Epicurean
School of Culinary Arts
Professional Chef I -Classic French Cuisine
Professional Chef I 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. More info...
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 (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 and Thursdays starting September 21-December 16. 9:30 a.m.-1:30 p.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.
Professional Chef II -International Cuisine
While Professional Chef Training I focuses on classic techniques, Professional Chef Training II gives students the opportunity to apply what they have learned while being introduced to International Cuisines and contemporary techniques. More info...
West Hollywood (meeting one day a week)
Wednesdays, starting October 27 9:30 a.m.-1:30 p.m.
Anaheim (meeting one day a week)
Tuesdays, October 5- December 14 6:30-10:30 p.m.
Professional Chef III- American Cuisine (NEW SERIES!!)
The colonial settlers, natives, and immigrants with their combined ingenuity have created American food relying on its rich land and opportunity. Teri Appleton, a 20 year Epicurean culinary instructor, takes you across America in an intensive 12 week culinary tour of the 50 states and Puerto Rico. The course will cover a bountiful array of regional American food from its traditional beginnings to its contemporary status. Appleton will provide menus with historic and current significance covering twelve regions spanning the Southwest, the Gulf States, the East, and the West. At the end of the course, you will master American culinary arts including the ability to create chowders of New England, jambalaya's of Louisiana, and whoopie pies of the Pennsylvania Dutch region. For more information, click here.
West Hollywood
Mondays, September 13-November 29 9:30 a.m.-1:30 p.m.
Professional Baking I, 12 weeks $1200
This program is designed for students who are serious about learning the art of baking for their own enjoyment or who may wish to pursue baking as a career. Starting with the fundamental techniques of pastry and bread making, students learn a wide variety of skills and procedures that enable them to bake with confidence. More info...
West Hollywood
Sundays, starting September 12 2:30-6:30 p.m.
Anaheim
Saturdays, July 10-October 2 9:30 am.-1:30 p.m. (no class 9/4)
Saturdays, September 18-December 11 2:30-6:30 p.m. (No class 11/27)
Professional Baking II, 10 weeks $1000
We offer Pro Baking II as the next step to Baking proficiency. Our Professional Baking II program is the only program of its kind taught in Los Angeles. The course curriculum is a more advanced continuation of topics taught in our Professional Baking I Program. More info...
West Hollywood
Saturdays, September 11-November 13 9:30 a.m-1:30 p.m.
Anaheim
Saturdays, October 9-January 8 (no class 11/27, 12/25,1/1) 9:30 a.m-1:30 p.m.
We concentrate on the regions of Western and Eastern Europe and the Mediterranean. If your passion is bread baking, you'll be turned on every week to that region's signature loaf. If your passion is pastry, we will appeal to your sweet tooth. More info...
Cake Decorating I, 6 weeks $675
In this 6 week series, students learn the art of cake decorating "step by step". This course includes, frosting, stacking, piping skills, piping borders, color mixing, flow-in, color techniques and flower and border designs. Starting Monday, Oct. 4 6:30-9:30 p.m.
Beginners: The New Basics: What Every Good Cook Needs to Know, 6 weeks $500
After being caught up in the whirlwind of food fads and lifestyle changes, I think it's time to get back to basics. Stimulated by our need for eating healthier, we decided to re-design Beginners to include the newest ingredients, cooking techniques, magical time saving ideas and how to tighten up on those food costs. With the vast cornucopia of ethnic, exotic and organic foods at our fingertips we need to freshen up our ideas for what to serve in our kitchens. With all of this in mind, I think you'll find the line up for The New Basics exactly what you are looking for. Series covers: Kitchen Techniques, Knife Skills, New Beginnings (starters/appetizers), Soups and Salads, Grains (homemade pasta, risotto), Pizzas, Chicken Basics, Sauces, The Meat Market, Seafood, Menu Planning and more!
West Hollywood
Tuesdays, July 20-August 24 6:30-9:30 p.m.
Wednesdays, July 21-August 25 10:30 a.m.-1:30 p.m.
MWF, August 9, 11, 13, 16, 18, 20 2:30-5:30 p.m. *finishing our 6 week series in just 2 weeks!
Anaheim
Fridays, September 24-October 29 10:30 a.m.-1:30 p.m.
This intro series covers tempering, handling, molded chocolates, decorations, ganache, bonbons, truffles, candies, tortes, tarts, mousse, creams and more! Class size limited. More info...
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