Intermediate Techniques Series Part II
$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.
Please note this session will not meet Thanksgiving week (no class 11/23 and 11/24)
3) How to troubleshoot common kitchen problems with positive results
Week One: Beef & Lamb – We will be slow cooking cuts (sous vide, anyone?) like short ribs and osso bucco, plus some unique quick cooking, too (Kalbi-style Korean ribs for the win!).
Week Two: Fish & Shellfish – Find yourself staring at the fish case unfamiliar with the variety of choices, and unsure how to make them tasty? We will tackle familiar favorites and introduce some new seasonal go-tos. You’ll learn new ways to cook them all, plus you’ll work with whole fish and make a shellfish bisque.
Week Three: Pork – When you make sausage at home you’ll realize it’s not only easy, but it can be made with some amazing ingredients (no more mystery meat). Pulled pork, crispy roasted pork belly, showpiece roasts, and quick-cooking weeknight cuts round out pork week.
Week Four: Asia – It’s nearly impossible to nail down a few dishes from this region of the world but we do know we can’t get enough Asian dumplings and Indian Food around here. You’ll learn how to fill and form a variety of steamed and fried dumplings (party-perfect food you can have stashed in your freezer). Our Indian menu will be a spice-filled variety of your favorite dishes: curries, chutneys, chickpeas, and so much more.
Week Five: Menu Planning & Market Basket – Planning a menu and improvisational cooking should be intuitive at this point. Taking a few cues from Chopped (you know you love it!), we will build our own market basket challenge to help you think on your feet. Packed with quality, seasonal ingredients, our basket challenge will help you put to practice those techniques and methods you’ve been learning over the weeks to show you how far you’ve come.
Week Six: Party Prep & a Dinner Party – The last night of class we are throwing ourselves one amazing dinner party – time to put all this work to good use and show off. Every student will get to invite one guest to join us for a menu, designed and developed by you and your classmates, with the guidance of your ace instructors. We can’t wait to see what you do
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
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.
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.
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).
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.
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.
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.