These are the classes on which our recreational program’s reputation was built. Over 15,000 students have taken this series. Once you master essential cooking techniques, you possess the culinary grounding to cook both classical cuisines and the latest cooking styles. These full-participation classes teach fundamental skills, not recipes. Instead of narrowly focusing on a roast duckling recipe, for example, you’ll master roasting techniques that can be applied to foods from fish to fruit. The curriculum was designed under the guidance of Director of Education Richard Simpson. You’ll learn all the important cooking methods, from simple grilling to mousse making. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen and how to avoid and correct mistakes. Each class culminates with a student-prepared meal. Each course consists of five five-hour classes. Most importantly, you'll gain the experience you need to cook with confidence and pleasure—without relying strictly on recipes. Each class culminates with a student-prepared meal. Each course consists of five five-hour classes. Fine Cooking 1 is a prerequisite to Fine Cooking 2. Just a few of the more than three dozen fabulous dishes you'll make: Lesson 1: Knife Skills, Sauteing, Sauce Vinaigrette; ex: Sauteed Lamb Chops Lesson 2:
Stocks, Roasting, Working with poultry; ex: Roasted Tarragon Chicken Lesson 3: Braising, Storing, cleaning and cooking shellfish; ex: Mussels Steamed in White Wine Lesson 4: Egg Cookery, Souffles; Salad Nicoise; ex: Chocolate Mousse Lesson 5: Grilling.