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X-WR-CALNAME:Culinary Chef I Classes\, Tuesday Evenings Starting 1/20/
	09 in Los Angeles at Chef Eric's Culinary Classroom - Eventful
BEGIN:VEVENT
DTSTART:20090120T183000
DTEND:20090120T223000
DTSTAMP:20090104T145505Z
SUMMARY:Culinary  Chef I Classes\, Tuesday Evenings Starting 1/20/09
DESCRIPTION:This information-packed series is a condensed version of w
	hat CHEF ERIC spent years learning as a full-time student at the Culin
	ary Institute of America\, with updated recipes for today’s environm
	ent\, including new Vegetarian Recipes.  All hands-on techniques taugh
	t in this course have immediate application in today's kitchen.  All i
	ngredients are fresh and unprocessed.  During the course final\, every
	 student prepares a meal without recipes.  The class meets once weekly
	\, 4 hours a week\, for twenty weeks.  Certificates are awarded upon c
	ompletion of all 20 classes.  Those who complete the course have enoug
	h information to pass the County Food Handlers Exam.  Delicious food i
	s enjoyed by all at the end of each class.  We assist in career guidan
	ce and job placement - work for one of our students in their restauran
	ts\, bakeries\, and catering operations and jump start your career tod
	ay\, or learn how to cook fantastically for yourselves\, your families
	 and friends. If you miss 1 class\, you will still receive a Certifica
	te of Completion.\n\nClass #1 - Knife Skills/Introduction to the Kitch
	en – Knife skills is the most important basic technique to be taught
	 to all culinary students.  Also includes basic kitchen equipment and 
	sanitation instruction.  Class #2 – Stocks – Any chef will tell yo
	u that a great stock is the key to many recipes.  We make many differe
	nt kinds.  Class #3 - Grand Sauces – The Grand Sauces are Hollandais
	e\, Béchamel\, Veloute\, Demi-Glace and Tomato Sauce.  Students acqui
	re important skills for sauce making.  Class #4 – Soups – Many a g
	reat meal starts with wonderful soup.  We explore a variety of recipes
	.  Class #5 - Contemporary Sauces – Students learn to prepare fresh 
	and tasty modern-style sauces perfect for accompanying all meals\, inc
	luding today’s lighter menus.  Class #6 - Breakfast and Egg Cookery 
	– The pleats on a Chef's hat reflect the number of ways s/he can coo
	k eggs.  Students learn the versatility of breakfast and egg cookery w
	ith a variety of menus.  Class #7 - Vegetable Cookery – Proper buyin
	g and storage of produce is taught in this class as well as delicious 
	preparations of seasonal items.  Class #8 - Potato Cookery – Potatoe
	s are an essential item in any kitchen.  Several different cooking tec
	hniques will be used by students in this important section.  Class #9 
	- Dry Heat Cooking Methods – This class focuses on dry heat methods 
	of cooking: sautéing\, broiling\, grilling\, and roasting.  Class #10
	 - Moist Heat Cooking Methods – Students will practice moist heat co
	oking techniques like poaching\, braising\, stewing and steaming.  Cla
	ss #11 - Pasta\, Rice and Dumplings – This class will be spent learn
	ing the variety of cooking methods for rice\, dumplings and pasta.  Cl
	ass #12 - Appetizers and Hors d’ouvres – The focus here is on dish
	es that might be enjoyed as a first course in a multi-course meal\, as
	 well as delectable tidbits to be nibbled at a cocktail party.  Class 
	#13 - Garde Manger and Charcuterie – We will examine the importance 
	of sausages\, terrines\, pates and smoked items in the kitchen and din
	ing room.  Class #14 - Yeast Doughs and Quick breads – This class wi
	ll introduce students to basic and important bread-making techniques a
	nd baking skills.  Class #15 - Cakes and Batters – Here students wil
	l learn critical cake-making skills that all chefs know\, and learn to
	 frost them with ease.  Class #16 - More Dry Heat Cooking – We reinf
	orce the techniques covered in class #9\, with different ingredients a
	nd recipes.  Class #17 - More Moist Heat Cooking – We reinforce the 
	techniques covered in class #10\, with different ingredients and recip
	es.  Class #18 - Wine and Food Pairing – The Chef constructs a menu 
	with seasonal ingredients that the students prepare and then suggests 
	wines to accompany the menu as we taste several varieties with our mea
	ls.  Class #19 - Instructor Menu – The Chef selects recipes for the 
	students to make without substantial assistance and critiques plating\
	, presentation and taste of the menus.  Class #20 - Final Class – St
	udents make an intricate menu with an entrée\, vegetable and side dis
	h without the use of recipes.  Last class food critique and discussion
	 follows as we wind up our Culinary Chef I Program and certificates ar
	e presented.\n\n\n“For the aspiring Chef or the Home Cook\, Culinary
	 Chef I is a class that everyone should take.  Chef Eric and his staff
	 are more than hospitable.  The knowledge you gain and the people you 
	meet make you want to come back for more every week.” Shayna Kay\, C
	ulinary Chef I Graduate\, CIA Student
LOCATION:Chef Eric's Culinary Classroom @ 2366 Pelham Avenue/One Block
	 East of Overland/Just North of Pico, Los Angeles, California 90064 Un
	ited States
SEQUENCE:1231080905
UID:E0-001-018460771-1
URL:http://eventful.com/E0-001-018460771-1
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