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!
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
Week 2: Advanced Dry Heat Methods
Week 3: Game Birds and Meats
Week 4: Sous Vide
Week 5: Curing and Smoking
Week 6: Seafood
Week 7: Pastry
Week 8: Molecular Gastronomy
Week 9: Improvisational Cooking + Menu Planning
Week 10: Tasting Menu Dinner
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
A: 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.
|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|
Culinary Lab Cooking School offers an immersive, hands-on education for all levels of cooks - aspiring chefs, serious home cooks and industry professionals.
Culinary Lab brings chefs, butchers, food growers, and teachers together to empower student apprentices with the modern tools and resources it takes...
This school has been carefully vetted by CourseHorse and is a verified LA educator.
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