Cooking classes on Fundamental Techniques
- rcastanon Oct 2, 2011 06:00 PM
Can anyone recommend a place for classes on Fundamental Techniques (Braise, Sautee, Braising, etc.) in the Boston area, preferably North Shore, Boston, Brookline ... looking for evening classes that I can attend after work and not too expensive :-) thanks!
Northeast Metro Tech has a class that covers some basics. from http://www.neadulted.com/courses/enri...:
Creative Cooking $250 includes materials
Instructor: Jim McCarthy
Wednesday, 6-9 p.m. – 10 weeks
There is something for everyone to learn in this comprehensive cooking course. This hands-on course will overview different types of cooking methods: sauteing, roasting, braising, baking, grilling, frying, and poaching. We will go over different types of ethnic cooking; Chinese, Italian, French, Mexican, and American. In addition, you will be taught how to make different soups, sauces, and salad dressings. Dinner is served at the end of each class. Happy Learning and Bon Appetite!
Northshore Community College in Danvers has a few classes listed in their catalog at http://community.northshore.edu/catalog/
Basic Culinary Arts
Learn the basic tools and techniques used in a professional kitchen, and how to plan menus. Develop skills in braising, stewing, pan-frying, sauteing, roasting, broiling, proper knife usage, and equipment handling techniques. Carving and safety procedures will be demonstrated. A $70 perishables fee is payable to the instructor at the first class.
6:30-9:30PM 5 weeks $239
Beyond Basic Culinary Arts
Explore more about soups, sauces, stocks, roasting, grilling, braising and many of the exciting and new advanced techniques that chefs use in culinary arts. In addition to becoming a better chef, did we mention you will develop a better sense of humor in this class as well? A $70 perishables fee is payable to the instructor at the first class.
6:30-9:30PM Mon $239
North shore Technical High School in Middleton http://www.nsths.net/adulted/ has
510 AN INTRO TO CULINARY ARTS 30 Hrs. - (Rm 118) Tuesday 5:45-8:45* This class is a hands-on workshop with emphasis in basic cooking and baking methods. Topics include: knife skills and technique, basic stock, sauces and soup preparations, roast- ing, braising, poaching, grilling and more. Each class will provide detailed recipes, handouts and demonstrations. Addi- tional lab fee may be required depending on weekly projects, which will be determined on a week by week basis.
*Note class time.
Course Fee $230 Lab Fee $20