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• Hands-on techniques for immediate application in today's kitchens
Class #1 - Knife Skills/Introduction to the Kitchen – The most important basic technique taught to all culinary students. Includes Basic Kitchen Equipment and Sanitation Instruction. Class #2 – Stocks – A great stock is the key to many recipes, Fish, Chicken, Beef. Class #3 - Grand Sauces – Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce. Students acquire important skills for sauce making. Class #4 – Soups – Many a great meal starts with wonderful soup. We explore a variety of recipes using stocks. Class #5 - Contemporary Sauces – Prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus. Class #6 - Breakfast and Egg Cookery – Learn the versatility of breakfast/egg cookery with a variety of menus. Class #7 - Vegetable Cookery – Proper buying/storage of produce; delicious preparations of seasonal items. Class #8 - Potato Cookery – Potatoes are an essential item in any kitchen. Several different cooking techniques will be used by students in this important section. Class #9 - Dry Heat Cooking Methods – This class focuses on sautéing, broiling, grilling, and roasting. Class #10 - Moist Heat Cooking Methods – Practice techniques like poaching, braising, stewing and steaming. Class #11 - Pasta, Rice and Dumplings – Learn a variety of cooking methods for rice, dumplings and pasta. Class #12 - Appetizers and Hors d’ouvres – The focus is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party with presentation. Class #13 - Garde Manger and Charcuterie – The importance of sausages, terrines, pates and smoked items in the kitchen and dining room are explored in this exciting class – one of the favorites of the program. Class #14 - More Dry Heat Cooking– Reinforce techniques in class #9, with different ingredients/recipes. Class #15 - More Moist Heat Cooking– Reinforce techniques in class #10, with different ingredients/recipes. Class #16 - Wine and Food Pairing– The Chef constructs a menu with seasonal ingredients and pairs wines to accompany the menu as we taste several varieties with our meals. Class #17 - Instructor Menu– The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus. Class #18 - Final Class– Students make an intricate menu with an entrée, vegetable and side dish without the use of recipes. Last class food critique and discussion follows as we wind up our Culinary Master Chef Program and Certificates are presented. “I came into this experience nervous and uneasy in the kitchen. I’m happy to say that I’ve emerged bold and confident! Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining. On a side note, this class is also great to take with a significant other. It’s a fun and creative way to spice up a relationship!”
10-WEEK CULINARY BAKING/PASTRY PROGRAM
• Learn fundamental Baking Skills in a comprehensive Program
The program is for individuals who want to bake breads and desserts like a professional every time and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 4 hours a day, for ten weeks. Work for one of our past students in their restaurants, bakeries, and catering operations or start your own business. Class #1 - Basic Baking – Students learn different mixing techniques and make baked items without yeast. Class #2 - Yeast Breads – This class emphasizes the importance of yeast, flour and water in the composition of breads. Class #3 - Pie Dough and Pies – Skills for students to make flaky or crispy pie shells for pies and tarts are introduced. Class #4 - Cakes and Tortes – In this class, students learn a selection of batter mixing techniques and apply them to making their own cakes and tortes. Class #5 - Soufflés – The importance of the egg is the focus of this class. Students also learn the secrets of making both sweet and savory Soufflés. Class #6 - Puff Pastry – Students will make desserts from puff pastry in a variety of recipes. Class #7 - Dessert Sauces – Almost any dessert can be made even better with a great sauce. In this class, students will make delicious toppings along with desserts to accompany the sauces. Class #8 – Custards – Any pastry chef will tell you that the mixture of eggs and cream can yield almost infinite variations. We explore many of them here. Class #9 - Ice Cream and Sorbet – Students will learn to make their own mouth-watering frozen desserts. Class #10 - Plated Desserts – In this final class, students prepare desserts, sauces, and learn how to present them beautifully. Job placement assistance offered. “I have been waiting to take Chef classes for many years and Chef Eric’s Culinary Classroom and Chef Eric has made my dream come true. I have learned so much! Thank you.”
ARE YOU ARE A BEGINNER? YOU CAN COOK! “The Classroom is a warm environment to learn the basics of cooking. The staff is friendly and supportive and took away my fears of cooking..” 4-WEEK CULINARY BASICS COOKING SERIES - $375
• Classes are designed for the novice cook with little or no culinary experience Class #1 - Basic knife skills and meal preparation. Learn how to Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. Learn many cooking techniques for easily-prepared meals with chicken and beef: Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes ease us into cooking with these delicious recipes. Class #2 – This class shows students how quickly and easily International Meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during the previous class. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with home made Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice – these recipes will quickly become favorites and will impress your friends with your cooking style. Class #3 – Hearty Potatoes and Light Home Made Pastas and Sauces are added to the menu with delicious accompanying Sauces: Fresh Home Made Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree - lighter versions of these hearty dishes are discussed. Class #4 – Final class covers basic sanitation, safety and cooking techniques with Fish and Shellfish recipes: Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends. Feel free to bring some wine for the end of the last class. “A great intro class with no stress and a ton of new recipes to try for the first time.
I cooked for 14 people and they loved it. Great new friends, too!
”
Basic Knife Skills are helpful in this program Emphasis throughout the series is placed on whole grains and the use of healthy cooking oils. Due to the popular nature of this series, we cannot allow any class make ups – sorry Class #1 - Dry Heat Cooking and Sauces; Roasting/Grilling - Students learn Grilling and Roasting of Meats and Fish. Procuring, storing, marinating and serving are also covered.
Class #2 - Frying Techniques; Stir Frying, Deep Frying, Pan-Frying - In this session, students will prepare recipes using a Wok. Practical application of Healthy Fried Foods and Oils will also be taught.
Class #3 - Moist Heat Techniques and Combinations; Steaming, Poaching, Braising, Stewing - The benefits of poaching and steaming are practiced. Stews and other braised dishes are also covered in this session.
• Grilled Portobello Mushrooms stuffed with Black Beans, Tomatoes, Roasted Corn and Chilies • Wheat Crepes with Wild Mushrooms and Chile Cream Sauce • Roasted Eggplant stuffed with Beluga Lentils with Garlic, Ginger, Curry Leaves, and Turmeric Root • Home Made Whole Wheat Fettuccine with Roasted Corn, Chiles and Cilantro
Looking for some Cooking fun with exotic ingredients? Basic Knife Skills are helpful in this program Due to the popular nature of this series, we cannot allow any class make ups – sorry Hands-On Techniques for Each Class: Class #1 - Chinese Cuisine - We make authentic recipes from the different regions of China.
Class #2 Japanese Cuisine- We introduce students to the wonders of Japan.
Class #3 - Latin American Cuisine - We make food from south of the border.
• Tagine (Moroccan-style Lamb Stew with Honey and Almonds) • Pork Loin with Seville Oranges and Kalamata Olives • Chicken with Green Olives, Cinnamon • Moroccan-Style Carrots with Cumin • Barley with Dried Mushrooms and Garlic • Saffron Rice
Looking for More Cooking fun with exotic ingredients? Basic Knife Skills are helpful in this program Due to the popular nature of this series, we cannot allow any class make ups – sorry Hands-On Techniques for Each Class: Class #1 - Asian Cuisine - Come to the Classroom and learn the fundamentals of Asian Cooking. We practice Stir-Frying Techniques and Sauce Making as we introduce you to Asian Ingredients. Our favorite recipes include:
Class #2 Indian Cuisine- In the culinary world, food from India has many Asian influences; find out what they are in this exciting class. We show you the cooking techniques and spices that make Indian food so special and flavorful. Main and side dishes include:
Class #3 - Italian Cuisine - Food from the Mediterranean has long been enjoyed in Southern California and now you can make your own dishes with a CULINARY CLASSROOM twist! Come join us in making:
• Chorizo Sausage in Puff Pastry • Chicken with Almonds, Sherry, Garlic and Onions • Mixed Vegetable, Chicken, or Pork Paella • Red Wine, Rosemary and Garlic-Marinated Grilled Beef on Skewers • Mixed Greens Sautéed with Garlic, Ham and Pine Nuts
 
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| © 2007 Chef Eric's Culinary Classroom • All rights reserved. • 2366 Pelham Avenue - Los Angeles, CA 90064 |
| PHONE: 310-470-2640 • FAX: 310-470-2642 • cheferic@culinaryclassroom.com |
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