COOKING FUNDAMENTALS

This 6-week fundamentals course is for those who want to gain an in depth understanding of cooking principals to become better home cooks. Lessons provide an understanding of the subject with discussion of culinary terms, techniques and tools, ingredient selection, menu planning and presentation. The instructor begins each class with a lecture of the subject and an overview of the recipes to be prepared. Next, students are invited into the kitchen for the hands-on portion of the lesson.

Subjects include:

• Knife Skills [Tuesday, April 1st]
• Appetizers [Tuesday, April 8th]
• Sauté, Pan Fry and Roasting [Tuesday, April 15th]
• Fish Cookery [Tuesday, April 22nd]
• Grilling [Tuesday, April 29th]
• Desserts [Tuesday, May 5th]

Please see each class description by dates.