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Intermediate Culinary Series

at Culinary Lab School - Tustin

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

Fri, Apr 17, 6:00pm - Jun 26, 10:00pm (10 sessions)

Tustin, Orange County
17231 17th St Unit B
At Carroll Way
Tustin, California 92780
No class on May 29
Purchase Options
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: 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 3: Game Birds and Meats

  • Duck “Frites” | seared breast, duck fat fries, pistou
  • Grilled Quail
  • Seared Bison Loin | ricotta gnocchi, heirloom tomato tartare

Week 4: 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 5: Curing and Smoking

  • Duck confit
  • Bacon
  • Smoked Ling Cod | cucumber, thai bird chile, cilantro rice cracker
  • Brined Pork Tenderloin | rosemary smoke, stonefruit, spätzle

Week 6: 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 7: 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 8: 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 9: Improvisational Cooking + Menu Planning

  • Revisiting Items from Past Week’s Production (Tastings and Comparisons)
  • Introduction to Improvisational Cooking Based on Season and Region
  • 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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Culinary Lab School

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Start Dates (1)
Start Date Time Teacher # Sessions Price
6:00pm - 10:00pm TBD 10 $1,700
This course consists of multiple sessions, view schedule for sessions.
Fri, Apr 24 6:00pm - 10:00pm TBD
Fri, May 01 6:00pm - 10:00pm TBD
Fri, May 08 6:00pm - 10:00pm TBD
Fri, May 15 6:00pm - 10:00pm TBD
Fri, May 22 6:00pm - 10:00pm TBD
Fri, Jun 05 6:00pm - 10:00pm TBD
Fri, Jun 12 6:00pm - 10:00pm TBD
Fri, Jun 19 6:00pm - 10:00pm TBD
Fri, Jun 26 6:00pm - 10:00pm TBD

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