cooking fundamentals ii

Cooking Fundamentals II

$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

It’s time to put the foundations you learned in Cooking Fundamentals Part I to work with a variety of cooking methods to create finished dishes. This class will meet once a week over six weeks, and during that time, you’ll advance into creating sauces and doing basic butchery at home, learn tips and techniques for roasting, braising and stewing different cuts of meat, prepare hand-made pasta and grains like a pro, and learn how to shop for the best produce of the season.

Each week 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.

Please bring your blue Cooking Fundamentals binder with you to 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. 

Class Meetup Dates:




Session One: Sauces
Learn to create classic Sauces, modern sauces, and homemade condiments and use them in professional-style plating.  Menu includes Roasted Vegetables with Homemade Dipping Sauces, Chicken Pot Pie, Seasonal Greens with a Creamy Herb Vinaigrette, and Ice Cream Sundaes with a variety of homemade Dessert Sauces.

Session Two: Fish & Shellfish
Learn to choose the freshest fish, fillet a whole fish, and how to prepare fish using a variety of cooking methods.  Menu includes Ceviche, Pan Seared Scallops with Butter Sauce, Steamed Fish in Parchment Paper, Whole Roasted Fish Stuffed with Aromatics, and a classic Bread Pudding.

Session Three: Poultry
Learn how to cut up a whole chicken as well as how to cook it using a variety of cooking methods, such as roasting, braising, and stewing. Menu includes Seared Duck Breasts with a Seasonal Fruit Sauce, Spatchcocked Roasted Chicken, Fried Chicken Sandwiches, Chicken Milanese, Braised Chicken Legs and Thighs, and scratch-made Hand Pies.

Session Four: Beef, Pork & Lamb
Learn how to break down and work with different cuts of beef, pork, and lamb, and how to prepare them using a variety of cooking methods.  Menu includes Beef Carpaccio, Grilled or Roasted Lamb Chops, Oven Roasted Prime Rib, Mexican-Style Braised Pork, and Profiteroles.

Session Five: Pasta & Grains
Learn how to cook and sauce perfect pasta with some of our house favorites. Integrate a variety of whole grains and dried bean dishes into your cooking for healthy and delicious, yes delicious, meals.  Menu includes Homemade Baked Beans, Shrimp and Grits, Farrotto, Pasta Carbonara, Quinoa Salad, and Seasonal Fruit Granita with Biscotti.

Session Six:
 Seasonal Menu
Class will develop a seasonal dream menu based on techniques learned in Fundamentals One and Two.  Menu includes suggestions and input from the class.






  • Wine included
  • Full meal served in class
  • Work in teams
  • Six-session series
  • Ages 18+


What is the format of a typical cooking class?

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.

When should I arrive for my class?

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.

What do I need to bring with me to class?

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.


Do I need to eat before class?

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.

What should I wear to class?

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.

What happens if I can’t make it to one of the classes in a series?

If you can’t make it to a class in a three, five or six-week series, you are welcome to send a friend in your place. Please notify us if a friend will be taking your spot.

Unfortunately, due to the small size of our classes, we do not offer make-up classes for missed sessions in a series.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy