PROFESSIONAL

• Hands-on techniques for immediate application in today's kitchens
• Ingredients are fresh and unprocessed
• Every student learns to prepare meals without recipes
• New Vegetarian Recipes
• Certificates are awarded upon completion of classes
• Pass the County Food Handlers Exam

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!”
Eléni Constantine, Culinary Chef I Graduate

• Learn fundamental Baking Skills in a comprehensive Program
• All hands-on techniques
• Ingredients are fresh and unprocessed
• Plating and presentation are key components
• Certificates are awarded upon completion of the 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.

Class #1 - Basic Baking – Irish Soda Bread, Ginger Scones with Orange Butter Cornbread Biscuits, Quick Breads, Gluten-Free Muffins, Lemon-Macadamia Bread, Peanut Butter and Beer Bread, French-Style Breakfast Muffins, Quick Chocolate Bread, Red Hot Cinnamon Snickerdoodles, Chocolate Chip Pumpkin Cookies, Toasted Pecan Butter Cookies – Students learn different mixing techniques and bake items without yeast.

Class #2 - Yeast Breads – Pain de Ménage (Country Bread), Brioche-Style Bread, Focaccia Bread, Buttermilk Cheese Bread, Buttermilk Wheat Bread, Easy White Bread, Grissini Bread, Panini-Style Bread, Hamburger Buns, Whole Wheat Bread, Pizza Dough – The importance of yeast, flour and water in the composition of breads. 

Class #3 - Pie Dough and Pies – My Mom's Pie Dough, Rice Flour Pie Crust, Apple Tarte Tatin, Lemon Tart, Chocolate Ganache Tart, Maple Syrup Tarts, Sweet Potato Pie, Lemon Meringue Pie, Peanut Butter Tart, White Chocolate and Banana Cream Tart, Peanut Caramel Sauce, Chocolate Sauce- Skills for students to make flaky or crispy pie shells for pies and tarts are introduced. 

Class #4 - Cakes and Tortes – Torte Caprese, Marjolaine Almond Cake with Espresso Cream Frosting, Carrot Ring Cake, Whipped Cream Pound Cake, Ancho Chile Devil's Food Cake with Chocolate Ganache Frosting, Lavender Devil's Food Cake, Orange Buttercream Frosting, Chocolate Buttercream Frosting, Ginger Lime Curd Coconut Cake with Marshmallow Frosting, Chocolate Madeleines, White Chocolate Cake, Rice Flour Cake – Students learn a selection of batter mixing techniques and apply them to making cakes and tortes.

Class #5 - Soufflés – Soufflés, Dark Chocolate Soufflé, Vanilla Sauce, Citrus Soufflé, Orange Soufflé, Strawberry Sauce, Sweet Potato Soufflé, White Chocolate Soufflé, Fallen Chocolate Soufflé Cake, Caramel and Pear Soufflé – The importance of the egg is the focus of this class. Sweet and savory Soufflés. 

Class #6 - Puff Pastry – Puff Pastry, Quick Puff Pastry, Macadamia Nut Caramel, Ginger Pastry Cream, Classic Puff Pastry – Students will make desserts from puff pastry in a variety of recipes.

Class #7 - Dessert Sauces – Chocolate Ganache Sauce, Cranberry Sauce, Caramel Sauce, Chocolate Sauce, Pastry Cream, Tart Dough –Students make delicious toppings along with desserts to accompany the sauces.

Class #8 – Custards – Crème Bruleé, Cranberry Clafloutis, Crema Catalana, Maple Pot de Crème, Reduced Fat Crème Brûlée, Lavender Crème Brûlée, and Bread Pudding with Whiskey Cream – 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 – Ice Creams, Yogurt, Sorbets, Vanilla Ice Cream, White Chocolate-Ginger Ice Cream, Caramel Ice Cream, Chocolate Ice Cream, Crème Fraiche Ice Cream, Honey-Vanilla Frozen Yogurt, Coffee Ice Cream, Fruit and White Wine Granita, Rosemary and Mint Granite, Lime Gelato, and lots of Ice Cream Variations – Students will learn to make their own mouth-watering frozen desserts.

Class #10 - Plated Desserts – Plated Desserts, Fruit-Stuffed Beignets, Banana-Rum Crepes, Waffles with Cardamom, Profiteroles, Ginger Pastry Cream, Chocolate Sauce, Vanilla Sauce, Espresso Cream Frosting, Caramel for Garnish – In this final class, students prepare desserts, sauces, and learn how to present them beautifully. Certificates..

“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.”
Ana Crowther - Culinary Baking I and Culinary Chef I Graduate, Cooking Instructor, Home Chef