Cooking Fundamentals Part I

Cooking Fundamentals I: Wednesdays

$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:

  • Master basic knife skills
  • Know how to properly balance flavors and seasonings
  • Learn essential techniques and apply them to a variety of dishes

About This Class

(Looking for the Tuesday session? Find it here)

Anyone looking to gain confidence and intuition in the kitchen needs to learn some basic skills and techniques. Cooking Fundamentals Part I, the first half of our flagship 12-week course, is aimed at the novice cook. This class will meet once a week over six weeks from 6-10pm, and during that time, we will show you how to Prep, Plan, Season, Spice, Sauté, and Stew. Each week we will cover methods and ratios that act as “base recipes” from which you’ll be able to prepare many variations.

The toolkit you develop over the course of this series will help you understand the basics of how and why things work in the kitchen, how to make food with balanced flavors and proper seasoning, and how to execute a basic set of fundamentals skills.

Once you complete the series, you can graduate to Fundamentals Two where your focus will dive much deeper into the next level of kitchen skills.

All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.




Please note: We do not allow makeups for missed classes. If you cannot join us for one or more of the class meetup dates for your series, you may send someone in your place and we will provide you with any missed class material. 


Session One: PREP

Learn to take control of your chef’s knife: slicing, dicing and improving your prep skills, and understand which kitchen tools are really essential for the home cook. Menu includes: New twists on Deviled Eggs, Oven Roasted Salmon, Seasonal Sautéed Veggies, and a homemade Seasonal Fruit Crumble.

Session Two: PLAN

Learn the art of timing in the kitchen while becoming more efficient through organized prep and planning, or “mise-en-place”. Seasoning food and balancing flavors is an art. We will practice it many times, starting with how to properly use salt. Menu includes: Farmers Market Crostini, Classic Roast Chicken, Creamy Veggie Mash, and your new go-to Cookie you can transform with different fillings.

Session Three: SPICE

Identifying herbs and spices, and knowing when to use them always makes your cooking game stronger.  You’ll learn how some basic dishes, such as rice, roasted veggies, and even meatballs are taken to a whole new level once you know how to properly season. Menu includes: Asian-style appetizer Meatballs, classic Italian-style Meatballs in a killer Tomato Sauce, Oven Roasted Veggies, perfect Rice, and Crepes with homemade Caramel Sauce.

Session Four: STOCK UP

Now that you are familiar with proper seasoning with salt and spices, we will practice by preparing homemade stocks and creating delicious soups. With homemade stocks in your pantry, your meals are fast and flavorful. Menu includes: Our take on from-scratch Hummus varieties, Chicken Stocks, a variety of Seasonal Soups, Lyonnaise Salad topped with a perfect poached egg and bakery-worthy Chocolate Mousse.

Session Five: STEW

Braising and Stewing let you take tougher cuts of meat and cook them until they are melt-in-your-mouth tender. From a Lamb Tagine to a Coq au Vin, the methods are basically the same and you’ll master them in a way that lets you create your own amazing dishes. You will also start some simple baking lessons with light, fluffy biscuits, and your new go-to basic butter cake. Menu includes: Mile-high Biscuits, Braised Chicken Thighs, Slow Roasted Beef Stew, Melt-in-your-Mouth Pork Shoulder, and fruit-filled Butter Cake.

Session Six: SAUTÉ

Sautéing is an essential cooking method and properly sautéed proteins can be the base for a simple but bold pan sauce once you know a few key tricks. You’ll try several variations. Menu includes: Cheese Gougères, Seared Chicken, Fish, and Pork with Classic Pan Sauces, Vegetable Gratin and Tarts or Crostatas for dessert.





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


Covid Policy

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.

What is the format of a typical cooking class?

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.

When should I arrive for my class?

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).

What do I need to bring with me to class?

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.

Do I need to eat before class?

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.

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 are required while in the building.

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