Culinary Fundamentals – $600 Per Person (Series)
May 28 @ 6:30 pm - 10:00 pm
|Recurring Event (See all)
Please note - skills for this series will be built upon each week, therefore enrollment in all six sessions is required.
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The Culinary Fundamentals series is designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each week a different culinary topic will be discussed. Please note – skills for this series will be built upon each week, therefore enrollment in all six sessions is required.
Week 1 – Sauces Th – 5/28
Discussion, preparation and tasting of the classic Mother sauces and derivative sauces.
Week 2 – Pasta Th – 6/4
Students will learn the basics of making pasta dough and the use of a pasta machine to roll out linguine and pasta sheets.
Week 3 – Doughs Th – 6/11
Sweet and Savory Tart Dough, Pizza, Pita and basic Scone doughs.
Week 4 – Desserts Th – 6/18
Basic desserts that every home chef should have in their repertoire will be discussed and prepared.
Week 5 – Hors d’Oeuvres Th – 6/25
A seasonal selection of Hors d’Oeuvres will be prepared.
Week 6 – Market Basket Th – 7/2
Using the skills learned in the previous 5 weeks, students will spend the class preparing two dishes.
