Master Chef Certificate Program

174
When:
February 8, 2015 @ 9:30 am – 1:00 pm America/Los Angeles Timezone
2015-02-08T09:30:00-08:00
2015-02-08T13:00:00-08:00
Where:
Chef Eric's Culinary Classroom
2366 Pelham Avenue
Los Angeles, CA 90064
USA
Cost:
Free
Contact:
Chef Eric Crowley
310 470 2640

CULINARY MASTER CHEF PROGRAM

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’sstudents 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.

CULINARY MASTER CHEF PROGRAM 18 Weeks – $2,500*

Payment Plans available!

Includes the Culinary Textbook, Chef Jacket, Chef Apron

This information-packed series is what CHEF ERICspent years learning at the CIA

Sunday, 2/8/15-6/21/15 9:30am-1:00pm

Saturday, 4/18/15-8/29/15 10:00am-1:30pm

Hands-on techniques for immediate application in today’s kitchens
Ingredients are fresh and unprocessed
Every student learns to prepare meals without recipes
New Vegetarian Recipes
Certificates are awarded upon completion of classes
Pass the County Food Handlers Exam
Class #1 – Knife Skills/Introduction to the Kitchen The most important basic technique taught to all culinary students. Includes Basic Kitchen Equipment and Sanitation Instruction.
Class #2 – Stocks A great stock is the key to many recipes, Fish, Chicken, and Beef.
Class #3 – Grand Sauces Hollandaise, Bechamel, 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 using stocks.
Class #5 – Contemporary Sauces Prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus.
Class #6 – Breakfast and Egg Cookery Learn the versatility of breakfast/egg cookery with a variety of menus.
Class #7 – Vegetable Cookery Proper buying/storage of produce; 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 sauteing, broiling, grilling, and roasting.
Class #10 – Moist Heat Cooking Methods Practice techniques like poaching, braising, stewing and steaming.
Class #11 – Pasta, Rice and Dumplings Learn a variety of cooking methods for rice, dumplings and pasta.
Class #12 – Appetizers and Hors d’ouvres The focus 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 with presentation.
Class #13 – Garde Manger and Charcuterie The importance of sausages, terrines, pates and smoked items in the kitchen and dining room are explored in this exciting class one of the favorites of the program.
Class #14 – More Dry Heat Cooking Reinforce techniques in class #9, with different ingredients/recipes.
Class #15 – More Moist Heat Cooking -Reinforce techniques in class #10, with different ingredients/recipes.
Class #16 – Wine and Food Pairing The Chef constructs a menu with seasonal ingredients and pairs wines to accompany the menu as we taste several varieties with our meals.
Class #17 – Instructor Menu The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus.
Class #18 – Final Class Students make an intricate menu with an entree, vegetable and side dish without the use of recipes. Last class food critique and discussion follows as we wind up our Culinary Master Chef 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 Master Chef Graduate, Culinary Institute of America Student

WELCOME TO THE CULINARY CLASSROOM

*A PRIVATE COOKING SCHOOL*

WHERE WE TEACH COOKING CLASSES TO THE MASSES

CHANGING THE WAY LOS ANGELES EATS, ONE RECIPE AT A TIME

Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career or to impress your friends with your SKILLS as a Master Chef or Pastry Chef

18-Week Master Chef Program Certification Program

10-Week Master Baking/Pastry Program Certification Program

Recreational Cooking AND Baking Classes

Couples Romantic Date Night Dinner Classes

4-Week Culinary Basics Cooking Series

4-Week Healthy Cooking Series

4-Week VEGAN/Vegetarian Series ***NEW***

Team Building Events for Corporations

Private Cooking Parties/Celebrations for Adults

Gift Certificates Available Via Email The Perfect Gift for ANY Occasion

Register On-Line 24 Hours a Day @ https://www.culinaryclassroom.com/registration

Sign up for our Newsletter we’ll send you Class Listings and Seasonal Recipes!

Cook Well, Eat Well and BE Well! With Chef Eric Crowley

www.culinaryclassroom.com

Convenient Parking/Freeway Close-405/10

1 Block East of Overland, Just North of Pico – Parking Just North of Pico on Overland

2366 Pelham Avenue – Los Angeles, CA 90064 — Phone: 310-470-2640 – Fax: 310-470-2642

www.facebook.com/chefericsculinaryclassroom — [email protected]

Print Friendly, PDF & Email