Classes: Day & Evening


PROGRAM CHOICES

Two 8-week courses

BEGINNING JANUARY 11, 2010 AT THE CHEF STUDIO

[] French culinary training [] Pastry courses

[] 2 week optional study in France - Spring 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:  January 2010

Session:  March 2010
Session:  May 2010

France Session Spring 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. The Pastry program, offered in two parts, is $4800 per 8-week program. Payment schedules may be arranged.

Talk with Robert Reynolds about the details.

[] FRANCE IN THE SPRING

Come for 1 or 2 weeks 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.