Essentials of Fine Cooking
Whether you are a kitchen neophyte seeking cooking lessons for beginners or an experienced cook wanting to learn more, our hands-on Essentials of Fine Cooking course will totally transform your culinary abilities from cook to chef… all in just eight sessions.
Classic Recipes, Classic Techniques
Picture this. The place: your dining room. The time: a Saturday evening, in the not too distant future. The company: your dearest friends and family, all of whom are raving about the wonderful meal you've prepared. Ready to make it happen? Sign up for The International Culinary Center's Essentials of Fine Cooking and get the cooking lessons for beginners you need to star in your own kitchen.
Slice An Onion, Poach A Fish…
You will love every minute of this hands-on experience, whether you are deftly slicing an onion, gently poaching a fish, or creating one of the many classic dishes contained in the curriculum. Using The International Culinary Center's trademark Total Immersion method, you'll learn from the same dynamic, passionate chef-instructors who train our career students. Lessons are as fun as they are intense, and you will find yourself picking up new techniques, skills, and recipes faster than you ever thought possible. Best of all, you will leave with memories of an exciting, inspiring experience, and culinary gifts which you—and your very lucky guests—can enjoy for a lifetime.
What You'll Learn
During this 40-hour set of cooking lessons for beginners, you'll learn to create 25 delicious recipes: great dishes designed to impress your guests and let you practice your skills, such as Trout Marinated in White Wine with Green Peppercorns and Roast Chicken with Tarragon-Mustard Cream Sauce and Roast Potatoes. Each one is as challenging as it is delectable, and you'll get the focused attention you need to make them all shine. As you work your way through the recipes, you will also acquire the skills and techniques for:
- Marinades, compound butters, and emulsified sauces
- Poaching, roasting, and sautéing fish
- Roasting and sautéing poultry
- Braising and sautéing white meats
- Stocks, sauces, and soups
- Grilling and stewing red meats
- Preparing shellfish in sauce, steamed, and baked
- Kitchen hygiene, safety, and methodology
- Safe and effective knife work