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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the fourteenth class in a twenty week series.

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

This is the sixteenth class in a twenty week series.

Puff Pastry and Croissants

THIS IS PART OF A 10 WEEK SERIES  

Class 4 Grill, Sauté and Stir Fry

Saturday, February 11    10:00 a.m.-1:00 p.m.
Today, join Chef Jet Tila for an insider’s look at Asian fish preparation. Learn how Asian restaurants fabricate fish to make your favorite dishes. Students will learn how to filet a fish, essential cuts and techniques for preparing this exciting menu: Misoyaki Black Cod; Cured Salmon for Serving Raw—Salt, brine and freeze for Crudo, Ceviche, Poke, Tiradito; Crispy Trout with Thai Herbs and Apple Mango Slaw; Thai Crispy Catfish with Green Mango Sauce; Three Flavor Whole Fish.

Saturday, February 11    2:00-5:00
We love chocolate all year long, but Valentine’s Day is the ultimate time of year to express our love of chocolate along with our love of love. Today, chef May Parich will lead students through a guided tasting of artisanal chocolate and teach students how to make this stellar spread of chocolate desserts: Chocolate Caramel Soufflés with Sea Salt; Chocolate Glazed Chocolate Tart; Chocolate Cinnamon Cream Pie; Vanilla Macarons with Bittersweet Chocolate Ganache; Chocolate Orbit Cake with Crème Anglaise; Chocolate Pots de Crème with Sabayon; Midnight Chocolate Cake with Milk Chocolate Buttercream; Milky Way Tart.

Week 6 Indian

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 2: Stocks and Roux-Based Sauces: Stocks, Roux-Based Mother Sauces

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

This is the fifteenth class in a twenty week series.

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

This is the seventeenth class of a twenty week series.

Complete Puff Pastry and Croissants

THIS IS PART OF A 10 WEEK SERIES  

This class provides a foundation for all culinary education and teaches the correct knife techniques used by all safe and successful cooks. We will demonstrate proper handling and sharpening of knives and students will learn how to slice, dice and mince as well as other classic cuts. The chef will also demonstrate how to cut up a chicken. After class, we will serve a meal prepared with the cut ingredients. (Please note: If you want to cut up a chicken, please register for our Chicken Fundamentals class.)

Thursday, February 16 6:30-9:30 p.m.

Saturday, February 18        10:00 a.m.-1:00 p.m.

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

Saturday, February 18        2:00-5:00 p.m.
Vegetarian Class. Winter is greens season, and it just so happens that greens pair incredibly well with so many of the whole grains now available to us. Chef May Parich will introduce varieties of seasonal farmers market greens and explain basic techniques for cooking grains as well as this tantalizing and healthful menu. Sicilian Style Toasted Quinoa with Swiss Chard; Green Barley and Kale Gratin; Veracruz Style Greens and Beans; Risotto-Style Farro with Winter Squash and Kale; Kamut with Saffron Scented Mushrooms and Leeks; Collards with Dill and Parsley; Orecchiette with Chick Peas and Broccoli Rabe; Bhutanese Red Rice Served with Stir Fried Watercress with Preserved Bean Curd.

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 3 Sauces: Reductions, Emulsifications, Purees and Infusions

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

This is the sixteenth class in a twenty week series.

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

This is the eighteenth class of a twenty week series

CLASS 1  Baguettes and Sourdough

This is the first week of a six week class

Thursday, February 23    6:30-9:30 p.m.   

In this class, students will learn essential techniques for preparing whole chickens, chicken pieces, and boneless fillets. The chef instructor will demonstrate trussing and roasting a whole bird as well as preparation of stocks, classic pan sauces and gravy. Each student will cut up a whole bird and learn how to fillet chicken breasts. Students teams will prepare the following dishes with their chicken pieces and breasts: Grilled Chicken with a Mediterranean Herb Paste and Rice Pilaf; Pomegranate Glazed Chicken Pieces with Middle Eastern Spices; Braised Chicken with Turmeric, Mint, Cilantro and Olives; Crispy Five Spice Chicken with Asian Greens; Lemon Rosemary Roasted Chicken Pieces with Pan Sauce and Mashed Potatoes.

Friday, February 24    7:00-10:00 p.m.
Chef Jet Tila has specifically designed this class for all of our students who have fallen in love with the food truck revolution and want to recreate some of these specialties at home. Learn the principles, techniques and recipes for making Urban Asian work in your own kitchen. Korean Tacos with Salsa Verde; Naga Katsu Dog; Bill Kim Bellydog; Tarashi Fries; Buta Burger; Ox Tail Banh Mi; Tamago Burger; Korean Ssam.

Saturday, February 25    10:00 a.m.-1:00 p.m.
This morning, sushi chef Masayo Onuki will introduce the components of sushi preparation and demonstrated proper technique for sushi rolls. Chef Masayo is currently a sushi chef at Hama Sushi in Venice and has over ten years of teaching experience in the U.S. and Japan. Students will prepare an assortment of rolls as well as appropriate accompaniments for an authentic sushi meal. Spicy Tuna, California and Vegetable Rolls: Rice Outside Roll, Seaweed Outside Roll, Hand Roll; Dashi (Japanese Soup Stock); Miso Soup; Shira-Ae (Vegetable with a Tofu Based Sauce; Goma-Ae (Spinach with Sesame Sauce).

Knife Skills, Soup and Salad

Class meets from 2:00-5:00 p.m.

THIS IS THE FIRST WEEK OF A FOUR WEEK SERIES

Week 7 Seasonal Menu featuring farmer's market ingredients

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables: roast, sweat/sauté, fry, bake, grill

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables: roast, sweat/sauté, fry, bake, grill

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the seventeenth class of a twenty week series.

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

This is the nineteenth class of a twenty week series.

CLASS 2  Danish

This is the second week of a six week class.

Thursday, March 1    6:30-9:00 p.m.               
In this class, students learn proper purchasing, storing and handling of fresh fish. We will show how to filet and remove bones from a whole fish, and practice a variety of cooking techniques including baking, sautéing, roasting, grilling and frying. Crispy Pan Fried Fish Fillets with a Fresh Herb Remoulade; Black Cod with a Miso Glaze served with Stir Fried Bok Choy; Grilled Seasonal Fish with Parsley Caper Sauce and Roasted Potatoes; Baja Fish Tacos; Lime Scented Salmon Cakes with a Sesame Watercress Salad.

Saturday, March 3    10:00 a.m.-1:00 p.m.
Vegetarian Class. Nothing is quite as dramatic or delicious as a perfect soufflé. While they may seem intimidating, the only trick to making perfect soufflés is learning the simple techniques for their preparation, and to eat them as soon as they come out of the oven. Today students will prepare soufflés from the following menu: Classic Cheese Soufflé; Asparagus Parmesan Soufflé; Escarole and Cheese Spoonbread; Gran Marnier Soufflé; Chocolate Soufflé; Butterscotch Soufflé with Crème Anglaise.

Fish and Shellfish, Herb Introduction

THIS IS THE SECOND WEEK OF A FOUR WEEK SERIES

Week 8 Menu Development

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the eighteenth class of a twenty week series

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

This is the last class of a twenty week series.

CLASS 3  Rolled Butter Dough, Royal Icing, Seasonal Tart with Viennese Butter Dough

This is the third week of a six week class.

Knife Skills, Soup and Salad

THIS IS THE FIRST WEEK OF A FOUR WEEK SERIES

This class provides a foundation for all culinary education and teaches the correct knife techniques used by all safe and successful cooks. We will demonstrate proper handling and sharpening of knives and students will learn how to slice, dice and mince as well as other classic cuts. The chef will also demonstrate how to cut up a chicken. After class, we will serve a meal prepared with the cut ingredients. (Please note: If you want to cut up a chicken, please register for our Chicken Fundamentals class.)

Saturday, March 10 10:00 a.m.-12:30 p.m.

Chicken and Meat

THIS IS THE THIRD WEEK OF A FOUR WEEK SERIES

Week 9 Wine Tasting

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables: roast, sweat/sauté, fry, bake, grill

CLASS 2: Stocks and Roux-Based Sauces: Stocks, Roux-Based Mother Sauces

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the nineteenth class of a twenty week series.

Quick Breads: Muffins, Scones and Quick Breads

THIS IS PART OF A 10 WEEK SERIES  

CLASS 4  Butter Cakes, Fondant, Petit Fours

This is the fourth week of a six week class.

Fish and Shellfish, Herb Introduction

THIS IS THE SECOND WEEK OF A FOUR WEEK SERIES

Saturday, March 17    10:00 a.m.-1:00 p.m.
This morning, Olio Pizzeria Chef Bradford Kent joins us here to introduce his amazing pizza dough and the versatile range of uses for it. He will bring his recipe for his Olio dough that uses an easy pre-ferment and he will provide a recipe for a 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. We will make Naples-Style Classic Pizza Margherita; Providence Rhode Island-Style Spring Vegetable and Pesto Grilled Pizza; Pita Bread served with Greek Lamb Sausage and Tzatziki; Nutella Focaccia with Turbinado Sugar.

Pasta and desserts

THIS IS THE FOURTH WEEK OF A FOUR WEEK SERIES

Week 10 Wine and Food Pairing

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

CLASS 3 Sauces: Reductions, Emulsifications, Purees and Infusions

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables: roast, sweat/sauté, fry, bake, grill

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

This is the last class of a twenty week series.

Custards, Bread Pudding and Ice Cream

THIS IS PART OF A 10 WEEK SERIES  

CLASS 5  Sponge Genoise, Gelatin, Mousse

This is the fifth week of a six week class.

Chicken and Meat

THIS IS THE THIRD WEEK OF A FOUR WEEK SERIES

Saturday, March 24    10:00 a.m.-1:00 p.m.
For this class, we have prepared a winter menu to illustrate the simple techniques for grilling vegetables, fish, chicken and meat. As with our summer grilling class, we will introduce a variety of rubs, marinades and sauces as well as appropriate seasonal side dishes. Grilled Rack of Lamb with Parsley, Mint and Walnut Sauté; Grilled Prosciutto Wrapped Whole Trout with Winter Orzo; Chipotle-Orange Grilled Chicken with Green Rice and an Arugula Lime Salad; Rosemary and Fennel Rubbed Pork Tenderloin with Grilled Fennel and Radicchio; Kentucky Bourbon Grilled Flank Steak with Polenta; Grilled Mushroom Salad with Frisée and Hazelnuts; Thai Style Fish Saté with Cucumber Salad; Argentinean Grilled Steak with Chimichurri Sauce.

Saturday, March 24    2:00-5:00 p.m.
In this class, chef Jet Tila will introduce students to techniques for cooking with the highly versatile wok. Students will learn how to season their wok, how to store it, and how to cook a variety of Asian foods, not simply stir-fry. Tuition includes a wok for each student to take home. Pad See You; Shrimp Fried Rice; Tom Kha Gai; Pad Prik King; Kung Pao Chicken; Steamed Rockfish with Ginger and Green Onion.

Quick Breads: Muffins, Scones and Quick Breads

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

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.

This is the first week of a twenty week class

Soufflés, Pate a Choux and Pastry Cream

THIS IS PART OF A 10 WEEK SERIES  

CLASS 6  Candy

This is the sixth week of a six week class.

Pasta and desserts

THIS IS THE FOURTH WEEK OF A FOUR WEEK SERIES

Saturday, March 31    10:00 a.m.-1:00 p.m.
Vegetarian Class. In this workshop, chef May Parich with teach students how to make both sweet and savory tart doughs and we will prepare this assortment of seasonal tarts: Wild Mushroom and Madeira Tart; Onion Thyme Tart; Fennel, Taleggio and Cardamom Tart; Potato, Caramelized Onion and Gruyere Galette; Linzertorte; Prune and Almond Tart; Chocolate Nutella Tart.

Saturday, March 31    2:00-5:00 p.m.
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.

Custards, Bread Pudding and Ice Cream

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

CLASS 2: Stocks and Roux-Based Sauce

This is the second week of a twenty week class

Tarts, Pies, Cobblers and Crisps

THIS IS PART OF A 10 WEEK SERIES  

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

CLASS 3: Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder

This is the third week of a twenty week class

Chocolate Tasting, Double Chocolate Cake with Milk Chocolate Buttercream; Flourless Chocolate Cake with Ganache Glaze

THIS IS PART OF A 10 WEEK SERIES  

Soufflés, Pate a Choux and Pastry Cream

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

CLASS 7 Fruits and Vegetables II: Cooking techniques for fruits and vegetables: roast, sweat/sauté, fry, bake, grill

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

CLASS 4: Sauces: Reductions, Emulsifications, Purees and Infusions

This is the fourth week of a twenty week class.

Classic White Cake with Buttercream; Meringues

THIS IS PART OF A 10 WEEK SERIES  

Tarts, Pies, Cobblers and Crisps

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

CLASS 8 Vegetables III: Starches, Potatoes, Dried Legumes, Grains

THIS IS PART OF A 20 WEEK SERIES 

CLASS 15 Charcuterie: Sausages, Paté, Smoked Fish

THIS IS PART OF A 20 WEEK SERIES 

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

CLASS 5: Dairy and Eggs: Composition, Types of Milk, Cream and Butter, Cheese. Eggs, Hollandaise. Uses and Cooking Techniques.

This is the fifth week of a twenty week class

Artisan Breads

THIS IS PART OF A 10 WEEK SERIES  

CLASS 15 Charcuterie: Sausages, Paté, Smoked Fish

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the sixth week of a twenty week class

Flat Breads and Brioche

THIS IS PART OF A 10 WEEK SERIES  

Chocolate Tasting, Double Chocolate Cake with Milk Chocolate Buttercream; Flourless Chocolate Cake with Ganache Glaze

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

CLASS 15 Yeast Breads: Commercial and Wild Yeast, Enriched Breads and Sweet Doughs

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the seventh week of a twenty week class

Puff Pastry and Croissants

THIS IS PART OF A 10 WEEK SERIES  

Classic White Cake with Buttercream, Meringues

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

CLASS 16 Quick Breads and Pastry Dough: Non-Yeasted Baked Goods, Pie and Tart Dough

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

CLASS 15 Charcuterie: Sausages, Paté, Smoked Fish

CLASS 8: Dried Legumes, Grains, Pasta

This is the eighth week of a twenty week class

Complete Puff Pastry and Croissants

THIS IS PART OF A 10 WEEK SERIES  

Artisan Breads

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

CLASS 17 Plated Desserts: Basic Dessert Components, Plating and Garnishing Techniques

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the ninth week of a twenty week class

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the tenth week of a twenty week class

Flat Breads and Brioche

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

CLASS 18 Menu Test: Each student prepares the same menu from appetizer to dessert.  Students use techniques learned in class to complete recipes where only ingredients, quantities and simple procedures are given.

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the eleventh week of a twenty week class

Puff Pastry and Croissants

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

THIS IS PART OF A 20 WEEK SERIES 

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

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

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the twelfth class in a twenty week series

Complete Puff Pastry and Croissants

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 professional cookbook, hat, chef jacket and all equipment and ingredients. Students can miss up to three classes and still receive their diploma. Class meets from 10:00 a.m.-2:00 p.m. weekly.

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

CLASS 15 Charcuterie: Sausages, Paté, Smoked Fish

THIS IS PART OF A 20 WEEK SERIES 

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

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

This is the thirteenth class in a twenty week series.

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

THIS IS PART OF A 20 WEEK SERIES 

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

This is the fourteenth class in a twenty week series.

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

THIS IS PART OF A 20 WEEK SERIES 

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

THIS IS PART OF A 20 WEEK SERIES 

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

This is the fifteenth class in a twenty week series.

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

THIS IS PART OF A 20 WEEK SERIES 

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

This is the sixteenth class in a twenty week series.

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

THIS IS PART OF A 20 WEEK SERIES 

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

This is the seventeenth class of a twenty week series.

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

This is the eighteenth class of a twenty week series

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

This is the nineteenth class of a twenty week series.

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

This is the last class of a twenty week series.