Winter 2017 | Q1 January – March 2017
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. Everything is provided, including uniforms, media, and kitchen tools.
PRO COOKING 20 Weeks !
Pro Cooking – 20 Weeks
$2950
Start Dates: SESSION 1
Sundays beginning January 8
10:00 am – 2:00 pm
SESSION 2
Wednesdays beginning February 22
10:00 am – 2:00 pm
SESSION 3
Wednesdays beginning February 22
6:30 pm – 10:30 pm
SESSION 4
Mondays beginning March 6
10:00 am – 2:00 pm
SESSION 5
Saturday beginning March 25
10:00 am – 2:00 pm
CLASS 1
Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, concasse)
CLASS 2
Stocks and Roux-Based Sauces: vegetable stock, white chicken stock, and brown veal stock; intro to mother sauces
CLASS 3
Soups: clear soups (vegetable, consommé) and thick soups (puree, cream, bisque, chowder)
CLASS 4
Sauces: emulsions (i.e. mayonnaise, beurre blanc), fruit and vegetable based sauces (i.e. tapenade, chutney, purees)
CLASS 5
Dairy: dairy 101 (milk, cream, cultured dairy, butter), cheese tasting, ricotta production, cooking cheese (i.e. tartines, fritters, salads)
CLASS 6
Eggs and Breakfast Cookery: eggs 101 (types, structure, uses), basic cooking methods (i.e. fry, poach, French omelet), souffles
CLASS 7
Vegetables I: vegetables 101 (anatomy, categories, purchasing), salad composition, dressings, and cold preparations
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CLASS 8
Vegetables II: cooking methods, potatoes 101, vegetable cookery (i.e. gratin, puree, deep fried, roasted, grilled)
CLASS 9
Grains and Legumes: types and sample display, grain cooking methods (steam, pilaf, pasta, risotto), bean cookery
CLASS 10
Pasta: dried pasta, fresh pasta from scratch, pasta shaping
CLASS 11
Fin Fish: types and categories, fabrication, cooking techniques (i.e. en papillote, grill, pan fry, roasted)
CLASS 12
Shellfish: types and categories (crustaceans, bivalves, cephalopods), storage and cleaning, oyster shucking, shellfish cookery
CLASS 13
Poultry I: poultry 101 (chicken fabrication, market varieties, handling), dry heat cooking methods (i.e. fried, grilled, roasted)
CLASS 14
Meat I: composition and cuts of beef, lamb, pork, and veal; dry heat cooking methods (i.e. fry, sauté, roast, grill)
CLASS 15
Meat and Poultry II: moist heat cooking methods (stew, braise, pot roast)
CLASS 16
Food Preservation: jams, fermentation, pickling
CLASS 17
Charcuterie: meat grinding, fresh sausages and accompaniments
CLASS 18
Yeast Breads: straight doughs, enriched doughs, pizza
CLASS 19
Wine: into to wine, wine and food pairing, tasting and pairing exercise
CLASS 20
Plating and Class Commencement
* Recipes are subject to change.
PRO BAKING 20 Weeks !
Pro Baking – 20 Weeks
$2950
Start Date: SESSION 1
Sundays beginning January 8th
10:00 am – 2:00 pm
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 !2
Cookies CLASS 3
Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust
CLASS 4
Tarts: Meyer Lemon Tart with a Pate Sucre Crust and a Fresh Fruit Tart
CLASS 5
Custards: Grand Marnier Crème Brûlée, Maple Pecan Bread Pudding and Fruit Cheesecakes
CLASS 6
Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones
CLASS 7
Pate a Choux: Praline Éclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougère
CLASS 8
Cake: Four 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 Doughnuts, Cinnamon Sugar and Powdered Sugar Funnel Cakes
CLASS 16
Gluten Free Baking: Fruit Buckle Cake and Herb Focaccia Bread
CLASS 17
French Macarons: Red Raspberry 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
Plated Desserts and Commencement Toast
* Recipes are subject to change.
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PRO BAKING 10 Weeks !
This 10-week series is designed for both the beginner baking student or serious home baker looking to establish a solid foundation in baking and pastry arts. Pro Baking – 10 Weeks
$1500
Start Date: SESSION 1
Mondays beginning February 13
10:00 am – 2:00 pm
CLASS 1
Intro to Baking and Quick Breads: 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: Meyer Lemon Tart with a Pâté Sucre Crust and a Fresh Fruit Tart
CLASS 5
Custards: Grand Marnier Crème Brûlée, Maple Pecan Bread Pudding and Fruit Cheesecake
CLASS 6
Fruit and Vegetable Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones
CLASS 7
Pâté à Choux: Vanilla Bean Éclairs with Chocolate Glaze and Savory Swiss and Cayenne Gougère
CLASS 8
Savory Yeasted Breads: Rustic Country Loaf and Pesto Mozzarella Pizza
CLASS 9
Sweet Enriched Breads: Three-Braided Challah and Cinnamon Rolls with a Cream Cheese Glaze
CLASS 10
Cake: Four Layer Yellow Cake with Sea Salt Caramel Buttercream
* Recipes are subject to change.
SERIES !
Basic Cooking I Thursdays, January 12 Thursdays, March 2
$495 6:30 pm – 9:30 pm 6:30 pm – 9:30 pm
This four-part series is perfect for the beginner cook looking to establish basic skills in the kitchen. Throughout the course, students will learn basic knife skills, simple sauces, stocks, and soups, as well as basic cooking methods for chicken, fish, vegetables and starches. !4
This class is perfect for the student brand new to cooking, or for someone looking to brush up on their existing skills. Basic Decorating Mondays, January 9
$495 10:00 am – 2:00 pm
In this series we will be learning how to bake a perfect cake and delicious cookies, as well as the various styles of buttercream, which we will then color. Each student will receive a piping tip set. We will learn multiple piping techniques from classic shell borders to intricate designs. Week 1 Sugar Cookies • Learn to mix and roll rich sugar cookie dough. How to mix and color royal icing. And create various sugar cookie designs perfect for any holiday. Week 2 Cupcakes • We will be making decadent cupcakes and buttercream. Practice various piping tips and techniques. We will be piping an assortment of flowers. Student will take home a bouquet of cupcakes. Week 3 Birthday Cake • Here we will learn how to bake, build and ice a four layered cake. Then practice inscriptions and pipe borders. Week 4 Stacked Wedding Cake • In this class we will be rolling out fondant and covering Styrofoam cakes to allow us ample time to decorate a gorgeous wedding cake.
Butchery Series Saturday, February 25
$500 10:00 am – 1:00 pm
In our new 4 Week Butchery Series, students will learn the complexities of working with chicken, beef, lamb and pork. Students will learn how to fabricate various meat cuts, as well as many different cooking methods. Join butcher and chef instructor Chef Melissa Cortina as she educates the class on a variety of butchering techniques, including how to: truss, tie, trim, bone, carve, skin/cross hatch, french, butterfly/roll, seam, and more.
*This class is open to all levels, however students that are comfortable with their knife skills will get the most out of their experience. Absolute beginners are encouraged to take our Essential Knife Skills prior to this series.
SKILLS CLASSES !
Essential Knife Skills Saturday, January 14 Wednesday, February 22
$125 10:00 am – 1:00 pm 7:00 pm – 10:00 pm
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Students will learn how to handle a knife and cut various foods, as well as execute specific knife cuts such as dice, julienne, and chiffonade. There will be a demonstration of how to use a honing steel as well as a review of the various types of knives and their uses. Chef will also demonstrate how to properly breakdown a whole chicken, which will be incorporated into the meal at the conclusion of class. Morning Pastries Saturday, January 21
$125 10:00 am – 1:00 pm
Students will learn the secrets to tender fluffy biscuits, moist blueberry muffins, banana bread and coffee cake. Students will enjoy their assorted fresh pastries with our fresh brewed StumpTown Coffee. Winter Pot-Pies Saturday, January 28
$125 10:00 am – 1:00 pm
Students will start by preparing a buttery, flakey crust. Kneading and rolling techniques will be reviewed. Students will then prepare a variety of fillings, results in a selection of delicious, savory pot-pies. Challah Saturday, February 4
$125 10:00 am – 2:00 pm
Students will learn all aspects of preparing a homemade loaf of challah bread made from commercial yeasts. Each student will learn and practice kneading and braiding techniques. The chef will demonstrate a variety of shapes. Each student will take home their loaf of challah. Baking with Chocolate Saturday, February 11
$125 9:00 am – 1:00 pm
Students will prepare variety of sophisticated, chocolate-based desserts that will elevate both their palate and their skill set. The chef instructor will guide students through a tasting that will cover a variety of chocolates. Students will then work together to prepare Chocolate Soufflés, Chocolate Bread Pudding, Chocolate Pots de Creme with Chocolate Shortbread Cookies and a Chocolate Truffle Tart. Thai 101 Saturday, February 18
$125 10:00 am – 1:00 pm
Classic Thai cooking balances the four fundamental flavors of hot, sour, salty and sweet, with the occasional addition of bitter. Chef will introduce students to many components that create this balance. A variety of appetizers, sides, and entrees will be prepared. Wine & Cheese Tasting Saturday, February 25
$125 2:30 pm – 5:30 pm
Students will learn how to properly taste and enjoy a variety of wines and cheeses. The chef instructor will review how to effectively pair wines with food, as well as briefly cover the rich history of many wines and cheeses. !6
*Please note this is not an active cooking class. Students will not be preparing any dishes. Gluten Free Baking Saturday, March 4
$125 10:00 am – 1:00 pm
Students will learn the role of different flours and how they can be used to make delicious gluten free baked goods such as Devils Food Cake, Blueberry Buckle, Fruit Crostada, and Herbed Focaccia. Sauces Saturday, March 11
$125 10:00 am – 1:00 pm
This class will introduce students to the five French mother sauces, as well as their derivatives. Students will learn techniques and methods for creating the best flavor and consistency for their sauces, as well as how to pair sauces with a variety of dishes. Each student will work with pan sauces, roux-based sauces, and emulsions. Students will receive printed recipes as well to practice at home. Working with sauces is a delicate process and requires much trial and error. This class is not recommended for absolute beginners. Macarons Saturday, March 18
$125 10:00 am – 1:00 pm
Students will prepare Passion Fruit, Salted Caramel, Chocolate and Raspberry macarons. Each student will be able to take a variety of macarons home to share. Spring Chicken Saturday, March 25
$125 10:00 am – 1:00 pm
Similar to our Chicken Fundamentals course, students will learn the basics of chicken fabrication and various cooking methods. Students will prepare light and flavorful chicken dishes, incorporating a variety of spring vegetables fresh from the farmer’s market.
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POLICIES !
Dress Code In the interest of health and safety, we ask all students to wear long pants, closed toe shoes with rubber soles, tie back long hair and to wear minimal jewelry. Please do not wear perfume to any of our classes. Students in the Pro Baking and Pro Cooking class are required to wear a chef’s coat issued by the school. Make-Ups Two make-up classes are included with Pro Baking and Pro Cooking tuition. For additional make-ups, there is a non-refundable $25.00 fee. Students can make up no more than four classes total. Please visit our website or call our office to reserve your spot. Make-ups are not available for any other series, however students are welcome to send someone in their place. Age Restrictions Regular classes are open to students 16 years of age and older. Children are not allowed in adult classes. Students 14 years and older are welcome to attend with an adult. Groups Please, no more than six people in any group for any class. If you have four or more people in your group, we kindly request a full week’s notice for cancellations. If you have a large group, please ask us about our private classes. Food and Allergies Unless otherwise stated, food does not leave the school. Though it is a rare occurrence, please note recipes are subject to change. While we do our best to accommodate allergy restrictions whenever possible, we are not a peanut free, gluten free, or Kosher kitchen. No outside food or beverages permitted. Thank you for understanding.
Refund and Credit Policies for Skills Classes and Series
Less Than 2 Days Notice
2 Days Notice
7 Days Notice
Skills Class
No credit/refund*
Class Credit
Full Refund
Series
No credit/refund*
Class Credit
Full Refund
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*While you will not receive a class credit or refund, students are welcome to send someone in their place.
LOCATION AND PARKING !
We are located on the southeast corner of Washington Boulevard and Helms Avenue, adjacent from the Helms Bakery Building. From Interstate 10 East, take the Robertson Boulevard exit and drive south to Washington. Turn left and drive about four blocks to Helms. From the 10 West, exit Fairfax/Washington Boulevard. Turn left on Washington Boulevard and drive about eight blocks down. Parking is available in our adjacent lot and there is ample street parking as well.
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PRIVATE EVENTS AND KITCHEN RENTALS !
Whether it be a corporate training or birthday celebration, New School of Cooking is an excellent venue for a variety of events. Private Events About Each team makes a dish and then sits down to a group meal. We have an incredible sound system and can provide an interesting playlist for the event. Pricing The minimum is $2,950 for up to 16 guests and $125 for each additional person. This includes: • 3 hour cooking class for up to 16 people with one of our event menu selections • Full staff including the chef-instructor and assistant as well as dishwashers • Laundered aprons • Wine with meal • Printed recipes to take home Rentals
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Please contact contact@newschoolofcooking.com for rental information.
GIFT CARDS The perfect gift for the foodie in your life! Our gift cards are available digitally as well. Call us or visit our website to purchase.
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FOLLOW US!
We LOVE to see what our students are cooking up in our kitchens and at home. Check us out on the below handles! /NewSchoolofCooking !
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@NewSchoolOfCook @NewSchoolofCooking
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/NewSchoolofCooking
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Visit us at New School of Cooking Cafe! Our cafe serves breakfast and lunch Monday – Friday. Stop in for a cup of StumpTown coffee, Art of Tea or a house-made pastry before class, or enjoy a glass of wine or craft beer with your classmates afterwards. Check out some Yelp reviews: “Love this cafe! Particularly because it has delightful dishes, coffee, many types of tea and also beer/wine! It's amazing! I like coming here for a meal and to do !12
some work on my laptop (free Wifi!).” – Julie S. “This small neighborhood spot is the perfect compliment to the surrounding area. It's Culver City at its best; warm and friendly with absolutely top notch food.”- Jeff S. “New School is my favorite place for lunch, to hang out, and to work. The food is delicious-- my fave is the avocado sourdough toast, with fried eggs on top, of course. Coffee is great, chai latte is always good, and delicious donuts. Plus, truffle fries!” – Laurie F. For hours and menus, please visit NewSchoolCafe.com.
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