Classes: Day & Evening


PROGRAM CHOICES

Two 8-week courses

2010-11 AT THE CHEF STUDIO

[] French culinary training [] Pastry courses

[] 2 week optional study in France - November 2010

Diploma courses scheduled days, evenings and Saturdays

ROBERT REYNOLDS offers classic French culinary training geared toward working cooks who need to take their skills to the next level; for professionals who desire renewal, and also for serious home cooks who wish to learn in the traditional French manner. The regionally-focused curriculum is taught in an intimate, hands-on setting.

Limited to 6 participants.

Tuition: $200 per day

2010 Schedule:

Session:  September 2010 &

January, March & May 2011

France Session: November 2010

[] EVENING OPTION FOR THE 8-WEEK DIPLOMA COURSE

If you cannot make full time culinary study an option, because of work or other obligations, the Chef Studio offers is a more flexible alternative. We have re-designed the 8-week daytime course.

With an 8-month commitment, you sign on for 2 evening classes (6 to 9 PM) each week, plus one full Saturday (9 to 3) a month. Following the schedule of four sessions (January, March, May & September), you will successfully cover the objectives and goals of the course and qualify to receive a Chef Studio diploma.

Because it is a course of study that focuses on attained skills, the experience you gain in the Diploma course, with a very small student-teacher ratio allowing for direct instruction, you will have the opportunity to develop competencies that go beyond those offered in a multi-year “traditional” culinary programs. With our on-going support, counseling and networking we can direct your advancement into any of a number of career choices in the food profession.

One space per session is left open to a student who qualifies for scholarship of up to half tuition (see details in scholarships on the Home page.)

Tuition for the complete culinary course is $8000.

Following session - September 7 to October 29 2010

Fundamentals of Pastry - August 2010 - Robert Hammond, Instructor designed the course based on classic and contemporary American and European patisserie. Students are introduced to the fundamental skills, concepts, and techniques used by pastry chefs today.

Special significance is placed on study of ingredient function, product identification, weights and measures as applied to baking.

Lectures, demonstrations and hands-on exercises will instruct the students in

[] quick breads

(coffee cakes, muffins, scones, tea breads, biscuits and popovers),

[] pastry dough

(pie dough, pâte brisée, pâte sucrée, pâte sablé, linzer dough, puff pastry, pâte choux, strudel and phyllo),

[] cookies

[] creams, custards, mousse

[] soufflé, meringues,

[] cake batters, icings, fillings and

[] sauces.

[] Selection and proper use and handling of chocolates

used in baking and decorating and

[] Sugar cooking basics are covered.

Each lesson will build on techniques and methods studied in previous lessons.

Upon completion, students should be able to prepare many of the basic pastry components that comprise the major building blocks of modern pastry.

The Pastry program is $200 per day, and the course is offered for varying amounts of time, from 1 to 5 days a week for 8 weeks. Talk with Robert Reynolds about the details.

Payment schedules may be arranged for all extended programs.

[] FRANCE IN THE FALL - November 15th through 20th

Come for a 5-day session and cook everyday, learn the markets, suppliers, and get a feel for what real France is from the inside out. Sessions held each year in the Spring and the Autumn.