Introduction to Culinary Arts
Learn basic cooking techniques for one-on-one or teams.
- Knife Skills
Types of Knives, Sharpening & Honing, Dicing, Mincing, Chopping, Julienne Cutting - Safety & Sanitation
Avoiding Cross Contamination, Keeping Foods out of the Danger Zone, Cleaning and Sanitizing - Chicken 101
Chicken Fabrication, Seasoning, Sautéing, Baking, Temperatures and Description of Degrees of Doneness - Cooking Eggs
Grades, Sizes and Forms. Scrambles, Frying, Poaching and Omelets
Technique
A Four-Day Culinary Class That Delivers Confidence in the Kitchen.
Learn how to cook:
- Beef
- Fish
- Chicken
- Sauces
- Vegetables
Techniques covered include:
- Searing
- Braising
- Sautéing
- Blanching.
This class is designed to teach you how to cook and feel confident in the kitchen.
International Cooking
Will introduce spices and ingredients while practicing the techniques of specialty cuisines.
Choose from the following:
Chinese
Indian
Southern
Italian
Korean
Thai
French
Mediterranean
Mexican
Vegan/Vegetarian Cooking
Learn and Understanding Vegetables and how they work.
- Learning and Understanding Vegetables and how they work.
- Being able to cook vegetables without losing their vitamins and nutrients.
- Creating nutritious well balanced meals with non-dairy and protein substitutes.
Introduction to Baking
Learn the basic techniques of pastry and baking.
This course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker’s repertoire.
The class is customized depending on your required training budget and schedule.
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