Techniques of Cooking 2 - 6 Week Series

After mastering some impressive skills and techniques in Techniques of Cooking I, you will want to take your abilities to the next level. Learn additional techniques for preparing vegetables, chicken, meat, fish, and pasta; and make it all come together in a complete meal sure to wow even the pickiest dinner guests.

Week 1 – Vegetables, Grains, and Beans: Some techniques are best suited for cooking spring/summer vegetables, while others are best for fall/winter vegetables. Learn the differences while preparing soups, salads, sides, and vegetarian entrées.

Week 2 – Poultry: Buying a whole chicken is more economical than buying parts, so it’s time you learned some de-boning methods, dividing the whole chicken into workable parts. Practice your moist heat and dry heat cooking skills while turning chicken breasts, wings, and legs into novel dishes.

Week 3 – Meat: No one wants under or overcooked meat. Take the angst out of cooking meat by learning how to properly prepare different cuts of beef, pork, and lamb following the best methods for each protein type and cut. You’ll build complete dishes with pan sauces and sides.

Week 4 – Fish: Living in New England, you’ve got to learn how to properly cook fish! Practice techniques of preparing fin fish, shellfish, and crustaceans. You’ll incorporate many of the cooking techniques you’ve mastered up to this point, preparing some delicious seafood dishes sure to impress your friends and family.

Week 5 – Pasta: Who doesn’t love fresh pasta? This class covers the fundamentals of pasta making like rolling, cutting, filling, and pairing pasta shapes with sauces. You will make dough from scratch, form pasta in many shapes, and make some bold and flavorful sauces to complete each dish.

Week 6 – Company’s Coming: You are now ready to flaunt those skills! Working with the techniques and cooking methods covered in Techniques of Cooking I and the first 5 weeks of this series, build a complete menu to impress any dinner guests from appetizers though dessert.