Fine Cooking 1

These are the classes on which our recreational programs reputation was built. Over 15,000 students have taken this series. Once you master essential cooking techniques, you possess the culinary grounding to cook both classical cuisines and the latest cooking styles. These full-participation classes teach fundamental skills, not recipes. Instead of narrowly focusing on a roast duckling recipe, for example, youll master roasting techniques that can be applied to foods from fish to fruit. The curriculum was designed under the guidance of Director of Education Richard Simpson. Youll learn all the important cooking methods, from simple grilling to mousse making. As you advance through the series, youll gradually come to understand each cooking concept. Youll have a firm grasp of ingredients and equipment; youll know why things happen and how to avoid and correct mistakes. Most importantly, youll gain the experience you need to cook with confidence and pleasure---without relying strictly on recipes. Each class culminates with a student-prepared meal. Each course consists of five five-hour classes. Fine Cooking 1 is a prerequisite to Fine Cooking 2