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.
DATE CHANGE DUE TO WEATHER
- POSTPONED 1 WEEK
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Instructor:
Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, January 24, 2012. Meeting on Tuesdays through
April 3.
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 24
|
Equipment,
Knife Skills, First Courses
|
|
Jan 31
|
Salads,
Herbs, Oils & Dressings
|
|
Feb 7
|
Chicken
Dishes/Braise, Sauté, Roast
|
|
|
**Skip Feb 14** |
|
|
**Skip Feb 21** |
|
Feb 28
|
Vegetable
Techniques
|
|
Mar 6
|
Fish &
Shellfish
|
|
Mar 13
|
Side
Dishes/Pasta & Rice
|
|
Mar 20
|
Frittata &
Omelettes
|
|
Mar 27
|
Red Meats &
Cooking with Wine
|
|
Apr 3
|
Desserts/Baking, Art of Flambé
|
|
Apr 10 |
Flex Date |
Enroll
in this class
back to topInstructor:
Louise Hasson
Host: Louise Hasson, Seattle
Time:
7pm-10pm
Dates: Starts Thursday, January 26, 2012. Meeting on Thursdays through
April 5.
Fee: 9 credits, requires 12-credit membership
Our Mastering the
Basics class has prepared you for the world of classical French
cooking. A solid foundation in French culinary techniques will
give you the skills to approach all recipes with a feeling of
mastery (Please note: The Basics course is not required
to take Art of Fine Cuisine).
| Jan 26 |
Sauces - Flour Based |
| Feb 2 |
Soufflés & Roulades |
| Feb 9 |
Sauces - Emulsion |
| Feb 16 |
Stocks, Soup & Brown Sauce |
|
**Skip Feb 23** |
| Mar 1 |
Other Birds |
|
**Skip Mar 8** |
| Mar 15 |
Vegetable Side Dishes |
| Mar 22 |
Pastry Techniques |
| Mar 29 |
Crêpes & Savory Pancakes |
| Apr 5 |
Dessert Arts |
| Apr 12 |
Flex
Date |
Enroll
in this class
back to top
Instructor:
Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, April 17, 2012. Meeting on Tuesdays through
June 12.
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 17 |
Equipment,
Knife Skills, First Courses
|
| Apr 24 |
Salads,
Herbs, Oils & Dressings
|
| May 1 |
Chicken
Dishes/Braise, Sauté, Roast
|
| May 8 |
Vegetable
Techniques
|
| May 15 |
Fish &
Shellfish
|
|
May 22 |
Side
Dishes/Pasta & Rice
|
| May 29 |
Frittata &
Omelettes
|
|
Jun 5 |
Red Meats &
Cooking with Wine
|
| Jun 12 |
Desserts/Baking, Art of Flambé
|
| Jun 19 |
Flex Date |
Enroll
in this class
back to top
Instructor:
Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, April 19, 2012. Meeting on Thursdays through
June 14.
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 19 |
A Remarkable
Chinese Banquet |
| Apr 26 |
Think Greek
Dinner |
| May 3 |
Best of Italian
Cuisine |
| May 10 |
Middle Eastern
Flavors |
| May 17 |
Russian
Specialties |
| May 24 |
Pasta from
Scratch |
| May 31 |
Let's Entertain -
French |
| Jun 7 |
Entertaining
Northern Italian Style |
| Jun 14 |
Taste of Spain |
| Jun 21 |
Flex Date |
Enroll
in this class |
