This course focuses on building the skills all chefs need in order to purchase, prepare, cook and serve complex dishes, consisting of a wide array of common proteins. We recommend this course for those students who already have a strong culinary skill set and simply want to enhance their cooking methods and improve their techniques. Please Note: while there are no official prerequisites for enrolling in this course, we strongly recommend that you have either taken our Introduction to Culinary Arts course, or already have a working knowledge of the basics of cooking.
2017-2018 Sections Being Offered (select at time of purchase):
FALL: Tuesdays 11/7, 11/14, 11/21, 11/28, 12/5, and 12/12
SPRING: Thursday 3/1, 3/8, 3/15, 3/22, 3/29, and 4/5
Breakdown of Course:
Class 1: Filled Pasta
Class 2: Poultry
Class 3: Meats
Class 4: Fish
Class 5: Feathered Game
Class 6: Shellfish
What Do I Bring to Class?
Each participant is required to bring their own tools to class each night. Click here to view the list of tools you will need. We ask that students please treat their tools responsibly, as the College is not responsible for any lost tools. People working in teams are welcome to share tools if they wish.
Most students already have these consumer items in their own kitchens. If you don’t, don’t worry! These items are available in a pre-packaged tool kit available for sale here on our Online Store!
This course is held in the kitchens of the historical Allison Mansion at 4207 Walnut Street, Philadelphia, PA 19104. Guests are welcome to use our FREE gated parking lot directly off of Walnut Street between 42nd and 43rd Streets. Parking is available on a first come, first served basis. Please enter the main entrance to be directed to your course by a College representative.