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
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.

0 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

7 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1166

Wed, May. 27, 2015 @ 9:00 AM
Santa Monica Farmers Market Tour with FarmBox LA
 

 

We are inviting anyone who has taken a class this year to be our guest for a guided tour of the Santa Monica Farmers Market Wednesday, May 27th at 9:00AM with shopping expert Chako Fairbanks from FarmBox LA.  Everyone will receive a complimentary Mini-FarmBox as a gift from the school.  We are limiting the tour to the first 16 people who register-in the calendar now.  Details will be emailed to everyone in advance of the event.

0 openings available

$0.00

Chako Fairbanks-FarmBox LA

8688 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.

 

0 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 class 1
 

This four-part series focuses on essential cooking techniques for beginners. Students learn how to select, handle and prepare ingredients to make successful, inspired meals at home for family and friends. Basic knife skills and tool orientation are included in the program. 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

0 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
1163

Wed, Jun. 3, 2015 @ 11:30 AM
Private Event - Schulman
 

Schulman Private Event

1 opening available

$2000.00

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.

0 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 class 2
 

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

0 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.

0 openings available

$80.00

Laura Weinman

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    

0 openings available

$180.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1131

Sat, Jun. 13, 2015 @ 9:00 AM
Basic Cooking class 3
 

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

0 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.

0 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.

1 opening 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 class 4
 

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

0 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1151

Mon, Jun. 22, 2015 @ 9:30 AM
KIDS BASIC COOKING CAMP JUNE 22 - 26 9:30 AM - 12:30 PM
 

 

KIDS BASIC COOKING CAMP $425

 

June 22-26 9:30-12:30

 

8-12 years old

 
 

In this five day camp, kids will learn how to make delicious, healthy meals from start to finish.  Kids will go home with their very own kid-safe chef knife with finger guard and apron.

 

 

 

Day 1 – Pizza Party - Make pizza from scratch and learn basic knife skills preparing an Italian chopped salad

 

 

 

Day 2 – Snack Attack – Prepare healthy afterschool snacks such as homemade granola, sun dried tomato hummus, a crudité platter and healthy chicken nuggets

 

 

 

Day 3 - Mexican Fiesta – Learn how to make tacos, quesadillas and guacamole

 

 

 

Day 4 – Veg Out – Create a vegetarian meal that even a carnivore would enjoy including chickpea burgers, cauliflower “mashed potatoes” and sweet potato French fries

 

 

 

Day 5 – Pasta from Scratch  - Wow your friends and family by making pasta from scratch including a beet linguini in a pesto sauce and a spinach ravioli stuffed with homemade ricotta in marina sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8 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.

12 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.

5 openings available

$90.00

May Hennemann

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1094

Tue, Jul. 7, 2015 @ 9:30 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.

 

3 openings available

$9750.00

Jennifer Toomey

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.

 

4 openings available

$9750.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1153

Wed, Jul. 8, 2015 @ 9:30 AM
Young AdultCooking Class - Pizza!
 

  Young Adult Cooking Class - Pizza! $75

 

July 8th 9:30-12:30

 

13 - 17 years old

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.

 


 

11 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1164

Tue, Jul. 14, 2015 @ 7:00 PM
Private Event -M. Cave
 

Private Event

0 openings available

$2000.00

Faculty Member

8690 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
1154

Wed, Jul. 15, 2015 @ 9:30 AM
Young AdultBaking with Chocolate Class
 

 

Young Adult Baking with Chocolate Class  $75

 

July 15th 9:30-12:30

 

12 - 17  years old

 

 

This is a class on baking with chocolate that will introduce you to a variety of sophisticated desserts.  Students will bake Chocolate shortbread Cookies, Chocolate Decadence Cake, Chocolate cupcakes with Chocolate Buttercream, Chocolate Bread Pudding, Chocolate Pots de Creme and Chocolate Mud Pie.


 

10 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1152

Mon, Jul. 20, 2015 @ 2:30 PM
INTERNATIONAL KIDS COOKING CAMP - July 20-24 2:30-5:30PM
 

INTERNATIONAL KIDS COOKING CAMP $425

 

July 20-24 2:30-5:30

 

8-12 years old

 

 

 

In this five day camp, kids will explore the cuisines of a different country each day, learning to prepare delicious, healthy meals from around the world.   Kids will go home with their very own kid-safe chef knife with finger guard and apron.

 

 

 

                Day 1 – Greece – Learn basic knife skills and prepare a Greek salad, hummus and Spanakopita

 

               

 

                Day 2 – Mexico  - Enjoy your own Mexican Fiesta with enchiladas, quesadillas and guacamole

 

 

 

Day 3 – Italy – Create authentic Italian pasta dishes, meatballs and caprese salad that would impress any Italian grandmother

 

 

 

Day 4 – France – Learn to make sweet and savory crepes, arugula salad with a French vinaigrette and quiche Lorraine

 

 

 

Day 5 – China – Enjoy a delicious meal of fried rice, beef and broccoli and Chinese almond cookies

12 openings available

$425.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1155

Wed, Jul. 22, 2015 @ 9:30 AM
Young AdultCooking Class – Mexican Fiesta
 

 

Young Adult Cooking Class – Mexican Fiesta $75

 

July 22nd 9:30-12:30

 

13 - 17  years old

 

 

 

Students will enjoy a Mexican fiesta preparing tacos, carne asada, hand made flour totillas and guacamole.  They will learn basic knife skills and grind their own meat.

 

11 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1156

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

 

Young Adult Cooking  Class - Fresh Pasta!  $75

 

July 29th 9:30-12:30

 

13 - 17 years old

 

 

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

 

11 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

0 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 MORNINGS 9:00AM-1:00PM CLASS 1
 

 

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

 

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


 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 


CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

6 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 6:30PM-10:30PM CLASS 1
 

 

PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

5 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1157

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

Kids Cooking Class – Pasta from Scratch $75

 

August 5th 9:30-12:30

 

8-12 years old

 

 

 

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

 

11 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1158

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

 

Kids Cooking Class – Baking $75

 

August 12th 9:30-12:30

 

8-12 years old

 

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

 

 

 

12 openings available

$75.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1136

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

0 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 6:30PM-10:30PM CLASS 3
 

 

PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

5 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1095

Tue, Sep. 8, 2015 @ 6:00 PM
Professional Culinary Arts Program: Tuesday, 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. 

6 openings available

$9750.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1097

Tue, Sep. 8, 2015 @ 6:00 PM
Professional Baking and Pastry Arts Program Tuesday, Thursday and Friday 6:00pm - 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.

 

8 openings available

$9750.00

Faculty Member

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

6 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1145

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

 

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

 

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


 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 


CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

6 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1140

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

 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

7 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

6 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1140

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

 

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

7 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 CLASS 18
 

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

0 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 6:30PM-10:30PM CLASS 18
 

 PROCOOKING MONDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

5 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1137

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

 

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

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

6 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1140

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

PROCOOKING WEDNESDAY EVENINGS 6:30 - 10:30PM

 

 

 

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

 

 

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

 

Class 2                        Stocks and Roux-Based Sauces

 

Class 3                        Sauces: Reductions, Emulsifications, Purees and Infusions

 

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

 

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

 

Class 6                        Eggs and Breakfast Cookery: Uses and Cooking Techniques

 

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

 

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

 

Class 9                        Dried Legumes & Grains Pasta: Fresh & Dry

 

Class 10                      Pasta: Fresh and Dry

 

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

 

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

 

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

 

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

 

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

 

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

 

Class 17                      Charcuterie: 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

 

 

 

7 openings available

$2550.00

Faculty Member

8690 Washington Blvd. CC 90232

 
 
 
 
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