Cooking Fundamentals II: 5-Day Bootcamp
$920 per person
Instructor
Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.
What You'll Learn
By the end of the class you will:
- Learn the versatility of sauces and whole grains
- Understand basic butchery techniques for filleting a fish and breaking down a whole chicken
- Build on the methods learned in Fundamentals One to cook with confidence and not rely on recipes
About This Class
Completion of Cooking Fundamentals Part I is required for this course, no exceptions. Any student enrolling in this course without meeting the pre-requisite will be transferred to an available session of Cooking Fundamentals Part I.
It’s time to put the foundations you learned in Part I to work with a variety of cooking methods to create finished dishes. You’ll advance into creating sauces and doing basic butchery at home, tips and techniques for roasting, braising, and stewing different cuts of meat, preparing homemade pasta and sauces, and shopping for the best produce of the season. Each day also includes dessert so you will get an overview of some basic pastry techniques. You’ll learn how to plate your food professionally and beautifully and how to pair dishes when creating a menu.
Class Meetup Dates:
Mon. Jul 27th: 7/27, 7/28, 7/29, 7/30, 7/31
Menu
A day-by-day breakdown of the syllabus is as follows:
Learn to create classic Sauces, modern sauces, and homemade condiments and use them in professional-style plating.
Learn to break down chicken, fish, and shellfish and how to cook it using methods such as steaming, roasting, and frying.
Learn how to break down cuts of beef, pork, and lamb and how to cook it using methods such as roasting, braising, and stewing.
Learn how to craft pastas from scratch, incorporate more whole grains in your cooking, and a how to source and cook the best produce of the season.
Using techniques learned in Fundamentals One and Two, we will have a variety of seasonal ingredients on hand for you to develop your own dishes
Details
- Wine included
- Full meal served in class
- Work in teams
- Five-session series
- Ages 18+
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
David Groff
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.