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OUR NEXT
BASICS OF GOURMET COOKING

BEGINS MARCH 9, 2010
TUESDAYS    10 AM - 2 PM
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Intermediate Basics of Gourmet Cooking
 a Continuing Nine Week Certificate Series
of Cooking Classes building upon the knowledge
from Basics of Gourmet Cooking
OUR NEXT
INTERMEDIATE BASICS OF
GOURMET COOKING

BEGINS TBA
6:30 pm - 10 pm
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OUR NEXT
ESSENTIALS OF EVERYDAY COOKING
You need no experience to succeed in this course
BEGINS    TBA

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this is an on going course with a new CLASSES
CONDUCTED PERIODICALLY AS WORKSHOPS
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You may begin at any time during the run of the courses.
We will simply continue your enrollment through the full
number of classes needed for completion.

The Basics of Cooking is a beginning series of classic gourmet
cooking, perfect for cooks who are just learning culinary concepts
or who would like to refresh their fundamentals. Some
cooking knowledge is recommended, but not required.
The nine week series of cooking classes consists of
lectures, demonstrations, and hands-on-classes.
Professional Chef, Mardi Burden has designed this series of
classes to teach you good, basic cooking skills.
You will learn new techniques, then apply them as you create,
and enjoy a new menu each week, including a dessert of
a different fresh fruit each week, paired with a
different cheese. You will receive all the printed recipes
used in class and other printed hand outs of cooking information.

Upon completion you will have acquired
 the knowledge to take simple, natural ingredients
and prepare food as it is supposed to be experienced.

  You also will have gained the skills to complete
your cooking tasks much more quickly and easily.

      You will learn how to interpret recipes
and choose quality ingredients. We will teach
you to make your own quick and healthy meals.

Discover the secrets of the pros
such as what  can I substitute for this ingredient?
or how do I use this tool?

What tools do I really need?

Cooking will become more fun and rewarding,
and hopefully, you will meet new  friends along the way too!
 

The series includes:
Session One: Knife Skills, Stocks, and Sauces
Session Two: Chicken and Poultry
Session Three: Fish and Shellfish
Session Four: Meat
Session Five: Starches, Grains, and Vegetables
Session Six: Egg Cookery
Session Seven: Desserts
Session Eight: Hors D’ Oeuvres
Session Nine: Five Course Meal

Hands-on full participation classes
 $500 for all 9 weeks,
or $59 for individual session

Please see each particular session for more details about that
class. Course cost includes; nine 3 1/2 - 4 hour cooking classes,
all recipes, meals, and a certificate of completion and
one guest meal for the final session.
(If you are taking individual classes ( instead of having enrolled
for the full course) you must have participated in five prior
Basics of Cooking classes to qualify for the final class)

FOR INDIVIDUAL CLASS DESCRIPTIONS AND TO ENROLL FOR THE ENTIRE COURSE OR INDIVIDUAL CLASSES CLICK HERE

Session One:
  Knife Skills, Stocks and Sauces
     In our first week of the Basics of Cooking Series we will learn knife
skills, safe cooking practices, and how to make chicken, veal, and vegetable stocks.
 

Session Two:
  Chicken and Poultry
In our second week we are going to explore chicken and poultry.
We will brine, sauté, grill, and roast chicken, turkey and Cornish
hens. We will also create a simple salad, fresh vegetables and
enjoy fresh fruit with cheese for dessert

Session Three:
  Fish and Shellfish
     In week three of the Basics of Cooking Series we will be working
with fish and shellfish. This is an opportunity to learn to prepare this
 healthful food in a way you will love! Our lesson will include purchasing, handling, and preparing different kinds of fish and shellfish. We will prepare stock, and poach, sauté, and grill our fish and Shellfish. And of course enjoy our efforts with a salad, vegetable, and fresh fruit and cheese for dessert.

Session Four:
  Meats
     In week four of the Basics of Cooking we will learn how to sauté,
braise, roast, and grill; beef, lamb and pork, and also how to
identify the different cuts. Of course we will also enjoy a meal
including salad, vegetable, and a dessert of fresh fruit and cheese.

Session Five:
  Starches, Grains, and Vegetables
     In Session five of the Basics of Cooking Series we are going to learn
to prepare potatoes, rice, pasta, and polenta. We will also steam, sauté,
grill, and bake various fresh vegetables. We will also enjoy them with
Grilled Chicken, a fresh Green Salad, and of course, fresh fruit with
cheese for dessert.

Session Six:
  Egg Cookery
     We will poach, soft boil, hard boil, beat, whip, and soufflé our eggs
and enjoy classic French omelets with a green salad, vegetable and
of course dessert.

Session Seven:
  Desserts
     We will explore the wide world of sweets this week & learn to prepare
some basic dessert favorites; cheesecake, chocolate cake with ganache, choux pastry and chocolate soufflé. This session we will also enjoy an entree and salad. ....and dessert!

Session Eight:
Hors ’d Oeuvres
     In Session Eight Mardi will teach us to prepare some classics and some new appetizers and also how to build
a gorgeous cheese plate. Of course we will conclude our session with
a samplings of all our efforts including chocolate dipped strawberries
for dessert.

Session Nine:
Five Course Meal
    We conclude our Basics of Cooking Series with the preparation of
a five course meal. We will choose our menu during Session Eight from
the recipes learned during our previous sessions and prepare the entire meal.
Each student is encouraged to invite a guest to enjoy the result of
your new culinary skills and your graduation!

These classes focus upon heirloom foods
and their recipes. We will explore the original methods
of preparation and some modern techniques too!
This is a wonderful opportunity to enjoy some
great new lessons in old time cooking!
You will learn the culinary concepts
of Cuisine Classique.
SIGN UP FOR INDIVIDUAL CLASSES IN
OUR REGULAR
SCHEDULE  PAGES
VARIOUS NIGHTS  6:30 - 10 PM & SATS 1 - 4 PM
(some classes may be slight extra cost)