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.
Instructor: Suzanne Hunter
Host: Amanda Franklin, Seattle
Time: 7pm-10pm
Dates: Tuesdays, starting April 8
Fee: 8 credits, requires 12-class membership
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Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, April 22, 2008. Meets every
Tuesday through June 17.
Fee: 9 credits, requires 12-class 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 22 |
Equipment, Knife Skills, First Courses |
| Apr 29 |
Salads, Herbs, Oils & Dressings |
| May 6 |
Chicken Dishes/Braise, Sauté,
Roast |
| May 13 |
Vegetable Techniques |
| May 20 |
Fish & Shellfish |
| May 27 |
Side Dishes/Pasta &
Rice |
| June 3 |
Frittata & Omelettes
|
| Jun 10 |
Red Meats & Cooking with Wine
|
| Jun 17 |
Desserts/Baking, Art of
Flambé |
| Jun 24 |
(Flex Date) |
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Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, April 24, 2008. Meets every
Thursday through June 19.
Fee: 9 credits, requires 12-class membership
| Apr 24: |
A Remarkable Chinese Banquet |
| May 1: |
Think Greek Dinner! |
| May 8: |
Best of Italian Cuisine |
| May 15: |
Middle Eastern Flavors |
| May 22: |
Russian Specialties |
| May 29: |
Pasta From Scratch |
| Jun 5: |
Let's Entertain - French |
| Jun 12: |
Entertaining Northern Italian Style |
| Jun 19: |
Taste of Spain |
| June 26: |
Flex Date |
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Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, September 16, 2008. Meets every
Tuesday through December 9 .
Fee: 9 credits, requires 12-class 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 |
|
***Skip Sep 30*** |
| Oct 7 |
Chicken Dishes/Braise, Sauté,
Roast |
| Oct 14 |
Vegetable Techniques |
| Oct 21 |
Fish & Shellfish |
|
***Skip Oct 28*** |
|
***Skip Nov 4*** |
| Nov 11 |
Side Dishes/Pasta &
Rice |
| Nov 18 |
Frittata & Omelettes
|
|
***Skip Nov 25*** |
| Dec 2 |
Red Meats & Cooking with Wine
|
| Dec 9 |
Desserts/Baking, Art of
Flambé |
| (Dec 16) |
(Flex Date) |
Enroll in this course
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Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, September 18, 2008. Meets every
Thursday through December 11 .
Fee: 9 credits, requires 12-class 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 18 |
Equipment, Knife Skills, First Courses |
| Sep 25 |
Salads, Herbs, Oils & Dressings |
| Oct 2 |
Chicken Dishes/Braise, Sauté,
Roast |
|
***Skip Oct 9*** |
| Oct 16 |
Vegetable Techniques |
| Oct 23 |
Fish & Shellfish |
|
***Skip Oct 30*** |
|
***Skip Nov 6*** |
| Nov 13 |
Side Dishes/Pasta &
Rice |
| Nov 20 |
Frittata & Omelettes
|
|
***Skip Nov 27*** |
| Dec 4 |
Red Meats & Cooking with Wine
|
| Dec 11 |
Desserts/Baking, Art of
Flambé |
| (Dec 18) |
(Flex Date) |
Enroll in this course
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