Cooking Fundamentals Part I (6 class series)

$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

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, 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.


Class Meetup Dates:

Sun. Sept 22nd: 9/22, 9/29, 10/6, 10/13, 10/20, 10/27

Thurs. Oct 17th:  10/17, 10/24, 10/31, 11/7, 11/14, 11/21

Mon. January 6th: 1/6, 1/13, 1/27, 2/3, 2/10, 2/24 (class does not meet on 1/20 and 2/17)

Sun. January 26th: 1/26, 2/2, 2/9, 2/23, 3/1, 3/8 (class does not meet on 2/16)


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 Fresh 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+


What is the format of a typical cooking class?

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.

When should I arrive for my class?

Doors open 15 minutes before the class start time.

What do I need to bring with me to class?

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. 

Do I need to eat before class?

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.

What should I wear to class?

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.

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

Requests for refund: Any cancellation up to two weeks prior to your class start date will be refunded 100%.
Requests for credit: Cancellations after two weeks but up to 5 days before your class start date will qualify for an online credit to be applied to another class. Refunds are not offered at this point.
Requests to reschedule: If you would like to reschedule a class date, simply submit a request to cancel in your account and write us a short note. After we make the change we will contact you with more details. Requests to reschedule are not permitted for classes that fall within the No Refund/No Credit timeframe. 
No Refund/No Credit: No refunds or credits will be issued for cancellations received less than 5 days before your class start date (the class date and any weekend days are included in the 5 days count). You can 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