A complete package for all cooking enthusiasts, from complete beginner to experienced hobbyists, develop your cooking, confectionary and cake skills in a fully customized program of your own making!

Students can choose ANY 5 courses in total from the following 3 categories; contact us at 800 3337 to fully customize your desired class package from the selection below:

• Fundamentals of Cuisine: You will learn from professional chefs.the right cutting techniques to prepare your food, understand how to make soups, pizza & pasta from scratch, prepare and cook a variety of main course dishes including meat & seafood and finally, bake some of the most popular desserts!
• Fundamentals of Pastry: You will learn the basics and fundamentals of baking and desserts and all sessions are taught by professional pastry chefs. Ingredients will be provided freshly and you will learn from scratch all the techniques for creating perfect pastries, bread, chocolates, cakes, and desserts perfect for any occasion.
• Fundamentals of Cake Decoration: These courses equip beginners and amateur chefs with the modern techniques used in cake decorating including piping, fondant work and sugar flowers. The course takes place in a state-of-the-art modern kitchen where you'll be guided by experienced chefs in the industry.

Fundamentals of Cuisine (Wednesdays, 6pm to 9pm)

• Knife Skills (Vegetable stock, potato leek soup, caesar dressing, caesar salad)
• Eggs & Doughs (poached eggs, English muffin, Hollandaise, Foccaccia)
• Poultry (stuffed chicken leg, breaded chicken, chicken ballotine)
• Red Meat (rib-eye steak, bearnaise, creamed spinach, lamb chop)
• Fish & shellfish (papillote, fish & chips, pil pil prawn, tartare sauce)
• Italy (risotto, ravioli with stuffed chicken, tomato sauce)
• Japan (sushi rolls, tempura, wasabi crème brulee)
• Mexico (tortillas, tinga poblana, crema catalana)
• Thailand (chicken green curry & coconut rice, green curry paste, basil chicken wraps)

Fundamentals of Pastry (Saturdays, 3pm to 6pm)

• Desserts II (Fruit mousse, Poached pear, Tiramisu)
  
• Baking Savory (pizza, quiche, pissaladiere)
  
• Macarons (macarons, salted caramel filling, strawberry ganache filling)
  
• Pastry II (puff pastry, croissant, pain au chocolat)
  
• Chocolate I (Chocolate sponge, choco mousse, truffles)
  
• Desserts I (Cheesecake Gelatin, Apple Crumble, Creme Caramel)
  
• Baking Sweet (banana bread, torta tres leches, Madeline)
  
• Bread (focaccia, baguette, challah)
  
• Pastry I (choux pastry, lemon tart, filling)
  
• Chocolate II (bonbon, tempering & filling)

Fundamentals of Cake Decoration (Saturdays, 10am to 2pm)

• Rainbow Cake (Vanilla Pound Cake, Ombre Buttercream, Candied Filling)
• Naked Cake (Cream cheese frosting, Red velvet, Assembled with real flowers)
• Chocolate Cupcakes (Ganache filling, Fondant figurines, Piping techniques)
• Birthday Cake (Vanilla Sponge, 2 x Color Buttercream, Toppings, Simple Piping Technique)
• Painted Cake (Chocolate Sponge, Fondant Covering, Painting)