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+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.