The Main Course - Winter 2020 - 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.

Fine Cooking 1
LESSON 1: KNIFE SKILLS, SAUTÉING, BLANCHING, AND MAKING VINAIGRETTE
* Spicy hot vegetable soup
* Sautéed broccoli
* Simple salad with vinaigrette

* Veal picatta
* Diced sautéed potatoes with garlic & parsley
* Fresh fruit macerated with liqueur

LESSON 2: ROASTING, STOCKS, AND RICE COOKERY
* Arborio chicken soup with escarole
* Baked stuffed tomatoes Provençale
* Spinach, bacon, & mushroom salad

* Rosemary roast chicken
* Roasted garlic pilaf
* Clafouti

LESSON 3: BRAISING, PAN SAUCES, SHELLFISH PREPARATION, DEGLAZING, AND REDUCTION
* Steamed mussels
* Braised leeks
* Belgian endive salad with shallot vinaigrette

* Braised lamb shanks with juniper berries
* Warm lentil salad
* Chocolate mousse

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.

COURSE CURRICULUM

INTERMEDIATE COURSE

LESSON 4: EGG COOKERY, COMPOUND SALADS, AND SOUFFLÉS
* Omelet with fines herbes
* Salad Niçoise

* Poached eggs in red wine sauce
* Assorted soufflés

LESSON 5: GRILLING, FRENCH CRUDITÉS, MARINADES, AND FLAMBÉING
* Vegetable salad plate
* Mixed grilled vegetables of the season

* Grilled flank steak and salmon
* Bananas foster

Lesson 1
Lesson 2
Lesson 3
Lesson 4
Lesson 5
Lesson 6
Lesson 7

Fine Cooking 2
LESSON 1: FILETING ROUND FISH, CRÊPES AND SAUCE MAKING
* Sautéed sea bass with white sauce variations
* Couscous variations
* Salade vert with sauce vinaigrette

* Macaroni and Cheese
* Sautéed snow peas with cherry tomatoes
* Crêpes

LESSON 2: BASIC POTATO SOUP, SWEET AND SAVORY TARTS
* Potage parmentier
* Sautéed greens with olive oil and garlic
* Sweet and savory tarts

* Chicken breast stuffed with goat cheese
* Salade grande ferme

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

* Poached salmon with beurre blanc
* Handmade fettucine
* Tomato sauces

* Salade verte
* Poached fruit
* Crème anglaise

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.

$2,495 D 15 sessions D Level 2
*Indicates a course that skips one or more dates.

COURSE MEETS:
ALL DATES IN COURSE:

2 days/week * Sat-Sun START DAY: Saturday, January 4 * 10 a.m.-2:30 p.m.
1/4 * 1/5 * 1/11 * 1/12 * 1/25 * 1/26 * 2/1 * 2/2 * 2/8 * 2/9 * 2/22 * 2/23 * 2/29
3/1 * 3/7

COURSE MEETS:
ALL DATES IN COURSE:

2 days/week* * Sat-Sun START DAY: Saturday, March 14 * 10 a.m.-2:30 p.m.
3/14 * 3/15 * 3/21 * 3/28 * 4/4 * 4/5 * 4/18 * 4/19 * 4/25 * 4/26 * 5/2 * 5/3 * 5/9
5/10 * 5/16

COURSE MEETS:
ALL DATES IN COURSE:

3 days/week* * Mon-Wed START DAY: Monday, May 4 * 6-10:30 p.m.
5/4 * 5/5 * 5/6 * 5/11 * 5/12 * 5/13 * 5/18 * 5/19 * 5/20 * 5/26 * 5/27 * 6/1 * 6/2
6/3 * 6/8

COURSE MEETS:
ALL DATES IN COURSE:

3 days/week * Mon-Wed START DAY: Monday, July 13 * 6-10:30 p.m.
7/13 * 7/14 * 7/15 * 7/20 * 7/21 * 7/22 * 7/27 * 7/28 * 7/29 * 8/3 * 8/4 * 8/5 * 8/10
8/11 * 8/12

LESSON 4: HANDLING SHELLFISH, FISH STOCKS, POACHING FISH, AND WORKING WITH CREAM
* Seafood buffet
* Fried squid with cilantro lime dipping sauce
* Bouillabaisse

* Oysters with garlic butter
* Chesapeake Bay Crab Cakes
* Coeur à la Crème with fruit coulis

LESSON 5: WORKING WITH PHYLLO DOUGH, SAUCES, VEGETABLE GRATINS, AND CUSTARDS
* Phyllo Dough Triangles with Mushroom Duxelles * Filet mignon with sauce bèarnaise
* Asparagus with hollandaise sauce
* Vegetable gratins
* Crème brûlée

COURSE SCHEDULE
Fine Cooking 1 D $675 D 5 sessions D Level 1
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

DAY

Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Mon
Wed
Tue
Sun

START DATE

1/6
1/27
2/10
2/3
3/9
4/13
4/27
5/4
5/18
6/1
6/22
1/15
3/3
4/19

*Indicates a course that skips one or more dates.

TIME

ALL DATES IN COURSE

10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
10 a.m.-3 p.m.
6-11 p.m.
6-11 p.m.
10 a.m.-3 p.m.

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

Fine Cooking 2 D $675 D 5 sessions D Level 2
COURSE MEETS

DAY

START DATE

TIME

consecutive days
consecutive days

Mon
Mon

1/13
3/2

10 a.m.-3 p.m.
10 a.m.-3 p.m.

CLASS SKILL LEVEL: LEVEL 1 D BASIC CLASS
ice.edu/MainCourse

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

COURSE SCHEDULE

LESSON 3: POACHING, VEGETABLE AND BUTTER SAUCES, AND POACHING

COURSE MEETS

Lesson 8

ALL DATES IN COURSE

1/13 * 1/14 * 1/15 * 1/16 * 1/17
3/2 * 3/3 * 3/4 * 3/5 * 3/6

LEVEL 2 D INTERMEDIATE CLASS

Inspiring the
next generation
t n of
culinary profes
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Discover more at vitamix.com/
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LEVEL 3 D ADVANCED CLASS

LEVEL 4 D ICE PRO CLASS


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The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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