Professional Diploma Programs Culinary Arts Baking & Pastry Arts Daytime Classes Start January 5 – June 17 Tuesdays, Thursdays and Fridays-9:00 am-2 pm Tuition is $12,500 and is all inclusive
20-Week ProCooking and ProBaking ProCooking Saturday, January 2 – June 11 9am – 1pm Sunday, January 3 – June 12 9am-1pm Monday, January 4 – June 13 6:30pm – 10:30pm Wednesday, January 6 – June 15 10am – 2pm Monday, March 7 – August 1 10am – 2pm Wednesday, March 9 – August 3 6:30pm – 10:30pm ProBaking Sunday, January 3 – June 12 9am-1pm Monday, March 7 – August 1 10am – 2pm Tuition is $2800 and is all inclusive
4–Week Series Classes Basic Cooking, Basic Vegetarian Cooking, Asian Cooking Series, Basic Breadmaking $450
Weekend Recreational Classes $110 - $250
New School Café Breakfast, Lunch, & Catering Stumptown Coffee, Art of Tea, House-Made Bread & Pastries
Private Group Events, Team Building, Cooking Parties and Film Location Rental
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STAFF AND FACULTY !
Pamela Andreas, Executive Director A successful caterer and event planner, Pam brings her passion for food and keen eye for detail to her leadership at New School of Cooking. Pam is an accomplished business professional and a New School graduate. Briana Bielucke, AOS, Executive Pastry Chef, Dean of Pastry Arts This masterful pastry expert brings chocolates, advanced cake decorating, viennoiserie and the entire portfolio of a seasoned pastry chef to New School of Cooking. As the head baker for SusieCakes, one of the busiest production bakeries in Southern California, Briana oversaw production and training. She is a 2006 graduate of Le Cordon Bleu in Portland, Oregon and holds two Associates Degrees: One in Pastry Arts and one in Restaurant Business Management. May Hennemann, AOS, BA, Senior Chef Instructor A 1998 graduate of the Culinary Institute of America, May had a varied career in fine food before becoming a teacher, including private chef, pastry chef, food writer and food buyer. May holds an Associate of Occupational Studies in Culinary Arts from the Culinary Institute of America, and a Bachelor of Arts in Psychology from the University of Chicago. Jenifer Antonelli, Chef Instructor Chef Jenifer Antonelli joined the faculty of New School of Cooking in 2011 following a successful career as a private chef. Jen successfully completed the New School's Pro Cooking series in 2007 then later went on to graduate from the Pro Baking and Advanced Professional Culinary Arts Programs. She graduated from the International Sommelier Guild's Wine Fundamentals I & II Programs in 2006. Jen also studied food writing at UCLA Extension’s Writer’s Program. Ken Lee, Chef Instructor Chef Kenneth Lee was born and raised in Dublin, Ireland. He graduated from the Dublin College of Catering and obtained London City and Guilds certificates in culinary arts. He has taught at the Le Cordon Bleu College of Culinary Arts in Pasadena and has worked in several acclaimed hotels, country clubs and restaurants, as well as providing private chef services and corporate/production company catering during his varied career. Kara Gambrel, Demonstration Chef Kara Gambrel is a personal chef, health coach, and a supporter of happy, healthy and active lifestyles. As a graduate of New School of Cooking’s Professional Culinary Arts and Pastry Arts Programs she has created her own interpretation of a whole foods diet and takes a natural approach to eating and healing the body. As an instructor, she teaches and encourages a natural way of eating for a vibrant life with lots of herbs, spices and flavor.
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PROFESSIONAL CULINARY ARTS PROGRAM AND PROFESSIONAL BAKING & PASTRY ARTS PROGRAM Daytime Classes Start January 5 Tuesdays, Thursdays and Fridays-9:00am-2pm We welcome visitors to observe classes. Once you’ve made a decision to attend you can visit the school’s website at www.newschoolofcooking.com, create an account, find your preferred start date on the calendar and register. One quarter of tuition is required to hold a seat. All payments are refundable two weeks in advance of the start date.
Professional Culinary Arts Program
Knife Skills Stocks/Soups/Sauces Dairy and Eggs Fruits/Vegetables Charcuterie/Canapes Grains/Legumes
Pasta Poultry Charcuterie/Canapes Lamb/Beef/Pork Seafood Asia
Italy/France Spain/Mexico Artisan Breads Baking/Pastries
Professional Baking & Pastry Arts Program
Quickbreads Cookies Custards Soufflés/Pâte à Choux Pies/Tarts Enriched Breads Basic Cakes Decorated Cakes Laminated Dough
Advanced Bread Jams/Jellies Chocolate/Candies Knife Skills/Basic Cooking Gluten Free Baking Frozen Desserts Artisan Bread
Individual Desserts Plated Desserts Wedding Cakes Show Pieces Guest Speakers Field Trips
Special Classes and Activities in Both Programs
Safety & Sanitation – Serve Safe Certification
Food Preservation & Fermentation Artisan Jams
Café Internship
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PRO SERIES CLASSES BEGIN THE WEEK OF JANUARY 10 !
ProCooking - 20 WEEKS
$2800
ProCooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media and kitchen tools. SESSION 1
Saturdays, beginning January 2
9:00am - 1:00pm
SESSION 2
Sundays beginning January 3
9:00am – 1:00pm
SESSION 3
Mondays beginning January 4
6:30pm - 10:30pm
SESSION 4
Wednesdays beginning January 6
10:00am – 2:00pm
SESSION 4
Mondays beginning March 7
10:00am - 2:00pm
SESSION 5
Wednesdays beginning March 9
6:30pm - 10:30pm
CLASS 1 Familiarize students with the kitchen and equipment, some techniques and terms. Present the school’s philosophy and teaching approach as well as rules and policies. Knife skills. CLASS 2
Stocks and Roux-Based Sauces
CLASS 3
Sauces: Reductions, Emulsifications, Purees and Infusions
CLASS 4
Soups: Classifications of Soup. Consommé, Puree, Bisque and Chowder
CLASS 5
Dairy: Types of Milk, Cream, Butter and Cheese
CLASS 6
Eggs and Breakfast Cookery: Uses and Cooking Techniques
CLASS 7
Fruits and Vegetables I: Salads and cold preparations for fruits and vegetables
CLASS 8
Fruits and Vegetables II: Cooking techniques for fruits and vegetables
CLASS 9
Dried Legumes & Grains Pasta: Fresh & Dry
CLASS 10
Pasta: Fresh and Dry
CLASS 11
Fin Fish: Round and Flat Fish, Saltwater and Freshwater Fish. Composition, Handling, Storage, Fabrication, Cooking Techniques
CLASS 12
Shellfish: Crustaceans, Mollusks and Cephalopods. Handling, Storage, Cooking Techniques
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CLASS 13
Poultry I: Young Birds, Dry Heat Cooking Methods, Market Varieties, Storage, Handling, Fabrication, Fry, Sauté, Roast and Grill
CLASS 14
Poultry II: Moist Heat Cooking Techniques, Braising and Stewing
CLASS 15
Meat I: Beef, Lamb, Pork, Veal, Composition, Cuts and Fabrication. Dry Heat Cooking Techniques
CLASS 16
Meat II: Moist Heat Cooking Methods, Braising and Stewing
CLASS 17
Charcuterie I: Sausages, Rillettes and Smoked Fish, Pate
CLASS 18
Charcuterie II: Food Preservation
CLASS 19
Yeast Breads
CLASS 20
Class Commencement and Presentation for Friends and Family
Pro Baking - 20 WEEKS ProBaking is designed to provide students with limited time and a serious interest in baking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to bake like a Pro. Everything is provided including uniforms, media and kitchen tools. $2800 SESSION 1
Sundays beginning January 3
9:00am - 1:00pm
SESSION 2
Mondays beginning March 7
10:00am - 2:00pm
Please Note: The order of classes may change at the chef’s discretion. CLASS 1
Introduction to Baking and Quick Breads: Muffins, Scones and Loaf Breads
CLASS 2
Cookies: Dropped Molasses Chews, Cut Biscotti and Rolled Shortbread
CLASS 3
Pies: Double Crust Fruit and Custard Cream
CLASS 4
Tarts and Seasonal Berry Cobblers
CLASS 5
Custard: Crème Brûlée and Bread Puddings
CLASS 6
Jelly, Jam and Infused Syrups
CLASS 7
Pâte à Choux: Cream Puffs and Éclairs
CLASS 8
Build and Decorate White Cake w/Colored Italian Buttercream
CLASS 9
Sponge Cake and Mousse
CLASS 10
Straight Yeast Doughs Pizza and Rustic Country Loaf
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CLASS 11
Poached Breads: Bagels and Pretzels
CLASS 12
Enriched Yeast Doughs: Braided Challah and Cinnamon Breads
CLASS 13
Laminated Doughs and Spicy Herb Crackers
CLASS 14
Croissants and Danish: Classic, Chocolate & Cream Cheese w/Fruit
CLASS 15
Gluten Free Baking
CLASS 16
French Macarons
CLASS 17
Souffles: Grand Marnier and Chocolate
CLASS 18
Chocolate Tempering and Truffles
CLASS 19
Candy and Confections
CLASS 20
Plated Desserts and Sauces
PROBAKING/PROCOOKING MAKE UP POLICIES !
New School of Cooking is committed to providing the best possible experience for every student who participates in our programs, and ensuring that every student completes all of our classes in a series is essential. We make every effort to make that possible, but limiting class size is how we ensure that each student receives ample attention and has access to tools and equipment. Make-Ups The school limits the number of scheduled make up classes in a 20-week series to 2 classes. There is a non-refundable 25.00 fee, which will be charged to the student’s account for any additional make-ups. All make up class registration will be done online; please go to our on line calendar to register. Class Attire In the interest of health and safety, we ask all students to wear long pants, closed shoes with rubber soles, and to tie back long hair. Please do not wear perfume to any of our classes. Please bring your own apron and pen to classes. Unless otherwise stated, food does not leave the school.
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Recreational Classes In our recreational classes, unless specifically stated, students are paired up to create one or more menu items. At the completion of the class all students join together to enjoy the meal you created. Each student will take home a copy of all of the recipes made that day in class. Classic French Macarons Saturday, January 9
$110 9:00am – 12:00pm
What is more elegant than the french macaron? The crunch of the meringue exterior paired beautifully with the light and smooth filling creates a dessert that is both mouth watering and impressive. In this class you will learn how to make this classic in a variety of colors and flavors that include Passion Fruit, Salted Caramel, Chocolate and Raspberry. This cookie may seem tricky, but with the guidance of our chefs it is absolutely doable. Each student will be able to take a variety of macarons home to share. Thai 101 Saturday, January 16
$110 9:00am – 12:00pm
Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet with the occasional addition of bitter. Your chef will introduce you to the components that create this balance: chilies, kaffir lime leaves, lemongrass, galangal, fish sauce and tamarind paste, used in combination with coconut milk and lime juice. Some of this evening’s fare will include: Green Papaya Salad, Pad Thai, Khao Soi from Northern Thailand, Steamed Mussels in Thai Herbs, Crying Tiger Beef, Fresh Prawns in Curry Sauce and Thai Barbecue Chicken. Essential Knife Skills (beginner level) Saturday, January 23 Saturday, March 12
$110 9:00am – 12:00pm 2:00pm – 5:00pm
Having proficient knife skills is the foundation for all culinary education. Our Chef will guide you through a variety of different classic knife cuts while demonstrating the proper handling and sharpening of knives. Chef will also demonstrate how to cut up a chicken. After class we will all enjoy a meal prepared with the cut ingredients consisting of Kale & Almond Salad, Potato Gratin, Salsa Verde and Fresh Fruit Crisp. Rise and Shine Pastries Saturday, January 30
$110 9:00am – 12:00pm
Breakfast is the most important meal of the day, so it should be delicious! In this class we will be focusing on morning pastries. Discover the secrets to tender fluffy biscuits, moist blueberry muffins, banana bread and coffee cake. Students will bring home a selection of all baked items.
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Fish Fundamentals (beginner level) Saturday, January 30
$110 2:00pm – 5:00pm
In this class, students will learn how to properly purchase, store and cook fresh, seasonal and sustainable fish. Your chef will demonstrate and explain the various cooking techniques, including grilling, sautéing, roasting, searing and frying. As a class you will enjoy Sole a la Meuniere, Grilled Tuna and Avocado Salad, Almond Coated Snapper Filets with Red Onion Fennel Salad, Grilled Salmon with Parsley Caper Sauce and Roasted Potatoes, Baja Fish Tacos with Salsa Fresca, Salmon Cakes with Asian Greens, Sicilian Style Grilled Swordfish, and Salmon Nicoise. We source our seafood from Santa Monica Seafood and our fish may change based on seasonal availability. Baking with Chocolate Saturday, February 6
$110 9:00am – 1:00pm
In this four-hour intermediate level baking class you will learn a variety of sophisticated chocolate-based desserts that will elevate both your palate, and your skill set. Your chef instructor will guide you through a chocolate tasting that will cover a variety of chocolates. Students will then work together to make a Chocolate Soufflé, Chocolate Bread Pudding, Chocolate Pot Au Cream with Chocolate Shortbread, and a Chocolate Truffle Tart. Pasta Workshop Saturday, February 6
$110 2:00pm – 5:00pm
In this class students will learn the art of making fresh pasta. Tortellini, Ravioli, Agnolini, Tagliatelli and Pappardelle will be shaped, cooked and served. Three different raviolis stuffed with Cheese and Fresh Greens, Butternut Squash and a Meat Filling will be served with a selection of sauces including Classic Marinara, Pancetta and Green Pea, Leek, Sage and Cream and Brown Butter with Rosemary. Tapas and Sangria for Couples Friday, February 12
$190 per couple 7:00pm – 10:00pm
Spanish small plates, tapas, are an exciting way to enjoy the flavors of Spain. In this class, each couple will prepare 3 dishes: Garlic Prawns, Tortilla Espagnola, and Albondigas. While everyone prepares their dishes, sangria will be served. The Chef will prepare a scrumptious dessert!
Sweet Lovin’ Valentine’s Day Desserts Saturday, February 13
$110 9:00am – 12:00pm
We are getting you ready for Valentine’s Day by teaching you how to create your very own sweet confections. Nothing says love like homemade Chocolate Dipped Strawberries, Raspberry Jam Sandwich Cookies and Spicy Mayan Truffles. Bring your special someone a box of homemade chocolates!
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Pizza Workshop Saturday, February 13
$110 2:00pm – 5:00pm
The chef will demonstrate a foolproof dough as students learn how to stretch and shape the dough, and how to finish and bake pizza on a stone or grill. Grilled Pizza with Basil Pesto, Classic Pizza Margherita, Pizza with Spicy Sausage, Rosemary and Taleggio Cheese, All White Pizza with Ricotta and Greens, Heirloom Potato, Bacon and Farm Egg Pizza, Mushroom, and Caramelized Onion and Roasted Garlic. Artisan Bread Making (intermediate level) Saturday, February 20
$190 9:00am - 3:00pm
Making homemade bread can be one of the most satisfying creative endeavors. In this 6 hour class our bread baker extraordinaire will introduce you to a variety of artisan breads made from commercial yeasts and our house grown sour dough. Students will mix, shape and bake a variety of rolls, bagels, pretzels as well as whole grains and white loaves. A light lunch will be served as we wait for our dough to proof and then bake in our beautiful Doyon Deck ovens. Chicken Fundamentals (beginner level) Saturday, February 20
$110 2:00pm – 5:00pm
This class is designed to teach students how to cook chicken and introduces a range of easy and delicious recipes. Each student will learn how to cut up a whole bird. And the chef will demo how to bone chicken breasts. Students will learn proper cooking techniques for whole chickens and chicken pieces. We will utilize cooking techniques including roasting, braising, pan-frying and grilling. Recipes may include, Roasted Lemon Rosemary Game Hens with Pan Sauce and Mashed Potatoes, Braised Chicken with Olives, Cilantro and Mint, Sautéed Chicken Cutlets with Snow Peas and Shiitake Mushrooms, Crispy Five Spice Chicken with Stir Fried Asian Greens, Grilled Chicken with a Mediterranean Spice Paste, Jerk Chicken, Balsamic Grilled Chicken with Orange Scented Couscous, and Chicken Scallopini with Marsala and Capers. Boozy Desserts for Couples Friday, February 26
$190 per couple 7:00pm – 10:00pm
Turn some of your favorite cocktails into decadent desserts. We will enjoy a Mango Mojito Granita, Bourbon Chocolate Mousse, Dark and Stormy Sticky Toffee Pudding, and a Pina Colada Panna Cotta. A light meal will be prepared for you while you enjoy a special cocktail. Retro Desserts Saturday, February 27
$110 2:00pm – 5:00pm
What’s old is new again! We will be making some of your childhood favorites from scratch, and without the preservatives. You will get to make and enjoy Homemade Oreos, Ding Dongs, Twinkies and Whoopie Pies.
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Naked Carrot Cake Saturday, March 5
$110 9:00am – 1:00 pm
The healthiest of all cakes and one of the most delicious. Loaded with carrots, walnuts and golden raisins. Finished with rich and sweet cream cheese frosting and hand made marzipan carrots. Each student will bake and take their creation with them! Come see why this is one of our best sellers in our café! Cook the Book: Mozza Friday, March 11
$110 7:00pm – 10:00pm
In this class you will be cooking selected recipes out of the 2014 James Beard Award winner for Outstanding Chef, the top chef in the country, Nancy Silverton’s beautiful cookbook, Mozza. Recipes will include: Crostini with Chicken Livers, Capers, Parsley, and Guanciale, Burrata with Leeks Vinaigrette and Mustard Bread Crumbs, Nancy's Chopped Salad, Meatballs al Forno, Fresh Ricotta and Egg Ravioli with Brown Butter Orecchiette with Fennel Sausage and Swiss Chard, Lamb Chops Scottadito with Fregola Sarda, Pan Roasted Halibut Pepe Verde, Butterscotch Budino with Salted Caramel Sauce Gluten Free Baking Saturday, March 12
$110 2:00pm – 5:00pm
Whether it is a health choice or a life choice, giving up gluten doesn’t mean that you need to give up your sweet tooth. Join us to learn the fundamentals of gluten free baking with an assortment of yummy desserts. Students will learn the role of different flours and how they can be used to make delicious treats such as Devil’s Food Cake, Blueberry Buckle, Apricot Crostada, and Herbed Foccacia. Students will work in pairs so we can cover a variety of gluten free baked goods. Make & Take: Mozzarella & Ricotta Saturday, March 19
$110 9:00am – 1:00 pm
Homemade Ricotta and Mozzarella is absolutely doable in your own kitchen. Join us as we guide you through the simple steps of stretching those curds into creamy Mozzarella and Burrata. Not only will you be brining your cheeses home, you will also be making Fresh Mozzarella, Roasted Vegetable and Farro Salad, delicious mozzarella and Prosciutto flatbread and Lemon Ricotta Fritters. Mommy and Me Easter Treats Saturday, March 19
$65 per person 2:00pm – 5:00pm
Learn how to create the perfect Easter basket by making homemade marshmallow peeps and cutting out bunnies and piped chicks in a rainbow of colors. We will also be decorating prebaked homemade vanilla cupcakes. Mommies and kids will be making the buttercream and having fun decorating.
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Thai Cooking for Couples Friday, March 25
$190 per couple 7:00pm – 10:00pm
Classic Thai cooking always balances the four fundamental flavors of hot, sour, salty and sweet with the occasional addition of bitter. In this class your chef will introduce you to the components that create this balance: chilies, kaffir lime leaves, lemongrass, galangal, fish sauce and tamarind paste used in combination with coconut milk and lime juice. You will cook with your partner and then we will all join together for a communal dinner. Trattoria Saturday, March 26
$110 9:00am – 12:00pm
The foods found on the menu of any good trattoria feature simple, informal dishes that bring people together. Students will learn how to combine quality ingredients to create classic Italian dishes. Pizza Margherita, Semolina Dumplings with Basil Pesto, Herb Scented Green Beans Salad, Pork Chops with Fennel, Frito Misto of Calamari, Lemon Onions and Zucchini, Spinach and Chickpeas with Olive Oil and Lemon, Gnochetti Sardi with Greens and Pecorino.
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Series Classes *We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. Basic Cooking 1 Saturdays, January 2 – January 23 Wednesdays, February 3 – February 25
$450 2:00pm - 5:00pm 10:00am – 1:00pm
This four-part series focuses on essential cooking techniques for beginners. Students learn how to select, handle and prepare ingredients to make successful, inspired meals at home. Basic knife skills and tool orientation are included in the program. CLASS 1
Knife Skills and Salads - Classic Greek Salad, Onion Confit, Grilled Vegetables with Mint Raita, Asian Spiced Split Chicken with Napa Cabbage Slaw, Roasted Root Vegetables with Honey & Rosemary, Baked Potato Fries with Garlic and Smoked Paprika, and Fresh Fruit Crisp.
CLASS 2
Soups - Thai Coconut Vegetable Soup, Lobster Bisque, Black Bean and Roasted Tomatillo, Vicyssoise, New England Fish Chowder and Red Lentil.
CLASS 3
Fish and Shellfish - Sole a la Meuniere, Whitefish cooked in Parchment with a compound butter and julienned vegetables, Clams and Mussels with Lemongrass, Herb Rubbed Tuna with Orzo Salad, Roasted Salmon with Lemon Caper Parsley Sauce, Roasted Shrimp with Feta Cheese and Couscous, Steamed Clams in Wine with Pancetta.
CLASS 4
Meat and Poultry – Grilled Chicken with a Mediterranean Herb Paste and Rice Pilaf, Steak Diane, Chicken and Potatoes Roasted with Garlic and Herbes de Provence, Oven Roasted Tri Tip with Tuscan Spice Rub and Sautéed Spinach, Sautéed Pork Chops with Sage Pan Sauce and Sautéed Apples and Chicken Scallopini with Marsala and Capers, Pan Seared Turkey Burgers.
Basic Cooking 2 Saturday, March 5 – March 26 Wednesday, March 9 – March 30
$450 2:00pm – 5:00pm 10:00am – 1:00pm
r those of you have competed Basic 1, this four-part series continues with specific techniques. Learn how to make stocks, sauces, perfect eggs, fresh pasta, as well as braising meats. * We are unable to offer make-ups for these classes. Class 1
Stocks and Sauces: Vegetable Stock, Veal Stock, Fish Stock and Chicken Stock. Sauce Veloute, Mushroom Soup, Sauce Béchamel, Macaroni and Cheese, Red Wine Reduction and Beurre Blanc.
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CLASS 2
Eggs: Student will learn all different qualities of eggs and multiple ways to prepare them. Students will make their own hollandaise sauce and cheese soufflé.
CLASS 3
Fresh and Dry Pasta: Students will learn how to make fresh pasta and cook with Dry pastas. Students will also make sauces to accompany pastas. Ricotta, Pesto, Butternut Squash filling with Brown Butter Sage Sauce, Peas and Pancetta, Meatballs and Tomato Sauce, Spaghetti alla Carbonara and Penne alla Bettola.
CLASS 4
Braising: Chicken Provençal, Chicken and Mushroom Braised Short Ribs, Boef a la Bourgignonne, Braised Lamb Shoulder, Port Butt with Port and Prunes, Coq au vin, Osso Bucco. * This class will be a 4 hour class
Asian Cooking Series Thursdays, January 7 – January 28
$450 7:00pm – 10:00pm
*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. CLASS 1
Thailand – Pad See Yu, Chiangmai Curry Noodles, Papaya Salad, Green Curry with Fish Balls, Panang Curry with Chicken, Tom Kha Gai, Thai Vegetable Spring Rolls, Gai Yang (grilled chicken) with Sweet Chilli Sauce and Sticky Rice, Shrimp and Roasted Chili Paste and Coconut Ice Cream
CLASS 2
Korea - Pa Jeon (scallion cake), Chap Chae, Kalbi, Bulgogi, Gochujiang Pork Steaks, Bibimbap, Kimchi Fried Rice, Mandu, Cucumber Kimchi, Bean Seaweed Cucumber and Daikon Salad.
CLASS 3
Japan - Miso soup, Tsukemono, Gyoza, Assorted Tempura, Agadashi Tofu, Chicken Yakitori, Chawanmushi, Katsu Curry, Nabeyake Udon California Rolls.
CLASS 4
China - Red Cooked Pork, Wontons in Chili Oil, Lions Head Meatballs, Char Siu Bao, Hunan Orange Beef, Salt and Pepper Shrimp, Jiaozi, Ge de Tan (Beijing-style dumpling soup), Three Earth Freshness (summer vegetable stir-fry) Dan Dan Noodles.
Beginner Bread Series (four hours) Wednesday, February 3 – February 24
$550 10:00am – 2:00pm
*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. Baking bread is an art form. In this four week series you will learn how to make a broad spectrum of artisan breads using our state of the art stone Doyon Deck oven. We’ll delve into the science of creating your own wild yeast starter, and embrace breads from the classic baguette, to pizzas and bagels.
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CLASS 1
Lean Doughs and Starters - Rustic Country with tapenade, Baguette Sandwiches with Ham and European Butter
CLASS 2
Enriched Doughs - 3 Braided Challah topped with Poppy and Sesame Seeds, Cinnamon Swirl Bread
CLASS 3
Flat Breads - Pizza Margherita with fresh Mozzarella and Basil, Pita Bread with Hummus.
CLASS 4
Specialty Breads - White Cheddar Bagels, German Pretzels served with an assortment of Mustards.
Basic Vegetarian Cooking Series Saturday, February 27 – March 19
$450 9:00am – 1:00pm
*We are unable to offer make-ups for these classes, however you are welcome to send someone in your place. Vegetarian food is not just for vegetarians anymore! In this four-part series you will learn the fundamentals of vegetarian cooking. Whether or not you are looking to add more vegetables into your diet, or you have been a vegetarian for years, your chef will walk you through a balanced and diverse series of menus that utilizes seasonal, fresh ingredients. Recipes will include a wide variety of fruits, vegetables, grains, pasta, tofu and legumes while incorporating a wide range of cooking techniques. Join us to see why Meatless Mondays are catching on everywhere. CLASS 1
Knife Skills, Soups and Salads
CLASS 2
Soups and Stews
CLASS 3
Grains and Tofu
CLASS 4
Pasta and Legumes
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POLICIES !
Pro Series and Recreational Class Policies All classes require advance registration. Payment for all recreational cooking classes, including our four-week series, is expected in full at the time of registration. You may cancel up to one week ahead of class to receive a full refund. Cancellations must be made at least two business days in advance of the class date in order to receive a class credit. Cancellations received less than two days ahead are not eligible for credit, but you can send someone in your place. We require 50% payment for Pro Series classes at the time of registration, and the remaining 50% is due at the beginning of the first class. If you need to cancel a Pro Series class, please give us at least a week’s notice in order to receive a refund. Cancellations for Pro Series classes with less than a week’s notice are not eligible for a refund or a credit. There are no refunds or credits of short series or Pro Series classes after the class has started. In the event that we have to cancel a class, students will receive a full refund. If you have an outstanding gift certificate credit from before 2010, please call us at 310-842-9702 to apply it towards a class. Please use current credits this year. Children are not allowed in adult classes. However, at fourteen, your child can take a class with an adult, and at sixteen, we allow teenagers to take adult classes. Please, no more than six people in any group for any class. If you have four or more people in your group, we need a full week’s notice for cancellations. There are no make up days available for four-week series, so please plan your schedule accordingly. If you miss a week, you are always welcome to send someone in your place. Professional Program Policies Refund and Withdrawal Policy If you wish to cancel or withdraw for any reason, you must do so in writing. New School of Cooking has a pro-rata refund policy. If you cancel after your orientation date we charge a $500 fee and refund the remainder of your deposit. There is no partial credit granted. Students who withdraw after completing part of the program must reapply and start from the beginning. Attendance Policy Students are required to attend all classes. Students may not make up classes missed due to illness or other factors. In some instances, students may arrive to class early or stay late to receive special attention from the chef instructor and/or assistants in an effort to catch up with the rest of the class. Attire Policy Students are required to wear their uniforms every day to class.
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LOCATION AND PARKING !
We are located on the southeast corner of Washington Boulevard and Helms Avenue, catty-corner from the Helms Bakery Building. From Interstate 10 East, take the Robertson Boulevard exit and drive south to Washington. Turn left and drive about four blocks to Helms. From the 10 West, exit Fairfax/Washington Boulevard. Turn left on Washington Boulevard and drive about eight blocks down. Parking is available in our adjacent lot and there is ample street parking as well.
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New School of Cooking 8690 Washington Boulevard Culver City, CA 90232 310.842.9702
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www.newschoolofcooking.com
[email protected] @newschoolofcooking @newschoolcafe
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