Cooking Fundamentals Part II (6 class series)
$835 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 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.
Class Meetup Dates:
Mon. Jan 28th: 1/28, 2/4, 2/11, 2/25, 3/4, 3/11
Mon. May 13th: 5/13, 5/20, 6/3, 6/10, 6/17, 6/24 (no class on Memorial Day)
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
- Wine included
- Full meal served in class
- Work in teams
- Six-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.
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.
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.
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.