Classes and Events

Basic Cooking Series II
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Date of Class: April 4, 11, 18, 25 & May 2 & 16
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 for the experienced novice who wishes to improve their knowledge and skills. This series will guide you carefully through basic cuts and there differences. Learn the importance of various cooking methods that you will apply to make sure your meat is cooked properly. The series concludes with a graduation dinner, and a certificate of completion.
Tuition: $300.00 for the entire series

• TUESDAY, April 4, 2006 6:30 PM-8:30PM
  BASIC SKILLS I
  UNDERSTANDING MEAT
  The basic cuts , available forms, fabricated cuts( beef, lamb, veal, pork and variety meats). Understanding tenderness and appropriate cooking methods

• TUESDAY, April 11, 2006 6:30 PM-8:30PM
  BASIC SKILLS II
  UNDERSTANDING POULTRY
  This class will concentrate solely on poultry classification and market forms, Cutting up poultry, handling and storage. We will also cover trussing methods and doneness.

• TUESDAY, April 18, 2006 6:30 PM-8:30PM
  BASIC SKILLS III
  UNDERSTANDING FISH AND SHELLFISH
  Learn some varieties and characteristics, fish cutting . Handling and storage. Special problems in cooking Shellfish Mollusks, Cephalopods, Crustaceans.

• TUESDAY, April 25, 2006 6:30 PM-8:30PM
  BASIC SKILLS IV
  UNDERSTANDING VEGETABLES
  How to prepare fresh vegetables controlling texture changes, flavor changes, color changes. General rules of vegetable cookery. Standards of quality in cooked vegetables.

• TUESDAY, May 2, 2006 6:30 PM-8:30PM
  BASIC SKILLS V
  BASIC PASTRY AND DESSERT
  Learn how to make a delicious cake, a pie and fruit tart. Learn how to make a wonderful vanilla custard sauce.

• TUESDAY, May 16, 2006 6:30 PM-8:30PM
  BASIC SKILLS VI
  ADVENTURE IN DINING
  Students 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!

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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.

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