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Schedule of Classes for 2012

These courses are offered all year. A description for each course may be found by clicking on the links below.

Standard Courses

The Basic Course (Two Parts) - no prior experience required
The Baking Course (Three Parts)
The Charcuterie Course (Two Parts)
The Intermediate Course (Three Parts)
The Cooking of Nice (Three Parts)
The Cooking of Upland Provence (Three Parts)

Advanced Courses

These courses are offered as requested during the year and each requires that the student have completed the Basic and Intermediate courses prior to enrolling. Specific menus and descriptions will vary - please call for more details.

Spring, Summer, and Autumn
Cooking of Southwestern France (Dordogne and Périgord)
Burgundian Cooking (Two Parts)
Cooking of the Loire and Touraine (Two Parts)
Cold Desserts Course

Summer
Desserts in the Summer
Buffets for Summer
Marinating and Grilling
Cold Soups and Composed Salads
French Vegetables Summer Course

Autumn and Winter
Roasts, Braises, Fricassees, and Stews in the Old French Way
The Alsatian Game Course
The Alsatian Charcuterie Course
The Cooking of Alsace (Two Parts)
The Festive holiday Menu Course

All Year
The Provençal, Breton, and Norman Fish Course (Three Parts)
Vegetables in the French Manner

Each Course (with a few exceptions) is a series of five four-hour classes, meeting at either 10:00am in the morning or 6:30pm in the evening. Each of the two parts of the Basic Course is a six-class series.