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Beginner Culinary Series

at Culinary Lab School - Tustin

(5)
Course Details
Price:
$1,800 12 seats left
Start Date:

Sat, Sep 19, 9:00am - Dec 12, 1:00pm Pacific Time (12 sessions)

Next start dates (1)

Location:
Tustin, Orange County
17231 17th St Unit B
At Carroll Way
Tustin, California 92780
(Map)
Important:
No class on November 28th.
Purchase Options
Description
Class Level: Beginner
Age Requirements: 16 and older
Average Class Size: 9

What you'll learn in this cooking techniques class:

This 12-week program is like culinary school for the home cook, covering all of the fundamental cooking techniques needed to cook fearlessly, without depending on step-by-step recipes. Students will work hands-on with a partner, building basic skills, and adding to their competencies week by week.

Skill Level

Students of all skill levels will be able to keep up in this class. Beginners will quickly gain new skills, and seasoned cooks will refine existing skills while also building new ones.

Topics:

  • Week 1 Knife Skills & Mise en Place
  • Week 2 Vegetable Cookery
  • Week 3 Sauces
  • Week 4 Soups
  • Week 5 Potatoes, Grains & Legumes
  • Week 6 Meat & Poultry: Sauté & Fry
  • Week 7 Meat & Poultry: Grilling & Roasting
  • Week 8 Meat & Poultry: Braising & Stewing
  • Week 9 Finfish Fabrication & Cookery
  • Week 10 Shellfish Handling & Cookery
  • Week 11 Plate Presentation
  • Week 12 Hors d’Oeuvres & Buffet Design

Menu:

Week 2: Vegetable Cookery

  • Grilled Vegetables
  • Roasted Root Vegetables
  • Honey Lime Glazed Beets
  • Sauteed Green Beans

Week 3: Sauces

  • Chicken Stock & Pulled Chicken
  • Roux
  • Mushroom Chardonnay Cream Sauce
  • Sous Vide Dover Sole with Lemon Beurre Blanc
  • Spiced Orange Glaze

Week 4: Soups

  • French Onion Soup
  • Fennel and Apple Soup
  • Puree of Mushroom Soup
  • Butternut Squash Soup

Week 5: Potatoes and Grains

  • Potatoes au Gratin
  • Gnocchi with Mushrooms and Brown Butter
  • Butternut Squash Risotto
  • Rice Pilaf with Dried Fruit and Pistachios

Week 6: Meat & Poultry: Sauté & Fry

  • New York Strip Steak, Mashed Potatoes, Sauteed Asparagus
  • Sauteed Chicken Breast with Pan Sauce, Asparagus Risotto
  • Fried Chicken with Gravy, Roasted Root Vegetables  

Week 7: Meat & Poultry: Grilling & Roasting

  • Grilled Marinated Flank Steak, French Fries
  • Roasted Chicken and Gravy (veloute based), Potatoes Anna
  • Grilled Spatchcock Chicken

Week 8: Braising

  • Curried Chicken Stew with Toasted Peanuts and Cilantro
  • Braised Chicken with Reduction Sauce, Roasted Fingerlings Potatoes
  • Cider-Braised Pork with Spiced Glaze, Braised Collard Greens with Bacon

Week 9: Fin Fish

  • Sautéed Snapper with Brown Butter, Grapefruit Salas, Herbed Farro
  • Poached Dover Sole with Tomato Caper Beurre Blanc
  • Fish and Chips with Tartar Sauce

Week 10: Shellfish

  • Sautéed Clams with Chorizo
  • Cioppino with Crusty Bread
  • Lobster Tagliatelle with Roasted Tomatoes and a Soft Egg

Week 11: Plate Presentation

  • Marinated and Grilled Flank Steak with Roasted beets, Farro, and Winter Squash
  • Super Herby Spatchcock Chicken with Grilled Veggies and Baby Carrot Fennel Salad
  • Spiced Poached Pears with Crème Fraîche

Week 12: Hors d’Oeuvres & Buffet Design

  • Goat Cheese Stuffed Dates with Pistachios & Pomegranate Seeds
  • Spiced Beef on Rye Toast with Arugula Pesto & Stewed Onions
  • Smoked Chicken Quesadillas with Roasted Poblanos & Chipotle Sour Cream
  • Roasted Fennel & Apple Soup with Crispy Chorizo

What to Wear

For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.

What to Bring

We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.


Still have questions? Ask the community.

Refund Policy
Refund & Withdrawal Policy Student must inform the Director of Admissions in writing seven (7) days prior to the start of the first series class. After that time, the cost of the series classes will be nonrefundable.

There is no partial credit granted.

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Culinary Lab School

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Start Dates (2)
Start Date Time Teacher # Sessions Price
9:00am - 1:00pm Pacific Time TBD 12 $1,800
This course consists of multiple sessions, view schedule for sessions.
Sat, Sep 26 9:00am - 1:00pm Pacific Time TBD
Sat, Oct 03 9:00am - 1:00pm Pacific Time TBD
Sat, Oct 10 9:00am - 1:00pm Pacific Time TBD
Sat, Oct 17 9:00am - 1:00pm Pacific Time TBD
Sat, Oct 24 9:00am - 1:00pm Pacific Time TBD
Sat, Oct 31 9:00am - 1:00pm Pacific Time TBD
Sat, Nov 07 9:00am - 1:00pm Pacific Time TBD
Sat, Nov 14 9:00am - 1:00pm Pacific Time TBD
Sat, Nov 21 9:00am - 1:00pm Pacific Time TBD
Sat, Dec 05 9:00am - 1:00pm Pacific Time TBD
Sat, Dec 12 9:00am - 1:00pm Pacific Time TBD
9:00am - 1:00pm Pacific Time TBD 12 $1,800
This course consists of multiple sessions, view schedule for sessions.
Sun, Oct 25 9:00am - 1:00pm Pacific Time TBD
Sun, Nov 01 9:00am - 1:00pm Pacific Time TBD
Sun, Nov 08 9:00am - 1:00pm Pacific Time TBD
Sun, Nov 15 9:00am - 1:00pm Pacific Time TBD
Sun, Nov 22 9:00am - 1:00pm Pacific Time TBD
Sun, Nov 29 9:00am - 1:00pm Pacific Time TBD
Sun, Dec 06 9:00am - 1:00pm Pacific Time TBD
Sun, Dec 13 9:00am - 1:00pm Pacific Time TBD
Sun, Jan 03 9:00am - 1:00pm Pacific Time TBD
Sun, Jan 10 9:00am - 1:00pm Pacific Time TBD
Sun, Jan 17 9:00am - 1:00pm Pacific Time TBD

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