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. Sept. 8-12
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. $575

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FOUNDATIONS II: INTERMEDIATE: Wed. - Sun. Oct. 13-17
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. $575

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FOUNDATIONS III: ADVANCED: Wed. - Sun. May 2011
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.

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BRING (all levels): Chef's jacket, 10" chef's knife, paring, and boning knives. (Note: most items are available in our store). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

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. September 20-24
No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. $575

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INTERMEDIATE PASTRY WORKSHOP FRENCH I: Spring 2011
Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces. $475

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CHOCOLATE AND CANDIES WORKSHOP: Tues.-Fri. October 19-22
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. $475

INTERMEDIATE PASTRY WORKSHOP FRENCH II: Spring 2011
Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. $475

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ADVANCED PASTRY WORKSHOP CAKES and TORTES: Spring 2011
Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan. $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.

5-DAY INTENSIVE BREAD CLINIC:Mon.-Fri. January 17-21, 2011
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. $575

(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.

NEW! CAKE DECORATING WORKSHOP WITH COURTNEY BONNING
This class series takes you from proper technique for the perfectly smooth buttercream finish to fondant finishes and gum paste decorations. Starting with the Basic Buttercreams class as a foundation, each following class builds upon the techniques learned in each class up through the Gum Paste & Chocolate Decorations class. These classes are the perfect experience for the budding wedding cake designer (must take all 4 classes).

Wed. Sept. 15: BASIC BUTTERCREAMS
In this workshop we will focus on making and working with basic Buttercreams. You will learn how to spread smooth finishes and work with basic piping techniques.
Wed. Oct. 13: WORKING WITH FONDANT
Students will learn how to deal with fondant and cover a cake smoothly. Finishing with fondant and borders will be addressed.
Wed. Nov. 3: FONDANT DECORATIONS
Fondant flowers, bows, fruit sashes and draping will be worked on in this class.
Wed. Dec. 15: GUM PASTE & CHOCOLATE DECORATIONS
This class will focus on Gum Paste and Chocolate decorations, Plaques and Royal Icing piping.

Supply List For Cake Decorating Workshop:

Cake Decorating Supply List For Fall 2010
At WRSOC With Courtney Bonning
Call #330/650-1665 with any questions

For each Class bring: 1 - 6” round cake and 1 - 9” round cake
– 2nd class (fondant) you will need both 1 - 6” round cake , 1 - 9” round cake, and
– 1 - 6” square cake, 1- 9” square cake
– Recipe for cake follows
– Something to transport your cakes home

First Class: Butter Cream: Bring 2# unsalted butter whipped with 2 large tubs marshmellow fluff (1# tubs) in an air tight container. This is just for you to work with in class. Swiss buttercream will be demoed in class.

Equipment List: ( We do have some of these things in the kitchen already and can be shared if need be or they can be ordered through the school at a 15% discount. Please make sure you have your orders place by the first week of Aug.)

Small and Medium offset spatulas
Cake wheel
Exacto Knife
Bench Scraper
Assorted tips and bags
Ruler
PVC pipe or rolling pin
Kitchen Shears
Pastry Cutters
Cake Comb
Cake Recipe
(recipe can be doubled)

makes 1- 9” round or 2- 6” rounds

½ cup (113 grams) unsalted butter, room temp
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 tsp. Pure vanilla extract
zest of 1 lemon (optional)
1 ½ cups (195 grams) all purpose flour
1 ½ tsp. Baking powder
¼ tsp. Salt
¼ cup (60 ml) milk

Cream butter and sugar, scrape bowl
Paddle in eggs and vanilla
Sift dry ingredients
Alternate dry and wet in 3 additions
Bake at 350 degrees until cake pulls away from the sides
and a tooth pick comes out clean.

Allow to cool before removing from pan