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Culinary Foundations Program


by Catherine St. John

GRANDE DIPLOME:

This very special diploma is granted to students who complete the Culinary Foundations Program and the Pastry Program requirements as outlined below.

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.

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 (Techniques and Theory I , II, and III are required), and 4 Visiting Chef classes.

Culinary Program

Click on Event Name for description/registration
EVENT START-END
Foundations II Apr 23,2014 4:00 pm - Apr 27,2014 9:30 pm
Foundations III May 14,2014 4:00 pm - May 18,2014 9:30 pm


Contact Us

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

Tel: 330.650.1665
Fax: 330.650.6920

Email: info@wrsoc.com