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Now taking reservations for
all series courses below:
Register for the full membership of 12
credits ($375) - you will use 9 credits for your course and have 3
left over for other classes of your choice to be used at any time.
(Please note: at $39 per credit, 2 of these extra credits are
free).
WHAT IS A FLEX DATE? Our Series Course
schedules list a "Flex Date" in addition to the regular class
dates. This is a date we have set aside to allow for changes in
the instructor's personal circumstances, illness, weather
emergencies, etc. We ask that you hold the flex date open on your
calendar until we are sure it will not be needed to make up a
rescheduled class.
IMPORTANT PLEASE NOTE:
If you need to miss a few classes in a series it is not a problem.
We offer excused absences that allow you to make-up a class in
another run of the series.
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Instructor: Louise
Hasson
Host:
Louise
Hasson,
Seattle
Time:
7pm-10pm
Dates:
Starts
Tuesday,
September 14, 2010.
Meets
every
Tuesday
through December 7.
Fee:
9 credits,
requires
12-credit
membership
Acquire
the skills
you need
to enjoy
cooking
and to
feel
successful
in the
kitchen.
This
certificate
course
is for
both
the experienced
and beginning
cook.
Gain
the confidence
to try
new foods.
Learn
the best
cooking
techniques.
Taste
the finest
ingredients
in the
marketplace
and find
the best
sources
for obtaining
them.
Explore
the best
tools
and learn
how to
use them,
while
building
your
baseline
of solid
cooking
knowledge
and a
portfolio
of reliable
and tasty
recipes.
|
Sep 14 |
Equipment, Knife Skills, First Courses |
|
Sep 21 |
Salads, Herbs, Oils & Dressings |
|
Sep 28 |
Chicken Dishes/Braise, Sauté, Roast |
|
Oct 5 |
Vegetable Techniques |
|
**Skip Oct
12** |
|
Oct 19 |
Fish & Shellfish |
|
**Skip Oct
26** |
|
Nov 2 |
Side Dishes/Pasta & Rice |
|
**Skip Nov
9** |
|
Nov 16 |
Frittata & Omelettes |
|
**Skip Nov
23** |
|
Nov 30 |
Red Meats & Cooking with Wine |
|
Dec 7 |
Desserts/Baking, Art of Flambé |
Enroll
in
this
class
back to top
Instructor: Louise
Hasson
Host:
Louise
Hasson,
Seattle
Time:
7pm-10pm
Dates:
Starts
Thursday, September 16, 2010.
Meets
every
Thursday
through December 9.
Fee:
9 credits,
requires
12-credit
membership
Acquire
the skills
you need
to enjoy
cooking
and to
feel
successful
in the
kitchen.
This
certificate
course
is for
both
the experienced
and beginning
cook.
Gain
the confidence
to try
new foods.
Learn
the best
cooking
techniques.
Taste
the finest
ingredients
in the
marketplace
and find
the best
sources
for obtaining
them.
Explore
the best
tools
and learn
how to
use them,
while
building
your
baseline
of solid
cooking
knowledge
and a
portfolio
of reliable
and tasty
recipes.
|
Sep 16 |
Equipment, Knife Skills, First Courses |
|
Sep 23 |
Salads, Herbs, Oils & Dressings |
|
Sep 30 |
Chicken Dishes/Braise, Sauté, Roast |
|
Oct 7 |
Vegetable Techniques |
|
**Skip Oct
14** |
|
Oct 21 |
Fish & Shellfish |
|
**Skip Oct
28** |
|
Nov 4 |
Side Dishes/Pasta & Rice |
|
**Skip Nov
11** |
|
Nov 18 |
Frittata & Omelettes |
|
**Skip Nov
25** |
|
Dec 2 |
Red Meats & Cooking with Wine |
|
Dec 9 |
Desserts/Baking, Art of Flambé |
Enroll
in
this
class
Copyright 2003 - 2010
Bon Vivant School of Cooking
Seattle, WA
info@bon-vivant.com
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