Candy Making Class 4/28/12 @9am-12pm $90 in Los Angeles
Candy Making Class 4/28/12 @9am-12pm $90
Candy Making For Sweets Lovers $90 Per Person
Sat, 4/28/12 9am-12pm OR
Sat, 7/14/12 9am-12pm OR
Sat, 12/1/12 9am-12pm
Do you LOVE sweets like I love sweets? Learn about cooking sugar and the variety of candy you can make in your own kitchen-holiday staples for your family! Recipes include delicious treats for special occasions:
•Chocolate Truffles rolled in Cocoa Powder
•Delightful Hazelnut Divinity Fudge
•Home Made Marshmallows – great with Hot Cocoa
•Traditional Chocolate Nut Fudge
•Feuilletine Pralines
•Old Fashioned Peanut Brittle
•Mom’s special Cuttlefish Toffee Almond Brittle Dipped in Chocolate
WELCOME TO THE CULINARY CLASSROOM
WHERE WE TEACH COOKING CLASSES TO THE MASSES
CHANGING THE WAY WE EAT, ONE MENU AT A TIME
Bring your creativity and questions as you explore Cooking and Pastry/Baking to start a new career or to impress your friends with your SKILLS as a Master Chef or Pastry Chef
All Classes are HANDS-ON/Participation
18-Week Culinary Master Chef Program – Certification Program
10-Week Culinary Baking/Pastry Program – Certification Program
Recreational Cooking Classes
Recreational Baking/Pastry Classes
Couples Romantic Date Night Dinner Classes
4-Week Culinary Basics Series
4-Week Healthy Cooking Series
4-Week International Cuisine Series
Team Building Events for Corporations
Private Cooking Parties/Celebrations for Adults
Intimate Setting / 12 Students in Class
Gift Certificates Available Via Email – The Perfect Gift for ANY Occasion
Register On-Line 24 Hours a Day @ www.culinaryclassroom.com/registration
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Cook Well, Eat Well and BE Well! with Chef Eric Crowley
Convenient Parking/Freeway Close-405/10
1 Block East of Overland, Just North of Pico
Parking Just North of Pico on Overland
2366 PELHAM AVENUE - LOS ANGELES, CA 90064
PHONE: 310-470-2640 - FAX: 310-470-2642
WWW.FACEBOOK.COM/CHEFERICSCULINARYCLASSROOM
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WWW.CULINARYCLASSROOM.COM
Cost: Candy Making Class 95.94
Categories: Education | Food & Wine
Added: Feb 18, 2012 at 10:55 AM // Last Modified: Apr 4, 2012 at 05:50 PM
