New School of Cooking offers professional full time, part time, and recreational classes and is widely considered LA's premier artisan culinary school.

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New School of Cooking
8690 Washington Boulevard, Culver City CA 90232
844-895-4224

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Class/Date Description Openings/Price/Location
2542

Sun, Jan. 14, 2018 @ 10:00 AM
to
Sun, Jun. 17, 2018 @ 10:00 AM
PRO COOKING SUNDAY MORNINGS 10am – 2pm
 

PRO COOKING SUNDAY MORNINGS 10AM-2PM

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 


Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce


Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons


Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas


Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce


Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay


Class 6 Eggs: Seasonal Quiche. Cheese Souffles


Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini


Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese


Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney


Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips


Class 11 Chicken: Chicken Pot Pies


Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes


Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne


Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam


Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut


Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta


Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos


Class 19 Wine & Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout


Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco.

 

 

It's too late to register for this series. The cutoff date was Sun, Jan. 28, 2018.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2543

Wed, Feb. 21, 2018 @ 6:30 PM
to
Wed, Jul. 18, 2018 @ 6:30 PM
PRO COOKING WEDNESDAY EVENINGS 6:30PM-10:30PM
 

PRO COOKING WEDNESDAY PM

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 

Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce


Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons


Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas


Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce


Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay


Class 6 Eggs: Seasonal Quiche. Cheese Souffles


Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini


Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese


Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney


Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips


Class 11 Chicken: Chicken & Dumplings, Fried Chicken Wings with Collard Greens, Optional Buffalo Wing Variation, Chicken Tagine with Preserved Lemon and Couscous

Sambal Chicken Skewers with Thai Mango & Papaya Salad



Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes


Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne


Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam


Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut


Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta


Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos


Class 19 Wine & Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout


Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco.

 

 

 

3 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2541

Mon, Mar. 5, 2018 @ 10:00 AM
to
Mon, Aug. 6, 2018 @ 10:00 AM
PRO COOKING MONDAY MORNINGS 10am – 2pm
 

 

 

 

PRO COOKING MONDAY MORNINGS 10AM-2PM

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 *Material subject to change

 

Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce


Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons


Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas


Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce


Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay


Class 6 Eggs: Seasonal Quiche. Cheese Souffles


Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini


Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese


Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney


Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips


Class 11 Chicken: Chicken & Dumplings, Fried Chicken Wings with Collard Greens, Optional Buffalo Wing Variation, Chicken Tagine with Preserved Lemon and Couscous

 

Sambal Chicken Skewers with Thai Mango & Papaya Salad


Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes


Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne


Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam


Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut


Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta


Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza


Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos


Class 19 Wine & Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout


Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco

 

 

4 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2544

Sat, Mar. 10, 2018 @ 10:00 AM
to
Sat, Aug. 11, 2018 @ 10:00 AM
PRO BAKING SATURDAY MORNINGS 10:00AM -2:00PM
 

PRO BAKING SATURDAY MORNINGS 10:00AM - 2:00PM

MARCH 10th 2018- AUGUST 4th 2018

Deposit is $1475 to hold the seat in class. $1475 is due on the first day of class. 

Use code DEPPRO at checkout to path the 50% deposit

Our Pro Series are perfect for students with limited time and a serious interest in cooking. These intensive hands-on classes will instill confidence in the kitchen and can lead to the beginning of a career or simply enable you to cook like a Pro.

Classes begin with a comprehensive lecture and demo.  Following the lecture and demo, students will complete the lab portion of the class individually, and the instructor will be there to guide and support as needed. Students are welcome to take their work home.

Everything is provided, including uniforms, media and kitchen tools.

Comfortable clothing and closed toe shoes highly encouraged.

Please, no jewelry or heavily scented perfume.


Parking: There is a small lot just past the school on Washington, in addition to metered and street parking.


Class 1 Intro to Baking and Quick Breads: Fundamentals of measuring.

Chocolate Pumpkin Swirl Muffin and Banana Pecan Bread

 

Class 2 Cookies: Dropped Molasses Chews and Cut Lavender Shortbread Cookies

 

Class 3 Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust

 

Class 4 Tarts: Myer Lemon Tart with a Pate Sucre Crust and a Fresh Fruit Tart

 

Class 5 Custards: Grand Marnier Crème Brulee, Maple Pecan Bread Pudding and Fruit Cheesecake

 

Class 6 Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones

 

Class 7 Pate a Choux: Praline Eclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougers

 

Class 8 Cake: 4 Layer Yellow Cake with Sea Salt Caramel Buttercream

 

Class 9 Retro Desserts:  Pop Tarts and Chocolate Oreos with Vanilla Frosting

 

Class 10 Breads: Straight Yeast: Pesto Mozzarella Pizza and Rustic Country Loaf

 

Class 11 Breads: Enriched: Braided Poppy and Sesame Challah and Cinnamon Rolls with Cream Cheese Glaze

 

Class 12 Poached Bread: Cheddar Jalapenos Bagels and Pretzels

 

Class 13 Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers

 

Class 14 Laminated Doughs Part 2: Classic Croissants, Ham and Gruyer Croissants and Chocolate Croissants

 

Class 15 Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts

 

Class 16 Gluten Free Baking: Fruit Buckle Cake and Herd Focaccia Bread

 

Class 17 French Macarons: Almond Macaroons

 

Class 18 Chocolate: Chocolate Tasting/Tempering Chocolate Souffles and Assorted Truffles

 

Class 19 Candies and Confections: Spicy Peanut Brittle, Hard Candies and Vanilla Bean Marshmallows

 

Class 20 Petit fours and Commencement Toast


*Recipes are subject to change

10 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2695

Sat, Apr. 14, 2018 @ 3:00 PM
to
Sat, May. 5, 2018 @ 3:00 PM
BASICS COOKING SERIES 3pm-6pm
 

Basic Cooking 4 week series 

This four-part series is perfectly suited for a beginner cook looking to learn fundamental skills in the kitchen. Taught by one of our executive chefs, students will learn how to handle food like a professional. This series covers knife skills, sauces, stocks, and introductory cooking methods for chicken, fish, vegetables, and starches. And of course, each session ends with a feast as the students eat the coursework!

 

 

 

Week 1 – Knife Skills:Soups and Salads: Learn to make delicious dressings, seasonal soups, salads and homemade croutons.

 

Week 2 – Vegetables and Grains: Learn how to properly roast, blanch, and sauté vegetables and how to cook common grains. We’ll make seasonal grain salads and vegetables dishes.

 

Week 3 – Fish: Students will learn the key to perfectly cooked fish and variety of sauces and sides.

 

Week 4Chicken: Chicken scaloppini with marsala and caper with whipped yukon gold potatoes. Chicken kofta, chopped tomato salad, Porcini braised chicken thighs, Roasted root veg grilled chicken with herb rice pilaf 

 

 

13 openings available

$495.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2694

Wed, May. 2, 2018 @ 10:00 AM
to
Wed, Sep. 19, 2018 @ 10:00 AM
PRO COOKING WEDNESDAY MORNINGS 10:00am-2:00PM
 

PRO COOKING WEDNESDAY MORNINGS 10:00AM-2:00PM

Wednesday's May 2nd- September 12th 2018


 

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to path the 50% deposit

 

 


Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor.  

 

 

 

Class 1 Knife Skills:  Quinoa Gado Gado Bowl with Peanut Sauce

 

 

 

Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons

 

 

 

Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas

 

 

 

Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce

 

 

 

Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay

 

 

 

Class 6 Eggs: Seasonal Quiche. Cheese Souffles

 

 

 

Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini

 

 

 

Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese. Carrot Ravioli with Brown Butter

 

 

 

Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney and Cucumber Mint Raita

 

 

 

Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips

 

 

 

Class 11 Chicken: Chicken & Dumplings, Fried Chicken Wings with Collard Greens, Optional Buffalo Wing Variation, Chicken Tagine with Preserved Lemon and Couscous

 

Sambal Chicken Skewers with Thai Mango & Papaya Salad

 

 

 

Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Carnitas, Tomatillo Salsa, & Mexican Rice. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes

 

 

 

Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne

 

 

 

Class 14 Food Preservation: Salsa Verde. Bread & Butter Pickles (take home)

 

 

 

Class 15 Sausage: Cheddar Jalapeno Sausage. Italian Sausage. Spicy Lamb Sausage. Quick Ketchup

 

 

 

Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta. Lemon Ricotta Fritters

 

 

 

Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza

 

 

 

Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu & Elotes, Pork Tamales & Elotes, Korean Tacos with Fresh Corn Tortillas & Elotes

 

 

 

Class 19 Wine & Plating: Salt Crusted Branzino.Grilled Hanger Steak. Wild Mushroom Ragout.  Pineapple Upside Down Cake.

 

 

 

Class 20 Canapes & Graduation:Crab Puffs. Shrimp & Pineapple Skewers. Cheese Gougeres. Puff Pastry Tart. Coffee + Prosecco

 

 

 

16 openings available

$2950.00

Chef Instructor

 
 
 
 
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