Master Chef Certification Program - 18 Wks - Thurs, 1/12/12 @6:30pm

 CULINARY MASTER CHEF PROGRAM – 18 Weeks - $2,200Thurs, 1/12/12-5/10/12                            6:30pm-10:00pmSundays, 2/12/12-6/17/12                       9:30am-1:00pmTuesdays, 2/28/12-6/26/12                     6:30pm-10:00pmSaturdays, 3/24/12-7/28/12                    1:30pm-5:00pm Includes the Culinary Institute of America's Textbook, an Embroidered Chef Jacket and Chef ApronThis information-packed series is what CHEF ERIC spent years learning at the Culinary Institute of AmericaPlease call 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. Hands-on techniques for immediate application in today's kitchensIngredients are fresh and unprocessedEvery student learns to prepare meals without recipesNew Vegetarian RecipesCertificates are awarded upon completion of classesPass the County Food Handlers ExamClass #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, 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 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 sautéing, 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 entrée, 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. “I came into this experience nervous and uneasy in the kitchen.  I’m happy to say that I’ve emerged bold and confident!  Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining.  On a side note, this class is also great to take with a significant other.  It’s a fun and creative way to spice up a relationship!”  Eléni Constantine, Culinary Master Chef Graduate “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 Classroomwhere we teach cooking classes to the masses changing the way we eat, one menu 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 All Classes are HANDS-ON/Participation18-Week Culinary Master Chef Program – Certification Program10-Week Culinary Baking/Pastry Program – Certification ProgramRecreational Cooking Classes Recreational Baking/Pastry ClassesCouples Romantic Date Night Dinner Classes4-Week Culinary Basics Series4-Week Healthy Cooking Series4-Week International Cuisine SeriesTeam Building Events for CorporationsPrivate Cooking Parties/Celebrations for AdultsIntimate Setting / 12 Students in Class Gift Certificates Available Via Email – The Perfect Gift for ANY OccasionRegister On-Line 24 Hours a Day @ www.culinaryclassroom.com/registrationSign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes! Cook Well, Eat Well and BE Well!  with Chef Eric Crowley Convenient Parking/Freeway Close-405/101 Block East of Overland, Just North of PicoParking Just North of Pico on Overland2366 Pelham Avenue - Los Angeles, CA 90064Phone:  310-470-2640 - Fax:  310-470-2642www.facebook.com/chefericsculinaryclassroomwww.twitter.com@chefericcrowleywww.culinarycla...