Cooking Fundamentals II: 5-Day Bootcamp
$920 per person
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
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
- Wine included
- Full meal served in class
- Work in teams
- Five-session series
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
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 instructs virtual and in person classes from his company, Mealticketsf.