Master the Basics – Intermediate (PM)

Hands On
Wed  May 8
6:00 pm-9:00 pm
Slots Available:
Class Full!

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: (May 8) Advanced Knife Skills; Herbs and Spices; Complex Sauces
Week 2: (May 15) Advanced Moist Heat Methods
Week 3: (May 22) Advanced Dry Heat Methods
Week 4: (May 29) Simple Artisan Foods to Make at Home

Classes are held on consecutive Wednesdays. Students receive a certificate of completion at the end of the session.

A light snack prepared by our staff and non-alcoholic beverages provided – so you can survive!