CULS 126 - Essential Culinary Basics Demonstration Series Part 2

Credits 1
Part 2 of this demonstration series is for both the experienced and beginning cook and can be taken independently of the first series. Curriculum emphasis is on understanding the role of each ingredient, fragrancing, flavoring and seasoning, and creative recipe variation. Taught by Chef Hope Sandler, a nationally recognized culinary educator and professional chef who will provide an understanding of the food science and cooking process, as well as build the confidence, freedom and creativity needed to become more comfortable in the kitchen. Sit back, relax, enjoy all the foods demonstrated by Chef Sandler, allow a professional chef to inspire and educate your palate, as well as your skills. Session 5: Beans, Legumes & Grains: Boutique, Heirloom, and Traditional Bean and Grain Identification and Cookery. Session 6: Pasta Preparations: Hand-Crafted Pasta from Scratch, Prepared Fresh and Dried Pastas, Quick Sauces. Session 7: Moist Heat Cooking Methods: Poach, Braise, Stew, Steam. Session 8: Dry Heat Cooking Methods: Sauté, Broil, Grill, Roast, and Bake. Supply cost is included in the tuition fee.