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
1101

Tue, Mar. 3, 2015 @ 6:00 PM
Private Event - NSBN
 

Private Event

$2000.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1142

Wed, Mar. 4, 2015 @ 3:00 PM
Activision-Private Event3:00 - 6:00 pm
 

Activision-Private Event 

0 openings available

$2000.00

Faculty Member

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.

0 openings available

$500.00

May Hennemann

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.

 

5 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.

 

0 openings available

$80.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1042

Sat, Mar. 7, 2015 @ 2:00 PM
Gnocchi Workshop with Evan Kleiman 2:00 pm - 5:00 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
1100

Wed, Mar. 11, 2015 @ 10:00 AM
How to Make Matzoh, Plus More - A Passover Seder
 

Come and join our chef as you learn how to create a memorable, yet modern, Passover Seder. This class, which is intended for both first timers as well as those who've been hosting for years, will put a beautiful new spin on a classic meal. Students will learn to make their own matzoh, a few modern twists on charoset, a Red Wine Braised Brisket with caramelized onions and tzimmes with Root Vegetables and horseradish cream, and more!

7 openings available

$90.00

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.

 

 

 

0 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.

 

 

 

1 opening available

$100.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1146

Mon, Mar. 16, 2015 @ 7:00 PM
Woven Digital - Private Event
 

Private event for Woven Digital.

0 openings available

$2000.00

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 Soufflés 9:00 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.

 

0 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
1132

Thu, Apr. 2, 2015 @ 6:30 PM
Vegetarian Series
 

Vegetarian food is not just for vegetarians anymore! In this four-part series you will learn the fundamentals of vegetarian cooking. Whether or not you are looking to add more vegetables into your diet, or you have been a vegetarian for years, your chef will walk you through a balanced and diverse series of menus that utilizes seasonal, fresh ingredients. Recipes will include a wide variety of fruits, vegetables, grains, pasta, tofu and legumes while incorporating a wide range of cooking techniques. Join us to see why Meatless Mondays are catching on everywhere. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Soups and Stews

CLASS 3 Grains and Tofu

CLASS 4 Pasta and Legumes

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1104

Sat, Apr. 4, 2015 @ 9:00 AM
Fish Fundamentals
 

 

In this class, students will learn how to properly purchase, store and cook fresh seasonable and sustainable fish. Your chef will demonstrate and explain the various cooking techniques, including grilling, sautéing, roasting, searing and frying.  Fish selections may include salmon, snapper, mahi mahi and swordfish along with sides specifically chosen to accent the fish. We source our seafood from Santa Monica Seafood and our fish may change based on seasonal availability.

 

7 openings available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1129

Sat, Apr. 4, 2015 @ 1:00 PM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

10 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1130

Wed, Apr. 8, 2015 @ 10:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1132

Thu, Apr. 9, 2015 @ 6:30 PM
Vegetarian Series
 

Vegetarian food is not just for vegetarians anymore! In this four-part series you will learn the fundamentals of vegetarian cooking. Whether or not you are looking to add more vegetables into your diet, or you have been a vegetarian for years, your chef will walk you through a balanced and diverse series of menus that utilizes seasonal, fresh ingredients. Recipes will include a wide variety of fruits, vegetables, grains, pasta, tofu and legumes while incorporating a wide range of cooking techniques. Join us to see why Meatless Mondays are catching on everywhere. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Soups and Stews

CLASS 3 Grains and Tofu

CLASS 4 Pasta and Legumes

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1106

Sat, Apr. 11, 2015 @ 9:00 AM
Essential Knife Skills
 

 

Having proficient knife skills is the foundation for all culinary education. Our Chef will guide you through a variety of different classic knife cuts while demonstrating the proper handling and sharpening of knives. Chef will also demonstrate how to cut up a chicken. After class we will all enjoy a meal prepared with the cut ingredients.

 

5 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1108

Sat, Apr. 11, 2015 @ 1:00 PM
Let's Get "Jam"ming
 

 

Get excited for a wonderful afternoon of hands-on jam making. Learn the secrets to creating flavorful jams at home from local, seasonal fruits. Each student will participate in the creation of the jams and will leave with jams made in class. Fresh scones and Stumptown coffee will be served as we sit down communally to enjoy our fresh jam.

 

 

10 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1129

Sat, Apr. 11, 2015 @ 1:00 PM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

10 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1109

Wed, Apr. 15, 2015 @ 9:00 AM
Santa Monica Farmers' Market
 

 

The Wednesday Santa Monica Farmers’ Market is known locally as the Chefs’ market. In this class our chef will take you on a field trip to the market to learn how to choose your fruits and vegetables. Upon returning to class, students will use their purchases to cook lunch that will be enjoyed communally.

 

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1130

Wed, Apr. 15, 2015 @ 10:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1135

Thu, Apr. 16, 2015 @ 6:00 PM
New School of Cooking Presents the Spring Open House 6:00 - 8:00 pm
 

Please join us for an evening of great food and fun as we open the doors of the school. Complimentary beverages will be served with our delicious tastings including;  Stumptown Coffee and a wonderful selection of artisan teas from Art of Tea.  Watch our culinary students as they will be cooking and baking together in all three of our spaces. There is no charge for this event, but RSVPS are encouraged.

 

 

 


 

$0.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1105

Fri, Apr. 17, 2015 @ 7:00 PM
Cook the Book: Plenty
 

 

Cook the Book classes honor specific chefs and the menus that define them. In this class you will prep and cook from Yotam Ottolenghi’s James Beard nominated cookbook Plenty. The Ottolenghi philosophy describes his food as “full of harmonious contradictions: it’s vibrant and bold yet familiar and comforting; it’s beautiful to look at yet close to its original form; it’s full of surprising drama yet always comes together as one.” Inthis vegetarian class you will prepare a variety of delicious foods directly from the book.


**Please note that this class is not on April 10 th as listed on our calendar

 

11 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1110

Sat, Apr. 18, 2015 @ 9:00 AM
Living a Paleo Life: Chicken
 

 

This isn't a nutrition class and assumes some prior understanding of the Paleo lifestyle. It is open to devote Paleo followers or those who want to explore new chicken recipes.  The instructor will demonstrate how to cut up a whole chicken and students will use different cooking techniques with chicken.

 

15 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1111

Sat, Apr. 18, 2015 @ 1:00 PM
Thai 101
 

 

Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet with the occasional addition of bitter. Your chef will introduce you 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.

 

5 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1129

Sat, Apr. 18, 2015 @ 1:00 PM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

10 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1130

Wed, Apr. 22, 2015 @ 10:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1132

Thu, Apr. 23, 2015 @ 6:30 PM
Vegetarian Series
 

Vegetarian food is not just for vegetarians anymore! In this four-part series you will learn the fundamentals of vegetarian cooking. Whether or not you are looking to add more vegetables into your diet, or you have been a vegetarian for years, your chef will walk you through a balanced and diverse series of menus that utilizes seasonal, fresh ingredients. Recipes will include a wide variety of fruits, vegetables, grains, pasta, tofu and legumes while incorporating a wide range of cooking techniques. Join us to see why Meatless Mondays are catching on everywhere. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Soups and Stews

CLASS 3 Grains and Tofu

CLASS 4 Pasta and Legumes

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1112

Fri, Apr. 24, 2015 @ 7:00 PM
Cooking in Tuscany for Couples
 

 

The simple, yet elegant food of Tuscany is the perfect foundation for this couple’s class. In this class, 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.  From salad, to pasta, to chicken to a decadent tiramisu dessert this class will satisfy on all levels.

 

4 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1113

Sat, Apr. 25, 2015 @ 9:00 AM
Pasta Workshop with Guest Chef Evan Funke of Bucato
 

 

In this class, students will learn the simple art of making fresh pasta and will practice shaping ravioli, and tortellini with delicious fillings and sauces. Students will also make a variety of different pastas. This meal will leave you feeling full and satisfied.

 

0 openings available

$90.00

Guest Chef

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1127

Sat, Apr. 25, 2015 @ 1:00 PM
Greek Taverna
 

 

Spring is the perfect time to celebrate the delicious foods of this country since we are seeing the beautiful peppers, tomatoes, eggplant, olives and many of the other ingredients we share with the Greeks. Take a little trip with us today to the land where culinary traditions date back to 350 B.C. and celebrate the tastes of summer.

15 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1129

Sat, Apr. 25, 2015 @ 1:00 PM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

10 openings available

$425.00

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
1130

Wed, Apr. 29, 2015 @ 10:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer.

*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1132

Thu, Apr. 30, 2015 @ 6:30 PM
Vegetarian Series
 

Vegetarian food is not just for vegetarians anymore! In this four-part series you will learn the fundamentals of vegetarian cooking. Whether or not you are looking to add more vegetables into your diet, or you have been a vegetarian for years, your chef will walk you through a balanced and diverse series of menus that utilizes seasonal, fresh ingredients. Recipes will include a wide variety of fruits, vegetables, grains, pasta, tofu and legumes while incorporating a wide range of cooking techniques. Join us to see why Meatless Mondays are catching on everywhere. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Soups and Stews

CLASS 3 Grains and Tofu

CLASS 4 Pasta and Legumes

13 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1133

Thu, Apr. 30, 2015 @ 6:30 PM
Mexican Cooking Series
 

As one of the first fusion cuisines, the food of Mexico offers a little bit of everything. From Sopes to Salsas, our Mexican Cooking Series will take you on a delicious culinary adventure exploring the North, South, East and West.

* We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 North: Coastal Baja and Frontier flavors of Sonora and Chihuahua, where the tortillas are flour and the beans pinto.

CLASS 2 Explore Jalisco, Toluca, Puebla and Mexico City with corn and chiles.

CLASS 3 Pacific southern states of Chiappas, Guerrero and Oaxaca; land of the seven moles.

CLASS 4 Gulf coast of the Yucatan Peninsula, Tabasco and Veracruz where the beans are black and the chiles habanero.

14 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1128

Sat, May. 2, 2015 @ 9:00 AM
Artisan Bread Making 101
 

 

Making homemade bread can be one of the most satisfying creative endeavors. The kneading of the dough and baking is sensual and relaxing. Then there is the appeal of smelling and tasting the final product. Join us with bread baker extraordinaire, Shari Call – formerly of Milo and Olive and now makes her home at Bucato.  -  as she introduces us  to a variety of artisan breads made from commercial yeasts and our house grown sour dough. Students will mix, shape and bake a variety of rolls, bagels, pretzels as well as whole grains and white loaves.  A light lunch will be served as we wait for our dough to proof!

5 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1134

Sat, May. 2, 2015 @ 1:00 PM
Young Adult Cooking Series
 

Do you have a 13-17 year old who loves to cook? Are you looking to inspire culinary creativity in yourself or your child? In this class, specifically created for this age group, our chefs will teach the basic skills needed to start the chefs of tomorrow on their journey today. Basic knife skills and tool orientation are included in the program. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Grains: rice, quinoa, pasta

CLASS 3 Meat, Fish and Poultry

CLASS 4 Desserts and Snacks

16 openings available

$425.00

Faculty Member

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
1133

Thu, May. 7, 2015 @ 6:30 PM
Mexican Cooking Series
 

As one of the first fusion cuisines, the food of Mexico offers a little bit of everything. From Sopes to Salsas, our Mexican Cooking Series will take you on a delicious culinary adventure exploring the North, South, East and West.

* We are unable to offer make-ups for these classes, however you are welcome to send someone in your place.  

 

CLASS 1 North: Coastal Baja and Frontier flavors of Sonora and Chihuahua, where the tortillas are flour and the beans pinto.

CLASS 2 Explore Jalisco, Toluca, Puebla and Mexico City with corn and chiles.

CLASS 3 Pacific southern states of Chiappas, Guerrero and Oaxaca; land of the seven moles.

CLASS 4 Gulf coast of the Yucatan Peninsula, Tabasco and Veracruz where the beans are black and the chiles habanero.

14 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1114

Sat, May. 9, 2015 @ 9:00 AM
Modern Day Tea with Mom
 

 

Whether you are celebrating mom (or mother in law) or hosting a baby or bridal shower, learning these tea skills will serve you well. In this class we will cover classing tea sandwiches and scones, as well as pastry cream and lemon curd to give you building blocks for the most beautify DIY tea party. Shortbread cookies in three varieties, tartelet shells and pate a choux also covered. We will then all come together for a traditional tea. Definitely not one to miss!

12 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1134

Sat, May. 9, 2015 @ 1:00 PM
Young Adult Cooking Series
 

Do you have a 13-17 year old who loves to cook? Are you looking to inspire culinary creativity in yourself or your child? In this class, specifically created for this age group, our chefs will teach the basic skills needed to start the chefs of tomorrow on their journey today. Basic knife skills and tool orientation are included in the program. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Grains: rice, quinoa, pasta

CLASS 3 Meat, Fish and Poultry

CLASS 4 Desserts and Snacks

16 openings available

$425.00

Faculty Member

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
1115

Wed, May. 13, 2015 @ 10:00 AM
Cooking from the Pantry
 

 

Do you ever stare into your pantry and assume you’ll need to run to the store to prepare something delicious for dinner?  In this class, you’ll learn how to take some of the staple ingredients most of us always have sitting in the pantry (e.g. rice, dried pasta, quinoa etc.) and create a restaurant-quality meal.  Avoid those last-minute dashes to the market by discovering just how easy it is to turn some familiar ingredients into new, exciting mouth-watering dishes.

14 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1133

Thu, May. 14, 2015 @ 6:30 PM
Mexican Cooking Series
 

As one of the first fusion cuisines, the food of Mexico offers a little bit of everything. From Sopes to Salsas, our Mexican Cooking Series will take you on a delicious culinary adventure exploring the North, South, East and West.

* We are unable to offer make-ups for these classes, however you are welcome to send someone in your place.  

 

CLASS 1 North: Coastal Baja and Frontier flavors of Sonora and Chihuahua, where the tortillas are flour and the beans pinto.

CLASS 2 Explore Jalisco, Toluca, Puebla and Mexico City with corn and chiles.

CLASS 3 Pacific southern states of Chiappas, Guerrero and Oaxaca; land of the seven moles.

CLASS 4 Gulf coast of the Yucatan Peninsula, Tabasco and Veracruz where the beans are black and the chiles habanero.

14 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1118

Fri, May. 15, 2015 @ 7:00 PM
Thai Cooking for Couples
 

 

Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet with the occasional addition of bitter. In this class your chef will introduce you 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. You will cook with your partner and then we will all join together for a communal dinner.

7 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1116

Sat, May. 16, 2015 @ 1:00 PM
Classic French Macarons
 

 

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

14 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1134

Sat, May. 16, 2015 @ 1:00 PM
Young Adult Cooking Series
 

Do you have a 13-17 year old who loves to cook? Are you looking to inspire culinary creativity in yourself or your child? In this class, specifically created for this age group, our chefs will teach the basic skills needed to start the chefs of tomorrow on their journey today. Basic knife skills and tool orientation are included in the program. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Grains: rice, quinoa, pasta

CLASS 3 Meat, Fish and Poultry

CLASS 4 Desserts and Snacks

16 openings available

$425.00

Faculty Member

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
1133

Thu, May. 21, 2015 @ 6:30 PM
Mexican Cooking Series
 

As one of the first fusion cuisines, the food of Mexico offers a little bit of everything. From Sopes to Salsas, our Mexican Cooking Series will take you on a delicious culinary adventure exploring the North, South, East and West.

* We are unable to offer make-ups for these classes, however you are welcome to send someone in your place.  

 

CLASS 1 North: Coastal Baja and Frontier flavors of Sonora and Chihuahua, where the tortillas are flour and the beans pinto.

CLASS 2 Explore Jalisco, Toluca, Puebla and Mexico City with corn and chiles.

CLASS 3 Pacific southern states of Chiappas, Guerrero and Oaxaca; land of the seven moles.

CLASS 4 Gulf coast of the Yucatan Peninsula, Tabasco and Veracruz where the beans are black and the chiles habanero.

14 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1117

Sat, May. 23, 2015 @ 9:00 AM
Spring Pies
 

 

The perfect Spring pie, from the flaky crust to the gorgeous filling, is the focus in this class. Using seasonal ingredients students will create a perfect crust, and each student will make his or her own pie. At the end of the class each student will get to take a sampling of pies home to enjoy.

4 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1134

Sat, May. 23, 2015 @ 1:00 PM
Young Adult Cooking Series
 

Do you have a 13-17 year old who loves to cook? Are you looking to inspire culinary creativity in yourself or your child? In this class, specifically created for this age group, our chefs will teach the basic skills needed to start the chefs of tomorrow on their journey today. Basic knife skills and tool orientation are included in the program. * We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills, Soups and Salads

CLASS 2 Grains: rice, quinoa, pasta

CLASS 3 Meat, Fish and Poultry

CLASS 4 Desserts and Snacks

16 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1107

Sat, May. 30, 2015 @ 9:00 AM
Essential Knife Skills
 

 

Having proficient knife skills is the foundation for all culinary education. Our Chef will guide you through a variety of different classic knife cuts while demonstrating the proper handling and sharpening of knives. Chef will also demonstrate how to cut up a chicken. After class we will all enjoy a meal prepared with the cut ingredients.

 

14 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1131

Sat, May. 30, 2015 @ 9:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer. *We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

16 openings available

$425.00

Faculty Member

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
1119

Wed, Jun. 3, 2015 @ 10:00 AM
Farm Box LA Class
 

 

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. Our Chef 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.

16 openings available

$110.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1121

Sat, Jun. 6, 2015 @ 9:00 AM
Pizza Workshop
 

 

In this class students will be introduced to two amazing pizza doughs and their versatile range of uses. Students will make a classic, straight-mix pizza dough. Students will learn how to form the dough balls, stretch and shape the dough, and how to finish and bake pizza on a stone or grill. The instructor will also demo a deep dish pizza for students. Students will make both vegetarian and meat based pizzas.

3 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1131

Sat, Jun. 6, 2015 @ 9:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer. *We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

16 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1120

Sat, Jun. 6, 2015 @ 1:00 PM
Vegan Dinner Bowls
 

 

If you have ever set foot in a vegan or vegetarian restaurant, it’s likely you are familiar with a grain bowl, or abundance bowl, buddah bowl, macro bowl. Whatever you choose to call it, any combination of grains, nutrient dense veggies, healthy fats, and quality proteins are combined to make a filling and nutritious meal in a bowl.

14 openings available

$80.00

Faculty Member

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

Event/Date Description Openings/Price/Location
1122

Fri, Jun. 12, 2015 @ 7:00 PM
Spring in Provence for Couples
 

The Provence region of France, known for its beautiful climate and delicious cuisine, provides us with a vast array of culinary choices. In this class, teams of two will cook a complete meal from scratch and then join the entire class for a communal meal with great wines. Each couple will prepare a tapenade, salad and chicken along with a decadent dessert    

7 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1131

Sat, Jun. 13, 2015 @ 10:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer. *We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

16 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1123

Sat, Jun. 13, 2015 @ 1:00 PM
Asian Dumplings
 

 

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.

9 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1124

Sat, Jun. 20, 2015 @ 9:00 AM
Grilling with Dad
 

 

Bring your dad, and his dad to celebrate Father’s Day. As the days get warmer, the smell of backyard grilling emerges. Get a jump on summer, and prep for your Father’s Day BBQ, with a battery of great sauces, rubs and marinades. Learn simple techniques for achieving perfectly grilled meats, fish and chicken. If you are coming with more than one other person please call the office for your discount.

8 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1131

Sat, Jun. 20, 2015 @ 9:00 AM
Basic Cooking 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. Keep an eye out for Basic 2 coming this summer. *We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. 

 

CLASS 1 Knife Skills

CLASS 2 Soups and Salads

CLASS 3 Fish and Shellfish

CLASS 4 Meat and Poultry

16 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1125

Sat, Jun. 27, 2015 @ 9:00 AM
Packing a Picnic
 

 

Whether you are heading out to watch fireworks, or a concert in the park, summertime is the time to pack a picnic and head outdoors. Learn how to make a wide variety of take and go meals perfect for sharing.

16 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1126

Sat, Jun. 27, 2015 @ 9:00 AM
Gluten Free Baking
 

 

Whether it is a health choice or a life choice, giving up gluten doesn’t mean that you need to give up your sweet tooth. Join us to learn the fundamentals of gluten free baking with an assortment of yummy desserts. Students will learn the role of different flours and how they can be used to make delicious treats such as Devils Food Cake, Blueberry Buckle, Apricot Crostada, and Herbed Foccacia. Students will work in pairs so we can cover a variety of gluten free baked goods.

12 openings available

$90.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1094

Tue, Jul. 7, 2015 @ 9:00 AM
Professional Culinary Arts Program: Tuesday, Thursday, and Friday 9:30AM-2:00PM
 

 

Professional Culinary Arts Program

 

 

Tuesday, Thursday and Friday

periodic guest lectures and field trips will take place on some Wednesdays

9:30am-2:00pm

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 $9,750.00 payable in 4 installments.  This payment is all-inclusive and covers all materials for the class. The first payment of $2437.50 is required to hold a seat in this program. Please use code ACADEP to make your first payment.

 

12 openings available

$9750.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1096

Tue, Jul. 7, 2015 @ 9:30 AM
Professional Baking and Pastry Arts Program: Tuesday, Thursday and Friday 9:30am - 2:00pm
 

Professional Baking and Pastry Arts Program


Tuesday, Thursday and Friday

9:30am - 2:00pm

 

 

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 $9,750.50 and is payable in 4 installments.  This amount is all inclusive and covers all materials for the class. The first payment of $2437.50 is required to hold a seat in this program. Please use code APBDEP.

 

15 openings available

$9750.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1095

Tue, Jul. 7, 2015 @ 6:00 PM
Professional Culinary Arts Program: Tuesday, Thursday and Friday 6:00PM - 10:30pm
 

 

Professional Culinary Arts Program


Tuesday, Thursday and Friday
periodic guest lectures and field trips on some Wednesdays

 

6:00pm-10:30pm

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

16 openings available

$9750.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1097

Tue, Jul. 7, 2015 @ 6:00 PM
Professional Baking and Pastry Arts Program Tuesday, Thursday and Friday6:00pm - 10:30pm
 

Professional Baking and Pastry Arts Program


Tuesday, Thursday and Friday

6:00pm - 10:30pm

 

 

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 $9,750.50 and is payable in 4 installments.  This amount is all inclusive and covers all materials for the class. The first payment of $2437.50 is required to hold a seat in this program. Please use code APBDEP.

 

16 openings available

$9750.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

12 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1141

Sun, Aug. 2, 2015 @ 9:00 AM
PROBAKING SUNDAY MORNING 9:00 - 1:00 pm
 

 

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

 

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


 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 


CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

16 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

15 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1145

Mon, Aug. 3, 2015 @ 10:00 AM
PROBAKING MONDAY MORNING 10:00AM - 2:00 pm
 

 

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

 

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


 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 


CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

16 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1139

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

 

PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

16 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1140

Wed, Aug. 5, 2015 @ 6:30 PM
PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM
 

 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

15 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

12 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

15 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1139

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

 

PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

16 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1140

Wed, Aug. 19, 2015 @ 6:30 PM
PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM
 

 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

15 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

12 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

Mon, Dec. 7, 2015 @ 10:00 AM
PROCOOKING MONDAY MORNINGS 10:00AM-2:00PM
 

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

15 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1139

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

 PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

16 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1140

Wed, Dec. 9, 2015 @ 6:30 PM
PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM
 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 18                      Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Dough

 

Class 19                      Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

 

Class 20                      Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

 

 

 

15 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
 
 
 
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