We have adapted the syllabus from a true culinary school into a series of hands-on instructional workshops to teach the same skills learned by Master Chefs at the finsest culinary institutes in the world.
Culinary Boot Camp 2007 - $240.00
Course Syllabus
Week 1: Course Philosophy, Knife Skills, Equipment Overview and Training
An introduction and overview of the course and cooking philosophy including knife skills training and an equipment overview where you will learn how to use all of the tools in your kitchen.
Week 2: French & Italian Cuisines
From sauces and stocks – to techniques such as Roux thickening and roasting – to emulsions and Sautéing, you'll learn the origins and basic concepts for preparing authentic French and Italian dishes.
Week 3: Baking
Breads, Pizza crusts, cookies and cakes.
Week 4: Non-Western Cuisines
Learn dishes and techniques from Asia, India, and Japan including stir frys, curries, sushi, and tempura.
