(Vegetarian modifications can be made to curriculum by request.)
Week 1, Saturday: Knife Skills – Sharpening knives, knife safety, cutting skills and methods for potatoes and seasonal veggies. Making vegetable stock.
Week 1, Sunday: – Chicken Stock and Veloute Sauce, Cream of Broccoli and Cheddar Cheese Soup.
Week 2, Saturday: Rice Pilaf with Sauteed Chicken Tenderloin and Supreme Sauce.
Week 2, Sunday: Taco sauce, Taco shells, Taco salad Mexican Rice
Week 3, Saturday: Spaghetti with Ramen Beef Ragu Sauce.
Week 3, Sunday: Fettuccine with Alfredo Sauce.
Week 4, Saturday: Braided Bread (Challah Bread), Chocolate Breakfast Rolls.
Week 4, Sunday: Sushi (California Roll) and Miso Soup.
Week 5, Saturday: Salisbury Steak, Roasted Fingerling Potatoes, Sauteed Green Beans and Bordelaise Sauce.
Week 5, Sunday: Fried Chicken and herbed roasted potatoes, mushroom sauce.
Week 6, Saturday: Red velvet cake, crème Brulé.
Week 6, Sunday: Marinera Sauce, Pizza