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NEW SCHOOL OF CO O KI N G
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8690 Washington Blvd, Culver City, CA 90232 310-842-9702 newschoolofcooking.com
Q3 JULY - SEP TEMBER 2017
SK IL LS CL AS SES
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4 WEEK SERIES CL AS SES
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10 WEEK SERIES CL AS SES
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20 WEEK PROC OOK ING CER T F ICIAT E CL AS SES
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20 WEEK PROBAK ING CER T F ICIAT E CL ASSES
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PROF ES SIONAL DIPLOMA PROGR AMS
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SCHOOL P OL ICIES
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For the most up-to-date class information, call the office at 310-842-9702 or visit our website at www.newschoolofcooking.com
SKILLS CL ASSES
Skills Classes are perfect for students with a serious interest in cooking and baking. Everything is provided.
Grilling 101
Class # 2293 Saturday, July 8 | 10:00 am – 1:00 pm $125
Nothing says summer like grilling in the backyard. With summer lasting into October, be prepared with a battery of great sauces, rubs and marinades, and learn the simple techniques for achieving perfectly grilled meats, fish and chicken. You will enjoy making Grilled Mediterranean Chicken Skewers with Grilled Garlic Bread, Baby Back Ribs with South Carolina Barbeque Sauce, Argentinean Steak with Chimichurri, Grilled Lime Chicken with Fresh Fruit and Ginger Chutney, Grilled Oregano Lemon Shrimp in Greek Summer Salad, Marinated Flank Steak, Grilled Tuna and Avocado Salad with Toasted Corn Vinaigrette.
French Macarons
Class # 2306 Saturday, August 12 | 10:00 am – 1:00 pm $125
Learn the techniques in making the delicate dessert synonymous with Paris - the Macaron. Each student will prepare Chocolate Ganache and Raspberry Jam Macarons and will take home a box of creations.
Essential Knife Skills
Class # 2296 Saturday, August 19 | 10:00 am – 1:00 pm $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 1
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.
Pasta Workshop
Class # 2297 Saturday, August 26 | 10:00 am – 1:00 pm $125
Learn how to make fresh pasta from scratch! Recipes include Tagliatelle alla Bolognese, Ricotta and Chard Stuffed Cappelletti with Pesto, Butternut Squash Ravioli with Sage Brown Butter, and Mushroom Tortellini with Pancetta and Green Peas.
Pizza Workshop
Class # 2298 Saturday, September 16 | 2:30pm – 5:30pm $125
The chef will demonstrate a fool proof dough as students 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.
Old Fashioned Apple Pie
Class # 2299 Saturday, September 23 | 2:30pm – 5:30pm $125
This class will begin with a demonstration covering the science and technique of making the perfect pie crust and mastering a flavorful apple filling. Recipes and decorative crust technique will also be discussed. Afterwards, everyone will work individually to prepare their own pies. The chef instructor will be available to guide and offer one on one attention during the class for those who need it. All students will take home their own old-fashioned apple pie. Ingredients, equipment and aprons are included.
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4 WEEK SERIES
Basic Cooking
Class # 2294 Saturdays Beginning July 15 | 10:00 am – 1:00 pm $495
Basic Cooking
Class # 2308 Saturdays Beginning August 10 | 6:300 pm – 10:30 pm $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, Soups and Salads: Learn to make delicious dressings, seasonal soups, salads and homemade croutons.
CL ASS 2
Vegetables and Grains: Learn how to properly roast, blanch, and sauté vegetables and how to cook common grains. We’ll make seasonal grain salads and vegetables dishes.
CL ASS 3
Fish: Students will learn the key to perfectly cooked fish and variety of sauces and sides.
CL ASS 4
Meat: Students will learn to sear a perfect steak, make compound butters, and cook potato side dishes. 3
10 WEEK SERIES ProBaking 2
Prerequisite: ProBaking 1 Class # 2301 Mondays Beginning August 7 | 10:00 am – 2:00 pm $1500
ProBaking 2 is designed to provide students with limited time and a serious interest in baking 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 bake like a Pro. Completion of ProBaking 1 is required. 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 individually, and the instructor will be there to guide and support as needed. Students are welcome to take their work home. CL ASS 11
Retro Desserts: Housemade Jam Pop Tarts and Chocolate Sandwich Cookies with Vanilla bean Frosting
CL ASS 12
Poached Breads: Cheddar Jalapeno Bagels and Salted Pretzels
CL ASS 13
Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts
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CL ASS 14
Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers
CL ASS 15
Laminated Doughs Part 2: Classic Croissants, Ham and Gruyere Croissants, and Chocolate Croissants
CL ASS 16
Gluten Free Baking: Fruit Buckle Cake and Herd Focaccia Bread
CL ASS 17
French Macarons: Red Raspberry Almond Macarons
CL ASS 18
Chocolate: Chocolate, Tasting/Tempering, Chocolate Soufflés and Assorted Truffles
CL ASS 19
Candies and Confections: Spicy Peanut Brittle, Hard Candies and Vanilla Bean Marshmallows
CL ASS 20
Plated Desserts
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20 WEEK PROCOOKING CERTIFICATE CL ASSES ProCooking
Class # 2232 Sundays Beginning July 9 | 10:00am – 2:00pm $2950
ProCooking
Class # 2252 Sundays Beginning July 9 | 10:00am – 2:00pm $2950
ProCooking
Class # 2300 Mondays Beginning August 14 | 10:00am – 2:00pm
$2950
ProCooking
Class # 2254 Saturdays Beginning September 9 | 9:00am – 1:00pm $2950
ProCooking 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. 6
CL ASS 1
Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse).
CL ASS 2
Stocks and Soups: stock making fundamentals and soup techniques.
CL ASS 3
Salads: vinaigrettes and dressings, knife skills practice, modern salads.
CL ASS 4
Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.
CL ASS 5
Sauces: intro to mother sauces and emulsions. Bechamel, mayonnaise, beurre blanc, and variations.
CL ASS 6
Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes and quiches.
CL ASS 7
Grains and Legumes: types, grain & bean cooking methods.
CL ASS 8
Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces.
CL ASS 9
Fin Fish: types and categories, cooking techniques.
CL ASS 10
Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery. 7
CL ASS 11
Poultry: poultry 101, dry & moist cooking methods.
CL ASS 12
Pork: cuts of pork, moist heat cooking methods.
CL ASS 13
Beef & Lamb: cuts of beef and lamb, dry heat cooking methods.
CL ASS 14
Charcuterie: meat grinding and fresh sausages.
CL ASS 15
Milk Crafting : making cultured dairy products and fresh cheeses.
CL ASS 16
Artisan Pizza: make pizza dough, prep seasonal toppings, practice sauces and cheeses. Assemble and bake artisanstyle pizzas.
CL ASS 17
Food Preservation: Fermentation, pickling, and smoked fish.
CL ASS 18
Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city.
CL ASS 19
Wine: intro to wine, wine and food pairing, tasting and pairing exercise.
CL ASS 20
Class Commencement: Canapés and Commencement Celebration.
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20 WEEK PROBAKING CERTIFICATE PROGR AM ProBaking
Class # 2253 Saturdays Beginning September 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
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 9
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
CL ASS 15
Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts
CL ASS 16
Gluten Free Baking: Fruit Buckle Cake and Herb Focaccia Bread
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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
Petit fours and Commencement Toast
* Recipes are subject to change.
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PROFESSIONAL DIPLOMA PROGR AMS With all of our diploma programs, it is recommended you call the office to schedule a visit 310-842-9702. A complete catalog is available on our website at : www.newschoolofcooking.com/catalog
Baking and Pastry Arts
Class # 2151 Tuesdays, Thursdays, Fridays Beginning July 11 9:00 am – 3:00 pm $14,500
The 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. Tuition is all inclusive and covers all materials for the class. A deposit of $3,625 is required to hold a seat in this program. Please use the Discount Code BPDEP when reserving your seat.
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Culinary Arts
Class # 2153 Mondays, Tuesdays, Thursdays Beginning September 11 6:30pm – 10:30 pm $14,500
Culinary Arts
Class # 2150 Tuesdays, Thursdays, Fridays Beginning July 11 9:00 am – 3:00 pm $14,500
The 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. Tuition is all-inclusive and covers all materials for the class. A deposit of $3,625 is required to hold a seat in this program. Please use the Discount Code CADEP when reserving your seat.
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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.
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.
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.
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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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ENROLL ONLINE HERE
OR CON TAC T O U R DI R E C TO R O F ADMIS S IO NS
JUSTIN CUEVO
NEW SCHOOL OF COOKI N G NEW SCHOO LOFCOOK I NG.COM | 3 1 0 - 8 4 2 -9702