Cuisine Classique Cooking School

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CLASS SCHEDULE >
BASICS OF COOKING

            
  
a 16 Week Certificate Series
THURSDAYS and SATURDAYS
This course now consists of Four Modules

with 4 classes in each module.
You will be able to complete the full course by attending either
Thursdays or Saturdays. If you are in a hurry to finish, you may
attend both days each week.
You also may choose any individual classes to join.

Participation $235 for any 4 class module,
Save by purchasing two modules for $450
(you may share these with a friend.)
Save even more by purchasing the entire course,
16 weeks for $850.

$59 for any individual session

INSTRUCTORS:
Mardi Burden
 
Bob Burden   

Location:
Burden home near La Canada and Magee Road

The Basics of Cooking is a beginning to advanced series of cooking classes perfect for  cooks who are just starting out or would like to refresh their fundamentals. The 16 week series of classes consists of 4 modules of four classes each.
Every class will feature discussion, demonstrations, and hands-on-learning exploring a wide variety of culinary concepts.
Mardi has designed this series of classes to teach you good, basic cooking skills. You will learn, create, and enjoy a new menu each week while practicing the techniques and knowledge that have been presented. Our meals include entrees, sides and a dessert of a different fresh fruit each week, paired with a different cheese each week.
The list below is representative of what to expect but is not
an exact schedule yet. We will have the correct detailed descriptions of
all these classes online asap.
The series includes:

Please see each particular session for more details about that class.
Course cost includes; 16 - 4 hour cooking classes, all recipes, meals,
and a certificate of completion.
 

Module One Classes: THURSDAYS

      

Session One:

*Knife Skills
*Gazpacho or Minestrone
*Artichokes with *Hollandaise Sauce
*Simple Salad with vinaigrette
*Oranges with Grand    Marnier

 
Session Two:

*Roast chicken with Herbed Pan Sauce
*Grilled vegetables
*Classic Caesar Salad
*Poached Pears

 
Session Three:

*Sautéed Fish with Beurre Blanc
*Pommes Anna (sautéed
and baked potatoes)
*Mixed Green Salad with Lemon vinaigrette
*Chocolate Soufflés

 
Session Four:

*Stuffed Pork Loin
*Roast vegetables
*Spinach Salad with Bleu *Cheese Dressing
*Genoise with Chocolate   Ganache

 

You may enroll in any four week module,
or save by enrolling in two.
Save even more by enrolling in the entire course!
Classes will be offered Thursdays and Saturdays so you can
continue all the way through on one day or the other or, you
can progress twice as fast by attending two days each week.

   

Module Two Classes: SATURDAYS


Session 5:

Chicken Picatta
Sautéed Vegetables
Mixed Green Salad with Green Goddess Dressing
Cream Puffs filled with fresh fruit cream

 
Session 6:

Omelettes
Salad Nicoise
Lemon Aioli
Risotto
Cheesecake with Fruit Coulis

 

Session Seven:

Cheese Soufflé
Fish baked in Parchment
Steamed vegetables
Salad with vinaigrette
Flambéed Fruit

 

Session Eight:

Steak with Béarnaise Sauce
Vegetable Purees
Salad with Croutons
Lemon Mousse

 

please enroll early to be assured of a space

Basics of Cooking Full Course SAVE $$

 $850 Quantity:

">

NEXT SESSION BEGINS:
 MAY, 2010                       

Module Three (Vegetarian)
Session Nine:

Homemade Pasta with fresh Tomato/Basil Sauce
Mixed Green Salad with Vinaigrette
Macerated Fruit

 
Session Ten:

Grilled Vegetable quesadillas
Risotto with greens
Quinoa Salad
Poached Fruit


 
Session Eleven
Paella with Vegetables
Mixed Green Salad
Sherry Vinaigrette
Flourless chocolate cake
 
Session Twelve
Stir Fry vegetables and Tofu
Brown Rice
Spring Rolls
Watermelon Sorbet
 
  

Module Four
Session Thirteen:

*Lamb Chops with Port Sauce
*Rosemary Roast Potatoes
*Mixed Green Salad with
*Raspberry Shallot Vinaigrette
*Meringues with chocolate sauce

Session Fourteen

*Roast Cornish hens stuffed with Wild Rice and Mushrooms
*Mixed Green Salad with Garlic Lemon *Dressing
*Chocolate Mousse

  

Session Fifteen

*Classic Roast Duck with
Orange Sauce
*Rice Pilaf
*Beet Salad with Pecans and *Mustard vinaigrette
*Fresh Fruit Tart

Session Sixteen

* Grilled Steak with Madeira Sauce
* Steak Fries
* Roasted Marinated Peppers
*Iceberg Wedges with Bleu Cheese Dressing
*Fresh Fruit with Whipped Cream

 

The Basics of Gourmet Cooking Two Modules

 $450 Quantity:

 

Basics of Cooking Full Course SAVE $$

 $850 Quantity:

 
 
FROM ORIGINAL BASICS

           
 Session Nine: Five Course
Feast

Participation             Individual class           $64.00

Mardi Burden      SATURDAY      1 pm - 4:30 pm

Location: Burden Home near La Canada and Magee Road

    We conclude our Basics of Cooking Series with the preparation of a five course meal. We will choose our menu during Session Eight from the
recipes learned during our previous sessions and prepare the entire meal.