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Culinary 21 Program Week 4 - Evening: Heat Transfer (Cooking Methods) Part 1

Culinary 21 Program Week 4 - Evening: Heat Transfer (Cooking Methods) Part 1

June 25, 2018

5:00pm - 10:00pm


Week 4 Fundamentals of Heat Transfer (Cooking Methods)
This Class Runs MONDAY, JUNE 25th to THURSDAY, JUNE 28th, 2018

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Course Objectives:
In this course we will go through several recipes per cooking technique including baking, roasting smaller foods, roasting larger foods, sautéing, stir-frying, shallow frying, deep frying, standard breading procedure, deep frying with butter, grilling, braising, poaching and process steaming. We will work with tools like sous vide and pressure cookers. Continue with fish fabrication.

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DISCLAIMER: In teaching these classes, we do not offer certification, guaranteed employment, or make claims that you will achieve anything above the knowledge put forth in our class description.

We are currently working on complying with SCHEV in order to offer a certificate program in the future. If you have questions, please feel free to call us at (703).433.1909


$1195 (per person)


+Day 1- Understanding Heat Transfer Cooking Techniques, Equipment and Basics +Day 2- Shallow and Deep Frying +Day 3- Dry Heat Cooking: Oven Baked Foods +Day 4- Roasting Small and Large Foods & Moist Heat Cooking: Sautéing, Braising & Poaching


Jenna Dawson