Learning the Basics, 4-Part Series: Part I ($300 each class or $1100 for the complete series, includes 2 people)
This series was designed for both beginning students and those who want to refine their culinary techniques. In each class, the basic cooking skills are covered in addition to the all-important time management issue, which will help you to cook full meals from start to finish in the most efficient way possible. Whether you choose to take Part I or combine it with Part II, you will come away from this series with more confidence in your cooking abilities and the necessary vocabulary and skills to successfully continue practicing on your own at home.

Class #1:
Roasted Chicken with Pan Gravy
Mashed Potatoes with Roasted Garlic
Sauteed Broccoli Rabe
Dark Chocolate Mousse
Skills Covered: Basic Knife Skills, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Pan-Roasting Chicken Pieces, Making a Pan Sauce, Working with Root Vegetables and Green Vegetables, Roasting Garlic, Learning to Measure for Baking, Working with Chocolate, Whipping Cream, Beating and Folding Egg Whites

Class #2:
Roasted Butternut Squash Soup with Ginger
Seared Steak with Green Herb Sauce
Roasted Potatoes
Sauteed Spinach with Pinenuts and Raisins
Salad with Simple Vinaigrette
Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root Vegetables, Vinaigrette 101

Class #3:
Seared Tuna with Orange-Olive-Caper Relish
Crispy Cod with Lemon Caper Butter
Parchment Baked Salmon with Roasted Red Pepper Coulis
Fragrant Lemon Rice Pilaf
String Beans with Almonds and Lemon
Skills Covered: How to Select Fresh Fish, Fish Cookery: Searing, Pan-Frying & Steaming, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Roasting Peppers, Cooking Rice, Blanching & Shocking Green Vegetables

Class #4:
Cider-Braised Pork Tenderloin with Apples
Braised or Roasted Butternut Squash with Ginger and Orange
Creamed Swiss Chard or Steamed Swiss Chard
Fresh Fruit Crisp
Skills Covered: Cooking with Pork: Understanding the Different Cuts, Browning and Braising Meat, Making a Roux, Steaming Leafy Greens, Working with Winter Squash, Cooking with Fruit

Learning the Basics, 4-Part Series: Part II ($300 each class or $1100 for the complete series, includes 2 people)

CLASS #1:
Braised Shrimp Puttanesca
Fresh Spinach and Basil Risotto

Braised Escarole with White Beans and Garlic

Dark Chocolate Torte with Raspberry Coulis

Skills Covered: Working with Shrimp, Making a Tomato Sauce, Risotto 101, Braising Greens, Working with Chocolate, Beating and Folding Egg Whites, Fruit Sauces

CLASS #2:
Goat Cheese Soufflé
Roasted Petit Filet with Wild Mushroom Ragout
Roasted Beet and Arugula Salad with Warm Shallot Vinaigrette

Roasted Pears with Vanilla Creme Anglaise

Skills Covered: Soufflé 101, Making a Béchamel, Roasting Meats, Working with Mushrooms, Roasting Beets, Roasting Fruit, Making Creme Anglaise

CLASS #3:
Fresh Ricotta Gnocchi with Sage Browned Butter

Pan-Roasted Lemon Rosemary Chicken

Farro with Roasted Julienned Vegetables

Individual Apple Pies

Skills Covered: Pan-Roasting Chicken, Making Gnocchi, Browned Butter Sauces, Getting to Know Farro, Julienning Vegetables, Making Pie Crust

CLASS #4: French Bistro
Crisp Duck Breasts with Cherry-Thyme Jus
Sweet Potato and Caramelized Onion Gratin
String Beans with Orange-Shallot Vinaigrette
Profiteroles with Chocolate Ganache

Skills Covered: Working with Duck, Making a Jus, Caramelizing Onions (Slow Cooking Vegetables), Making Root Vegetable Gratins, Making Fresh Breadcrumbs, Blanching Green Beans, Pâte au Choux Dough, Piping Pastry Dough, Chocolate Ganache

Also, please browse through our "Cooking Lighter" curriculum.