The Main Course - Summer 2017 - 18

18

SCHOOL OF RECREATIONAL COOKING
MULTI-SESSION TECHNIQUE COURSES
TECHNIQUES OF
FINE COOKING 1-2

These are the classes on which our recreational program's reputation was built.
Over 20,000 students have taken this series. Once you master essential cooking
techniques, you possess the culinary grounding to cook both classical cuisines
and the latest cooking styles. These full-participation classes teach fundamental
skills, not recipes. Instead of narrowly focusing on a roast duckling recipe, for
example, you'll master roasting techniques that can be applied to foods from fish,
to fruit. You'll learn all the important cooking methods, from simple grilling to
mousse making. As you advance through the series, you'll gradually come to understand each cooking concept.
Each class culminates with a student-prepared meal. Each course consists of five 5-hour classes. Fine Cooking
1 is a prerequisite to Fine Cooking 2.

COOKING 101:
THE COURSE FOR ABSOLUTE BEGINNERS
You want to make great food in a minimum amount of time, but don't have a clue how to go about it. Or you're
on your own for the first time and have discovered that eating out is expensive and takeout is tiresome. You
need a small repertoire of dishes for daily dining, but you can barely manage instant coffee. We assume you
know nothing-absolutely nothing-about cooking and take it from there. In three relaxed, fun-filled classes,
we'll get you on your cooking feet, teaching you how to prepare simple, healthful, delicious food. You'll learn
about basic cooking equipment and menu planning; knife skills, including vegetable chopping and paring; how
to make a salad and vinaigrette, and other easy no-cook dishes; how to roast garlic and root vegetables; how
to prepare delicious pastas; how to sauté and roast meats and other foods; and how to make desserts in
minutes.

LEARN TO MAKE 3 COMPLETE MEALS IN 3 EASY LESSONS:

Fine Cooking 1
LESSON 1: KNIFE SKILLS, SAUTÉING, BLANCHING, AND MAKING VINAIGRETTE
* Chilled Gazpacho or Spicy Hot Vegetable Soup
* Sautéed Broccoli
* Fresh Fruit Macerated with Liqueur

* Sautéed Lamb Chops with Herb Butter
* Diced Sautéed Potatoes with Persillade

Guacamole & Chips * Make-Your-Own Taco Bar * Ice Cream Tiramisu
Classic Caesar Salad * Roast Cornish Hens with Root Vegetables * Blueberry Crisp
Shrimp Cocktail * Garlic Bread * Pasta with Roasted Red & Yellow Pepper Sauce
Arugula & Radicchio Salad with Apples & Glazed Walnuts * Chocolate Pudding Cake

LESSON 2: ROASTING, STOCKS, AND RICE COOKERY

COURSE SCHEDULE

* Arborio Chicken Soup with Escarole
* Rosemary Roast Chicken
* Baked Stuffed Tomatoes Provençale
* Rice Pilaf
* French Style Spinach, Bacon, & Mushroom Salad * Clafoutis

COURSE MEETS

START DAY

START DATE

TIME

consecutive days
consecutive days
1 day/week
1 day/week
1 day/week

Mon
Mon
Mon
Wed
Sat

6/19
8/14
5/8
7/12
9/17

10am-1:30pm
10am-1:30pm
6-9:30pm
6-9:30pm
10am-1:30pm

LESSON 3: BRAISING, PAN SAUCES, SHELLFISH PREPARATION, DEGLAZING, AND REDUCTION
* Mussels Steamed in White Wine
* Braised Leeks
* Belgian Endive Salad with Shallot Vinaigrette

* Braised Lamb Shanks with Juniper Berries
* Warm Lentil Salad
* Chocolate Mousse

LESSON 4: EGG COOKERY, COMPOUND SALADS, AND SOUFFLÉS
* Omelet with Fines Herbes
* Salad Niçoise

$350 F 3 sessions

ALL DATES IN COURSE

6/19 * 6/20 * 6/21
8/14 * 8/15 * 8/16
5/8 * 5/15 * 5/22
7/12 * 7/19* 7/26
9/17 * 9/24 * 10/1

* Poached Eggs in Red Wine Sauce
* Grand Marnier and Chocolate Soufflé

LESSON 5: GRILLING, FRENCH CRUDITÉS, MARINADES, AND FLAMBÉING
* Vegetable Salad Plate
* Mixed Grilled Vegetables of the Season

* Grilled London Broil
* Flambéed Bananas

Fine Cooking 2
LESSON 1: PÂTE A CRÊPES, SAUCE BÉCHAMEL, SAUCE VELOUTÉ, AND LIASONS
* Crêpes Filled with Shrimp and Scallops
* Isreali Couscous
* Crêpes Fourrées Frangipane

* Sautéed Sea Bass with Pan Sauce
* Sautéed Snow Peas with Cherry Tomatoes

LESSON 2: BASIC POTATO SOUP, WORKING WITH CHICKEN BREASTS, PÂTE SUCRÉE, AND FRUIT TARTS
* Potage Parmentier
* Sautéed Greens with Olive Oil and Garlic
* Salade Grande Ferme

* Chicken Breast Stuffed with Goat Cheese
* Sautéed Greens with Olive Oil and Garlic
* Sweet Tarts

LESSON 3: PASTRY FOR QUICHES, POACHING, VEGETABLE SAUCES, BUTTER SAUCES, & POACHING
* Quiches
* Egg and Spinach Fettucine
* Tomato Sauces

* Pan-Roasted Salmon with Three Sauces
* Beurre Blanc
* Coeur á la Créme with Fruit Coulis

LESSON 4: HANDLING SHELLFISH, FISH STOCKS, POACHING FISH, AND WORKING WITH CREAM
* Seafood Salad
* Fried Squid with Cilantro Lime Dipping Sauce
* Zuppa di Pesce

* Oysters with Garlic Butter
* Cajun Crab Cakes
* Simca's Chocolate Cake

LESSON 5: WORKING WITH PHYLLO DOUGH, SAUCES, VEGETABLE GRATINS, AND CUSTARDS
* Scallop Ceviche
* Asparagus with Hollandaise Sauce
* Crème Brûlée

* Filet Mignon with Sauce Bèarnaise
* Potato Gratins

INTRODUCTION TO CULINARY ARTS
A 15-SESSION COOKING INTENSIVE COURSE
If you're looking spend more than a few hours at a recreational class but don't have the time or the investment for the fullblown professional track, we've designed this course especially for you. In this new 15-lesson program, you will cover the
foundations of the culinary arts that will train you to be an accomplished cook. These classes are derived from the same
core curriculum as ICE's culinary career program and will be taught by the school's top chef-instructors.
During the 15 lessons, you will learn the skills needed to have a strong understanding of cuisine and its underpinnings.
Included in the price, students will receive a selection of Wüsthof knives and specialty kitchen tools.

Lesson 1
Lesson 2
Lesson 3

COURSE SCHEDULE

Lesson 4

Fine Cooking 1 F $605 F 5 sessions F *Indicates a course that skips one or more dates.

Lesson 5

COURSE MEETS

START DAY

START DATE TIME

consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
consecutive days
1 day/week*
1 day/week
1 day/week
1 day/week*
1 day/week

Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Sun
Sat
Wed
Sun
Mon

5/1
5/15
6/12
6/26
7/17
7/31
8/28
9/11
9/18
10/2
10/23
5/21
6/24
8/9
9/10
10/16

ALL DATES IN COURSE

10am-3pm
5/1 * 5/2 * 5/3 * 5/4 * 5/5
10am-3pm
5/15 * 5/16 * 5/17 * 5/18 * 5/19
10am-3pm 6/12 * 6/13 * 6/14 * 6/15 * 6/16
10am-3pm 6/26 * 6/27 * 6/28 * 6/29 * 6/30
10am-3pm
7/17 * 7/18 * 7/19 * 7/20 * 7/21
10am-3pm
7/31 * 8/1 * 8/2 * 8/3 * 8/4
10am-3pm 8/28 * 8/29 * 8/30 * 8/31 * 9/1
10am-3pm
9/11 * 9/12 * 9/13 * 9/14 * 9/15
10am-3pm 9/18 * 9/19 * 9/20 * 9/21 * 9/22
10am-3pm 10/2 * 10/3 * 10/4 * 10/5 * 10/6
10am-3pm 10/23 *10/24 *10/25 *10/26 *10/27
10am-3pm
5/21 * 6/4 * 6/11 * 6/18 * 6/25
10am-3pm
6/24 * 7/8 * 7/15 * 7/22 * 7/29
6-11pm
8/9 * 8/16 * 8/23 * 8/30 * 9/6
10am-3pm 9/10 * 9/17 * 9/24 * 10/1 * 10/15
6-11pm
10/16 *10/23 *10/30 *11/6 *11/13

Fine Cooking 2 F $605 F 5 sessions F *Indicates a course that skips one or more dates.
COURSE MEETS

START DAY

consecutive days
1 day/week*

Mon
Sun

ice.edu/MainCourse

START DATE

9/25
6/4

TIME

10am-3pm
10am-3pm

Lesson 6
Lesson 7

Basic Knife Skills
Stocks
Dry Heat Cooking Methods:
Sautéing, Pan Fry and Pan Sauces
Dry Heat Cooking Methods:
Grilling
Dry Heat Cooking Methods:
Roasting
Fish and Shellfish Cookery
Moist Heat Cooking Methods:
Braising and Stewing

Lesson 8
Lesson 9
Lesson 10
Lesson 11
Lesson 12
Lesson 13
Lesson 14
Lesson 15

Moist Heat Cooking Methods:
Steaming, Shallow & Deep Poaching
Soups
Rice, Grains, Beans and Legumes
Egg and Breakfast Cookery
French Cuisine
Italian Cuisine
Asian Cuisine
Market Basket Challenge

Menu highlights to include: Hollandaise and Béarnaise Sauces; Consommé with Julienne Vegetables;
Whole Branzino with Red Wine Nage; Grilled Ancho Chile Pork Chop with Grilled Cactus Salad;
Grilled Vegetables; Rack of Lamb Persillade with Red Wine Jus; Tuscan Roast Loin of Pork with Garlic
& Rosemary; Braised Osso Bucco Milanese with Gremolata; Risotto with Wild Mushrooms; Handmade Pasta; Vietnamese Summer Rolls; Sushi; Pad Thai; and more.

COURSE SCHEDULE
$2,495

F 15 sessions F *Indicates a course that skips one or more dates.

COURSE MEETS:
ALL DATES IN COURSE:

2 days/week* * Sat-Sun
START DAY: Sunday, May 13 * 10am-2:30pm
5/13 * 5/20 * 5/21 * 6/3 * 6/4 * 6/10 * 6/11 * 6/17 * 6/18 * 6/24 * 6/25 * 7/8 * 7/9
7/15 * 7/16

COURSE MEETS:
ALL DATES IN COURSE:

3 days/week * Mon-Wed
START DAY: Monday, July 10 * 6-10:30pm
7/10 * 7/11 * 7/12 * 7/17 * 7/18 * 7/19 * 7/24 * 7/25 * 7/26 * 7/31 * 8/1 * 8/2 * 8/7
8/8 * 8/9

COURSE MEETS:
ALL DATES IN COURSE:

2 days/week * Sat-Sun
START DAY: Saturday, September 9 * 10am-2:30pm
9/9 * 9/10 * 9/16 * 9/17 * 9/23 * 9/24 * 9/30 * 10/1 * 10/14 * 10/15 * 10/21 * 10/22
10/28 * 10/29 * 11/4

COURSE MEETS:
ALL DATES IN COURSE:

3 days/week * Mon-Wed
START DAY: Monday, November 6 * 6-10:30pm
11/6 * 11/8 * 11/13 * 11/14 * 11/20 * 11/21 * 11/22 * 11/27 * 11/28 * 11/29
12/4 * 12/5 * 12/6 * 12/11 * 12/12

ALL DATES IN COURSE

9/25 *9/26 *9/27 *9/28 *9/29
6/4 *6/11 *6/18 *6/25 *7/9

INTERMEDIATE COURSE

COURSE CURRICULUM


http://recreational.ice.edu/Courses/Detail/790?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://recreational.ice.edu/Courses/Detail/966?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://recreational.ice.edu/Courses/Detail/968?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://recreational.ice.edu/Courses/Detail/14383?utm_source=summer2017mcnxtbook&utm_medium=&utm_campaign=nxtbook_maincourse&utm_content=summer2017maincourse http://www.ice.edu/MainCourse

Table of Contents for the Digital Edition of The Main Course - Summer 2017

Table of Contents
Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Culinary Management Program
Hospitality Management Program
Alumni News
Bread Baking
Cake Decorating; School News
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Classes in Food Media
Professional Development
Alumni & Student Profiles
Program Overview
Basics; Knife Skills
Techniques of Cooking
American; Meat & Steakhouse
Sauces
Fish & Seafood
Surf & Turf; ICE on Location
Italian; French
ICE Pro Series
Asian; Latin
The Essential Cuisines
Foreign Flavors; Local & Seasonal
Entertaining
Healthful & Vegetarian; Gluten-Free
International Trips
Couples’ Cooking
Family & Teen
Techniques of Pastry & Baking
Cake Decorating; Pastry & Baking
Cake Baking & Decorating
Chocolate; Bread
Gluten-Free Baking
Private Cooking Parties
Wine
Cocktails, Spirits & Beer; Mixology
Calendar
Walking Tours
The Main Course - Summer 2017 - Cover1
The Main Course - Summer 2017 - Table of Contents
The Main Course - Summer 2017 - 3
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Frequently Asked Questions
The Main Course - Summer 2017 - Culinary Arts Program
The Main Course - Summer 2017 - Pastry & Baking Arts Program
The Main Course - Summer 2017 - Culinary Management Program
The Main Course - Summer 2017 - Alumni News
The Main Course - Summer 2017 - Bread Baking
The Main Course - Summer 2017 - Cake Decorating; School News
The Main Course - Summer 2017 - Demonstrations; First Fridays
The Main Course - Summer 2017 - Classes with Michael Laiskonis
The Main Course - Summer 2017 - Professional Development
The Main Course - Summer 2017 - Alumni & Student Profiles
The Main Course - Summer 2017 - Program Overview
The Main Course - Summer 2017 - Basics; Knife Skills
The Main Course - Summer 2017 - Techniques of Cooking
The Main Course - Summer 2017 - 19
The Main Course - Summer 2017 - American; Meat & Steakhouse
The Main Course - Summer 2017 - Sauces
The Main Course - Summer 2017 - Fish & Seafood
The Main Course - Summer 2017 - Surf & Turf; ICE on Location
The Main Course - Summer 2017 - Italian; French
The Main Course - Summer 2017 - ICE Pro Series
The Main Course - Summer 2017 - Asian; Latin
The Main Course - Summer 2017 - The Essential Cuisines
The Main Course - Summer 2017 - Foreign Flavors; Local & Seasonal
The Main Course - Summer 2017 - Entertaining
The Main Course - Summer 2017 - Healthful & Vegetarian; Gluten-Free
The Main Course - Summer 2017 - International Trips
The Main Course - Summer 2017 - Couples’ Cooking
The Main Course - Summer 2017 - Family & Teen
The Main Course - Summer 2017 - Techniques of Pastry & Baking
The Main Course - Summer 2017 - Cake Decorating; Pastry & Baking
The Main Course - Summer 2017 - Cake Baking & Decorating
The Main Course - Summer 2017 - Chocolate; Bread
The Main Course - Summer 2017 - Gluten-Free Baking
The Main Course - Summer 2017 - Private Cooking Parties
The Main Course - Summer 2017 - Wine
The Main Course - Summer 2017 - Cocktails, Spirits & Beer; Mixology
The Main Course - Summer 2017 - Calendar
The Main Course - Summer 2017 - 43
The Main Course - Summer 2017 - Walking Tours
http://www.nxtbookMEDIA.com