The ultimate course for serious home cooks, adapted from the full-length curriculum used to train ICC’s career students.
|February 17, 2015|
|22 sessions :||DAYTIME|
|January 20, 2015|
Essentials of Japanese Cuisine with Hiroko Shimbo
Taught by a leading authority, this hands-on class will give you insight into the richness and beauty of Japanese cuisine.
|June 8, 2015|
Essentials of Italian Cooking
Expand your skills well beyond the basics with this hands-on intensive in authentic Italian cooking.
|February 3, 2015|
Charcuterie and Pâtés
Embrace the age-old tradition of charcuterie and learn the techniques to create cured meats, pâtés, prosciutto and sausages.
Knife Skills, Deboning and Filleting
Sharpen your skills in executing the essential vegetable cuts, from julienne to chiffonade, plus learn to debone chickens and fillet fish.
|March 3, 2015|