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BUILDING BLOCKS I

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Jan 27,2018 - Jan 31,2018    Time: 4:00 pm - 9:30 pm

Culinary Building Blocks Certificate Program Requirements:  Culinary Building Blocks I, II, III, 12 part Kitchen Boot Camp series, Knife Skills, 3-Day Bread Workshop with Kathy Lehr; 12 other individual classes and four baking classes of your choosing (excludes Date Night classes).  You will receive a certificate of completion at the end of each Culinary Building Block section, the 3-day Bread Workshop and  the Kitchen Boot Camp series. You need to take Culinary Building Blocks in order of I, II and III unless otherwise approved. Payment:  For the 5-day classes you need to place a non-refundable $150 deposit to hold your place in class. The balance of $475 is due 1 week before class begins.  If we do not have enough to run the class the decision to cancel will be made 1 week before class.  If we cancel you may receive a refund on your deposit or apply it to other classes.  All other classes need to be paid in full at the time of registration.  To receive a class credit (no refunds) on your Building Blocks deposit we must have a cancellation from you 2 weeks before the class begins. Culinary Building Blocks I:  French Basics  Saturday – Wednesday  January  27 - 31 In this five day workshop you will be cooking full coursed out French menus each day.  We will be covering knife skills, organizational skills, multi-tasking, and French methods and techniques in the kitchen. Below are sample menus.  Please know that menus are subject to change based on available ingredients. These classes are a combination of demo and hands on. Catherine St. John, Weekdays 4:00 - 9:30 pm and Saturday & Sunday 10:30 am - 4:30 pm; $625; $150 deposit Day One:  Deviled Eggs; Cream of Mushroom Soup; Mixed Greens with Red Wine Vinaigrette, Pan Seared Pork Chops in a Mustard Cream Sauce; Baked Rice Pilaf; Saute of Asparagus; Chocolate Lava Cake w/ Raspberry Sauce and Fresh Whipped Cream. Day Two:  Baked Brie in Puff Pastry (learn quick puff pastry); French Onion Soup; Belgian Endive Salad with Blue Cheese and Toasted Pistachios; Chicken Provencal (Pan sauce of tomatoes, olives and basil); Roasted Garlic Mashed Potatoes; Roasted Baby Carrots; Spiced Poached Pears in Port Wine served with Creme Anglaise. Day Three:  Gougeres (cheese puffs); Soup au Pistou (French country vegetable soup); Celery Root Salad with Homemade Mayonnaise; Carbonnades A'la Flamande (beef braised with onions and beer); Parsley Potatoes; Braised Winter Greens and Crepes Suzette. Day Four:  Assorted French Canapes; French Garlic Soup with Poached Eggs; French Lentil Salad with Goat Cheese; Coq au vin (chicken braised in red wine); Fresh Hand Cut Noodles; Glazed Onions and Mushrooms and Apple Caramel Tart. Day Five:  Cheesy French Pinwheels (using our quick puff pastry); Tomato Soup with Grilled Cheese Croutons and Basil Oil; French Green Bean and Potato Salad; Salmon Baked in Parchment with Composed Butter and Creme Brulee. Bring: 8" or 10" chef, paring and boning knives. (Note: most items are available for purchase in our store. You’ll receive a 20% discount on items purchased for class in our store.) We also have knives for use in the kitchen.


Location


Western Reserve School of Cooking
140 N. Main St.
Hudson, OH 44236



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Contact Us

Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665

Email: info@wrsoc.com