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FOUNDATIONS  I: BASIC: Mon-Fri 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.

Mon-Fri 4:00-9:30pm $595


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.

Wed-Fri 4:00-9:30pm / Sat&Sun 9:30 am – 4:00 pm, $595

FOUNDATIONS III: ADVANCED: Wed. – Sun. Spring 2015

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.

Wed-Fri 4:00-9:30pm / Sat&Sun 9:30 am – 4:00 pm, $595

Contact Us

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

Tel: 330.650.1665