You asked for it, so we created it! Whether you're an amateur who has never felt comfortable in the kitchen or an advanced home cook who wants to take your skills to the next level, our dynamic eight-week Culinary Boot Camp is right for you. Through hands-on cooking and chef demonstrations, you will learn knife skills, kitchen terminology, stocks, sauces, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching and steaming). You'll learn the basic science and proper cooking methods from various experienced chef instructors that will make all cooking fun - from quick weeknight family meals to entertaining for a crowd!

CKG 7300 - 01
Central Campus
CEUs: 4.00
Contact Hours: 40.0
Synonym: 45006
Tuition: $687.00
Term: Fall 2015 (9/19/2015 11/7/2015)
Format: Classroom/Lab
Meets:
Class - Sa 9:30 AM - 3:00 PM in Philip L. Van Every Culinary 220
Instructor: Pinkerton
Note: 30 minute lunch
CKG 7300 - 02
Central Campus
CEUs: 4.00
Contact Hours: 40.0
Synonym: 44780
Tuition: $687.00
Term: Fall 2015 (9/29/2015 10/29/2015)
Format: Classroom/Lab
Meets:
Class - TTh 5:30 PM - 9:30 PM in Philip L. Van Every Culinary 221
Instructor: Dietrich