Essentials of Fine Cooking

When
Event has passed (Sat Sep 7, 2013 - Sat Oct 26, 2013)
Where
The International Culinary Center
Time
9am - 2pm
Cost
$1995
Tags
Food & Drink, Cooking School

Description

Classic Recipes, Classic Techniques

Picture this scene. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you’ve prepared. Ready to make it happen? Sign up for The International Culinary Center’s Essentials of Fine Cooking and get the techniques you need to star in your own kitchen.

Slice An Onion, Poach A Fish…

You’ll love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using our trademark Total ImmersionSM method, you’ll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you'll find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you'll leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.

What You’ll Learn

During this intense 40-hour class, you’ll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns, Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes, and Lobster Fra Diavolo. Each one is as challenging as it is delectable, and you’ll get the focused attention you need to make them all shine. As you work your way through the recipes, you’ll also acquire the skills and techniques for:

Marinades, compound butters, and emulsified sauces
Poaching, roasting, and sautéing fish
Roasting and sautéing poultry
Braising and sautéing white meats
Stocks, sauces, and soups
Grilling and stewing red meats
Preparing shellfish in sauce, steamed, and baked
Kitchen hygiene, safety, and methodology
Safe and effective knife work40 HOURS - $1,995

WEEKEND SCHEDULES

Saturdays
1 session a week for 8 weeks
Begins: September 7, 2013
Ends: October 26, 2013
Class time: 9:00am-2:00pm
EVENING SCHEDULES

Tuesdays and Thursdays
8 sessions over 4 weeks
Begins: June 4, 2013
Ends: June 27, 2013
Class time: 6:00pm-11:00pm

Monday through Friday
8 sessions over 2 weeks
Begins: July 15, 2013
Ends: July 24, 2013
Class time: 6:00pm-11:00pm

Location

location
  1. The International Culinary Center

    700 West Hamilton Ave, South Bay, CA