CULINARY MASTER CHEF System – 18 Weeks – ,200 Thurs, 1/12/12-five/10/12 6:30-10pm – Payment Plans Readily available
Event on 2012-01-12 18:30:00
CULINARY MASTER CHEF Program – 18 Weeks – ,200
Thurs, 1/12/12-5/10/12 6:30pm-10:00pm
Please call our workplace if you would like to audit a Program Class totally free of charge!
Sundays, 2/12/12-6/17/12 9:30am-1:00pm
Tuesdays, 2/28/12-6/26/12 6:30pm-ten:00pm
Saturdays, 3/24/12-7/28/12 1:30pm-5:00pm
Contains the Culinary Institute of America's Textbook, an Embroidered Chef Jacket and Chef Apron
This details-packed series is what CHEF ERICspent years studying at the Culinary Institute of America
Passionate about Cooking? Exploring the globe of Culinary Arts? Thinking about a profession as a Chef? Whatever your goal, we have a program or class for you. A lot of of CHEF ERIC'sstudents are cooking professionally in restaurants, and as caterers and individual chefs. Many other people are simply a lot more confident in their private kitchens cooking for their households, hosting dinner parties and making superb meals and baked items. We help in profession guidance.
Hands-on methods for instant application in nowadays's kitchens
Ingredients are fresh and unprocessed
Every student learns to prepare meals with out recipes
New Vegetarian Recipes
Certificates are awarded upon completion of classes
Pass the County Food Handlers Exam
Class #1 – Knife Expertise/Introduction to the Kitchen - The most important simple technique taught to all culinary students. Includes Fundamental Kitchen Gear and Sanitation Instruction.
Class #2 – Stocks – A excellent stock is the crucial to numerous recipes, Fish, Chicken, and Beef.
Class #three – Grand Sauces – Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce. Students acquire crucial skills for sauce making.
Class #four – Soups – A lot of a excellent meal starts with wonderful soup. We discover a range of recipes using stocks.
Class #5 – Contemporary Sauces – Prepare fresh and tasty contemporary-style sauces ideal for accompanying all meals, which includes nowadays's lighter menus.
Class #6 – Breakfast and Egg Cookery – Understand the versatility of breakfast/egg cookery with a variety of menus.
Class #7 – Vegetable Cookery – Correct getting/storage of create delicious preparations of seasonal items.
Class #8 – Potato Cookery – Potatoes are an vital item in any kitchen. Many different cooking methods will be utilised by students in this crucial section.
Class #9 – Dry Heat Cooking Strategies – 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 concentrate is on dishes that may well be enjoyed as a first course in a multi-course meal, as nicely as delectable tidbits to be nibbled at a cocktail party with presentation.
Class #13 – Garde Manger and Charcuterie – The significance of sausages, terrines, pates and smoked items in the kitchen and dining room are explored in this exciting class – a single of the favorites of the program.
Class #14 – More Dry Heat Cooking - Reinforce strategies in class #9, with diverse components/recipes.
Class #15 – Much more Moist Heat Cooking -Reinforce methods in class #ten, with distinct ingredients/recipes.
Class #16 – Wine and Food Pairing – The Chef constructs a menu with seasonal components 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 having substantial help 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 with out the use of recipes. Final class food critique and discussion follows as we wind up our Culinary Master Chef System and Certificates are presented.
"I came into this encounter 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 searching forward to a lifelong adore of cooking and entertaining. On a side note, this class is also fantastic to take with a substantial other. It's a fun and creative way to spice up a relationship!" Eléni Constantine, Culinary Master Chef Graduate
"For the aspiring Chef or the Property Cook, Culinary Chef I is a class that everybody need to take. Chef Eric and his staff are far more than hospitable. The understanding you get and the individuals you meet make you want to come back for more every single week."
Shayna Kay, Culinary Master Chef Graduate, Culinary Institute of America Student
Welcome to the Culinary Classroom
exactly where we teach cooking classes to the masses
changing the way we eat, one menu at a time
Bring your creativity and concerns as you discover Cooking and Pastry/Baking to commence a new profession or to impress your pals with your Abilities as a Master Chef or Pastry Chef
All Classes are HANDS-ON/Participation
18-Week Culinary Master Chef Plan – Certification Plan
10-Week Culinary Baking/Pastry Program – Certification System
Recreational Cooking Classes
Recreational Baking/Pastry Classes
Couples Romantic Date Night Dinner Classes
four-Week Culinary Basics Series
four-Week Healthy Cooking Series
four-Week International Cuisine Series
Team Creating Events for Corporations
Private Cooking Parties/Celebrations for Adults
Intimate Setting / 12 Students in Class
Gift Certificates Available Through E-mail – The Ideal Gift for ANY Occasion
Register On-Line 24 Hours a Day @ www.culinaryclassroom.com/registration
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Cook Nicely, Eat Well and BE Well! with Chef Eric Crowley
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico
Parking Just North of Pico on Overland2366 Pelham Avenue – Los Angeles, CA 90064Phone: 310-470-2640 – Fax: 310-470-2642
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at Chef Eric’s Culinary Classroom
2366 Pelham Avenue/1 Block East of Overland/Just North of Pico
Los Angeles, United States
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