Professional Chef I

Professional Chef I Professional Chef II Professional Baking I

Professional Baking II Professional Baking III Cake Decorating

Pro Chef Series I (Classic French Cuisine) is a comprehensive course to give students the training they need to pursue a career in cooking or to simply cook like a pro. It is designed for students who are seriously intent on studying the culinary arts. This course meets once a week for a period of 24 weeks. It places strong emphasis on techniques and theory through the demonstration of classic French cuisine. This professional level course is unique due to:

•Immediate hands on participation
•5 work stations equipped with Wolf ovens
•Instructors are Culinary Institute of America or California Culinary Academy graduates
•Offers classes days/evenings and weekends to accommodate all schedules

This course provides an introduction to all areas of culinary skills including:

Basic Cooking Skills
Covers all the major cooking techniques, the reasons for each process and the logic behind each technique. Cutting skills and care of knives and equipment are stressed. Principles of safety and practice of sanitation are included.

Basic Cooking Principles
Roasting, steaming, baking, poaching, grilling, broiling, braising and sautéing are explained and practiced.

Preparation of Meats, Fish and Fowl
Three weeks are devoted to each of these classifications. Various cooking techniques are practiced for each.

Stocks and Sauces
Classes will explore the basics of stock making, including chicken, fish, veal and beef. Students will convert stocks into sauces and soups, starting with the mother sauces. Contemporary sauces will also be prepared. variety of vegetables.

Pantry
This segment concentrates on a variety of salads, sandwiches and egg cookery. Lecture material includes a discussion of various oils and vinegars.

Starches
Class will cover a range of starches including pasta, potatoes and rice. Various cooking techniques are practiced in this class.

Charcuterie
Classic French techniques in the preparation of a variety of sausages, pâtés, and terrines.

Breads and Pastries
Application of yeast breads and quick breads using different techniques are practiced. Pastry segment concentrates on classic techniques along with contemporary plated desserts.

Menu Development
Classes are designed for students to develop their skills in recipe and menu development, plating and presentation.

Class Schedule:

West Hollywood (meeting one day a week) $2500

Sundays, October 31-May 1 9:30 a.m.-1:30 p.m.

Wednesdays, September 15-March 16 6:30-10:30 p.m.

Fridays, July 9-January 14 (no class 9/3, 11/26, 12/24, 12/31) 9:30 a.m.-1:30 p.m.

Tuesdays, September 14-March 8 6:30-10:30 p.m.

West Hollywood (meeting 2 times a week) $2500

Completing our 24 week program in just 12 weeks!!

Tuesdays & Thursdays, October 5-January 11 6:30-10:30p.m.

Tuesdays & Thursdays, September 14-December 9 9:30 a.m.-1:30 p.m

Anaheim (meeting one day a week) $2500

Wednesdays, September 29- March 30 6:30-10:30 p.m.

Sundays, November 14-May 22 9:30 a.m.-1:30 p.m.(No Class 11/28, 12/26, 1/2, 4/24)

Anaheim (meeting 2 times a week) $2500

Completing our 24 week program in just 12 weeks!! Make-ups available.

Tuesdays & Thursdays , September 21-December 16 9:30a.m.-1:30p.m.

Anaheim (meeting 3 times a week) $2500

Completing our 24 week program in just 8 weeks!! Make-ups available.

MWF , July 12-September 3 9:30a.m.-1:30p.m.

To learn about Epicurean’s Class Policies & Procedures click here