So it looks like my evil plan is coming to fruition. The Berkeley CDOP program has approved my application to take cooking classes from the California Culinary Academy in San Francisco. I had been wanting to take these forever, but could not bring myself or my mother to pay the $625 fee. I am so excited. Ha! I make Berkeley pay through the nose! Well not really, but I am so excited I'm getting something for free and fun out of them before I leave forever! mu ha ha!
For those who are interested these are the five classes I am taking:
T H E E S S E N T I A L S S E R I E S
The Essentials Series spans the techniques and methods that provide a solid
base for your culinary adventures. Ideal for the new chef or the competent chef,
these classes will provide you with the confidence and skills necessary to make
every dish a fabulous success! (Also offered as individual classes).
ESSENTIALS: CLASSIC SAUCESSauces can make or break a dish.
Learn the correct way to make: Béarnaise, Béchamel, Beurre Blanc,
Hollandaise, Demi-Glace, Tomato, and Pesto. Having these sauces in your
repertoire will allow you to make classic dishes, as well as variations.
[ Offered: 04/05/03; 05/10/03; 06/14/03 ]
ESSENTIALS: KITCHEN SKILLSLearn essential cooking techniques
such as searing, sautéing, poaching, and grilling. Work with different
proteins (e.g., fish, meat, poultry) to create perfectly prepared masterpieces.
The menu may include: Poached Salmon with a Miso Crust,
Grilled Beef Tenderloin Medallions in a Red Wine Sauce and more!
[ Offered: 04/12/03; 05/17/03; 06/21/03 ]
ESSENTIALS: KNIFE SKILLSThe importance of knife skills and
cutting techniques should not be underestimated. Our chef instructor will
teach you how to: identify various knives, handle knives safely, sharpen
knives properly, and make different types of cuts. Use your newly honed
skills to then prepare several dishes in class.
[ Offered: 04/19/03; 05/24/03, 06/28/03 ]
ESSENTIALS: SOUPS & STOCKSMaking fresh, flavorful stock is a
critical step in preparing your homemade soup. Learn to make stocks with
different bases (e.g., fish, beef, vegetable), then use them to create
wonderful soups with a great depth of flavor and body.
[ Offered: 04/26/03; 05/31/03 ]
ESSENTIALS: SWEET & SAVORY SOUFFLÉSJames Beard said:
The only thing that will make a soufflé fall is if it knows you are afraid of
it. Overcome your fear and learn to make savory soufflés, such as Goat
Cheese & Walnut, and sweet soufflés, such as Bittersweet Chocolate.
[ Offered: 05/03/03; 06/07/03 ]