Event ID # 55758
Date:
Sunday, September 21, 2008
 Time:
6:30 pm - 10:30 pm
Event:

Culinary Crash Course
Host:

Chef Eric's Culinary Classroom
Location:

(West LA)   Google Map
Chef Eric's Culinary Classroom
2366 Pelham Avenue, Los Angeles, CA 90064
Contact:
Jennie Crowley		 Phone:
310-470-2640
Email:
cheferic@culinaryclassroom.com
Website:
http://www.culinaryclassroom.com
Price:
$1,200.00
Full details:
CULINARY CRASH COURSE - $1,200Students get 10% off coupon for Surfas Restaurant Supply!Registration includes an Embroidered Chef Jacket and Apron Sun, 9/21/08-11/9/08                        9:30am-1:30pm **Prerequisite FOR THIS SERIES**MUST HAVE COMPLETED CULINARY BASICSOR HAVE APPROPRIATE KITCHEN EXPERIENCE Culinary Chef I too long for you?  Looking for an intense, fun and food-filled course?  Chef Eric designed this program to fill a void – many of his students want even more information and knowledge from him, but in a shorter timeframe.  So, Chef Eric created a wonderful, intense series for those who want more information packed into eight weeks.  This course combines hands-on practical knowledge with the same support and encouragement from Chef Eric that students have come to know and love.  Emphasis throughout the series is placed on whole grains and the use of healthy cooking oils.  As the weeks progress, students are given more assignments to encourage multi-tasking and working under time constraints. Registration includes an Embroidered Chef Jacket and Apron.  The class meets once weekly, 4 hours a week, for eight weeks.  Certificates are awarded upon completion of all eight classes.  This course is perfectly suited for Personal Chefs or Caterers as we emphasize Menu Development, and Plating and Presentation.  It is designed for personal cooks who want to improve their skills and add significantly to their repertoire of ingredients, cooking styles and recipes.  Due to the amount of information taught each day, it is essential that students attend every class.  If a class must be missed, a make up can be scheduled at a cost of $100 per class missed. Class #1 - Stocks/Soups/Basic Sauté TechniquesThe first week starts with basic sauté techniques along with stock, broth and soup making.   Class #2 -  Dry Heat Cooking and Sauces; Roasting/GrillingStudents learn Grilling and Roasting of Meats and Fish.  Procuring, storing, marinating and serving are also covered. Class #3 - Frying Techniques; Stir Frying, Deep Frying, Pan-FryingIn this session, students will prepare recipes using a Wok.  Practical application of fried foods will also be taught. Class #4 - Moist Heat Techniques and Combinations; Steaming, Poaching, Braising, StewingThe benefits of poaching and steaming are practiced.  Stews and other braised dishes are also covered in this session. Class #5 - Vegetables, Whole Grains and Vegetable EntreesWhile some basic vegetable dishes are covered in classes 1-4, here students will focus solely on vegetables and grains and how to prepare satisfying meals from them. Class #6 – Desserts and Desserts SaucesDesserts and Dessert Sauces will be emphasized.  Students will learn the versatility of a Pâté a Choux, Custard and Soufflé.  Sauces to complement the desserts are taught as well. Class #7 - Pre-Final Exam – Students Prepare Full PlatesStudents will be given a full meal to prepare.  Emphasis is placed on organization, timing and presentation.                                 Class #8 - Final Exam – Students Prepare Full Plates with Desserts   Students reinforce what was taught during the course and prepare a meal with dessert.  Certificates are awarded to those who complete all eight weeks.