Intermediate Techniques Series Part I
$1,925 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.
About This Class
Looking for a serious education to improve your home cooking beyond the Fundamentals but not quite ready to ‘go pro’? Intermediate Techniques is our new two-part course designed to help you cook at home with better organization, stronger technical skills, and a more thorough understanding of how ingredients work. We want you to think like a chef. You’ll learn that having a bounty of fantastic ingredients on hand and a solid set of techniques under your belt means making dinner become a lot more fun (be it for you, your family, or your friends).
Each part of the series meets two evenings a week on Mondays and Tuesdays for 6 weeks and we highly encourage you to complete both parts to get the full range of advanced techniques. Each session of this class will focus on specific techniques and ingredients. Drawing on some of the cooking methods covered in our Fundamentals One and Two series’, you will build much deeper skills and more knowledge about how to prep and cook.
Using a completely hands-on approach, you will typically work to prepare a variety of dishes. You will also learn many variations on each dish so that every recipe and technique can be modified in a multitude of ways once you’re cooking at home. During the final week of class, you will put your skills into practice, designing and preparing a menu for a stellar dinner party.
Classes are taught by a variety of our seasoned instructors as well as some industry experts we will bring in as guest chefs along the way.
At the end of the series, you will be more kitchen-confident and ready to tackle meals from the simple to the complex. And, if you finish the full two-part series and are ready to ‘go pro’, the price of the class will be applied to your tuition for our pro culinary or pastry program, should you be accepted into one of those courses
These are intermediate courses. We highly suggest taking these classes after completing Fundamentals One and Fundamentals Two, although that is not required. Intermediate Techniques Part One is not required prior to taking Part Two but the two series are designed to build on each other so we highly suggest taking them in successive order. If you must miss a class in the series you can send someone in your place but no make-ups or discounts are offered.
3) How to troubleshoot common kitchen problems with positive results
Week One: Building a Homemade Pantry – As a way to review both knife skills and mise-en-place, we will spend the first week of class building a pantry by making some larder staples by hand. Think like a chef with homemade ketchup, fermented hot sauce, compound butters, confit garlic, oven-dried tomatoes, arrabbiata sauce, chili rub, and more. Items from this homemade pantry will pop up throughout the series as we build each week’s menus.
Week Two: Stock – Take your stock making skills to the next level with dark veal stock, pressure cooker chicken stock, demi-glace, dashi, and Parmesan stock. Our stocks will feed miso soup, chicken & dumplings, risottos and more.
Week Three: Brunch – Cooking eggs is the true test of a cook. We will fry and poach for our DIY hash and no-recipe gravy and will build frittatas and a proper French omelette. Make room in your freezer for quick breads and coffee cakes, too.
Week Four: Vegetables & Vegetarian Cooking – What’s in season right now and what else can I do with it? Braising, frying, pickling – we will cover some less traditional ways to work with vegetables, and put together a middle-eastern inspired vegetarian menu that is so packed with flavor you won’t miss the meat.
Week Five: Pizza & Pasta – Pizzeria-style pizza at home, with a simple yeasted dough, should be part of your repertoire. You’ll learn a make-ahead (no cook!) sauce, how to shape like a pro, plus lots of tricks for those toppings so pizza night can be any night. And, homemade pasta? Yes, please! We will make, roll, and sheet fresh dough for a delizioso lasagna.
Week Six: Poultry – Suffer from dinner party ‘fowls’? We will tackle juicy fried chicken, roasted turkey, and a few less-common birds you should be cooking at home (duck and quail and squab, oh my!).
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
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.
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.
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.
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.
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.