Culinary Chef I - 20 Week Program - Hands-On Fun Class September 25, 2008

CULINARY CHEF I - $2,400
Includes the Culinary Institute of America's Textbook, an Embroidered Chef Jacket and Apron

Thurs, 9/25/08-2/26/09 6:30pm-10:30pm

Thurs, 10/09/08-3/19/09 9:30am-1:30pm

Sun, 1/4/09-5/24/09 9:30am-1:30pm

Tues, 1/20/09-6/9/09 6:30pm-10:30pm

This information-packed series is a condensed version of what CHEF ERIC spent years learning as a full-time student at the Culinary Institute of America, with updated recipes for today’s environment, including new Vegetarian Recipes. All hands-on techniques taught in this course have immediate application in today's kitchen. All ingredients are fresh and unprocessed. During the course final, every student prepares a meal without recipes. The class meets once weekly, 4 hours a week, for twenty weeks. Certificates are awarded upon completion of all 20 classes. Those who complete the course have enough information to pass the County Food Handlers Exam. Delicious food is enjoyed by all at the end of each class. We assist in career guidance and job placement - work for one of our students in their restaurants, bakeries, and catering operations and jump start your career today, or learn how to cook fantastically for yourselves, your families and friends. If you miss 1 class, you will receive a Certificate of Completion.

Class #1 - Knife Skills/Introduction to the Kitchen – Knife skills is the most important basic technique to be taught to all culinary students. Also includes basic kitchen equipment and sanitation instruction. Class #2 – Stocks – Any chef will tell you that a great stock is the key to many recipes. We make many different kinds. Class #3 - Grand Sauces – The Grand Sauces are 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. Class #5 - Contemporary Sauces – Students learn to prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus. Class #6 - Breakfast and Egg Cookery – The pleats on a Chef's hat reflect the number of ways s/he can cook eggs. Students learn the versatility of breakfast and egg cookery with a variety of menus. Class #7 - Vegetable Cookery – Proper buying and storage of produce is taught in this class as well as 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 dry heat methods of cooking: sautéing, broiling, grilling, and roasting. Class #10 - Moist Heat Cooking Methods – Students will practice moist heat cooking techniques like poaching, braising, stewing and steaming. Class #11 - Pasta, Rice and Dumplings – This class will be spent learning the variety of cooking methods for rice, dumplings and pasta. Class #12 - Appetizers and Hors d’ouvres – The focus here 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. Class #13 - Garde Manger and Charcuterie – We will examine the importance of sausages, terrines, pates and smoked items in the kitchen and dining room. Class #14 - Yeast Doughs and Quick breads – This class will introduce students to basic and important bread-making techniques and baking skills. Class #15 - Cakes and Batters – Here students will learn critical cake-making skills that all chefs know, and learn to frost them with ease. Class #16 - More Dry Heat Cooking – We reinforce the techniques covered in class #9, with different ingredients and recipes. Class #17 - More Moist Heat Cooking – We reinforce the techniques covered in class #10, with different ingredients and recipes. Class #18 - Wine and Food Pairing – The Chef constructs a menu with seasonal ingredients that the students prepare and then suggests wines to accompany the menu as we taste several varieties with our meals. Class #19 - Instructor Menu – The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus. Class #20 - 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 Chef I Program and certificates are presented.

“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

MASTER CHEF AND MASTER BAKING PROGRAMS

Please call our office if you would like to audit a Program Class free of charge!

Passionate about Cooking? Exploring the world of Culinary Arts? Thinking about a career as a Chef? Whatever your goal, we have a program or class for you. Many of CHEF ERIC’s students are cooking professionally in restaurants, and as caterers and personal chefs. Many others are simply more confident in their private kitchens cooking for their families, hosting dinner parties and creating wonderful meals and baked items. We assist in career guidance and job placement - work for one of our past students in their restaurants, bakeries, and catering operations or work in our kitchen as a Chef Assistant. Check out our active job board for opportunities available to you.

WELCOME TO CHEF ERIC’S CULINARY CLASSROOM

We offer professional and recreational cooking classes and cooking instruction for every level of student. Whether your desire is to take a Single Recreational Cooking or Baking Class, our Beginner’s Series, or our Professional-Level, multi-week Culinary Chef and Culinary Baking Programs, we provide all the service, ingredients and equipment you need to learn while making new friends and having fun. You learn all you need to succeed in today's restaurant kitchens, as well as master techniques that you can use at home. Classes encompass current cooking techniques and recipes so that your meals taste fantastic.

We invite you to stop by and see why people from Catalina Island, San Diego, Santa Barbara, and even Colorado, Wyoming and Hawaii take the time to learn from CHEF ERIC at CHEF ERIC'S CULINARY CLASSROOM.

WHY THE CULINARY CLASSROOM?

• Professional Commercial Kitchen and Equipment – Wolf Ranges
• CHEF ERIC’s Credentials,Experience,Culinary Wisdom and Great Team
• Culinary Crash Course – NEW PROGRAM
• Culinary Chef I Certification Program
• Culinary Chef II - Certification Program
• Culinary Baking I Certification Program
• Culinary Basics – Home Ec Revitalized
• Recreational Classes – Cooking and Baking
• Special Couples Nights – Romantic Setting
• Beer/Wine Food Pairing Classes - NEW
• Team Building Events for Corporations
• Private Cooking Parties for Groups – Adults Only
• Kids/Teens/Culinary Academy/Summer Camp
• Class Size 12 - more One-on-One Instruction
• Student Testimonials confirm the food is fantastic!
• Convenient Parking/Freeway Close

Maintaining student and client satisfaction is our primary goal at Chef Eric’s CULINARY CLASSROOM

We look forward to seeing you here - Until then, eat well and be well!

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1 Block East of Overland, Just North of Pico - Convenient Parking Just North on Overland

2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
CHEFERIC@CULINARYCLASSROOM.COM
WWW.CULINARYCLASSROOM.COM

Official Website: http://culinaryclassroom.com