Time: Wednesday, January 09, 2013 6:00 PM - 9:00 PM
Location: Ohio Union - Instructional Kitchen
Want to learn the difference between braising and roasting? Looking to improve your knife skills? Attend the series of three technique classes during spring semester. Rather than focusing on cooking a complete meal around a specific theme, these classes will include individualized instruction on mastering various cooking techniques and each class will build on the previous.
The sessions will be approximately 30 minutes of chef demo/lecture, with 60-75 minutes of hands on application. The Sessions will be taught from a Classical perspective and the course will be limited to 24 participants to allow hands on instruction as needed. Students must commit to participation in all three classes. As usual, there will be plenty of food to eat and discuss.
Session 1 - January 9th
Principles-Knife Skills, Mise en Place, Stocks Soups and Sauces, Poultry
Techniques- Pan Fry, and Grill, and Roas
Session 2 - February 6th
Principles-Meats and Seafood, Fruits Vegetables Salads, Potatoes Grains Pasta
Techniques-Braise, Poach, Simmer, Stew, Saute
Session 3 - March 6th
Principles-Eggs and Breakfast, Baking
Techniques-Basic baking and Breakfast Cookery
Please note that due to safety, children are not permitted to attend OUAB in the Kitchen cooking classes unless explicitly stated in the class description.
Due to the overwhelming demand for the cooking classes, we are limiting attendance to three classes for spring semester per person total (whether you are the primary registrant or guest) or participation in the Principles and Techniques of Cooking. Please rank order your preferences for all of the classes listed. You are still welcome to RSVP for one non-student, but please include their name in your email. RSVP required to email@example.com. Register soon as space is limited. You may register for all cooking classes with one email.
If classes are not full within 3 days of the event date, we will open up the wait list of those who have confirmed spaces in three cooking classes.
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