Master Chef Programs

 

 

MASTER CHEF PROGRAMS

The little City Cooking School offers a 16 week intensive training where you will learn chef skills. 

Classes purchased in blocks of 4 classes. 

Adult Classes $320 per block of 4 class 

Youth Classes $250 per block of 4 classes

We both encourage beginners and hope to challenge those more familiar with cooking!  Upon completion of all 16 classes, you will be able to navigate your way through any recipe and feel confident in the kitchen. The Master Chef Certificate is intended for in depth culinary training for the home cook. Although we learn alot in this course, this course does not carry any transferable credit for Culinary School. 

Contact Us to find out when the next group of classes will begin!


Master Chef Program

Jr. Chef Program

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Class #1 – Introduction to the Basics & Knife Skills

Every master skill has a strong foundation. Culinary education is no different. Every chef once started as a novice; awkward at first, but with practice they developed the first and most essential skill in all of cooking: How to cut using a chef knife.

In addition to the basics of how to hold and chop with your chef knife, you will learn about many different kinds of cuts, including dice, julienne, batonette, paysanne, and oblique. You will learn to cut vegetables, no matter their size or shape.

Organization is key to getting a beautiful meal onto the table. We will also talk about creating a first and second Mise en Place, which is the secret to staying organized and getting your recipe done with proper timing.

We will cover kitchen sanitation and learn about kitchens tools and equipment.

Recipes:

Kale & Avocado Salad
Stir Fry Vegetables with Ginger Soy Sauce

Class #2 – All About Stocks

The secret to flavorful soups and sauces lies in the chef’s ability to create a wonderful stock. In this lesson, you will learn the fundamentals of making a classic white chicken stock. You will learn about the equipment required, to basic components, the importance of simmering and skimming, and how to strain, cool, de-fat, and store stock. You will also learn the art of mirepoix, using your new knife skills, and we will cover aromatics and seasonings used in stocks.

Short on time? Have no stock on hand? Or you just want to add a bit of flavor to a dish? Short stock is your answer. Short stocks are small batches of stock that are made with small pieces of caramelized bones and mirepoix. These stocks are cooked in a short amount of time and are often made in conjunction with another dish to enhance its primary flavors.

Recipes:

Basic White Chicken Stock Chicken Short Stock

Class #3 – The Five Mother Sauces

Creamy, fresh, smooth, luscious—all words used to describe n amazing sauce that can transform any dish into something elegant. The Big Five are: béchamel, veloute, espeagnole, fresh tomato, and hollandaise.

You will learn the individual methods for each sauce and how to repair a broken sauce. You will find out what a roux is and why clarifying butt is important.

Recipes:

Bechamel Sauce (Stove Top Mac & Cheese) Veloute Sauce
Espagnole Sauce
Tomato Sauce

Hollandaise Sauce (Eggs Benedict)  *safe egg version

Class #4 – Soups

Soups have been a staple in every culture in every era for centuries. You will learn thick soup and clear soup. Soups that start with a béchamel and soups made from stock. Using the stock from Class #2, you will learn to create the layers that make a flavorful soup.

Recipes:

Classic Vichyssoise Cream of Broccoli Soup, Butternut Squash Soup

Class #5 – Everyday Sauces and Herbs

Add some excitement to your everyday menus with these basic sauces. The herbs many people grow right outside their kitchens add layers and flavorful complexity to simple recipes. You will learn how to make a chunky salsa, a coulis, and homemade mayonnaise. You will also learn how to make a compound butter and how to use herbs and spices in a sauce.

Recipes:

Chunky Salsa
Wild Berry Coulis
Homemade Mayonnaise (to take home) Compound Herb Butter (to take home)

Class #6 – Eggs

Everyone loves a good breakfast and the home chef that can make one! You will learn how to execute the egg in all its many forms: omelet, poaches, scrambled, frittata, quiche, and soufflé!

Recipes:

Basic Omelet
Bacon & Balsamic Deviled Eggs Classic Quiche Lorainne

Class #7 – Vegetables

Everyone is beginning to understand the importance of vegetables in our diet. However, many are in the dark on how to cook them and give them flavor. This class will cover how to keep pigment, how to boil, steam, stir fry, and roast properly. You will learn how to give your vegetable dish such flavor and glaze that you will be able to use it as the main event!

We will talk about how to choose great vegetables at the market to reintroduce the amazing health benefits of these powerful little gifts.

Recipes:

Roasted Garlic Root Vegetables Asparagus in Prosciutto Szechwan Green Beans Cauliflower au Gratin

Class #8 – Potatoes

An important and versatile side, potatoes are worth spending a whole class on! You will learn the difference between the varieties of potatoes and which to use in certain recipes. In this class, we will discuss and practice different cooking techniques. You will cook duchesse, classic mash, and gratin. Potatoes don’t have to be boring!

Recipes:

Perfect Mashed Potatoes Potatoes Duchesse
Potatoes au Gratin
Roasted Hasselback Potatoes Cheesy Pan Fried Potatoes

Class #9 – Dry Heat Cooking

The previous class will have prepared you to tackle what so many look forward to learning—the culinary art of the pan toss! This class will go on to teach you sauté, sweat, bread and batter, and shallow fry. You will prepare and plate an entire meal correctly and attractively.

Recipes:

Caramelized Onion & Apple Tarts with Gruyere & Thyme Battered Fish
Sauted Fennel with Lemon
Pan Hash Browns

Class #10 – All About Beef

One of the main reasons why high-end steak houses serve incredible steaks is because they know how to identify premium cuts of beef and apply the correct technique in its preparation. Because there are so many different steaks available, identifying a quality cut can be an overwhelming experience; however, the good news is, once you learn some basic knowledge, it will be extremely easy to go to the market and spot a quality steak.

In this lesson, you will learn how to identify the most popular premium cuts of steak that are on the market. You will also learn about the importance of marbling and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making, although many delicious steaks come from various parts of the steer.

In this lesson, we are going to focus on the premium cuts of beef. By learning how to choose premium steaks, not only will you be spending your money wisely, but you will be well on your way to creating delicious, restaurant-quality steaks at home.

Recipes:

Steak Diane Caprese Style Steak

Class #11 – Make Your Own Fresh Pasta & Gnocchi

This is a fun class! You will learn how to hand-mix the dough for your own fresh pasta, roll it through the pasta makers, and turn it into Cannelloni. Then you will learn the interesting skill of homemade potato gnocchi. You will learn to make fresh pesto and tomato sauce.

Recipes:

Fresh Cannelloni with Tomato Sauce Rolled Gnocchi with Pesto

Class #12 – Rice and Polenta

Rice is a staple in so many diets around the world. You will learn how to cook it in its purest, whitest form, as well as how to add layers of flavor by making risotto. Polenta is quick, flavorful, and has many uses in different cultures and menus. You will learn how to work with it.

Recipes:

Garlic Wine Risotto Middle Eastern Rice Pilaf

Class #13 – Appetizers & Hors D’oeuvres

This is an entertaining skill that is exciting to learn@ You can take more than shrimp cocktail to you next Christmas party. Appetizers are only limited by your imagination. We will unlock the mysteries of choux pastry, pate, and samosas. You will work in pairs and learn some great tips about setting an attractive table. You will have a lot of appetizers to indulge in!

Recipes:

Malaysian Chicken Satey Crostini Tapenade
Pate Choux with Salmon

Class #14 – All About Fish

We know it’s good for us, but we shy away from it because our attempts have yielded dry, flavorless offerings. Not anymore! You will learn how to choose good fish and the tricks to keeping it moist and full of flavor. You will learn the secrets of pan seared fish and how to create papillote, a healthy way to cook fish.

Recipes:

Steel Head Trout with Rosemary & Garlic White Fish en Papillote
Crispy Pan Fish

Class #15 – Sweet Endings

Learn the secret to no-fail rolled pie crush dough! We will also cover shortbread press dough and how to make a smooth custard.

Recipes:

Apple Tarts
Berry Flan
Hand Rolled Truffles

Class #16 – Grande Finale

This is where you will show off your new found skills. You will make your previously chosen recipes for an appetizer, a protein, and a vegetable. Each meal will be reviewed by Chef Jo for timing, preparation, flavor, and creativity. Those who have completed all 16 classes will be given a Master Chef Certificate and a Chef’s Coat. 

 

 

 

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Class #1 – Introduction to the Basics & Knife Skills

Every master skill has a strong foundation. Culinary education is no different. Every chef once started as a novice; awkward at first, but with practice they developed the first and most essential skill in all of cooking: How to cut using a chef knife.

In addition to the basics of how to hold and chop with your chef knife, you will learn about many different kinds of cuts, including dice, julienne, batonette, paysanne, and oblique. You will learn to cut vegetables, no matter their size or shape.

Eventually, you will develop a special bond with your knife, just like any craftsperson does with their essential tools. Once this happens, cooking becomes a joy!

Organization is key to getting a beautiful meal onto the table. We will also talk about creating a first and second Mise en Place, which is the secret to staying organized and getting your recipe done with proper timing.

We will cover kitchen sanitation and learn about kitchens tools and equipment.

Recipes:

Stir Fry Vegetables with Ginger Soy Sauce

Class #2 – All About Stocks

The secret to flavorful soups and sauces lies in the chef’s ability to create a wonderful stock. In this lesson, you will learn the fundamentals of making a classic white chicken stock. You will learn about the equipment required, to basic components, the importance of simmering and skimming, and how to strain, cool, de-fat, and store stock. You will also learn the art of mirepoix, using your new knife skills, and we will cover aromatics and seasonings used in stocks.

Short on time? Have no stock on hand? Or you just want to add a bit of flavor to a dish? Short stock is your answer. Short stocks are small batches of stock that are made with small pieces of caramelized bones and mirepoix. These stocks are cooked in a short amount of time and are often made in conjunction with another dish to enhance its primary flavors.

Recipes:

Chicken Short Stock Scratch Chicken Soup

Class #3 – Sauces

Creamy. Fresh. Smooth. Luscious. These are all words to describe an amazing sauce that can transform any dish into an elegant experience. We will tackle three of the most frequently used sauces.

You will learn the individual methods of each sauce, how to repair a broken sauce, what a roux is, and why clarifying butter is important to chefs.

Recipes:

Béchamel Sauce (Stove Top Mac & Cheese) Veloute Sauce
Hollandaise Sauce (Eggs Benedict)

Class #4 – Soups

Soups have been a staple in every culture in every era for centuries. You will learn thick soup and clear soup. Soups that start with a béchamel and soups made from stock. Using the stock from Class #2, you will learn to create the layers that make a flavorful soup.

Recipes:

Classic Vichyssoise Cream of Broccoli Soup

Class #5 – Everyday Sauces and Herbs

Add some excitement to your everyday menus with these basic sauces. The herbs many people grow right outside their kitchens add layers and flavorful complexity to simple recipes. You will learn how to make a chunky salsa, a coulis, and homemade mayonnaise. You will also learn how to make a compound butter and how to use herbs and spices in a sauce.

Recipes:

Chunky Salsa
Wild Berry Coulis Homemade Mayonnaise Compound Herb Butter

Class #6 – Eggs

Everyone loves a good breakfast and the home chef that can make one! You will learn how to execute the egg in all its many forms: omelet, poaches, scrambled, frittata, quiche, and soufflé!

Recipes:

Basic Omelet
Classic Quiche Lorainne

Class #7 – Vegetables

Everyone is beginning to understand the importance of vegetables in our diet. However, many are in the dark on how to cook them and give them flavor. This class will cover how to keep pigment, how to boil, steam, stir fry, and roast properly. You will learn how to give your vegetable dish such flavor and glaze that you will be able to use it as the main event!

We will talk about how to choose great vegetables at the market to reintroduce the amazing health benefits of these powerful little gifts.

Recipes:

Roasted Garlic Root Vegetables Szechwan Green Beans Cauliflower au Gratin

Class #8 – Potatoes

An important and versatile side, potatoes are worth spending a whole class on! You will learn the difference between the varieties of potatoes and which to use in certain recipes. In this class, we will discuss and practice different cooking techniques. You will cook duchesse, classic mash, and gratin. Potatoes don’t have to be boring!

Recipes:

Perfect Mashed Potatoes Potatoes Duchesse Potatoes au Gratin

Class #9 – Dry Heat Cooking

The previous class will have prepared you to tackle what so many look forward to learning—the culinary art of the pan toss! This class will go on to teach you sauté, sweat, bread and batter, and shallow fry. You will prepare and plate an entire meal correctly and attractively.

Recipes:

Caramelized Onion & Apple Tarts with Gruyere & Thyme Battered Fish
Pan Hash Browns

Class #10 – All About Beef

One of the main reasons why high-end steak houses serve incredible steaks is because they know how to identify premium cuts of beef and apply the correct technique in its preparation. Because there are so many different steaks available, identifying a quality cut can be an overwhelming experience; however, the good news is, once you learn some basic knowledge, it will be extremely easy to go to the market and spot a quality steak.

In this lesson, you will learn how to identify the most popular premium cuts of steak that are on the market. You will also learn about the importance of marbling and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making, although many delicious steaks come from various parts of the steer.

In this lesson, we are going to focus on the premium cuts of beef. By learning how to choose premium steaks, not only will you be spending your money wisely, but you will be well on your way to creating delicious, restaurant-quality steaks at home.

Recipes:

Steak Diane

Class #11 – Make Your Own Fresh Pasta

This is a fun class! You will learn how to hand-mix the dough for your own fresh pasta, roll it through the pasta makers, and turn it into Cannelloni.

Recipes:

Fresh Cannelloni with Tomato Sauce

Class #12 – Rice and Polenta

Rice is a staple in so many diets around the world. You will learn how to cook it in its purest, whitest form, as well as how to add layers of flavor by making risotto. Polenta is quick, flavorful, and has many uses in different cultures and menus. You will learn how to work with it.

Recipes:

Garlic Risotto Polenta

Class #13 – French Crepes

Crepes can be elegant or rustic, sweet or savory, but always a wonderful way to hold flavor. You will learn the art of thin crepe making—and it is an art! But once you’ve mastered the skill, you will have it for life.

Recipes:

Sweet Crepe Suzette Creamy Chicken Crepes

Class #14 – All About Fish

We know it’s good for us, but we shy away from it because our attempts have yielded dry, flavorless offerings. Not anymore! You will learn how to choose good fish and the tricks to keeping it moist and full of flavor. You will learn the secrets of pan seared fish and how to create papillote, a healthy way to cook fish.

Recipes:

Fish in Almond Sauce White Fish en Papillote

Class #15 – Sweet Endings

Learn the secret to no-fail rolled pie crush dough! We will also cover shortbread press dough and how to make a smooth custard.

Recipes:

Apple Tarts Berry Flan

Class #16 – Grande Finale

This is where you will show off your new found skills. You will make your previously chosen recipes for an appetizer, a protein, and a vegetable. Each meal will be reviewed by Chef Jo for timing, preparation, flavor, and creativity. Those who have completed all 16 classes will be given a Master Chef Certificate and a Chef’s Coat.