CULINARY FOUNDATIONS: THE BUILDING BLOCKS OF GREAT COOKING

Every cook whether a professional or a home cook needs a good solid foundation in cooking techniques and methods. So whether you are hoping to launch a career as a pastry chef at a top rated restaurant, start a catering business, be a better cook for your own enjoyment or something in between, we have a program to match your goals.

Presented by:

Catherine St. John

CULINARY FOUNDATIONS PROGRAM
This program will cover solid cooking techniques, with improvements to adjust to the changing world of food. This program is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You'll become a more creative and efficient cook by learning how to design recipes, enhance menus, and cook more economically. We will focus on organization, knife skills, seasoning, correcting and working with fresh ingredients, and using as much locally produced products as possible.

CULINARY FOUNDATIONS PROGRAM REQUIREMENTS
Foundations I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 28 individual classes (Cooking Techniques I , II, and III are required), and 4 Visiting Chef classes.

FOUNDATIONS I: BASIC: Wed.-Sun. February 8-12 or June 13-17
Introduction to stocks, sauces, sautés, dry and moist heat methods, soups, frying, and knife skills using classic French based techniques. We will focus on recipe development, shopping, menu planning, plate presentations, and organization. Catherine St. John 9:30am-4:30pm, $575

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FOUNDATIONS II: INTERMEDIATE: Wed.-Sun. April 18-22
Foundations I required. Introduction into World Cuisines: Day One: Italy; Day Two: Mediterranean; Day Three: Asia; Day Four: Latin America; Day Five: Classic American. Each day will focus on some of the classic dishes from each region and how French technique has influenced it. This class builds upon the classic French-based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region.

Catherine St. John 9:30am-4:30pm, $575

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FOUNDATIONS III: ADVANCED: Wed. - Sun. May 9-13
Foundations I and II required. This week will focus on classic French and other European dishes. In this week of serious cooking, students will bring back many of the techniques learned in Foundations I & II. Students will learn to create recipes and cook “off the cuff”. If time allows we will make a trip to the West Side Market in Cleveland. Along with creating recipes we will be working with advanced techniques in French Cuisine, but making them relevant to today's way of eating. Catherine St. John 9:30am-4:30pm, $575

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BRING: Chef's jacket, 10" chef's knife, paring and boning knives. (Note: most items are available for purchase in our store). $150 deposit; 4-week cancellation notice required for CREDIT, 9:30am-4:00pm, Please sign up early, classes fill quickly. CLASS MAXIMUM: 10 students

CLASS MAXIMUM: 10 students.

Professional Pastry Program (D & P) Presented by:

Christina Körting

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

PASTRY DIPLOMA REQUIREMENTS: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4 part cake decorating workshop, 4 visiting pastry chef classes, and the 5-day Intensive Bread Clinic.

BEGINNING PASTRY WORKSHOP: Mon.-Fri. January 30-February 3
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. 9:30am-4:30pm, $575 per session

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CHOCOLATE AND CANDIES WORKSHOP: Tues.-Fri. March 13-16
No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies. 9:30am-4:30pm, $475

INTERMEDIATE PASTRY WORKSHOP FRENCH I: Tues. - Fri. February 28-March 2
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. 9:30am-4:30pm, $475

(Click here to see the daily schedule)

INTERMEDIATE PASTRY WORKSHOP FRENCH II: Tues. - Fri. April 10-13
Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. 9:30am-4:30pm, $475

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ADVANCED PASTRY WORKSHOP CAKES & TORTES: Tues. - Fri. May 1-4
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. 9:30am-4:30pm, $475

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BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

INTENSIVE BREAD CLINIC:Mon.-Fri. March 26-30 or June 4-8
No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy Lehr gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. 9:00am-4:00pm, $575 per session

(Click here to see the daily schedule)

BRING: Chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon Ziploc bag or bowls. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

Cake Decorating Workshop with SynDee Bergen

Each beginner student will be able have the basic skills to assemble and decorate a cake using basic techniques in butter cream and fondant, building a foundation to cake decorating. 6:30 p.m.-9:30 p.m., $375

Week One: Wednesday, April 4

Assembling cakes both round and square;

leveling, filling, crumb coating, and finishing cakes, decorating techniques with butter cream with a traditional style.

Week Two: Wednesday, April 11

Stacking cakes and using structural techniques for larger projects, and additional butter cream piping skills using modern styles.

Week Three: Wednesday, April 18

Basic fondant skills of covering cakes, smoothing and adding borders and basic fondant decorations.

Week Four: Wednesday, April 25

Fondant and gum paste decorations, plaques, bows, and flowers.

Bring: a list for each class will be posted on our web site, wrsoc.com, prior to class.