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Now taking reservations for all series courses below:
 
Mastering the Basics January 14, 2010
9 Classes
 
The Art of Fine Cuisine January 12, 2010
9 Classes
 
Pastry Arts March 1, 2010
4 Classes
 
International Cuisine Series April 1, 2010
9 Classes
 
Mastering the Basics April 13, 2010
9 Classes
Full List of Annual Series Courses

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.


MASTERING THE BASICS CERTIFICATE COURSE          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, January 14, 2010. Meets every Thursday through March 11.   
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.

Jan 14 Equipment, Knife Skills, First Courses
Jan 21 Salads, Herbs, Oils & Dressings
Jan 28 Chicken Dishes/Braise, Sauté, Roast
Feb 4 Vegetable Techniques
Feb 11 Fish & Shellfish
Feb 18 ***Skip Date (NO CLASS)***
Feb 25 Side Dishes/Pasta & Rice        
Mar 4 Frittata & Omelettes             
Mar 11 Red Meats & Cooking with Wine   
Mar 18 Desserts/Baking, Art of Flambé
Mar 25 (Flex Date)

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THE ART OF FINE CUISINE CERTIFICATE COURSE          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, January 12, 2010. Meets every Tuesday through March 9.   
Fee: 9 credits, requires 12-credit membership
This is the next step in your progression of culinary knowledge. A solid foundation of French technique and an understanding of the classics will raise your skills to the level of an accomplished and confident cook. Learn to create flavorful stocks and build them into great sauces. Understand the art of maximizing the egg into high and light soufflés. Grasp the secrets of perfect pastry and tender crepes. The secrets of French technique are woven into the fabric of all good cooking.

Jan 12 Sauces - Flour Based
Jan 19 Soufflés & Roulades
Jan 26 Sauces - Emulsion
Feb 2 Stocks, Soup & Brown Sauce
Feb 9 Other Birds
Feb 16 ***Skip Date (NO CLASS)***
Feb 23 Vegetable Side Dishes
Mar 2 Pastry Techniques
Mar 9 Crepes & Savory Pancakes
Mar 16 Dessert Arts
Mar 23 (Flex Date)

Enroll in this class

PASTRY ARTS CERTIFICATE COURSE          back to top
Instructor: Suzanne Hunter
Host: Jytte Tuttle, Lake Forest Park
Time: 7pm-10pm
Dates: Starts Monday, March 1, 2010. Meets every Monday through
March 22.   
Fee: 8 credits, requires 12-credit membership
If baking is your passion, then this hands on course is the one for you! The pastry arts, a labor of love and creative expression, is taught by foremost baker and caterer Suzanne Hunter. Each class is an in-depth exploration structured to bring you to the level of skilled baker. Discover this delicious way to express your own talents and sense of creativity.

Mar 1 Pie and Crust Techniques
Mar 8 Danish Pastry
Mar 15 Mousses and Bavarians
Mar 22 Cakes and Buttercreams

Enroll in this class

INTERNATIONAL CUISINE SERIES          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, April 1, 2010. Meets every Thursday through June 3.
Fee: 9 credits, requires 12-credit membership
Understand the relationships between geography and gastronomy through this course in International cuisine. When you experience the food of a country, you share its spirit and its heritage.

Apr 1 A Remarkable Chines Banquet
Apr 8 Think Greek Dinner!
Apr 15 Best of Italian Cuisine
***Skip Apr 22***
Apr 29 Middle Eastern Flavors
May 6 Russian Specialties
May 13 Pasta From Scratch
May 20 Let's Entertain - French
May 27 Entertaining Northern Italian Style
Jun 3 Taste of Spain

Enroll in this class

MASTERING THE BASICS CERTIFICATE COURSE          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, April 13, 2010. Meets every Tuesday through
June 8.   
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.

Apr 13 Equipment, Knife Skills, First Courses
Apr 20 Salads, Herbs, Oils & Dressings
Apr 27 Chicken Dishes/Braise, Sauté, Roast
May 4 Vegetable Techniques
May 11 Fish & Shellfish
May 18 Side Dishes/Pasta & Rice        
May 25 Frittata & Omelettes             
Jun 1 Red Meats & Cooking with Wine   
Jun 8 Desserts/Baking, Art of Flambé
Jun 15 (Flex Date)

Enroll in this class