Description

This hands-on, three-part series is designed to introduce students to the fundamentals of cooking, including the preparation and presentation of food. Perfect for those just learning and for those looking to improve their culinary game.

Topics Covered:

• Science of Cooking: Why food behaves the way it does
• Review of the 6 Basic Foods
• Carbs, Fats, Water, Fruit Fibers, Vitamins, Color Fruit Pigments
• Knife Skills

Day 1

• Seared scallops
• Grilled steak
• Sautéed chicken breast
• Hot smoked salmon

Day 2

• Dry Heat Cooking Method
• Shrimp and vegetable tempura
• Olive oil poached octopus

Day 3

• Moist Heat Cooking Method + Combination Cooking Method
• Poached salmon
• Eggs benedict
• Braised or stewed short rib or brisket or beef shoulder

Register @ https://www.eventbrite.com/e/culinary-classes-at-hccc-fallwinter-friday-dinners-weekend-workshops-family-and-kids-baking-tickets-71378841035