed Cucumber and Daikon Salad.

11 openings available

$500.00

May Hennemann

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1027

Sat, Jan. 17, 2015 @ 9:00 AM
Quick Soups & Quick Breads9:00 am – 12:00 pm
 

 

A meal of a simple soup and a quick bread is a satisfying and easy option throughout the year.  Chef will discuss stock preparation, soup types and the straight-forward techniques for making perfect quick breads. Each team of two students will make a soup and bread. Black Bean Soup with Roasted Tomatillos and Skillet Cornbread, Carrot Fennel Soup with Ginger Pumpkin Muffins, Tortilla Soup with Homemade Tortillas, Wild Mushroom Barley Soup with Classic Popovers, Winter Minestrone with Parmesan Scones and Classic Split Pea Soup with Irish Soda Bread.

 

15 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1026

Sat, Jan. 17, 2015 @ 9:00 AM
Basic Cooking9:00 am – 12:00 pm
 

 

CLASS 2 Fish and Shellfish Techniques

14 openings available

$400.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1030

Thu, Jan. 22, 2015 @ 6:30 PM
Asian Four Week Regional Series 6:30 – 10:30pm
 

 

Japan - Miso soup, Tsukemono, Gyoza, Assorted Tempura, Agadashi Tofu, Chicken Yakitori, Chawanmushi, Katsu Curry, Nabeyake Udon California Rolls.

11 openings available

$500.00

May Hennemann

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1028

Fri, Jan. 23, 2015 @ 7:00 PM
Cooking in Provence for Couples7:00 – 10:00 pm
 

Couple’s classes are designed for teams of two people to cook a complete meal from scratch, then join the entire class for a communal meal with great wines. Each couple will prepare all courses. Tapenade Toasts and Mixed Greens with Mustard Vinaigrette and Chevre, Chicken and Potatoes Roasted with Garlic and Herbes de Provence; Olive Oil Cake with Roasted Pears.

 

 

 

6 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1029

Sat, Jan. 24, 2015 @ 9:00 AM
Winter In Tuscany9:00 am – 12:00 pm
 

 

Because Tuscany is rural farm country, many of its most memorable dishes are rustic peasant foods that utilize inexpensive ingredients like beans, bread, olives and a few vegetables. Modern Tuscan cooking takes the best of the classic dishes and improves upon them with more contemporary techniques and newly available ingredients. In this class, we introduce a feast of authentic seasonal dishes that showcase the country’s finest. White Bean Salad with Fresh Sage and Thyme, Arugula, Pine Nut and Parmesan Salad, Bistecche alla Fiorentina, Chicken Under a Brick, Penne alla Vodka; Bread and Swiss Chard Gnocchi and Tiramisu.

 

14 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1026

Sat, Jan. 24, 2015 @ 9:00 AM
Basic Cooking9:00 am – 12:00 pm
 

 

CLASS 3 Meat and Poultry

14 openings available

$400.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1030

Thu, Jan. 29, 2015 @ 6:30 PM
Asian Four Week Regional Series 6:30 – 10:30pm
 

 

China - Red Cooked Pork, Wontons in Chili Oil, Lions Head Meatballs, Char Siu Bao, Hunan Orange Beef, Salt and Pepper Shrimp, Jiaozi, Ge de Tan (Beijing-style dumpling soup), Three Earth Freshness (summer vegetable stir-fry) Dan Dan Noodles.

11 openings available

$500.00

May Hennemann

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1031

Sat, Jan. 31, 2015 @ 9:00 AM
Pizza Workshop 9:00 am – 12:00 pm
 

 

We will introduce the students to two amazing pizza doughs and the versatile range of uses for them. We will make both a pre-ferment and simple, straight-mix pizza dough. Students will learn how to shape the dough balls, stretch and shape the dough, and how to finish and bake pizza on a stone or grill. Students will also prepare their own dough, which they will take home.  Classic Pizza Margherita, Spinach and Ricotta Cheese, Prosciutto and fresh egg and Pesto Pizza.

 

10 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1026

Sat, Jan. 31, 2015 @ 9:00 AM
Basic Cooking9:00 am – 12:00 pm
 

 

CLASS 4 Introduction to Baking and Main Dish Starches

14 openings available

$400.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1035

Thu, Feb. 5, 2015 @ 7:00 PM
Wine and Food Lecture Series7:00 – 10:00pm
 

Introduction to wine theory

15 openings available

$400.00

JB Severin, The Wine House

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1032

Sat, Feb. 7, 2015 @ 9:00 AM
Essential Knife Skills9:00 am – 12:00 pm
 

 

This class provides the foundation for all culinary education.  Our Chef will teach the correct knife techniques used by all safe and successful cooks. We will demonstrate proper handling and sharpening of knives.  Students will learn how to slice, dice and mince, as well as other classic cuts. The chef will also demonstrate how to cut up a chicken. After class we will serve a meal prepared with the cut ingredients.

 

9 openings available

$80.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1033

Sat, Feb. 7, 2015 @ 9:00 AM
Asian Dumplings9:00 am – 12:00 pm
 

Learn how to make a variety of complex and flavorful authentic Asian dumplings. Students will roll, fill, sauté, fry and steam these little treasures. Gyoza, Vietnamese Spring Rolls, Scallion Cakes, Chinese Egg Rolls and Potstickers. The freshest ingredients and handmade wrappers will produce incredible results.  Asian Beer will be served.

 

12 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1035

Thu, Feb. 12, 2015 @ 7:00 PM
Wine and Food Lecture Series7:00 – 10:00pm
 

White wines

15 openings available

$400.00

JB Severin, The Wine House

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1034

Fri, Feb. 13, 2015 @ 9:00 AM
Simple French Bistro for Couples7:00 – 10:00 pm
 

Couple’s classes are designed for teams of two people to cook a complete meal from scratch then join the entire class for a communal meal with great wines. Each couple will prepare all courses. Cheese Soufflé, Seared Salmon with Bercy Butter and French Lentils, Chocolate Decadence Cake.

 

14 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1036

Sat, Feb. 14, 2015 @ 9:00 AM
Baking With Chocolate 9:00 am – 12:00 pm
 

This is a class on baking with chocolate that will introduce you to a variety of sophisticated desserts. These recipes are sure to become some of your new favorites. The instructor will also guide the students through a chocolate tasting covering a range of chocolate products. Chocolate Truffle Tart, White Chocolate Cake with Chocolate Buttercream, Chocolate Bread Pudding, Chocolate Pie, Chocolate Pot Au Creme with Chocolate Shortbread and Double-Chocolate Cupcakes.

 

 

 

 

 

15 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1037

Sat, Feb. 14, 2015 @ 9:00 AM
Pasta Workshop9:00 am – 12:00 pm
 

 

 

In this class, students will learn the simple art of making fresh pasta and will practice shaping ravioli, tortellini, agnolini, and more. We will make Ricotta Cheese Ravioli with Brown Butter Sage, Fettucini with Peas and Pancetta, Butternut Squash Tortellini with Leek and Sage Cream Sauce.

 

 

 

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1035

Thu, Feb. 19, 2015 @ 7:00 PM
Wine and Food Lecture Series7:00 – 10:00pm
 

Red wines

15 openings available

$400.00

JB Severin, The Wine House

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1038

Sat, Feb. 21, 2015 @ 9:00 AM
Emilia-Romagna9:00 am – 12:00 pm
 

Emilia-Romagna is located between Florence and Venice to the south of Milan. Bordered by the Adriatic Coast, the Po River and the peaks of the Apennines, Emilia-Romagna is the birthplace of balsamic vinegar and the only region in the world that is authorized to produced Parmesan Regianno and Prosciutto di Parma. It is the culinary epicenter of Italy. The students will prepare a Salad of Tart Greens with Prosciutto and Warm Balsamic Vinaigrette, Ragu Bolognese with Penne, Tortellini in Brodo, Risotto of Red Wine and Rosemary, Porcini Pork Chops, Parsley Stuffed Prawns, Balsamic Roast Chicken, Grilled Winter Endives, Sautéed Rapini in Garlic and Olive Oil, Zabaglione with Poached Seasonal Fruits.

 

13 openings available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1039

Sat, Feb. 21, 2015 @ 9:00 AM
Cake 1019:00 am – 1:00 pm
 

 

 

This intensive four-hour course will guide you through creating the perfect cake from beginning to end. Students will first learn the basic skills required to bake, neatly fill and frost a cake. Then students will be taught a variety of decorating techniques ranging from rustic designs to piping borders and inscriptions, as well as learning how to color buttercreams. Each student will prepare and take home a classic white cake with an Italian buttercream.

 

 

 

13 openings available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1035

Thu, Feb. 26, 2015 @ 7:00 PM
Wine and Food Lecture Series7:00 – 10:00pm
 

Dessert wine

15 openings available

$400.00

JB Severin, The Wine House

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1040

Sat, Feb. 28, 2015 @ 9:00 AM
Cooking With Whole Grains9:00 am – 12:00 pm
 

Whole grains are not only healthy but also surprisingly easy to prepare. Whole grains store well and most of these recipes are interchangeable and easily modified. This vegetarian class will include Sicilian Farro with Fried Egg, Quinoa with Vegetable Curry, Bhutanese Red Rice with Stir-Fry Vegetables, Brown Rice Butternut Squash Gratin and Braised Mushrooms with Barley Pilaf.

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1042

Sat, Feb. 28, 2015 @ 9:00 AM
Gnocchi Workshop with Evan Kleiman9:00 am - 12:00 pm
 

We are delighted to welcome Chef Evan Kleiman to the New School of Cooking. Chef Kleiman will teach her beloved Gnocchi recipes, that have been enjoyed by Angelenos for many years.  Ricotta, Beet and Spinach alla Romana and Potato Gnocchi

 

 

 

13 openings available

$100.00

Guest Chef

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1041

Thu, Mar. 5, 2015 @ 6:30 PM
French Four Week Regional Series 6:30 - 10:30pm
 

 

Provence - Oven dried tomato tart, Pissaladiere, Tapenade, Salad with warm chevre, Provencal stuffed vegetable, Chicken with herbs de Provence and roast potatoes, Halibut with pistou, Bouillabaisse, Olive Oil cake with Winter Citrus.

14 openings available

$500.00

Carol Cotner Thompson

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1043

Sat, Mar. 7, 2015 @ 9:00 AM
Winter Greens9:00 am – 12:00 pm
 

In today’s class we will discuss, cook and eat the ever-present, nutrient-rich leafy greens available all winter long.  Kale Salad with Olives, Feta and Balsamic Fig Vinaigrette, Swiss Chard Gnocchi, Spinach White Bean Gratin, Kale and Potato Enchiladas with Roasted Poblano Pumpkin Seed Sauce and Kale Chips.

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1044

Sat, Mar. 7, 2015 @ 9:00 AM
Roasting Workshop9:00 am – 12:00 pm
 

Here we teach the principles of roasting at high temperatures with dry heat - keeping the moisture in vegetables and meats, while creating a crisp, browned exterior. This simple technique brings out the very best flavors in foods. Herb and Mustard Rubbed Tri Tip with Roasted Heirloom Potatoes and Garlic, Roasted Pear Arugula Salad with Fourme dAmbert, Pork Tenderloin with Shallots, Apples and Fennel Marmalade, Asian Spiced Split Chicken with Napa Cabbage Slaw, Garlic-Roasted Shrimp with Tomatoes, Capers and White Beans, Brussels Sprouts and Cauliflower with Orange Hazelnut Gremalata.

 

14 openings available

$100.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1046

Sat, Mar. 14, 2015 @ 9:00 AM
Sausage Workshop9:00 am – 12:00 pm
 

Making sausage is not as complicated as one might think. In this class we will be making a wide assortment of fresh sausages. The students will grind, season and stuff, creating both traditional and modern interpretations. We will also be making some simple accompaniments like peppers and onions, fresh pickles and spicy chutneys. Boudin Blanc, Pork with Apples and Sage, Smoked Paprika Sausage, Spicy Lamb Sausage, Bratwurst, Italian Sausage, Duck with Cherries and Orange.

 

 

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1047

Sat, Mar. 14, 2015 @ 9:00 AM
Reduction Sauce 9:00 am – 1:00 pm
 

In this four-hour class the chef will demystify the king of all sauces, the reduction sauce. The chef will discuss and demonstrate the proper way to make a veal stock, then dive into the process of demi-glace, the sauce that we at the New School of Cooking refer to as liquid gold. Students will each make some reduction sauces to serve with a variety of meats and poultry.

 

 

 

15 openings available

$100.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1048

Fri, Mar. 20, 2015 @ 7:00 PM
Cooking in Tuscany for Couples7:00 – 10:00 pm
 

Couple’s classes are designed for teams of two people to cook a complete meal from scratch then join the entire class for a communal meal with great wines. Each couple will prepare all courses.  Arugula and Oven Dried Tomato Salad, Tuscan Chicken Under a Brick, Penne alla Vodka and Tiramisu.

 

8 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1049

Sat, Mar. 21, 2015 @ 9:00 AM
Winter Soufflés9:00 am – 12:00 pm
 

Nothing is quite as dramatic or delicious as a perfect soufflé. While they may seem intimidating, the trick to making perfect soufflés is learning the simple techniques for their preparation, and to eat them as soon as they come out of the oven. Classic Cheese Soufflé, Asparagus Parmesan Soufflé, Goat Cheese and Herb Soufflé, Spinach and Gruyere Soufflé, Gran Marnier Soufflé, Chocolate Soufflé Gingerbread Soufflé, Lemon Soufflé.

 

15 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1050

Sat, Mar. 21, 2015 @ 9:00 AM
Vegetarian Entrees9:00 am – 12:00 pm
 

Whether you’re a vegetarian or a flexitarian you might want some new dinner ideas to add to your nightly repertoire.  Students will make Vegetarian Paella, Roasted Butternut Squash Tacos with Pickled Cabbage and Roasted Green Pepper Crema, Cauliflower Puree with Mushroom Bourguignon, Roasted Root Vegetable Couscous with Date Harissa.

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1051

Sat, Mar. 28, 2015 @ 9:00 AM
Thai 1019:00 am – 12:00 pm
 

Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet with the occasional addition of bitter. Chef May Hennemann will introduce students to the components that create this balance: chilies, kaffir lime leaves, lemongrass, galangal, fish sauce and tamarind paste, used in combination with coconut milk and lime juice. Some of this evenings fare will include: Green Papaya Salad, Pad Thai, Khao Soi from Northern Thailand, Steamed Mussels in Thai Herbs, Crying Tiger Beef, Fresh Prawns in Curry Sauce and Thai Barbecue Chicken.

 

 

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1052

Sat, Mar. 28, 2015 @ 9:00 AM
Essential Knife Skills9:00 am – 12:00 pm
 

This class provides the foundation for all culinary education.  Our Chef will teach the correct knife techniques used by all safe and successful cooks. We will demonstrate proper handling and sharpening of knives.  Students will learn how to slice, dice and mince, as well as other classic cuts. The chef will also demonstrate how to cut up a chicken. After class we will serve a meal prepared with the cut ingredients.

 

16 openings available

$80.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, Apr. 27, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 15
 

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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, May. 4, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 16
 

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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, May. 11, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 17
 

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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, May. 18, 2015 @ 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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, Jun. 1, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 19
 

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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1062

Mon, Jun. 8, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 20
 

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.

 

THE PRICE OF THE CLASS IS $2500.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

CLASS 5 Soups: Classifications of Soup. Consommé, Purée, Bisque and Chowder

 

CLASS 6 Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables

 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables

 

CLASS 8 Dried Legumes, Grains

 

 CLASS 9 Pasta: Fresh & Dry

 

CLASS 10 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 11 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 12 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 13 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 14 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 15 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 16 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 17 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 18 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 19 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 20 Wine & Food Pairing with J.B. Severin

13 openings available

$2500.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
 
 
 
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