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MASTER CHEF COOKING PROGRAM - 16 WEEKS OF CULINARY TRAINING WITH A EUROPEAN TRAINED CHEF AT THE CULINARY CLASSROOM SUN 1/21/18 AT 9:30AM
|Classes & Seminars in West LA|
Address: 2366 Pelham Avenue, Pico/Overland
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CULINARY MASTER CHEF PROGRAM
Please call our office if you would like to audit a Program Class free of charge! Passionate about Cooking? Exploring the world of Culinary Arts? Thinking about a career as a Chef? Whatever your goal, we have a program or class for you. Many of CHEF ERIC’s students are cooking professionally in restaurants, and as caterers and personal chefs. Many others are simply more confident in their private kitchens cooking for their families, hosting dinner parties and creating wonderful meals. We assist in career guidance.
CULINARY MASTER CHEF PROGRAM – 16 Weeks - $2,700*
Payment Plans Available!
Includes the Culinary Textbook, Chef Jacket, Chef Apron
This information-packed series is what CHEF ERIC spent years learning at the CIA
Sundays, 1/21/18-5/6/18 9:30am-1:00pm
Tuesdays, 2/6/18-5/22/18 6:30pm-10:00pm
Saturdays, 3/3/18-6/23/18 10:00am-1:30pm
• Hands-on techniques for immediate application
• Ingredients fresh and unprocessed
• Students learn to prepare meals without recipes
• Certificates awarded upon completion of classes
• Pass the County Food Handlers Exam
This program is for individuals who want to cook like a professional and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 3 ½ hours a day, for sixteen weeks. Plating, presentation, costing, and recipe development are key components of this program.
Class #1 - Knife Skills/Introduction to the Kitchen -- The most important basic technique taught to all culinary students. Includes Basic Kitchen Equipment and Sanitation Instruction.
Class #2 - Stocks -- A great stock is the key to many recipes, Fish, Chicken, and Beef.
Class #3 - Grand Sauces -- Hollandaise, Bechamel, Veloute, Demi-Glace and Tomato Sauce. Students acquire important skills for sauce making.
Class #4 - Soups -- Many a great meal starts with wonderful soup. We explore a variety of recipes using stocks.
Class #5 - Contemporary Sauces -- Prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today's lighter menus.
Class #6 - Breakfast and Egg Cookery -- Learn the versatility of breakfast/egg cookery with a variety of menus.
Class #7 - Vegetable Cookery -- Proper buying/storage of produce; delicious preparations of seasonal items.
Class #8 - Potato Cookery -- Potatoes are an essential item in any kitchen. Several different cooking techniques will be used by students in this important section.
Class #9 - Dry Heat Cooking Methods -- This class focuses on sautéing, broiling, grilling, and roasting.
Class #10 - Moist Heat Cooking Methods -- Practice techniques like poaching, braising, stewing and steaming.
Class #11 - Pasta, Rice and Dumplings -- Learn a variety of cooking methods for rice, dumplings and pasta.
Class #12 - Appetizers and Hors d'ouvres -- The focus is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party with presentation.
Class #13 - Garde Manger and Charcuterie -- The importance of sausages, terrines, pates and smoked items in the kitchen and dining room are explored in this exciting class -- one of the favorites of the program.
Class #14- Wine and Food Pairing -- The Chef constructs a menu with seasonal ingredients and pairs wines to accompany the menu as we taste several varieties with our meals.
Class #15 - Instructor Menu -- The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus.
Class #16 - Final Class -- Students make an intricate menu with an entree, vegetable and side dish without the use of recipes. Last class food critique and discussion follows as we wind up our Culinary Master Chef Program and Certificates are presented.
NOTE: It is always a good idea to verify date, time, location and other information prior to going.
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