Basic Techniques of Cooking and Baking 1, 2, 3 and

Discover, experience and enjoy learning new cooking and baking skills!!!

BASIC TECHNIQUES OF COOKING 1, 2,3 and 4
A word about our basic techniques classes…
Our Basic Techniques of Cooking and Baking have been the foundation of our school since 1989. Since then we have instructed hundreds of students. Our tradition of excellence and dedication to teaching is well known. LPSC technique classes are the building blocks of successful cooking and baking and a must for everyone with an interest in food. This series was specifically designed by Loretta Paganini for the food enthusiast who wants to develop culinary skills and gain confidence in the kitchen. The classes focus on specific techniques, theories and cooking skills.

BASIC TECHNIQUES I (4 SESSIONS)
(MacKenzie, $325, 3 hrs) hands-on
The backbone of good cooking is mastery of basic techniques. Chef MacKenzie will help you gain culinary confidence as he shows you culinary essentials, shares professional time-saving tips and teaches basic knife skills.

Week 1: Knife Skills: Slicing, Chopping, Mincing and Quick Garnishes
Week 2: Stock, Soups and Dough: Preparation of All-Purpose Stock, The Basics of Soup Making and an Introduction to Basic Bread Dough
Week 3: Introduction To Perfect Seasoning: The Use of Fresh Herb and Spice Blends in a Variety of Dishes
Week 4: Basic Cooking Skills and Time Saving Techniques: Introduction to Stir-frying, Braising, Baking and Grilling



BASIC TECHNIQUES 2 (4 SESSIONS)
(MacKenzie, $325, 3 hrs) hands-on

Week 1: Perfect Salad Combinations and Homemade Dressings
Week 2: Vegetable & Fruit Cooking: Techniques and Cooking Methods
Week 3: Pasta & Sauces: Basic Homemade Pasta and a Variety of Quick Pasta Sauces
Week 4:Breakfast Cookery: Omelets, Frittatas, Crepes, Waffles, Quiches and Soufflé

BASIC TECHNIQUES 3 (4 SESSIONS)
(MacKenzie, $325, 3 hrs)

Week 1: Contemporary Sauces: Versatile Reduction Sauces, Oil Infusions and Fruit Coulis Used in Creative Dishes
Week 2:Basic Fish & Shellfish: How to Buy, Fillet, Marinade, Poach, Bake and Steam
Week 3:Basic Chicken & Poultry: How to Buy, Section, Roast, Sauté and Grill
Week 4: Meat Cookery: Customizing Larger Cuts of Meats, Cooking Techniques

BASIC TECHNIQUES OF BAKING I (4 SESSIONS)
(Paganini,S $325, 4x3Hrs.)Hands-on

Discover the joy of baking while learning the method and techniques for perfect desserts every time Enjoy this hands-on series. This class will show you how to gain confidence in the kitchen while baking scrumptious desserts.

Week 1: Cookies, Biscotti & Bars
Week 2: Pate A Choux & Fillings
Week 3: Basic Sponge Cake & Fillings
Week 4: Sweet & Savory Tarts

BASIC TECHNIQUES OF BAKING 2 (4 SESSIONS)
(Paganini S, $325, 4x3Hrs.)Hands-on

Enjoy this hands-on series. Continue to learn baking techniques along with the methods for perfect desserts every time in this continuation of Basic Techniques of Baking 1.

Week 1: Custard, Pudding, Mousse
Week 2: Pies
Week 3: Laminated Doughs
Week 4: Chocolate

BASIC TECHNIQUES OF ITALIAN COOKING
(Paganini, $145. 2x3hrs)

Learn through demonstration and partecipation how to prepare delicious Italian meals using fresh ingredients and the appropriate techniques with Italy native Loretta Paganini.

Week 1: The cuisine of the North
Menu: Focaccia di Recco stuffed with Cheese, Panzanella Tomato Salad, Wild Mushroom & Truffle Risotto, Pan Seared Tilapia with Balsamico Sweet & Sour Sauce, Veal Scaloppini Capricciosi with Artichokes & Peppers, Parmesan Mashed Potatoes, and for Dessert Chocolate Tiramisu.

Week 2: The Cuisine of the South
Menu: Crostini with Eggplant Capponata, White Olive Pizza, Homemade Cavatelli Pasta with Neapolitan Tomato Sauce, Seafood Sicilian Style with Shaved Fennel, Farsumagru a Stuffed Beef Roll, Insalata Caprese with Fresh Mozzarella, and for Dessert Cannoli stuffed with Ricotta, Chocolate & Pistacchio and Espresso Granita.Day


BASIC TECHNIQUES OF ITALIAN BAKING
(Paganini, $145. 2x3hrs)

Learn through demonstration and partecipation how to prepare delicious Italian desserts using a variety of ingredients and the appropriate techniques with Loretta Paganini. Capuccino will be served

Week 1: The desserts of the North
Torta Di Chiavari, Zuppa Inglese, Panna Cotta with Caramel Sauce, Cantucci Biscotti, Fresh Fruit Tart, Zabaglione.

Week 2: The desserts of the South
Cassata Siciliana, Gelato, Amaretti Cookies, Torta Caprese, Sfingi, Pizzelle, Limoncello Ricotta Cheesecake.


HANDS-ON
All Basic Techniques classes are “Hands-On”, that is, the students participate in the cooking or baking lesson being taught. Our classes are geared for adults 18 and older.
TOOLS
Required tools for the Basic Techniques of Cooking Series will be provided to Students by LPSC at an additional cost of $195.00. Included are professional knives: Chef, pairing, slicer and steel.
CLASS FORMAT
Classes run for 3 hours. After a brief lecture students will prepare a daily menu under the teacher’s supervision. The class will then sit down to enjoy the meal and discuss the techniques learned.
Class size is limited to 12 students.
PREREQUISITES
Because of the continuity of skills, it is strongly recommended that you take Basic Techniques of Cooking and Baking in order. Attendance at the first session of any techniques series is mandatory
ATTIRE
For safety and sanitary reasons, students are required to wear: an apron, long (no shorts) dark pants (no jeans) non–skid shoes (no open toe). Please bring your apron, side towels, and knives to each class.
REFUNDS
Payment in full is due upon registration. Please note: Because of limited class size fees cannot be refunded or transferred.
MAKE-UP CLASSES
One make-up class per series is allowed
1.Notify the school if unable to attend your class.
2.Make up classes depends upon class space availability. Therefore all makeup classes must be scheduled through the school.
3.Make up classes must be taken within 6 months.

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Enjoy cooking with friends