ONE-WEEK ARTS INTENSIVES
CULINARY ARTS
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Introduction to a Commercial Kitchen (Ages 11-15)
This class will focus on the necessary skills and techniques used to produce high-quality
cuisine in a restaurant setting. This class will encompass the use of equipment designed
specifically for a commercial kitchen. Students will learn how to replicate the recipes
from this class using their own equipment at home and how to properly cook vegetables,
proteins, breads, and desserts using several methods, both classical and modern,
including: braising, sautéing, poaching, roasting, sous vide, baking, and pastry techniques.
Students will also be introduced to designing a composed plate using each day’s specific
focus. This intensive is designed to not only teach students how to cook but also to inspire
them to try new things and experiment at home to create their own style of cooking.
Dates: Monday, June 24 – Wednesday, July 3
Time: 9 a.m. – 4 p.m.
Cost: $675
Early Bird Cost: $625
Materials Fee: $100
Please Note: This is an eight-day intensive class that will take place Monday – Friday,
June 24-28, and Monday – Wednesday, July 1-3.
Culinary Arts: Exploring the Role of Stocks, Sauces, NEW MAT!
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Vegetables, Grains, Fruits & Eggs (Ages 10-13)
Students will be introduced to many preparations of vegetables, grains, legumes, eggs,
and both fresh and preserved fruits. The emphasis of this class will be placed on creating
flavor using natural ingredients through a variety of sweet and savory cooking methods.
Students will also explore the importance of eggs, not only as a staple of many breakfast
recipes, but also as a vital ingredient for giving structure, texture, and flavor in baking and
pastry items.
Dates: Monday, July 8 – Friday, July 12
Time: 9 a.m. – 4 p.m.
Cost: $625
Early Bird Cost: $575
Materials Fee: $75
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Visit www.ocsarts.net/SummerClasses