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Intermediate Culinary Series

at Culinary Lab School - Tustin

Course Details
$1,700 12 seats left
Start Date:

Sat, Jan 04, 9:00am - Mar 07, 1:00pm (10 sessions)

Tustin, Orange County
17231 17th St Unit B
At Carroll Way
Tustin, California 92780
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Class Level: Intermediate
Age Requirements: 16 and older
Average Class Size: 9

What you'll learn in this culinary (meals) class:

Take your kitchen skills to the next level with our 10-week intermediate course, covering topics such as molecular gastronomy, sous vide, braising, curing, smoking and more. It’s culinary school for the home cook, continued!
Skill Level 

This class is best suited for experienced home cooks or students who have completed our Beginner Culinary Series, or comparable culinary training courses. 

  • Week 1: Plant Based Cooking
    • Grilled Summer Veggie Tacos | fresh tortillas, tomatillo salsa, pickled heirloom carrot
    • “Into the Garden” | salad of summer vegetables, edible dirt, champagne vinegar “dew”
    • Grilled Cauliflower “Steak” | farro, citrus, fennel
  • Week 2: Molecular Gastronomy
    • Corn Croquette | liquid center, roasted pepper gellee
    • “Vichyssoise” | potato foam, leek puree, apple caviar
    • Crème Fraiche Ice Cream | shattered berries, balsamic pearls
  • Week 3: Advanced Dry Heat Methods
    • Cast Iron Flank Steak | reverse seared, pommes anna, pickled apple salsa
    • Poele Pork Loin | bacon, spinach, rosemary, buerre rouge
    • King Salmon | “unilaterally” sautéed, asparagus, grapefruit vinaigrette
  • Week 4: Game Birds and Meats
    • Duck “Frites” | seared breast, duck fat fries, pistou
      Grilled Quail
    • Seared Bison Loin | ricotta gnocchi, heirloom tomato tartare
  • Week 5: Sous Vide
    • Crispy Pork Belly | grilled summer squash, sherry vinegar gastrique
    • Sous Vide Chicken Breast | crispy skin, fingerlings, sous vide béarnaise
    • “Jardinere” | slow cooked egg, radish, fennel, goldbar, brussels sprouts, caper and lemon
  • Week 6: Curing and Smoking
    • Duck confit
    • Bacon
    • Smoked Ling Cod | cucumber, thai bird chile, cilantro rice cracker
    • Brined Pork Tenderloin | rosemary smoke, stonefruit, spätzle
  • Week 7: Seafood 
    • Olive Oil Poached Albacore | pickled celery, stone ground mustard, chervil
    • Crispy Skin Branzino | aqua pazza sauce, poached fennel, basil oil
    • Catalina Sea Ranch Mussels vs. commodity Mussels
  • Week 8: Pastry
    • Crème Brulee
    • Grilled Stonefruit | crème fraiche, mint, chocolate espresso emulsion
    • Chocolate Mousse | berry and citrus coulis, basil, walnut crumble
      Seasonal Crostada | puff pastry, crème anglaise
  • Week 9: Food & Wine Pairing + Menu Planning
    • Revisiting Items from Past Week’s Production (Tastings and Comparisons)
    • How to Complementary and Contrasting Characteristics that constitute a Good Pairing
    • Wine Characteristics and How They Complement the Meal
      Design the Menu for Week 10
  • Week 10: Tasting Menu Dinner
    • 4 Course Tasting Menu Designed and Executed by the Class for Family and Friends

Q: What to Wear
A: 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.

Q: 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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Start Dates (1)
Start Date Time Teacher # Sessions Price
9:00am - 1:00pm TBD 10 $1,700
This course consists of multiple sessions, view schedule for sessions.
Sat, Jan 11 9:00am - 1:00pm TBD
Sat, Jan 18 9:00am - 1:00pm TBD
Sat, Jan 25 9:00am - 1:00pm TBD
Sat, Feb 01 9:00am - 1:00pm TBD
Sat, Feb 08 9:00am - 1:00pm TBD
Sat, Feb 15 9:00am - 1:00pm TBD
Sat, Feb 22 9:00am - 1:00pm TBD
Sat, Feb 29 9:00am - 1:00pm TBD
Sat, Mar 07 9:00am - 1:00pm TBD

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