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The Intermediate Course, in Three Parts

Part One (five four-hour classes)
Mousseline forcemeats
Fish mousses, pâtés and quenelles
Panade: dumplings
Fresh egg noodles and gnocchi
Pâte à choux: éclairs and hors d'oeuvres
Clarified veal stock: double consommé

Part Two (five four-hour classes)
Clarified fish stock
Fish soups, stews and chowders
Mousses: meat and dessert
Smooth liver pâté
Roasted and braised duck
Rice pilafs
Composed salads

Part Three (five four-hour classes)
Meat: blanquettes, daubes, and fricassees
Birds: stuffed and braised
Fruits: poached, baked and in sherbets
Vegetables: baked and roasted
Marinades: for meat, fish, and their general use

Mornings at 10:00am or evenings at 6:30pm. Maximum class size: four. Lunch or dinner will be served.

The parts of this course may be taken in any order. Enrollment is limited to those who have completed the basic course.

Fees: $700 for one part; $1,300 for two parts; $1,900 for three parts.

Register for this course today!