CULINARY MASTER CHEF PROGRAM – 18 Weeks - $2,200 - Saturdays, 10/01/11-2/18/12 1:30pm-5:00pm October 1, 2011

CULINARY MASTER CHEF PROGRAM – 18 Weeks - $2,200

Saturdays, 10/01/11-2/18/12 1:30pm-5:00pm
Thurs, 1/12/12-5/10/12 6:30pm-10:00pm
Sundays, 2/12/12-6/17/12 9:30am-1:00pm

•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

“For the aspiring Chef or the Home Cook, Culinary Chef I is a class that everyone should take. Chef Eric and his staff are more than hospitable. The knowledge you gain and the people you meet make you want to come back for more every week.”
Shayna Kay, Culinary Chef I Graduate, CIA Student

WELCOME TO THE CULINARY CLASSROOM
WHERE WE TEACH COOKING CLASSES TO THE MASSES

CHANGING THE WAY WE EAT, ONE MENU AT A TIME

Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career
or to impress your friends with your SKILLS as a Master Chef or Pastry Chef

All Classes are HANDS-ON/Participation

• 18-Week Culinary Master Chef Program – Certification Program
• 10-Week Culinary Baking/Pastry Program – Certification Program
• Recreational Cooking Classes
• Recreational Baking/Pastry Classes
• Couples Romantic Date Night Dinner Classes
• 4-Week Culinary Basics Series
• 4-Week Healthy Cooking Series
• 4-Week International Cuisine Series
• Team Building Events for Corporations
• Private Cooking Parties/Celebrations for Adults
• Intimate Setting / 12 Students in Class

Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ www.culinaryclassroom.com/registration
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Cook Well, 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 Overland
2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
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