IDEAS for Cooking Classes: Fall 2011

1. Knife skills and basic cooking techniques: Sauté, Grill/Broil, Roast, Fry, Steam and Braise/Stew
2. Sauces: How to make the 5 classical French “Mother” sauces and modern type healthy sauces.
3. Protein cooking classes: Various types of center of the plate proteins and how to cook them: (3A)Four legged proteins: Beef, Pork, Lamb (3B) Two legged proteins: Chicken, Duck and Turkey (3C)No-legged (sort of) proteins: finfish and shellfish. Each of these would really need to be a separate class to do justice to each protein group/type.
4. Starch cookery: The art and science of cooking starches: Potatoes, pastas, rice and grains
5. Vegetable cookery: (Again) The art and science of vegetable cookery and vegetable entrees
6. Dorm cooking that’s not fast food junk.
7. The art of Healthy cooking – Good tasting food without the fat and calories
8. Spices and seasoning foods from around the world.
9. Date Dinner – A simple but elegant three course dinner to impress your date and have them thinking you really know how to cook! What a catch!
10. The pastry class is a little more complicated, but we could have some simple fun with purchased puff pastry.

Please comment on this thread to let us know which things you’d like to learn from the best professional chef on campus. 🙂  We haven’t decided which classes to teach yet, so we need everyone’s input!