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BAKING AND PASTRY CL ASSES PAGE
CULINARY CL ASSES PAGE
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SCHOOL POLICIES PAGE
For the most up-to-date class information, visit our online class calendar at www.newschoolofcooking.com/calendar, or call the office at 310-842-9702.
OUR PROGR AMS
Full-Time Professional Diploma Programs
Culinary Arts Baking and Pastry Arts
Series
Pro Cooking - 20 Week Series Pro Baking - 20 Week Series Pro Baking - Accelerated 10 Week Series Artisan Series - 10 Week Series Basic Cooking - 4 Week Series Butchery - 4 Week Series
Skills Classes
Gluten Free Baking Macarons Pizza Workshop Spring Pies Artisan Doughnuts Baking with Whole Grains Retro Desserts Candy and Confections Cake 101 Summer Pies Sauces Pizza Workshop Spring Chicken Wine Tasting and Pairing Cheese Workshop Vegan 101 Sous Vide New Nordic Fish Fundamentals Cocktails and Canapes Mexican Favorites Chicken Fundamentals Gnocchi Workshop Shellfish Fundamentals Grilling with Dad Essential Knife Skills
Specialty Programs Also Available Private Group Classes Corporate Team Building Unique Events
OUR FACULT Y Executive Pastry Chef Briana Bielucke, AS
Briana is a Le Cordon Bleu-trained pastry chef, expert cake decorator and artisan baker with experience in very area of the sweet and savory side of the kitchen. Briana developed the professional baking and pastry programs, the recreational offerings, and oversees the Café baking production at New School. Chef Instructor Steve Brown, AOS, BS
Steve has extensive teaching experience at Le Cordon Bleu, teaches in both the professional culinary arts program and recreational classes, coordinates the externship program and restaurant rotation, and teaches in several specialty classes. Chef Instructor Ida Mannertorp, AOS, BA, WSET Level 2
Ida is a graduate of Le Cordon Bleu the lead instructor in the Pro Cooking Programs, the school’s wine expert for the professional programs, and teaches in the recreational classes. Chef Instructor Melissa Cortina, MA
Melissa is a Master Butcher, subject-matter expert in the professional programs, and teaches in the recreational classes. Chef Instructor Karla Lomeli, M.ED., BA Chef Instructor Jenifer Antonelli
Jennifer is a specialty instructor for events and private instruction. Instructor Michael Gore, BA
Michael holds a Bachelor of Fine Arts from Tyler School of Art in Italy, certification in Restoration from the Gallo Institute in Rome, a Juris Doctor from Kent Law School in Chicago, and is certified as an Instructor and Registered Proctor in the Servsafe Food Protection Manager Program.
BAKING AND PASTRY CL ASSES Q2 MARCH - JUNE 20 1 7
SKILLS CL ASSES
Our Skills Classes are perfect for students with a serious interest in cooking and baking. Everything is provided.
Gluten Free Baking - 2111
Saturday, March 4 | 10:00 am – 1:00 pm $125
Learn the role of different flours and how they can be used to make delicious gluten free baked goods such as Devil’s Food Cake, Blueberry Buckle, Fruit Crostada, and Herbed Focaccia.
Macarons - 2131
Saturday, March 18 | 10:00 am – 1:00 pm $125
You will prepare Chocolate Ganache and Raspberry Jam Macarons and take home a box of your wonderful macaron creations.
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Pizza Workshop - 2180
Saturday, March 18 | 2:30pm – 5:30pm $125
The chef will demonstrate how to make fool-proof dough. You will learn how to stretch and shape the dough and how to finish and bake pizzas on a stone or grill. Grilled Pizza with Basil Pesto; Classic Pizza Margherita; Pizza with Spicy Sausage, Rosemary and Fresh Mozzarella Cheese; All White Pizza with Ricotta and Greens; Potato, Ham and Farm Egg Pizza; Mushroom and Caramelized Onion and Roasted Garlic Pizza.
Spring Pies - 2186
Saturday, April 8 | 2:30pm – 5:30pm $125
Make a luscious Lemon Meringue Pie with a Graham Cracker Crust. After learning how to make a smooth and glossy swiss meringue topping and a brûlée top, you’ll never buy a frozen lemon pie again. Each student will take home his or her own pie.
Artisan Doughnuts - 2190
Saturday, April 29 | 2:30pm – 5:30pm $125
Calling all doughnut lovers! Join us as we heat up our fryers to create a wide a variety of decadent glazed and sugar doughnuts. Each student will leave with a box of assorted flavors. Glazed Blueberry, Mayan Chocolate with Cocoa Nibs, Cinnamon Sugar, and Toasted Coconut Doughnuts.
Baking with Whole Grains - 2199
Saturday, May 6 | 2:30pm – 5:30pm $125
In this class, we will begin to explore the vast world of whole grain baking. We’ll talk about the different kinds of whole grains and how to bake with them. Then, we will make popular sweet treats featuring whole grains.
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Retro Desserts - 2201
Saturday, May 13 | 2:30pm – 5:30pm $125
What’s old is new again! We will be making some of your childhood favorites from scratch and without preservatives. You will learn to make Homemade Oreos, Ding Dongs, Twinkies, Red Velvet Whoopie Pies, and Pop Tarts. Each student with be taking home an assortment of all these tasty treats.
Candy and Confections - 2203
Saturday, May 20 | 2:30pm – 5:30pm $125
Learn to make candy and confections like a pro, and leave with a beautiful collection. You’ll learn how to differentiate between various stages of cooked sugar for that perfectly finished candy. Some of the candy and treats you will prepare are Salt Water Taffy, Vanilla Bean Marshmallows, Infused Chewy Caramels, Nut Brittle, English Toffee, Caramel Popcorn, Lolly Pops, and Assorted Chocolate Truffles.
Cake 101 - 2207
Saturday, June 10 | 2:30pm – 5:30pm $125
Students will first learn the basic skills required to bake, cut, neatly fill, and frost a cake. We will then focus on decorative techniques that yield a clean and modern design. Each student will prepare and go home with a Classic White Almond Cake with Swiss Buttercream.
Summer Pies - 2210
Saturday, June 24 | 2:30pm – 5:30pm $125
In the summer pie class, everyone will learn how to perfect their dough to make a double-crust for their pie. You will learn how to treat your dough, line and crimp your crust, and finish it with a delicious peach pie filling and decadent amaretto glaze. After this, you will be confident to try other pie fillings at home.
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10 WEEK SERIES Pro Baking 1 - 2223
Thursdays Beginning April 27 | 6:30 pm – 10:30 $1500
Pro Baking 1 - 2195
Mondays Beginning May 15 | 10:00am – 2:00pm $1500
This 10-week series is designed for the both the beginner baking student or serious home baker looking to establish a solid foundation in the baking and pastry arts. These weekly four-hour classes are taught in our fully equipped pastry kitchen, are hands-on and all-inclusive. All tools and materials are provided, including a chef ’s coat. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class individually, and the instructor will be there to guide and support as needed. Students are welcome to take their work home. CL ASS 1
Intro to Baking and Quick Breads: Chocolate Pumpkin Swirl Muffin and Banana Pecan Bread
CL ASS 2
Cookies: Dropped Molasses Chews and Cut Lavender Shortbread Cookies
CL ASS 3
Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust
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CL ASS 4
Tarts: Meyer Lemon Tart with a Pâte Sucrée Crust and a Fresh Fruit Tart
CL ASS 5
Custards: Grand Marnier Crème Brûlée, Maple Pecan Bread Pudding, and Fruit Cheesecake
CL ASS 6
Fruit and Vegetable Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam, and Candied Ginger Scones
CL ASS 7
Pâte à Choux: Vanilla Bean Éclairs with Chocolate Glaze and Savory Swiss and Cayenne Gougère
CL ASS 8
Savory Yeasted Breads: Rustic Country Loaf and Pesto Mozzarella Pizza
CL ASS 9
Sweet Enriched Breads: Three-Braided Challah and Cinnamon Rolls with a Cream Cheese Glaze
CL ASS 10
Cake: Four Layer Yellow Cake with Sea Salt Caramel Buttercream
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20 WEEK PRO BAKING CERTIFICATE PROGR AM Pro Baking 20 Week Program - 2226
Sundays Beginning July 9 | 9:00 am – 1:00 pm $2 ,950
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.
CL ASS 1
Intro to Baking and Quick Breads: Fundamentals of measuring. Chocolate Pumpkin Swirl Muffin and Banana Pecan Bread
CL ASS 2
Cookies: Dropped Molasses Chews and Cut Lavender Shortbread Cookies
CL ASS 3
Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust
CL ASS 4
Tarts: Meyer Lemon Tart with a Pâte Sucrée Crust and a Fresh Fruit Tart
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CL ASS 5
Custards: Grand Marnier Crème Brûlée, Maple Pecan Bread Pudding, and Fruit Cheesecakes
CL ASS 6
Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam, and Candied Ginger Scones
CL ASS 7
Pâte à Choux: Praline Éclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougère
CL ASS 8
Cake: Four Layer Yellow Cake with Sea Salt Caramel Buttercream
CL ASS 9
Retro Desserts: Pop Tarts and Chocolate Oreos with Vanilla Frosting
CL ASS 10
Straight Yeast Breads: Pesto Mozzarella Pizza and Rustic Country Loaf
CL ASS 11
Enriched Breads: Braided Poppy and Sesame Challah and Cinnamon Rolls with Cream Cheese Glaze
CL ASS 12
Poached Breads: Cheddar Jalapenos Bagels and Pretzels
CL ASS 13
Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers
CL ASS 14
Laminated Doughs Part 2: Classic Croissants, Ham and Gruyere Croissants, and Chocolate Croissants
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CL ASS 15
Fried Doughs: Glazed Doughnuts, Cinnamon Sugar Doughnut Holes, and Powdered Sugar Funnel Cakes
CL ASS 16
Gluten Free Baking: Fruit Buckle Cake and Herb Focaccia Bread
CL ASS 17
French Macarons: Almond Macarons
CL ASS 18
Chocolate: Chocolate Tasting/Tempering Chocolate Souffles and Assorted Truffles
CL ASS 19
Candies and Confections: Spicy Peanut Brittle, Hard Candies, and Vanilla Bean Marshmallows
CL ASS 20
Plated Desserts and Commencement Toast
* Recipes are subject to change.
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PROFESSIONAL DIPLOMA PROGR AM Professional Baking and Pastry Arts Diploma Program - 2151 Tuesdays, Thursdays, Fridays Beginning July 11 | 9:00 am – 3:00 pm $12 ,500
Our curriculum focuses on both past and present baking and pastry techniques. Students will focus on the foundation of classic baking and learn essential techniques and skills through ingredient-specific instruction and practical execution; class discussions include food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the profession. The $12,500 tuition is all inclusive and covers all materials for the class. A deposit of $3,125 is required to hold a seat in this program. Please use the Discount Code BPDEP when reserving your seat. It is recommended you call the office to schedule a visit 310.842.9702.
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CULINARY CL ASSES Q2 MARCH - JUNE 20 1 7
SKILLS CL ASSES Sauces - 2113
Saturday, March 11 | 10:00am – 1:00pm $125
This class will introduce students to the five French mother sauces and 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 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.
Pizza Workshop - 2180
Saturday, March 18 | 2:30pm – 5:30pm $125
The chef will demonstrate how to make fool-proof dough. You will learn how to stretch and shape the dough and how to finish and bake pizzas on a stone or grill. Grilled Pizza with Basil Pesto; Classic Pizza Margherita; Pizza with Spicy Sausage, Rosemary and Fresh Mozzarella Cheese; All White Pizza with Ricotta and Greens; Potato, Ham and Farm Egg Pizza; Mushroom and Caramelized Onion and Roasted Garlic Pizza. 10
Spring Chicken - 2114
Saturday, March 25 | 10:00am – 1:00pm $125
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.
Essential Knife Skills - 2184
Saturday, April 1 | 2:30pm – 5:30pm $125
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. After preparing their dishes, the class will sit down to a family-style meal with the chef instructor. All students will take home a printed recipe packet. All ingredients, equipment, and aprons are included.
Wine Tasting and Pairing - 2185
Saturday, April 1 | 2:30pm – 5:30pm $125
In this 3-hour class, learn the basics of wine as well as wine and food pairing. Students will create simple dishes to pair with the wine tasting component and sample wines from all major categories including sparkling wine, light-bodied white wine, full-bodied white wine, rosé, mediumbodied red wine, full-bodied red wine, and port.
Cheese Workshop - 2187
Saturday, April 8 | 2:30pm – 5:30pm $125
Learn all about cheese in this 3 hour class – from the magic of cheese making to creating the perfect cheese plate. Students will taste a variety of cheeses as well as make their own fresh paneer to take home.
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Vegan 101 - 2188
Saturday, April 22 | 2:30pm – 5:30pm $125
Learn how to make satisfying, delicious meals without the meat. This introductory vegan cooking class will focus on ingredients that will add substance to your meals such as hearty vegetables, legumes, tempeh, and seitan. Recipes will include Lentil Meatballs with Marinara Sauce, Chickpea and Sweet Potato Stew with Jasmine Rice, and Tempeh Peanut Noodles.
Sous Vide - 2189
Saturday, April 22 | 2:30pm – 5:30pm $125
Cooking with sous-vide is no longer a technique solely for the restaurant chef. Now, this cooking method, which uses pressure, immersion circulators, water-baths and more can be taught to you! To make the most out of your circulator, we want to show you what it means to sous-vide like a professional chef. During this class, we’ll work with fish, meat, vegetables, and fruit to show you the many ways sous-vide cooking can improve your culinary skills and add different textures and flavors to your dishes.
New Nordic - 2191
Saturday, April 29 | 2:30pm – 5:30pm $125
Nordic cuisine has grown internationally thanks to chefs like Magnus Nilsson (Fäviken, in Sweden) and René Redzepi (Noma, in Denmark). Learn, cook, and taste the flavors of our resident Nordic chef ’s childhood, and see why this new trend is sweeping the world away in a Viking ship!
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Fish Fundamentals - 2198
Saturday, May 6 | 2:30pm – 5:30pm $125
In this class, students will learn how to properly purchase, store and cook fresh, seasonal and sustainable fish. Your chef will demonstrate and explain the various cooking techniques, including grilling, sautéing, roasting, searing and frying. Recipes will include Sole a la Meuniere, Grilled Tuna and Avocado Salad, Almond Coated Snapper Filets with Red Onion Fennel Salad, Grilled Salmon with Parsley Caper Sauce and Roasted Potatoes, Baja Fish Tacos with Salsa Fresca, Salmon Cakes with Asian Greens, Sicilian Style Grilled Swordfish, and Salmon Nicoise. Because we source our seafood locally, our fish may change based on seasonal availability.
Cocktails and Canapes - 2202
Saturday, May 13 | 2:30pm – 5:30pm $125
In this class, we will create classic small bites for an elegant cocktail party and learn to mix up a few favorite cocktails to pair alongside them. We’ll also talk about planning your kitchen time to maximize fun and minimize stress.
Mexican Favorites - 2204
Saturday, May 20 | 2:30pm – 5:30pm $125
In this class, we’ll make some of our favorite Mexican dishes, the ones we always order but never attempt at home! In addition, we’ll learn to make our own fresh tortillas and to prepare a delicious horchata. Chiles Rellenos, Enchiladas Verdes, Pork Tinga Poblana w/ fresh tostadas, and Albondigas de Jalisco (meatballs in a Jalisco tomato sauce) with fresh tortillas.
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Chicken Fundamentals - 2205
Saturday, June 3 | 2:30pm – 5:30pm $125
It’s no surprise that Chicken Fundamentals continues to be one of our most popular skills classes. In this introductory-level class, the chef will demonstrate how to butcher a whole chicken and which cooking methods will get you the best results for specific market cuts. Students will get hands-on experience breaking down a chicken as well. Recipes will include Braised Chicken with Turmeric, Mint, Cilantro, and Olives; Grilled Chicken with a Mediterranean Herb Paste and Rice Pilaf; and Fried Chicken with Coleslaw.
Gnocchi Workshop - 2206
Saturday, June 3 | 2:30pm – 5:30pm $125
Gnocchi is one of the most beloved Italian comfort foods, but many struggle to get the perfect consistency for their potato dumplings. Let the chef demystify the process, and get covered in a little flour while you make this deliciously satisfying dish. The gnocchi will be paired with simple sauces such as Sage Brown Butter and Pancetta & Pea Cream Sauce.
Shellfish Fundamentals - 2208
Saturday, June 10 | 2:30pm – 5:30pm $125
Mussels, clams, and oysters, oh my! This fundamentals class will cover the proper purchasing, storage, and cooking of the fruits de mer. Students will have the chance to shuck oysters and cook a seafood dish like Thai Green Curry Mussels, Clams in White Wine Pancetta Sauce, and Shrimp Po’boys.
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Grilling with Dad - 2209
Saturday, June 17 | 2:30pm – 5:30pm $125
Get a jump on summer and prep for your Father’s Day BBQ with a battery of great sauces, rubs, and marinades. Learn simple techniques for achieving perfectly grilled meats, fish, and chicken for any occasion. Join us for a fun day of grilling with recipes like Baby Back Ribs with South Carolina Barbecue Sauce, Argentinian Steak with Chimichurri, Grilled Lime Chicken with Fresh Fruit and Ginger Chutney, Grilled Tuna and Avocado Salad, Old Fashioned Potato Salad, and Grilled Corn on the Cob. At the end of class we’ll enjoy our food with ice cold beers.
Essential Knife Skills - 2211
Saturday, June 24 | 2:30pm – 5:30pm $125
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. After preparing their dishes, the class will sit down to a family-style meal with the chef instructor. All students will take home a printed recipe packet. All ingredients, equipment, and aprons are included.
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4 WEEK SERIES Basic Cooking - 2128
Fridays Beginning March 3 | 6:30pm – 9:30pm $495
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; and basic cooking methods for chicken, fish, vegetables and starches.
CL ASS 1
Knife Skills: Students will practice knife handling and basic knife skills with various vegetables. At the end of class, students will enjoy several dishes made with their knife cuts including Asian Spiced Split Chicken with Napa Cabbage Slaw, Potatoes au Gratin, and a Fresh Fruit Crisp.
CL ASS 2
Stocks and Soups: Students will learn the fundamentals of stock and soup making and enjoy a variety of soups such as French Onion Soup, Thai Coconut Vegetable Soup, and Old Fashioned Chicken Noodle Soup.
CL ASS 3
Chicken: Students will learn the proper technique to pan-frying a chicken breast and make a simple and delicious pan sauce. Simple vegetable sides such as Lemon Rosemary Roasted Potatoes and Grilled Vegetables with Mint Raita will be served as well. The chef will also demonstrate how to fabricate a chicken.
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CL ASS 4
Fish: Students will learn the key to perfectly cooked fish in a pan without sticking, as well as a simple Beurre Blanc (white wine butter sauce) to accompany. Â Simple grain sides, such as Orzo, Feta, and Pine Nut Salad and Moroccan Rice Pilaf will also be served.
Butchery Series - 2229
Saturdays Beginning April 1 | 10:00am – 1:00pm $750
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 Artisan butcher and Chef instructor 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. In this class you will bring home the meat cuts, and you will receive a knife to keep. Please bring a small cooler. * This class is open to all levels; however, students who are comfortable with knife skills will get the most out of the experience. Absolute beginners are encouraged to take our Essential Knife Skills prior to this series.
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20 WEEK PRO COOKING CER T IFICAT E CL AS SES Pro Cooking - 2084
Mondays Beginning March 6 | 10:00am – 2:00pm $2950
Pro Cooking - 1884
Saturdays Beginning March 25 | 9:00am – 1:00pm
$2950
Pro Cooking - 2222
Tuesdays Beginning April 25 | 9:00am – 1:00pm $2950
Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It 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. Classes begin with a comprehensive lecture and demo. Following the lecture and demo, students will complete the lab portion of the class in groups, and the instructor will be there to guide and support as needed. After preparing their dishes, the class will sit down to a family style meal with the chef instructor. All students will take home a printed recipe packet. All ingredients, equipment, and aprons are included.
CL ASS 1
Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse).
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CL ASS 2
Stocks and Roux-Based Sauces: intro to mother sauces; vegetable stock, white chicken stock, and brown veal stock.
CL ASS 3
Soups: clear soups (vegetable, consommĂŠ) and thick soups (puree, cream, bisque, and chowder).
CL ASS 4
Sauces: emulsions (i.e. mayonnaise, beurre blanc), fruit and vegetable based sauces (i.e. tapenade, chutney, and purees).
CL ASS 5
Dairy: dairy 101 (milk, cream, cultured dairy, butter), cheese tasting, ricotta production, cooking with cheese (i.e. tartines, fritters, and salads).
CL ASS 6
Eggs and Breakfast Cookery: eggs 101 (types, structure and uses), basic cooking methods (i.e. fry, poach, French omelet), and soufflĂŠs.
CL ASS 7
Vegetables I: vegetables 101 (anatomy, categories and purchasing), salad composition, dressings, and cold preparations.
CL ASS 8
Vegetables II: cooking methods, potatoes 101 and vegetable cookery (i.e. gratin, puree, deep fried, roasted and grilled).
CL ASS 9
Grains and Legumes: types and sample display, grain cooking methods (steam, pilaf, pasta and risotto), and bean cookery.
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CL ASS 10
Pasta: dried pasta, fresh pasta from scratch, pasta shaping and sauces.
CL ASS 11
Fin Fish: types and categories, fabrication, and cooking techniques (i.e. en papillote, grilling, pan frying, and roasting).
CL ASS 12
Shellfish: types and categories (crustaceans, bivalves and cephalopods), storage and cleaning, oyster shucking, and shellfish cookery.
CL ASS 13
Poultry I: poultry 101 (chicken fabrication, market varieties and handling), and dry heat cooking methods (i.e. frying, grilling and roasting).
CL ASS 14
Meat I: composition and cuts of beef, lamb, pork, and veal; dry heat cooking methods (i.e. frying, sautĂŠing, roasting and grilling).
CL ASS 15
Meat and Poultry II: moist heat cooking methods (i.e. stewing, braising and roasting).
CL ASS 16
Food Preservation: jams, fermentation and pickling.
CL ASS 17
Charcuterie: meat grinding, fresh sausages and accompaniments.
CL ASS 18
Plating
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CL ASS 19
Wine: intro to wine, wine and food pairing, tasting and pairing exercise.
CL ASS 20
Class Commencement.
PROFES SIONAL DIPLOMA PROGR AM Professional Culinary Arts Diploma Program - 2136
Mondays, Tuesdays, Thursdays Beginning March 27 | 6:30pm – 10:30pm $12 ,500
Our curriculum is based on contemporary ideas with classic French technique, with an emphasis on seasonal, local ingredients. Students will focus on the foundation of classic French cooking, learn essential knife techniques, develop cooking skills through ingredient-specific instruction and practical execution; class discussions include food history, agriculture, and other social and cultural issues relevant to the culinary field. Students will participate in repetitive technique execution with ethnic and modern cuisine to gain practical knowledge and preparedness to enter the culinary profession. The $12,500.00 tuition is all-inclusive and covers all materials for the class. A deposit of $3,125 is required to hold a seat in this program. Please use the Discount Code CADEP when reserving your seat. It is recommended you call this office to schedule a visit 310.842.9702.
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POLICIES
DRES S CODE
In the interest of health and safety, we ask all students to wear long pants, closed toed shoes with rubber soles, long hair tied back 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. MAK E-UP S
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 RES T RIC T IONS
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.
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GROUP S
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 AL L ERGIES
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. REF UND AND CREDI T P OL ICIES FOR SK IL LS CL AS SES AND SERIES
Skills Class
Series
Less Than 2 Days Notice
No credit/refund *
No credit/refund *
2 Days Notice
Class credit/no refund
Class credit/no refund
7 Days Notice
Full refund
Full refund
* While you will not receive a class credit or refund, students are welcome to send someone in their place.
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