Cooking Fundamentals II

Cooking Fundamentals Part II – Applications

It's time to put the foundations you learned in Part I to work with a variety of cooking methods to create finished dishes. You’ll advance into creating sauces and doing basic butchery at home, tips and techniques for roasting, braising, and stewing different cuts of meat, preparing pastas and grains like a pro, and shopping for the best produce of the season. Each week also includes dessert so you will get an overview of some basic pastry techniques. You’ll learn how to plate your food professionally and beautifully and how to pair dishes when creating a menu. 

A week-by-week breakdown of the syllabus is as follows:

Session One: Sauces
Learn to create classic Sauces, modern sauces, and homemade condiments
and use them in professional-style plating.

Session Two: Fish & Shellfish
Learn to filet a fish as well as how to prepare it using a variety of cooking methods.

Session Three: Poultry
Learn how to cut up a whole chicken as well as how to cook it using a variety of cooking methods, such as roasting, braising, and stewing.

Session Four: Beef, Pork & Lamb
Learn how to break down cuts of beef, pork, and lamb and how to cook them using a variety of cooking methods.

Session Five: Grains, Pasta & Doughs
Learn how to cook and sauce perfect pasta, incorporate more whole grains in your cooking, and of yeast-based doughs as well

Session Six: Cooking Without Recipes
Using techniques learned in Fundamentals One and Two, we will have
a variety of seasonal ingredients on hand for you to develop your own dishes
Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills.

Note: Cooking Fundamentals One is a required prerequisite for this class. No exceptions.

This class is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.