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
867

Fri, Apr. 18, 2014 @ 7:00 PM
Carol Cotner Thompson with Bar & Garden 7:00pm-9:00pm
 

 

Carol Cotner Thompson and Bar & Garden

Friday, April 18 7:00pm - 9:00pm

Chef Carol Cotner Thompson joins Bar & Garden to explore the mysteries of wine and food pairing. Each of the chef’s four Spring-inspired dishes will be paired with two very different wines. Before each course the chef and the wine expert will explain why selecting the right food and wine always elevates the experience.

Menu


Lobster with Grapefruit, Avocado, Pumpkin Seed Oil


Wild Mushroom Strudel with Horseradish Sherry Blanc


Lamb Filet, Fava Beans, Fried Meyer

Lemon
Lavender Cannoli with Strawberries and Smoked Sea Salt Carmel


Please note this is a demonstration class.

4 openings available

$60.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
881

Sat, Apr. 19, 2014 @ 2:00 PM
Fish Basics Saturday 2:00pm - 5:00pm
 

Fish Basics Saturday

2:00pm - 5:00pm

In this class, students will learn how to properly purchase, store and cook fresh fish.
The instructor will demonstrate the process for fileting and deboning an entire fish and will also explain the various cooking techniques, including baking, sautéing, roasting, grilling and frying. Salmon Nicoise: Almond Coated Snapper Filets with a Red Onion Fennel Salad; Grilled Fish with Parsley Caper Sauce and Roasted Potatoes; Fish Tacos; Salmon and Lime Cakes with Asian Watercress Salad; Sicilian-style Grilled Swordfish with Tomatoes, Capers and Raisins.

0 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
891

Sat, Apr. 19, 2014 @ 2:00 PM
Sausage Kitchen 2:00pm - 5:00pm
 

Sausage Kitchen

2:00pm - 5:00pm

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.

10 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
908

Tue, Apr. 22, 2014 @ 3:00 PM
Cars.com-Private Event
 

Cars.com-Private Event

0 openings available

$1200.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
904

Fri, Apr. 25, 2014 @ 9:00 AM
Western Food Safety
 

Western Food Safety

24 openings available

$0.00

Guest Instructor

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
916

Fri, Apr. 25, 2014 @ 12:00 PM
Advanced Professional Culinary Arts Luncheon 12:00PM – 1:00PM
 

Advanced Professional Culinary Arts Luncheon 12:00PM – 1:00PM

0 openings available

$0.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
927

Fri, Apr. 25, 2014 @ 7:00 PM
French Macarons with Jacquy Pfeiffer
 

We are thrilled to have award winning teacher, chef and cookbook author, Jacquy Pfeiffer, scheduled for a class and book signing on Friday, April 25th at 7pm. His most recent book The Art of French Pastry was recently awarded by the international Association of Culinary Professionals in the category of Baking: Savory or Sweet and has just received a nomination from The James Beard Foundation in the category of Baking and Desserts. We'll have to toast him upon arrival!

0 openings available

$25.00

Guest Chef

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
869

Sat, Apr. 26, 2014 @ 2:00 PM
An Afternoon of Emilia Romagna 2:00pm-5:00pm
 

 

An Afternoon of Emilia Romagna

2:00pm - 5:00pm

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 Regianno Parmesan and Prosciutto di Parma. It is the culinary epicenter

of Italy, and tonight, we’ll feast on the riches of the area. We’ll also sample a great Lambrusco wine. 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; Zabaione with Poached Seasonal Fruits.

4 openings available

$95.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
872

Sat, Apr. 26, 2014 @ 2:00 PM
Baking with Chocolate 2:00pm - 5:00pm
 

 

Baking with Chocolate

Saturday, April 26 2:00pm - 5:00pm

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 Cream with Chocolate Shortbread; Double-Chocolate Cupcakes.

11 openings available

$95.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
855

Sun, Apr. 27, 2014 @ 9:00 AM
PROBAKING 1 CLASS 1 SUNDAY MORNINGS 9:00AM-1:00PM
 

 

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

 

The professional baking program teaches the foundations of classic baking technique for anyone who loves to bake and wants to understand baking in depth, or for students who are interested in a pastry career. We will teach technique as well as the chemistry of baking so that students will truly understand what they are making. Classes meet once a week for four hours and emphasize seasonally appropriate ingredients. Students can miss two classes and receive their diploma.

THE PRICE OF THE CLASS IS $1500.  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       Quick Breads: Muffins, Scones and Quick Breads

CLASS 2       Custards, Bread Pudding and Ice Cream

CLASS 3       Souffles, Pate a Choux and Pastry Cream

CLASS 4       Tarts, Pies, Cobblers and Crisps

CLASS 5       Chocolate Tasting, Double Chocolate Cake with Milk Chocolate   

                                    Buttercream; Flourless Chocolate Cake with Ganache Glaze

CLASS 6       Classic White Cake with Buttercream; Meringues

CLASS 7       Artisan Breads

CLASS 8       Flat Breads and Brioche

CLASS 9       Puff Pastry and Croissants

CLASS 10       Complete Puff Pastry and Croissants

4 openings available

$1500.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
899

Sun, Apr. 27, 2014 @ 5:00 PM
KJAZZ Special Event
 

KJAZZ Special Event

0 openings available

$0.00

Guest Chef

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
851

Mon, Apr. 28, 2014 @ 10:00 AM
PROCOOKING 1 CLASS 1 MONDAY MORNINGS 10:00AM-2:00PM
 

 

PROCOOKING 1 MONDAY MORNINGS 10:00AM-2:00PM

 

The first twenty weeks of our professional cooking course are designed to give students the training they need to pursue a career in cooking or to cook like a professional. Classes meet once a week for four hours. The program is limited to twelve students per series. Students work with a partner in order to cover a substantial amount of material. Tuition includes a chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma.

THE PRICE OF THE CLASS IS $2650.  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, Pasta

 

 

CLASS 9 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 10 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 11 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 12 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 13 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 14 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 15 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 16 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 17 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 18 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 19 Menu Test: Each student prepares a simple menu, given only the names of the dishes and the ingredients.

 

CLASS 20 Final Exam: Each student makes a simple menu, given only the names of the dishes.

5 openings available

$2650.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
856

Tue, Apr. 29, 2014 @ 10:00 AM
PROBAKING 1 CLASS 1 TUESDAY MORNINGS 10:00AM-2:00PM
 

 

PROBAKING 1 TUESDAY MORNINGS 10:00AM-2:00PM

 

The professional baking program teaches the foundations of classic baking technique for anyone who loves to bake and wants to understand baking in depth, or for students who are interested in a pastry career. We will teach technique as well as the chemistry of baking so that students will truly understand what they are making. Classes meet once a week for four hours and emphasize seasonally appropriate ingredients. Students can miss two classes and receive their diploma.

THE PRICE OF THE CLASS IS $1500.  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       Quick Breads: Muffins, Scones and Quick Breads

CLASS 2       Custards, Bread Pudding and Ice Cream

CLASS 3       Souffles, Pate a Choux and Pastry Cream

CLASS 4       Tarts, Pies, Cobblers and Crisps

CLASS 5       Chocolate Tasting, Double Chocolate Cake with Milk Chocolate   

                                    Buttercream; Flourless Chocolate Cake with Ganache Glaze

CLASS 6       Classic White Cake with Buttercream; Meringues

CLASS 7       Artisan Breads

CLASS 8       Flat Breads and Brioche

CLASS 9       Puff Pastry and Croissants

CLASS 10       Complete Puff Pastry and Croissants

3 openings available

$1500.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
852

Tue, Apr. 29, 2014 @ 6:30 PM
PROCOOKING 1 CLASS 1 TUESDAY EVENINGS 6:30PM-10:30PM
 

 

PROCOOKING 1 TUESDAY EVENINGS 6:30PM-10:30PM

 

The first twenty weeks of our professional cooking course are designed to give students the training they need to pursue a career in cooking or to cook like a professional. Classes meet once a week for four hours. The program is limited to twelve students per series. Students work with a partner in order to cover a substantial amount of material. Tuition includes a chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma.

THE PRICE OF THE CLASS IS $2650.  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, Pasta

 

 

CLASS 9 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 10 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 11 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 12 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 13 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 14 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 15 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 16 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 17 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 18 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 19 Menu Test: Each student prepares a simple menu, given only the names of the dishes and the ingredients.

 

CLASS 20 Final Exam: Each student makes a simple menu, given only the names of the dishes.

0 openings available

$2650.00

May Hennemann

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
917

Fri, May. 2, 2014 @ 12:00 PM
Advanced Professional Culinary Arts Luncheon 12:00PM – 1:00PM
 

Advanced Professional Culinary Arts Luncheon 12:00PM – 1:00PM

0 openings available

$0.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
883

Sat, May. 3, 2014 @ 9:00 AM
French Macarons 9:00am - 12:00pm
 

French Macarons

 9:00am - 12:00pm

In this class students will learn how to make a classic French Macaron cookie with a butter cream center. We will be making a variety of colors and flavors including Passion Fruit, Salted Caramel, Chocolate and Strawberry. Students will be taking a box of assorted macarons with them to enjoy. What seems like a very complicated cookie to make is actually achievable once you learn the tricks of the trade.

0 openings available

$85.00

Briana Bielucke

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
839

Sat, May. 3, 2014 @ 2:00 PM
MCC Event 2:00pm-5:00pm
 

MCC Event-private class.

0 openings available

$1000.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
862

Sat, May. 3, 2014 @ 2:00 PM
BASIC COOKING CLASS 1 SATURDAY AFTERNOON 2:00PM-5:00PM
 

 

BASIC COOKING SERIES SATURDAY AFTERNOON 2:00PM-5:00PM

 

 

 

This 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; Real 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

7 openings available

$375.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
865

Fri, May. 9, 2014 @ 7:00 PM
THAI COOKING FOR COUPLES FRIDAY 7:00PM-10:00PM
 

 

Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet with the occasional addition of bitter. Today, Chef May Henneman 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 evening’s 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.

0 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
892

Sat, May. 10, 2014 @ 9:00 AM
Spring in Provence 9:00am - 12:00pm
 

Spring in Provence

9:00am - 12:00pm

Located in southeastern France on the Mediterranean Sea and adjacent to the Italian border, Provence is one of the most exciting culinary regions in the world. Cooks in Provence look to the sea, the earth, tradition and the seasons for inspiration, and the resulting cuisine is among the most pure and flavorful in the world.  The instructor
will introduce the region as well as these classic and modern Provençal dishes. Tuna Tapenade; Ratatouille; Niçoise Onion Tart; Herbed Goat Cheese Spread; Sea Bass in Parchment with Warm Pistou; Roast Rack of Lamb Persillade; Fresh Herb Salad; Onion Parmesan Gratin; Lavender Ice Cream with Rich Almond Cake.

3 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
880

Sat, May. 10, 2014 @ 2:00 PM
Essential Knife Skills 2:00pm - 5:00pm
 

Essential Knife Skills

This class provides a foundation for all culinary education and teaches the correct knife techniques used by all safe and successful cooks. We will demonstrate proper handling and sharpening of knives, and students will learn how to slice, dice and mince as well as make 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.

4 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
898

Sun, May. 11, 2014 @ 2:30 PM
PROCOOKING 3 CLASS 1 SUNDAY 2:30PM - 6:30PM
 

PRO 3 Sunday Afternoons with Laura Weinman

 

Pro 2 is a prerequisite. This 8 week series is a continuation of your Pro 2 education taught by Laura Weinman.  There are 8 unique class sessions with an emphasis on farm to table, seasonal menu development , plating, buffet presentation and wine & spirits education.

5 openings available

$1200.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
868

Fri, May. 16, 2014 @ 7:00 PM
Lecture and Tasting at the Beverly Hills Cheese Store 7:00pm-9:00pm
 

 

   Beverly Hills Cheese Store  


In this special program, we host a field trip to The Cheese Store of Beverly Hills, whereowner Norbert Wabnig and his knowledgeable staff will describe the history and technique of cheese making. We will sample many of their imported and domestic cheeses as well as wines and other specialty foods that are appropriate for serving with cheese. If you haven’t been to The Cheese Store yet, this is one of the only resources of its kind in the LA area and you are in for a treat.

IMPORTANT: The seminar will meet at the store, located at 419 N. Beverly Drive. Please do not go the school in Culver City.

Note: There is no seating at the store so wear comfortable shoes.

12 openings available

$65.00

Norbert Wabnig, The Cheese Store of Beverly Hills

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
874

Sat, May. 17, 2014 @ 9:00 AM
Candy & Confections 9:00am - 1:00pm
 

 

Candy & Confections

Saturday, May 17 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 a candy thermometer, differentiating 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.

13 openings available

$95.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
882

Sat, May. 17, 2014 @ 2:00 PM
Fish Basics Saturday 2:00pm - 5:00pm
 

 

Fish Basics Saturday

2:00pm - 5:00pm

In this class, students will learn how to properly purchase, store and cook fresh fish.
The instructor will demonstrate the process for fileting and deboning an entire fish and will also explain the various cooking techniques, including baking, sautéing, roasting, grilling and frying. Salmon Nicoise: Almond Coated Snapper Filets with a Red Onion Fennel Salad; Grilled Fish with Parsley Caper Sauce and Roasted Potatoes; Fish Tacos; Salmon and Lime Cakes with Asian Watercress Salad; Sicilian-style Grilled Swordfish with Tomatoes, Capers and Raisins.

16 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
853

Sun, May. 18, 2014 @ 9:00 AM
PROCOOKING 1 CLASS 1 SUNDAY MORNINGS FROM 9:00AM-1:00PM
 

 

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

 

The first twenty weeks of our professional cooking course are designed to give students the training they need to pursue a career in cooking or to cook like a professional. Classes meet once a week for four hours. The program is limited to twelve students per series. Students work with a partner in order to cover a substantial amount of material. Tuition includes a chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma.

THE PRICE OF THE CLASS IS $2650.  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, Pasta

 

 

CLASS 9 Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish, Composition, Handling, Storage, Fabrication, Cooking Techniques

 

CLASS 10 Shellfish: Crustaceans, Mollusks, Cephalopods. Handling, Storage, Cooking Techniques

 

CLASS 11 Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill

 

CLASS 12 Poultry II: Moist Heat Cooking Techniques, Braising and Stewing

 

CLASS 13 Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts, Fabrication. Dry Heat Cooking Techniques

 

CLASS 14 Meat II: Moist Heat Cooking Methods, Braising and Stewing 2

 

CLASS 15 Charcuterie: Sausages, Rillettes, Smoked Fish, Paté

 

CLASS 16 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

 

CLASS 17 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

CLASS 18 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

CLASS 19 Menu Test: Each student prepares a simple menu, given only the names of the dishes and the ingredients.

 

CLASS 20 Final Exam: Each student makes a simple menu, given only the names of the dishes.

3 openings available

$2650.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
893

Sat, May. 24, 2014 @ 9:00 AM
Spring Pies 9:00am - 12:00pm
 

Spring Pies

9:00am - 12:00pm

In this class we will show students how to make delicious spring pies from flaky dough to a beautiful finished product. The instructor will demonstrate the process for creating a perfect crust, and each student will make his or her very own pie. Strawberry Rhubarb; Brown Sugar Lemon Meringue; Coconut Cream; Apricot; Butterscotch Banana; Cherry Streusel. Students are welcome to take a few slices home with them at the end of class.

9 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
890

Sat, May. 24, 2014 @ 2:00 PM
Roasting 2:00pm - 5:00pm
 

 

Roasting

 2:00pm - 5:00pm

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.

5 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
905

Fri, May. 30, 2014 @ 9:00 AM
Western Food Safety
 

Western Food Safety

24 openings available

$0.00

Guest Instructor

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
918

Fri, May. 30, 2014 @ 7:00 PM
Advanced Professional Culinary Arts-Friends and Family Night 7:00PM - 9:00PM
 

Advanced Professional Culinary Arts-Friends and Family Night 7:00PM - 9:00PM

16 openings available

$0.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
894

Sat, May. 31, 2014 @ 9:00 AM
Spring Soufflés 9:00am - 12:00pm
 

 

Spring Soufflés

9:00am - 12:00pm

Nothing is quite as dramatic or delicious as a perfect soufflé. While they may seem intimidating, the only 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 Gruyère Soufflé; Gran Marnier Soufflé; Chocolate Soufflé; Gingerbread Soufflé; Lemon Soufflé.

6 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
897

Sat, May. 31, 2014 @ 2:00 PM
Yeast Breads 2:00pm - 5:00pm
 

Yeast Breads

2:00pm - 5:00pm

Making homemade breads can be one of the most satisfying creative endeavors. There is something very appealing and relaxing about kneading dough and then baking, smelling and enjoying the final product. This class introduces breads made from commercial yeasts. While the doughs are proofing, we will also make a variety of flavored butters and spreads to serve with the hot finished product. Italian Rosemary Bread; Classic White Bread; Walnut Bread; Cinnamon Bread; Sage Focaccia; Pesto Bread; Buttermilk Potato Bread; Sticky Buns; Olive Tapenade; White Bean, Sage & Garlic Spread; Fruit Butters.

8 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
854

Wed, Jun. 4, 2014 @ 10:00 AM
PROCOOKING 2 CLASS 1 WEDNESDAY MORNINGS 10:00AM-2:00PM
 

 

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

 

 

 

ProCooking 1 is a prerequisite for ProCooking 2. In ProCooking 2, students focus on principles and techniques of ethnic cooking, palate development and food pairing. Students build upon the skills and techniques from ProCooking 1 and prepare more specialized dishes. ProCooking 2 also introduces wine basics as well as wine and food pairing. Carol Cotner Thompson curates and Chef Laura Weinman teaches.

WEEK 1          Italian

WEEK 2          French

WEEK 3          Mediterranean

WEEK 4          Mexican

WEEK 5          Chinese and Japanese

WEEK 6          Indian

WEEK 7          Seasonal Menu featuring Farmers Market Ingredients

WEEK 8          Menu Development

WEEK 9          Introduction to Wine and Wine Tasting

       WEEK 10        Wine and Food Pairing

 

4 openings available

$1600.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
859

Wed, Jun. 4, 2014 @ 6:30 PM
PROBAKING 2 CLASS 1 WEDNESDAY EVENINGS 6:30PM-10:30PM
 

PROBAKING 2 WEDNESDAY EVENINGS 6:30PM-10:30PM

 

 

ProBaking 1 is a prerequisite for this series. In ProBaking 2 students continue to develop the skills they have learned by incorporating advanced baking and pastry techniques. There are no make-up opportunities for Pro Baking II. We teach the foundations of classic baking for anyone who loves to bake and wants to understand baking in depth, or for students who are interested in a pastry career.

 

CLASS 1         Baguettes and Sourdough

 

CLASS 2         Danish

 

CLASS 3         Rolled Butter Dough and Icing

 

CLASS 4         Butter Cakes, Fondant, and Petit Fours

 

CLASS 5         Sponge Genoise, Gelatin, and Mousse

 

CLASS 6         Candy

12 openings available

$950.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
885

Fri, Jun. 6, 2014 @ 10:00 AM
Shopping at the Farmers Market 10:00am - 1:00pm
 

Shopping at the Farmers Market

10:00am - 1:00pm

Join Reisha Fryzer from FarmBox LA and learn how to plan a successful trip to one of our incredible local farmers markets. The focus is on single-source farmers who bring a specific product or resource to market each week. Brigitte Scharetg will review the special FarmBox that Reisha brings and then will lead a hands-on class to prepare the day’s market-driven meal. Everyone leaves with a special FarmBox

15 openings available

$75.00

Reisha Fryzer-FarmBox LA

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
870

Sat, Jun. 7, 2014 @ 9:00 AM
Artisan Jams with Jessica Koswell of Sqirl 9:00am - 12:00pm
 

 

Artisan Jams with Jessica Koswell of Sqirl

Saturday, June 7 9:00am - 12:00pm

The recognized local expert on artisan jams, this award-winning Pastry Chef returns to the New School for a wonderful morning of hands-on jam making. Learn the secrets to creating flavorful jams at home from local, seasonal fruits. Each student will participate in the class and leave home with jams made that day in class. Fresh scones and Stumptown coffee will be served as a compliment to the fresh jam.

7 openings available

$90.00

Jessica Koslow

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
871

Sat, Jun. 7, 2014 @ 2:00 PM
Asian Dumplings 2:00pm - 5:00pm
 

 

Asian Dumplings

Saturday, June 7 2:00pm - 5:00pm

Learn how to make those complex and flavorful Asian appetizers that everyone enjoys when they eat in their favorite restaurants, friends’ homes or on the street. Students will make Gyoza, Vietnamese Spring Rolls, Scallion Cakes, Chinese Egg Rolls and Potstickers. The freshest ingredients and handmade wrappers will produce incredible results. This hands-on class will culminate with a great meal and a choice of artisan sake or beer.

1 opening available

$85.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
858

Mon, Jun. 9, 2014 @ 6:30 PM
PROBAKING 1 CLASS 1 MONDAY EVENING 6:30PM-10:30PM
 

 

PROBAKING 1 MONDAY EVENING 6:30PM-10:30PM

 

The professional baking program teaches the foundations of classic baking technique for anyone who loves to bake and wants to understand baking in depth, or for students who are interested in a pastry career. We will teach technique as well as the chemistry of baking so that students will truly understand what they are making. Classes meet once a week for four hours and emphasize seasonally appropriate ingredients. Students can miss two classes and receive their diploma.

THE PRICE OF THE CLASS IS $1500.  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       Quick Breads: Muffins, Scones and Quick Breads

CLASS 2       Custards, Bread Pudding and Ice Cream

CLASS 3       Souffles, Pate a Choux and Pastry Cream

CLASS 4       Tarts, Pies, Cobblers and Crisps

CLASS 5       Chocolate Tasting, Double Chocolate Cake with Milk Chocolate   

                                    Buttercream; Flourless Chocolate Cake with Ganache Glaze

CLASS 6       Classic White Cake with Buttercream; Meringues

CLASS 7       Artisan Breads

CLASS 8       Flat Breads and Brioche

CLASS 9       Puff Pastry and Croissants

CLASS 10       Complete Puff Pastry and Croissants

5 openings available

$1500.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
906

Fri, Jun. 13, 2014 @ 9:00 AM
Western Food Safety
 

Western Food Safety

23 openings available

$0.00

Guest Instructor

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
866

Fri, Jun. 13, 2014 @ 7:00 PM
SRINGTIME IN TUSCANY FOR COUPLES FRIDAY 7:00PM-10:00PM
 

 

Tuscany is rural farm country, and many of its most memorable dishes are rustic peasant foods that utilize ingredients like beans, bread, olives and seasonal 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 authentic seasonal dishes made with fresh local ingredients. Fresh Sage Focaccia; Insalata Di Rughetta-Pignoli Parmi-Arulula, Pine Nut and Parmesan Salad; Fagioli All’Olio-White Bean Salad with Fresh Sage and Thyme; Farro Salad with Arugula and Tomatoes; Bistecche alla Fiorentina; Pollo al Mattone-Chicken Under a Brick; Panzanella; Penne alla Bettola, Stranolapreti-Bread and Swiss Chard Gnocci; Panzanella, Tiramisu; Biscottti.

4 openings available

$180.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
877

Sat, Jun. 14, 2014 @ 9:00 AM
Classic French Crêpes 9:00am - 12:00pm
 

 Classic French Crêpes

9:00am - 12:00pm

 

A true French crêpe, filled with simple, high quality ingredients, is a magical thing (nothing at all like the overstuffed American versions). We will demonstrate while students practice making both filling and crêpe. We will prepare classic as well as Buckwheat Crêpes; French Ham and Gruyère; Wild Mushroom Crêpes; Spinach and Béchamel Crêpes; Strawberry Crêpes with Chantilly Cream; Crêpes Suzette.

 

12 openings available

$85.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
876

Sat, Jun. 14, 2014 @ 2:00 PM
Chicken Fundamentals 2:00pm - 5:00pm
 

Chicken Fundamentals

2:00pm - 5:00pm

This class is designed to teach students how to cook chicken and introduces a range
of easy and delicious recipes. They will also 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 Shiitake Mushrooms; Crispy Five Spice Chicken with Stir Fried Asian Greens; Grilled Chicken with a Mediterranean Spice Paste; and Jerk Chicken.

12 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
878

Sat, Jun. 14, 2014 @ 2:00 PM
Cooking with Fresh Herbs 2:00pm - 5:00pm
 

Cooking with Fresh Herbs

2:00pm - 5:00pm

This unique class utilizes fresh, locally grown herbs to create an International menu of some of our finest recipes. Grilled Halibut with Italian Salsa Verde and Parsley Potatoes; Vietnamese Noodle Salad with Mint and Cilantro; Mixed Bean Salad with Feta and Mint Dressing; Soft Polenta with Caramelized Onions, Thyme and Fontina; Butter Lettuce Salad with Cherry Tomatoes; Roasted Salmon with Dill and Mint Orzo Salad; Roast Chicken with Panzanella. Every student will take home 2 live potted herb plants from our local grower.

14 openings available

$85.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
887

Sat, Jun. 21, 2014 @ 9:00 AM
Pasta Workshop Saturday 9:00am-12:00pm
 

Pasta Workshop Saturday

9:00am – 12:00pm

In this class, students will learn the simple art of making fresh pasta. The practice of shaping ravioli, tortellini and agnolini, as well as tagliatelle and pappardelle will be covered. We will make a mushroom filling, a meat filling, a butternut squash filling and a filling of cheese and fresh greens with the following accompanying sauces: Classic Tomato Sauce; Pancetta and Peas Sauce; Leek, Sage and Cream Sauce; Brown Butter and Rosemary.

 

10 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
884

Sat, Jun. 21, 2014 @ 2:00 PM
Greens & Grains 2:00pm - 5:00pm
 

Greens & Grains

2:00pm - 5:00pm

Greens and grains are often lauded for their health benefits but rarely appreciated for their potential to transform into sophisticated dishes. In this course local nutritionist
and chef Jess Hilton will introduce a multitude of delicious recipes including: Beluga Lentils with Sautéed Mushrooms; Dandelion Pesto with Broiled Polenta; Indian Spiced Quinoa with Cauliflower and Garbanzos; Kale Chips; Kale Salad; Lentil Soup; Quinoa with Roasted Grapes, Almonds, Crispy Sage and Goat Cheese and Greens Frittata with Cherry Tomatoes.

11 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
896

Sat, Jun. 21, 2014 @ 2:00 PM
Summer Grilling 2:00pm - 5:00pm
 

Summer Grilling

2:00pm - 5:00pm

As the days begin to warm, the smell of grilling emerges in the air. With summer lasting into November, be prepared with a battery of great sauces, rubs and marinades, and learn the simple techniques for achieving perfectly grilled meats, fish and chicken. Grilled Mediterranean Chicken Skewers with Grilled Garlic Bread; Baby Back Ribs with South Carolina Barbeque Sauce; Argentinean Steak with Chimichurri; Grilled Lime Chicken with Fresh Fruit and Ginger Chutney; Grilled Oregano Lemon Shrimp in Greek Summer Salad; Marinated Flank Steak; Grilled Tuna and Avocado Salad with Toasted Corn Vinaigrette.

7 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
907

Fri, Jun. 27, 2014 @ 9:00 AM
Western Food Safety
 

Western Food Safety

24 openings available

$0.00

Guest Instructor

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
889

Sat, Jun. 28, 2014 @ 9:00 AM
Pizza Workshop9:00am - 12:00pm
 

Pizza Workshop

9:00am - 12:00pm

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. Pizza Margherita; Pizza with Spicy Sausage, Rosemary and Taleggio Cheese; Grilled Pesto Pizza with Grilled Vegetables; All White Pizza with Ricotta and Greens.

13 openings available

$90.00

Brigitte Scharetg

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
860

Sun, Jul. 6, 2014 @ 9:00 AM
PROBAKING 2 CLASS 1 SUNDAY MORNINGS 9:00AM-1:00PM
 

 

PROBAKING 2 SUNDAY MORNINGS 9:00AM-1:00PM

 

 

ProBaking 1 is a prerequisite for this series. In ProBaking 2 students continue to develop the skills they have learned by incorporating advanced baking and pastry techniques. There are no make-up opportunities for Pro Baking II. We teach the foundations of classic baking for anyone who loves to bake and wants to understand baking in depth, or for students who are interested in a pastry career.

 

CLASS 1         Baguettes and Sourdough

 

CLASS 2         Danish

 

CLASS 3         Rolled Butter Dough and Icing

 

CLASS 4         Butter Cakes, Fondant, and Petit Fours

 

CLASS 5         Sponge Genoise, Gelatin, and Mousse

 

CLASS 6         Candy

5 openings available

$950.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
836

Mon, Jul. 7, 2014 @ 9:30 AM
Advanced Professional Culinary Arts Diploma Program: Monday-Friday 9:30AM-2:30PM
 
Advanced Professional Culinary Arts Diploma Program
 

 

Monday through Friday

9:30AM-2:30PM

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.  This program meets Monday through Friday from 9:30AM until 2:30PM.  The tution is $10,500.00 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.

10 openings available

$1750.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
838

Mon, Jul. 7, 2014 @ 6:30 PM
Advanced Professional Baking and Pastry Arts Diploma Program Mon, Wed & Thurs 6:30PM-10:30PM
 

The program is designed to graduate skilled and competent baking and pastry professionals in small classes of 14 students. Students learn through hands-on class time in our new, fully-equipped kitchen over the course of the program while crafting their technique. Graduates will perform confidently and possess an intuitive understanding of all fundamental aspects of baking and pastries. They will demonstrate a strong work ethic and respect for tradition, but also possesses an ability to take risks and experiment with modern techniques.  The class meets 3 evenings per week for 4 hours.  Monday, Wednesday and Thursdays from 6:30PM until 10:30PM.  Tuition is $6500.00 with payments available.  The first month's tuition payment is required to hold a seat.  Please call or visit for more information.

4 openings available

$1084.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
 
 
 
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