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
1082

Mon, Jan. 26, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM CLASS 3
 

 

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

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

 

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

2 openings available

$2500.00

Laura Weinman

8688 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.

0 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.

 

0 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 Cooking 9:00 am – 12:00 pm
 

 

CLASS 4 Introduction to Baking and Main Dish Starches

0 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

8 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.

 

0 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.

 

0 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1081

Sat, Feb. 7, 2015 @ 1:00 PM
Basic Cooking 1:00 pm – 4:00 pm
 

CLASS 1 Knife Skills, Soups and Salads

0 openings available

$400.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1086

Sat, Feb. 7, 2015 @ 1:00 PM
Basic Cooking 1:00 pm – 4:00 pm
 

CLASS 1 Knife Skills, Soups and Salads

2 openings available

$400.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1088

Wed, Feb. 11, 2015 @ 6:00 PM
AdRoll - Private Event
 

Private Event

0 openings available

$2810.00

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

8 openings available

$400.00

JB Severin, The Wine House

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1091

Fri, Feb. 13, 2015 @ 5:30 PM
Private Event - Sammons
 

Private Event

1 opening available

$1200.00

May Hennemann

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1034

Fri, Feb. 13, 2015 @ 7:00 PM
Simple French Bistro for Couples 7:00 – 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.

 

0 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.

 

 

 

 

 

3 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 Workshop 9:00 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.

 

 

 

 

0 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1087

Thu, Feb. 19, 2015 @ 6:00 PM
PRIVATE EVENT - ROLL GLOBAL
 

PRIVATE EVENT - ROLL GLOBAL

0 openings available

$1200.00

Jessica Hilton

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

8 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.

 

0 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 101 9:00 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.

 

 

 

0 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

8 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.

 

13 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

 

 

 

0 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.

1 opening 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.

 

11 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.

 

0 openings available

$100.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1090

Sat, Mar. 7, 2015 @ 1:00 PM
Essential Knife Skills 1:00 pm – 4:00 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.

 

15 openings available

$80.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1046

Sat, Mar. 14, 2015 @ 9:00 AM
Sausage Workshop 9:00 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.

 

 

 

7 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.

 

 

 

11 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.

 

0 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.

 

4 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 Entrees 9:00 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.

 

0 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.

 

 

 

0 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 Skills 9:00 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.

 

0 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

0 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

0 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

0 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

0 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

0 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

0 openings available

$2500.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
 
 
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