Classic Cooking Methods

ID : 28219   
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ClassGraphic Language: English

Description: Start your cooking base in this great, comprehensive course on the cooking classics and give yourself the knowledge that will help tie everything together ultimately improve and refine classic techniques. In the class, students will explore a variety of important culinary standards, from understanding how cooking impacts food to trussing poultry. Learn about the science behind various cooking methods like convection and conduction and methods of heat transfer and how it affects your food. Educate yourself on how your food looks tells you almost everything you need to know about its texture, flavor and doneness. With this course and the help of a chef mentor, hone your basic cooking skills all while gaining more that can help you in all of your future endeavors.

* Identify and compare the various types of cooking methods, (convection, conduction and radiation).
* Understand how cooking impacts food, (texture, flavor and nutritional value).
* Identify and give examples of dry-heat cooking methods and moist-heat cooking methods.
* Explain why some types of food/s are compatible to dry-heat cooking and some to moist-heat cooking.
* Comprehend and describe Methods of Heat Transfer
* Know which piece of equipment that uses each type of heat transfer (e.g. salamander – radiation)
* Advantages and disadvantages of different sources of heat/fire
* Comprehend Cookery Methods
* Identify how using different cookery methods work (breaks down sinews, prevent items becoming tough, etc.)
* Know and Identify muscle tenderness of areas of a carcass and appropriate cookery methods
* Identify factors contributing to toughness (age, diet, sex, lifestyle, etc.)
* Practice Trussing on Poultry
* Visually identify suitable items for roasting/moist cooking
* Discuss temperature impacts on cooking loss
* Describe doneness, and techniques for determining doneness
* Demonstrate the application of roasting to Vegetables, legumes and fruit; Farinaceous items; Dairy items;
* Proteins
* Describe and produce a pan gravy
* Application of Poêler to Vegetables, legumes and fruit; Farinaceous items; Dairy items; Proteins
* Determining doneness in items prepared Poêler
* View and understand basic Baking methods

Instructor Description: Featured Escoffier Chefs:
Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.
Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.
Chef Susie Wolak
Chef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.
Chef Thomas Kaltenecker
Chef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar Herrera
Chef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a c

This course does not require any additional purchases of supplementary materials.

Class Details

0 Sessions

Start Date:upon registration



Registration Closes On
Friday, June 30, 2017 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)