COURSES OFFERED BY CAMBRIDGE SCHOOL OF CULINARY ARTS - PAGE 2

The food of the Dominican Republic, Puerto Rico, and Cuba is the delicious result of more than 500 years of history, blending American Indian and African ingredients with Spanish culinary traditions.

The magical flavor-packed cuisine of Thailand is on stage as we explore the foods of an extraordinary country, from its famed curry houses to its peasant-style dishes.

After mastering some impressive skills and techniques in Techniques of Cooking, you will want to take your abilities to the next level.

In this cooler weather, it's great to warm up your home with a handful of delicious soups and stews. Learn what makes a great soup base, how to cook seasonally, and of course discover just what went into those slow-cooking stews that Grandma used to make all fall and winter.

Gnocchi (Italian for dumplings) is most recognized and prepared as a potato based favorite. Learn to make a variety of gnocchi using semolina flour, ricotta, and squash.

Join us for some Willy Wonka-worthy pure chocolate imagination. Learn the basics of chocolate tempering, create molded chocolates, infuse flavors into ganache, and make the delectable chocolates of your dreams.

Sushi can be as intimate and playful as the cook desires, a feast for the eyes and the stomach! Bring your favorite foodie to learn about the art of sushi making, including the tools, sashimi-grade fishes, ingredient selection, rolling techniques, and seasonings.

Join us for a night of saucy, dough-slinging, pizza-tossing fun. Make pizza dough from scratch and create some one-of-a-kind pizzas that range from traditional to funky and new.

Indian cuisine maximizes flavor and aroma with toasted spices to warm up your soul. With its exotic ingredients, lengthy recipes, and tongue-tingling flavors, Indian cuisine can be both exciting and intimidating.

There’s something about Mediterranean food that sends us all dreaming! Through heavy use of whole grains and legumes, this class revives the time-honored traditions of ancient Greece for modern-day cooking.