Master the Basics: Intermediate Series
In this series, students will advance to more challenging knife skills and knife sharpening; will learn how to identify and shop for different cuts of meat and to perform simple butchery at home; will learn more complex sauce techniques; and will delve into some DIY artisan techniques for making simple cheeses, homemade sausage, and yeast bread.
The focus of these four one-night classes is building on your existing skills, expanding your taste range, and becoming less recipe-dependent and more creative. At the completion of this series, students will confidently cook for family and entertain friends as well.
Who should take it? Students who have completed the Master the Basics: Beginner series or who have solid knife skills and feel comfortable cooking without slavishly following recipes, and are ready to experiment with some professional guidance.
Week 1: (March 7) Advanced Knife Skills; Herbs and Spices; Complex Sauces
Week 2: (March 14) Advanced Moist Heat Methods
Week 3: (March 21) Advanced Dry Heat Methods
Week 4: (March 28) Simple Artisan Foods to Make at Home
Classes are held on consecutive Tuesdays. Students receive a certificate of completion at the end of the session.