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
1006

Fri, Aug. 1, 2014 @ 10:00 AM
Nocket-Private Event
 

Nocket-Private Event

1 opening available

$750.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
994

Fri, Aug. 1, 2014 @ 7:00 PM
Josey Baker Bread-Master Bread Class and Book Signing 7:00PM-8:30PM
 

Josey Baker Bread-Master Bread Class and Book Signing

7:00PM-8:30PM

 

Josey Baker of Josey Baker Bread visits New School of Cooking for a book signing and class on baking.  Josey’s new book features five step-by-step master recipes that will explain and demystify the baking process. If you’ve been wanting to step up your bread game, now is your chance to learn from the master himself!

1 opening available

$45.00

Guest Chef

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
959

Sat, Aug. 2, 2014 @ 9:00 AM
Asian Dumplings 9:00AM - 12:00PM
 

 

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

0 openings available

$90.00

May Hennemann

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
960

Sat, Aug. 2, 2014 @ 2:00 PM
Pasta Workshop 2:00PM - 5:00PM
 

 

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

6 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
961

Sat, Aug. 9, 2014 @ 9:00 AM
An Afternoon of Emelia-Romagna 9:00AM - 12:00PM
 

 

Emilia-Romagna is located between Florence and Venice to the south of Milan. Bordered by the Adriatic Coast, the Po River and the peaks of the Apennines, Emilia-Romagna is the birthplace of balsamic vinegar and the only region in the world that is authorized to produce Regianno Parmesan and Prosciutto di Parma. It is the culinary epicente of Italy. In addition to a great Lambrusco wine, we’ll also sample a Salad of Tart Greens with Prosciutto and Warm Balsamic Vinaigrette; Ragu Bolognese with Penne; Tortellini In Brodo; Risotto of Red Wine and Rosemary; Porcini Pork Chops; Parsley Stuffed Prawns; Balsamic Roast Chicken; Grilled Winter Endives; Sautéed Rapini in Garlic and Olive Oil; Zabaione with Poached Seasonal Fruits.

7 openings available

$110.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
948

Sat, Aug. 9, 2014 @ 2:00 PM
Basic Cooking-Class 1
 

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

 

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

8 openings available

$400.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1004

Thu, Aug. 14, 2014 @ 1:00 PM
Fox-Private Event 1PM -4PM
 

Fox-Private Event 1PM -4PM

0 openings available

$2000.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
962

Sat, Aug. 16, 2014 @ 9:00 AM
Thai 101 9:00AM - 12:00PM
 

 

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 evening’s fare will include: Green Papaya Salad, Pad Thai, Khao Soi from Northern Thailand, Steamed Mussels in Thai Herbs, Crying Tiger Beef, Fresh Prawns in Curry Sauce, and Thai Barbecue Chicken

10 openings available

$90.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
1007

Sat, Aug. 16, 2014 @ 7:00 PM
A1 SOLAR - PRIVATE EVENT
 

A1 SOLAR - PRIVATE EVENT

0 openings available

$2720.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
963

Fri, Aug. 22, 2014 @ 7:00 PM
Cooking of Provence for Couples 7:00PM - 10:00PM
 

 

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

13 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
964

Sat, Aug. 23, 2014 @ 9:00 AM
Vegetarian 101 9:00AM - 12:00PM
 

 

This class will provide a great base for any vegetarian. The instructor will walk students through a very balanced and diverse series of menus that utilizes seasonal ingredients. Recipes include: Roasted Beet Salad with Shallot Vinaigrette and Chevre Croutons; Grapefruit, Butter Lettuce and Avocado Salad; Tom Kha Soup; Szechuan-Style Pepper Tofu; Tofu Vegetable Fajitas with Chipotle Sour Cream and Guacamole; Spicy Bulgur, Cucumber and Tomato Salad; Sicilian-Style Toasted Quinoa; Risotto with Roasted Cauliflower; Mujadarrah; Quelites con Frijoles; Black Bean Chili.

11 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
938

Mon, Aug. 25, 2014 @ 6:30 PM
PROCOOKING MONDAY EVENINGS 6:30PM-10:30PM CLASS 1
 

 

PROCOOKING MONDAY EVENINGS 6:30PM-10:30PM

 

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

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

 

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

 

CLASS 2 Stocks and Roux-Based Sauces

 

CLASS 3 Sauces: Reductions, Emulsifications, Purees and Infusions

 

CLASS 4 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

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

 

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

 

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

 

CLASS 8 Dried Legumes, Grains, Pasta

 

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

3 openings available

$2500.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
998

Tue, Aug. 26, 2014 @ 10:00 AM
Private event-PASK
 

Private event-PASK

0 openings available

$2160.00

Faculty Member

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
939

Tue, Aug. 26, 2014 @ 10:00 AM
PROCOOKING TUESDAY MORNINGS 10:00AM-2:00PM CLASS 1
 

PROCOOKING TUESDAY 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, Pasta

 

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

0 openings available

$2500.00

Jessica Hilton

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
943

Wed, Aug. 27, 2014 @ 6:30 PM
PROBAKING WEDNESDAY EVENINGS 6:30PM-10:30PM CLASS 1
 

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

 

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


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

 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 

CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

11 openings available

$2500.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
942

Thu, Aug. 28, 2014 @ 10:00 AM
PROBAKING THURSDAY MORNINGS 10:00AM-2:00PM CLASS 1
 

 

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

 

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

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

 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 

CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

9 openings available

$2500.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
999

Fri, Aug. 29, 2014 @ 10:00 AM
PROCOOKING FRIDAY MORNINGS 10:00AM-2:00PM CLASS 1
 

PROCOOKING FRIDAY 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 Doug

 

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

 

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

7 openings available

$2500.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
965

Sat, Aug. 30, 2014 @ 9:00 AM
Sausage Workshop 9:00AM - 12:00PM
 

 

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

11 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
853

Sun, Aug. 31, 2014 @ 9:00 AM
PROCOOKING CLASS 1 SUNDAY MORNINGS FROM 9:00AM-1:00PM
 

 

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

 

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

THE PRICE OF THE CLASS IS $2650.  IF YOU WISH TO PAY 50% NOW AND 50% BALANCE ON THE FIRST DAY OF CLASS, BE SURE TO USE THIS CODE.  YOUR BALANCE WILL BE AUTOMATICALLY CHARGED ON THE FIRST DAY OF CLASS:  50%deppro1

 

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

 

CLASS 2 Stocks and Roux-Based Sauces

 

CLASS 3 Sauces: Reductions, Emulsifications, Purees and Infusions

 

CLASS 4 Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese, Eggs, Hollandaise. Uses and Cooking Techniques.

 

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

 

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

 

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

 

CLASS 8 Dried Legumes, Grains, Pasta

 

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

4 openings available

$2500.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
941

Sun, Aug. 31, 2014 @ 9:00 AM
PROBAKING SUNDAY MORNINGS 9:00AM-1:00PM CLASS 1
 

 

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

 

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


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

 

 

 

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

 

 

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

 

 

CLASS 3 Soufflés-grand mariner, chocolate

 

 

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

 

 

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

 

 

CLASS 6 Genoise-stabilized mousse

 

 

CLASS 7 Tarts, Cobbler & Crisps

 

 

CLASS 8 Pies

 

 

CLASS 9 Cookies

 

 

CLASS 10 Meringue& Macarons

 

 

CLASS 11 Straight Yeast Doughs

 

 

CLASS 12 Enriched Yeast Doughs

 

 

CLASS 13 Artisan Wild Yeast Doughs

 

 

CLASS 14 Puff Pastry-apple turnovers, palmiers

 

 

CLASS 15 Croissants & Danish

 

 

CLASS 16 Pate a Choux-cream puffs, eclairs

 

 

CLASS 17 Brioche-pan au raison

 

CLASS 18 Chocolate Truffles

 

 

CLASS 19 Candy

 

 

CLASS 20 Plated Desserts & Dessert Sauces

6 openings available

$2500.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
854

Wed, Sep. 3, 2014 @ 10:00 AM
PROCOOKING 2 CLASS 1 WEDNESDAY MORNINGS 10:00AM-2:00PM
 

 

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

 

 

 

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

WEEK 1          Italian

WEEK 2          French

WEEK 3          Mediterranean

WEEK 4          Mexican

WEEK 5          Chinese and Japanese

WEEK 6          Indian

WEEK 7          Seasonal Menu featuring Farmers Market Ingredients

WEEK 8          Menu Development

WEEK 9          Introduction to Wine and Wine Tasting

       WEEK 10        Wine and Food Pairing

 

0 openings available

$1600.00

May Hennemann, Laura Weinman, JB Severin, Reisha F

8688 Washington Blvd. CC 90232

Event/Date Description Openings/Price/Location
966

Sat, Sep. 6, 2014 @ 9:00 AM
Greens & Grains 9:00AM - 12:00PM
 

 

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

8 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
950

Sat, Sep. 6, 2014 @ 10:00 AM
Basic Vegetarian Cooking Class 1
 

Basic Vegetarian Cooking

This series will provide a great base for any vegetarian. The instructor will walk students through a very balanced and diverse series of menus that utilizes seasonal ingredients. Recipes include: Roasted Beet Salad with Shallot Vinaigrette and Chevre Croutons; Grapefruit, Butter Lettuce and Avocado Salad; Tom Kha Soup; Szechuan-Style Pepper Tofu; Tofu Vegetable Fajitas with Chipotle Sour Cream and Guacamole; Spicy Bulgur, Cucumber and Tomato Salad; Sicilian-Style Toasted Quinoa; Risotto with Roasted Cauliflower; Mujadarrah; Quelites con Frijoles; Black Bean Chili.

CLASS 1

Knife Skills and Salads

CLASS 2

Soups and Stews

CLASS 3

Grains and Tofu

CLASS 4

Pasta and Legumes

14 openings available

$400.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
967

Sat, Sep. 13, 2014 @ 9:00 AM
Cake 101 9:00AM - 2:00PM
 

 

This intensive five-hour course will guide you through creating the perfect cake from beginning to end. Students will first learn the basic skills required to bake, neatly fill and frost a cake and then focus on decorative techniques that yield a clean and modern design. Each student will prepare two complete cakes, and a light lunch will be served with a 30-minute break. Classic Yellow Cake with Buttercream; Chocolate Cake with Whipped Ganache.

10 openings available

$110.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
983

Fri, Sep. 19, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

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

Beef Bourguignon

23 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
968

Fri, Sep. 19, 2014 @ 7:00 PM
Asian Cooking for Couples 7:00PM - 10:00PM
 

 

 

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

4 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
969

Sat, Sep. 20, 2014 @ 9:00 AM
Yeast Breads 9:00AM - 12:00PM
 

 

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

14 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
984

Fri, Sep. 26, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

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

Seared Crispy Chicken Breast with Whole-Grain Mustard Sauce

23 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
970

Fri, Sep. 26, 2014 @ 7:00 PM
A Wine & Food Pairing 7:00PM - 10:00PM
 

 

J.B. Severin - extraordinary wine educator, New School faculty member and general manager of The Wine House - joins Director of Culinary Education Carol Cotner Thompson in exploring the intricate world of wine and food pairing. J.B. will discuss each wine as Carol presents her seasonal menu for the evening.

Tomato and Cassava Melon Gazpacho with Grilled Shrimp House-Made Pasta with Fresh Figs and Parmesean

Pork Tenderloin with Late Summer First Apples

Pistachio Cake with Blackberries and Crème Fraîche Ice Cream

Stumptown Coffee


22 openings available

$125.00

Carol Cotner Thompson & JB Severin

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
971

Sat, Sep. 27, 2014 @ 9:00 AM
Autumn Soups & Quick Breads
 

 

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

7 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
985

Fri, Oct. 3, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

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

Salmon with French Lentils

23 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
972

Sat, Oct. 4, 2014 @ 9:00 AM
Fall Pies 9:00AM - 12:00PM
 

 

If there is a quintessential pie season, autumn is it! As the days get shorter and sometimes cooler, we find more reasons to bake; and with family gathered around during the coming month, these pies will find a very warm reception. Today, participants will master the art of perfect pie crust making and will make, sample and take home slices of some these fantastic pies: Cardamom Pear Pie with Pistachio Crumb Topping, Pumpkin Pie with Ginger Streusel, Sour Cream Apple Pie and more...

13 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
951

Sat, Oct. 4, 2014 @ 2:00 PM
Regional Chinese Class 1
 

In this four part series, students will explore the cuisine of China with a focus on four key regional cuisines - Beijing, Szechuan and Hunan, Shanghai and Cantonese. Climate, terrain, and history will be integrated into weekly lectures in advance of the hands-on classes.

Week 1 Beijing and northern China: Jiaozi, Beef with Spring Onions, Flower Rolls, and Authentic Mu Shu Pork

 

Week 2 Szechuan and Hunan: Tea Smoked Duck Breast, Mapo Tofu, Dan Dan Mien, Dry Fried Long Beans


Week 3 Shanghai and eastern China: Red Cooked Pork Belly, Lions Head Meatballs, Ziao Long Bao, Shanghainese Vegetable Rice

 

Week 4 Canton: Beef Chowfun, Curry Chicken, Dim Sum

16 openings available

$400.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
986

Fri, Oct. 10, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

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

Buffet

23 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
973

Sat, Oct. 11, 2014 @ 9:00 AM
Pasta Workshop 9:00AM-12:00PM
 

 

In this class, students will learn the simple art of making fresh pasta and will practice shaping ravioli, tortellini, agnolini, and more. We will make various fillings and sauces such as Classic Tomato Sauce and Leek, Sage and Cream sauce. Our chef instructor will demonstrate everything you need to know to create amazing fresh pasta for your next dinner party. A salad and wine will be served.

15 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
987

Fri, Oct. 17, 2014 @ 12:00 PM
Full Time Culinary Arts Class-PreFixe Lunch Series 12:00PM-1:00PM
 

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

Mezza Family Style

19 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
974

Sat, Oct. 18, 2014 @ 9:00 AM
Pizza Workshop 9:00AM - 12:00PM
 

 

We will introduce the students to two amazing pizza doughs and the versatile range of uses for them. We will make both a pre-ferment and simple straight-mix pizza dough. Students will learn how to shape the dough balls, stretch and shape the dough, and how to finish and bake pizza on a stone or grill. Students will also prepare their own dough, which they will take home. Pizza Margherita; Pizza with Spicy Sausage, Rosemary and Taleggio Cheese; Grilled Pesto Pizza with Grilled Vegetables; All White Pizza with Ricotta and Greens.

8 openings available

$90.00

Jessica Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
975

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

 

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

5 openings available

$180.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
989

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

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

Plated French

23 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
976

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

 

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

14 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
949

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

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

 

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

15 openings available

$400.00

May Hennemann

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
990

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

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

Tapas Family Style

21 openings available

$10.00

Full Time Culinary Arts Class

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
977

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

 

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

16 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
978

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

 

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

15 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
979

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

 

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

14 openings available

$110.00

Briana Bielucke & Jess Hilton

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
980

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

 

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

12 openings available

$90.00

Laura Weinman

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
981

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

 

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

13 openings available

$95.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
982

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

 

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

14 openings available

$90.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
991

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

 

 
 
Full-Time Professional Culinary Arts Diploma Program
 

 

Monday through Friday

9:00AM-3:00PM

Our curriculum focuses on both past and present cooking techniques, contemporary ideas with classic French technique, with an emphasis on seasonal, local ingredients. Students will focus on the foundation of classic French cooking, learn essential knife techniques, develop cooking skills through ingredient-specific instruction and practical execution, and discuss issues in food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the culinary profession. The tution is $14,500.00 with payment plans available.  There is a $250 supply fee to cover the direct costs of uniforms, tools and textbooks.  The first month's tuition is required to hold a seat in this program.

13 openings available

$2417.00

Carol Cotner Thompson

8688 Washington Blvd. CC 90232

 
Event/Date Description Openings/Price/Location
992

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

Full Time Baking and Pastry Arts Program

Monday - Friday

9:00AM - 3:00PM

Our curriculum focuses on both past and present baking and pastry techniques. Students will focus on the foundation of classic baking and learn essential techniques and skills through ingredient-specific instruction and practical execution, and discuss issues in food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the profession. The tution is $14,500.00 with payment plans available.  There is a $250 supply fee to cover the direct costs of uniforms, tools and textbooks.  The first month's tuition is required to hold a seat in this program.

12 openings available

$2417.00

Briana Bielucke

8688 Washington Blvd. CC 90232

 
 
 
 
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