Our Basic Kitchen Skills series is a three-part course that equips students with a solid foundation to become a great home cook. Participants will learn essential cooking techniques, including making soups, stocks, and sauces as well as knife and butchery skills
DurationOur Basic Kitchen Skills series is a three-part course that equips students with a solid foundation to become a great home cook. Participants will learn essential cooking techniques, including making soups, stocks, and sauces as well as knife and butchery skills – all while preparing some classic dishes. Fast-paced and interactive, this course is perfect for both beginners as well as self-taught cooks who want to elevate their skill sets.
School of Food is proud to be a Humanim social enterprise. We are passionate about growing Baltimore's local food economy through training, job creation and food business technical assistance.
Cooking Techniques Risottos, Grains, & Potatoes is an in-depth study of how to cook these items without the need for recipes. It is an in-depth study, teaching the most-used techniques of the classically trained chef.Â
Three of our favorite ingredients are highlighted in this indulgent menu. The three B’s of cooking are sure to bring flavor to any dish. After this class, you can take one, two, or all three of these ingredients and bring your cooking to a new level!
There’s nothing easy about our Culinary Arts curriculum, which will immerse you in both traditional and emerging flavors from every corner of the world. You’ll cover a range of cuisines from Mexican to Middle Eastern as you study
Mixing a blend of classic skills and innovative techniques used by the world's best chefs, Miami Culinary Institute' Culinary Arts Management Associate in Science offers an educational experience that is at the forefront of the industry.
This class is always a highlight of our schedule as we decorate the tables and think of it like a little summer party at the Farmhouse - Tricia demonstrates, and you get to enjoy her 3-course meal!
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