Classes and Events

Basic Cooking Series I
(Click here to return to the list of other classes)

Date of Class: Tuesday, January 8-29 & Tuesday, February 5-12, 2008
Time of Class: 6:30pm - 8:30pm
Class Summary - Demonstration & Hands-on with Chef Joe Randall
Tuition: $300.00 for the entire series
Class Description: This six part series is designed for the beginner or the experienced novice who wishes to improve their knowledge and skills. This series will guide you carefully through basic cooking techniques, principles, and terminology that teach you the importance of various cooking methods that can be applied to the rest of your life. The series concludes with a graduation dinner, and a certificate of completion.

• Basic Skills I - Introduction to Cooking and Stock Making
  Tuesday, January 8, 2008 - 6:30pm - 8:30pm
  The right type of knife to buy, knife skills how to use it and how to keep it sharp. The proper way to cut vegetables. Basic stock preparations.
   

• Basic Skills II - Sauces and more Sauces
  Tuesday, January 15, 2008 - 6:30pm - 8:30pm
  This class will concentrate solely on sauces from the five basic "mother" sauces to the more complex sauce, beurre blanc and the most delicate contemporary sauce. We will also cover reductions.
   

• Basic Skills III - Basic Cooking Methods
  Tuesday, January 22, 2008- 6:30pm - 8:30pm
  Learn basic cooking principles and techniques as applied to actual food preparation. (Roasting, baking, poaching, steaming, broiling/grilling, pan-broiling, pan-frying, deep-frying, sautéing, braising) meats, poultry, fish, vegetables and starches.
   

• Basic Skills IV - Salads and Salad Dressing
  Tuesday, January 29, 2008 - 6:30pm - 8:30pm
  How to prepare fresh lettuces, greens, and vegetables for salads. How to prepare a great dressing, how to create an emulsion, how to make a mayonnaise based dressing. How to prepare a basic vinaigrette. How to make the best Caesar salad dressing.
   

• Basic Skills V - Basic Pastry and Dessert
  Tuesday, February 5, 2008 - 6:30pm - 8:30pm
  Learn how to make a delicious pie dough for cobblers and tarts. Learn how to make those wonderful dessert sauces, like cream angaise, fruits coulis and custard sauce.
   

• Basic Skills VI - Adventure in Dining
  Tuesday, February 12, 2008 - 6:30pm - 8:30pm
  We will combine the knowledge acquired in the first five classes to prepare the perfect dinner. Now, if you have made the grade, came to all the classes and had lots of fun, you'll receive a certificate of completion!

Meet the Chef | Video Welcome | A Taste of Heritage | Chef Hall of Fame | Online Recipes
Gift Certificates | Class Calendar | Classes & Events | Links | Contact Chef Joe | Home Page

Chef Joe Randall's Cooking School Cancellation Policy:  Space is limited. FIRST COME-FIRST SERVED.  In order to reserve your space in a class, full payment is required at the time of registration. A credit will be issued if the registered student cancels no less than seven days prior to the beginning of the class. If you cannot attend, SEND A FRIEND to take your place. Students canceling after seven days will be charged the full tuition and no credit will be given.

Chef Joe Randall's Cooking School Make-up Policy:  Make-ups are allowed for Basic Cooking Series classes only. Chef Joe Randall's Cooking School can accommodate no more than two make-up students per class meeting in order to maintain the ideal student- instructor ratio. Please call the school to schedule your make-up prior to the class date. Students must call Chef Joe Randall's Cooking School to request make-up registration within 6 months of the missed class.

Savannah Website design, and hosting by InterWeb Designs, Inc.
Web site maintenance by Barbara Z. Randall
Copyright © 2006-2007 by Chef Joe Randall. All rights reserved.
This website may not be copied or reproduced in any form, in whole or in part,
by anyone without the express written permission of Chef Joe Randall.