Culinary Skills is for anyone who is passionate about food and cooking and committed to becoming a truly skilled cook. It is an in-depth, hands-on, 20-week course with a topic-based curriculum designed to take you to a whole new level of confidence and competence with your cooking. You gain a thorough understanding of:

• Flavor components and ingredients
• Orchestration of entire meals
• Techniques and methodology
• Plate presentation

Students spend one evening a week in one of our professional teaching kitchens with our top-notch chef instructors exploring a logical sequence of topics including knife skills, sensory awareness, stocks and soups, sauces, vegetables, fish, poultry, meats, wines, and cheeses. The course culminates with a grand finale celebration, for which you and your class prepare a fine restaurant caliber meal for 30 people.

When you complete this course, you are more intuitive, independent, and creative in the kitchen. Culinary Skills 1 can also serve as a foundation for a future food-related business endeavor, such as becoming a small-scale personal chef or running a bed and breakfast, and logically prepares you for the next level- Culinary Skills 2.

What’s included:

• Professional equipment kit (Chef’s knife, bread knife, boning knife, pairing knife, honing steel, thermometer, microplane, …)
• 1 chef jacket and apron
• Full use of a professional kitchen
• Text book: Wayne Gisslen, Professional Cooking

Schedule:

Sundays for twenty weeks starting January 8, 2012 through May 27th, 2012.

Time: 4:00pm – 8:30pm

*Prerequisite: Completion of Basic Cooking Techniques, or a similar course, is highly recommended.

Please call our office for assistance registering for this class (303.494.7988).