The Professional Kitchen
Kitchen Equipment & Safety, Sanitation, Food Safety/Food Handling, Weights & Measures, Recipe Conversion
The Kosher Kitchen
Lecture series with Rabbi Zushe Yosef Blech, author of Kosher Food Production and one of the world’s leading experts in the modern application of kashrus.
Knife Skills, Chemistry of Cooking, Cooking methods & their application, Stocks, Soups & Stews, Sauces, Egg cookery, Poultry Butchering & Cookery, Meat (beef, veal, lamb) Butchering & Cookery, Fish Butchering & Cookery, Vegetable Cookery & Salads, Starches & Grains, Rice, Pasta, Hors D’oeuvres
Bread, Baking & Pastry
Principles of Baking, Quick Breads, Yeast Breads, Pies & Tarts, Pate a Choux, Cookies, Muffins, Merengues, Mousses, Custards, Fruit-Based Desserts
Menu Design/Seasonality, Plating & Presentation
Create, Bake, Decorate
Learn to bake several types of cupcakes including red velvet, rocky road, coconut, chocolate and lemon as well as equally enticing toppings–Italian buttercream, espresso meringue, and tofutti cream cheese icing.REGISTER NOW!
Learn to chop like a pro!
Our chef will teach several different knife cuts that will help you to become a faster, more efficient cook.REGISTER NOW!