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
310-842-9702

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Class/Date Description Openings/Price/Location
2232

Sun, Jul. 9, 2017 @ 10:00 AM
to
Sun, Dec. 3, 2017 @ 10:00 AM
PRO COOKING SUNDAY MORNINGS 10:00AM - 2:00PM
 
PRO COOKING SUNDAY MORNINGS 10:00AM - 2:00PM
 

 Sundays July 9- December 3 l 10:00 am – 2:00 pm I 

 Tuition is $2950.00

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

 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.

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. 

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.

 

CL ASS 1

Orientation and Knife Skills: intro to a professional kitchen, knives101,knifecuts (i.e.julienne,brunoise, supreme, andconcasse).

 

CL ASS 2

Stocks and Soups:stock making fundamentals and soup techniques.

 

CL ASS 3

 

Salads:vinaigrettes and dressings, knife skills practice, modern salads.

 

CL ASS 4

 

Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.


CL ASS 5

 Sauces:intro to mother sauces and emulsions. Bechamel, mayonnaise, beurreblanc, and variations.

 

CL ASS 6

 

Eggs and Breakfast:eggs 101, basic cooking methods, soufflés,savory crepes and quiches.

 

CL ASS 7

 

Grains and Legumes: types, grain & bean cooking methods.

 

CL ASS 8

 

Pasta:driedpasta,freshpasta from scratch,pasta shaping, sauces.

 

CL ASS 9

 

Fin Fish: types and categories, cooking techniques.

 

CL ASS 10

 

Shellfish:types and categories, storage and cleaning, oyster shucking, shellfish cookery.

 

CL ASS 11

 

Poultry: poultry 101, dry & moist cooking methods.

    

CL ASS 12

Pork: cuts of pork, moist heat cooking methods.

 

CL ASS 13

 

Beef & Lamb: cuts of beef and lamb, dry heat cooking methods.

 

CL ASS 14

 

Charcuterie: meat grinding and fresh sausages.

 

CL ASS 15

 

Milk Crafting : making cultured dairy products and fresh cheeses.

 

CL ASS 16

 

Artisan Pizza:make pizza dough, prep seasonal toppings, practice sauces and cheeses.Assemble and bake artisan- style pizzas.

 

CL ASS 17

 

Food Preservation:Fermentation,pickling,and smoked fish.

 

CL ASS 18

 

Cuisine of LosAngeles:Make dishes that celebrate the International roots of ourcity.

 

CL ASS 19

 

Wine: intro to wine, wine and food pairing, tasting and pairing exercise.

 

CL ASS 20

 

Class Commencement:Canapés and Commencement Celebration.

 


 

 

It's too late to register for this series. The cutoff date was Sun, Jul. 16, 2017.

$2950.00

Faculty Member

 
Class/Date Description Openings/Price/Location
2301

Mon, Aug. 7, 2017 @ 10:00 AM
to
Mon, Oct. 16, 2017 @ 10:00 AM
Pro Baking 2
 

PRO BAKING 2

Mondays, August 7 | 10:00 am - 2:00 pm

$1500

Pro Baking 2 is designed to provide students with limited time and a serious interest in baking 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 bake like a Pro. Completion of Pro Baking 1 is required. 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 individually, and the instructor will be there to guide and support as needed. Students are welcome to take their work home

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 11 Retro Desserts: Housemade Jam Pop Tarts and Chocolate Sandwich Cookies with Vanilla bean Frosting

Class 12 Poached Breads: Cheddar Jalapeno Bagels and Salted Pretzels

Class13 Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts

Class 14 Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers

Class 15 Laminated Doughs Part 2: Classic Croissants, Ham and Gruyere Croissants and Chocolate Croissants

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

Class 17 French Macarons: Red Raspberry Almond Macarons

Class 18 Chocolate: Chocolate, Tasting/Tempering, Chocolate Soufflés and Assorted Truffles

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

Class 20: Plated Desserts  

 

It's too late to register for this series. The cutoff date was Mon, Aug. 7, 2017.

$1500.00

Faculty Member

 
Class/Date Description Openings/Price/Location
2253

Sat, Sep. 9, 2017 @ 9:00 AM
to
Sat, Feb. 10, 2018 @ 9:00 AM
PRO BAKING SATURDAY MORNINGS 9:00AM - 1:00PM
 
 
 Class Schedule: Saturdays September 9-February 10  9:00AM - 1:00PM

 Tuition is $2950.00

 
 

 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

It's too late to register for this series. The cutoff date was Sat, Sep. 9, 2017.

$2950.00

Faculty Member

Class/Date Description Openings/Price/Location
2300

Mon, Sep. 11, 2017 @ 10:00 AM
to
Mon, Feb. 5, 2018 @ 10:00 AM
PRO COOKING MONDAY MORNINGS 10:00AM - 2:00PM
 

 Mondays September 11, 2017 -February 5, 2018- 10:00 am – 2:00 pm

 Tuition is $2950.00

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

  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.

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. 

 Everything is provided, including uniforms, media and kitchen tools 

Comfortable clothing and closed toe shoes are required. 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

*Material subject to change*

Class 1: Orientation and Knife Skills: intro to a professional kitchen, knives 101, knifecuts (i.e. julienne, brunoise, supreme, and concasse)

Class 2: Stocks and Soups: Stock making fundamentals and soup techniques

Class 3: Salads: Vinaigrettes and dressings, knife skills practice, modern salads

Class 4: Vegetables & Vegetable based sauces: Seasonality and cooking techniques. Sauces such as salsa verde and romesco.

Class 5: Sauces: Intro to mother sauces and emulsions. Bechamel, mayonnaise, beurrblanc, and variations

Class 6: Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes and quiches

Class 7: Grains and Legumes: types, grains, and bean cooking methods

Class 8: Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces

Class 9: Fin Fish: types and categories, cooking techniques

Class 10: Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery

Class 11: Poultry: Poultry 101, dry & moist cooking methods

Class 12: Pork: Cuts of pork, moist heat cooking methods

Class 13: Beef & Lamb: cuts of beef and lamb, dry heat cooking methods

Class 14: Charcuterie: meat grinding and fresh sausage

Class 15: Milk crafting: making cultured dairy products and fresh cheeses

Class 16: Artisan Pizza: making pizza dough, prep seasonal toppings, practice sauces, and cheeses. Assemble and bake artisan style pizzas

Class 17: Food Preservation: Fermentation, pickling, and smoked fish

Class 18: Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city

Class 19: Wine: Intro to wine, wine and food pairing, tasting and pairing exercise

Class 20: Class Commencement: Canapés and Commencement ceremony

 

   
  
  
  
  
  
  
  
  
  
  
    


  
  
  
  
  
  
  
  
  
It's too late to register for this series. The cutoff date was Mon, Sep. 18, 2017.

$2950.00

Faculty Member

 
Class/Date Description Openings/Price/Location
2442

Wed, Sep. 13, 2017 @ 6:30 PM
to
Wed, Feb. 7, 2018 @ 6:30 PM
PRO COOKING WEDNESDAY EVENINGS 6:30 - 10:30 PM
 

 

PRO COOKING WEDNESDAY EVENINGS 6:30-10:30PM

 Wednesdays September 13, 2017- February 7, 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.  

 *Material subject to change


CLASS 1 - Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse)

CLASS 2- Stocks and Soups: stock making fundamentals and soup techniques

CLASS 3- Salads: vinaigrettes and dressings, knife skills practice, modern salads

CLASS 4- Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.

CLASS 5-  Sauces: intro to mother sauces and emulsions. Bechamel, mayonnaise, beurre blanc, and variations.

 CLASS 6- Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes and quiches. 

CLASS 7- Grains and Legumes: types, grain & bean cooking methods.

CLASS 8- Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces.

CLASS 9- Fin Fish: types and categories, cooking techniques

CLASS 10- Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery. 

CLASS 11- Poultry: poultry 101, dry & moist cooking methods 

CLASS 12- Pork: cuts of pork, moist heat cooking methods

CLASS 13- Beef & Lamb:  cuts of beef and lamb, dry heat cooking methods.

CLASS 14- Charcuterie: meat grinding and fresh sausages.

CLASS 15- Milk Crafting: making cultured dairy products and fresh cheeses. 

CLASS 16- Artisan Pizza: make pizza dough, prep seasonal toppings, practice sauces and cheeses. Assemble and bake artisan-style pizzas. 

CLASS 17- Food Preservation: Fermentation, pickling, and smoked fish.

CLASS 18- Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city. 

CLASS 19- Wine: intro to wine, wine and food pairing, tasting and pairing exercise. 

CLASS 20- Class Commencement: Canapés and Commencement Celebration.

 

It's too late to register for this series. The cutoff date was Wed, Sep. 13, 2017.

$2950.00

Faculty Member

 
Class/Date Description Openings/Price/Location
2483

Sat, Oct. 7, 2017 @ 10:00 AM
to
Sat, Oct. 28, 2017 @ 10:00 AM
BASICS COOKING SERIES
 

Saturday Mornings

October 7- October 28 | 10:00 AM – 1:00 PM |  $495

Basic Cooking Series

 This four-part series is perfectly suited for 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 4 – Meat: Students will learn to sear a perfect steak, make compound butters, and cook potato side dishes.

Everything is provided, including recipes, kitchen tools, aprons, and ingreditents. 

Comfortable clothing and closed toe shoes are required.

Please, no jewelry or heavily scented perfume.

9 openings available

$495.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
2249

Mon, Nov. 20, 2017 @ 8:00 AM
to
Fri, Nov. 24, 2017 @ 8:00 AM
Diploma Program Off
 

Diploma Program Off

It's too late to register for this series. The cutoff date was .

$0.00

Faculty Member

 
Class/Date Description Openings/Price/Location
2248

Thu, Nov. 23, 2017 @ 8:00 AM
to
Sun, Nov. 26, 2017 @ 8:00 AM
School Closed
 

School Closed

It's too late to register for this series. The cutoff date was .

$0.00

Faculty Member

 
Class/Date Description Openings/Price/Location
2251

Sat, Dec. 23, 2017 @ 8:00 AM
to
Mon, Jan. 1, 2018 @ 8:00 AM
School Closed
 

School Closed

It's too late to register for this series. The cutoff date was .

$0.00

Faculty Member

 
 
 
 
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