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New School of Cooking - Pasadena Campus
525 E Colorado Blvd, Pasadena, CA, 91101
844-895-4224

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Class/Date Description Openings/Price/Location
111

Wed, Oct. 4, 2017 @ 10:00 AM
to
Wed, Feb. 28, 2018 @ 10:00 AM
PRO COOKING WEDNESDAY MORNINGS 10:00 AM – 2:00 PM
 

 Wednesdays, October 4, 2017 - February 28, 2018

10 am – 2pm

Tuition is $2950

Deposit is $1475 to hold the seat

$1475 is due on the first day of class

Use code DEPPRO at checkout to pay the 50% deposit

Whether you're considering taking the next step toward a culinary career, or you'd just like to amp up your weeknight meals, ProCooking is the course for you. Meeting weekly in four-hour sessions, our chefs will transform you from novice to professional in just twenty weeks. 

In this series, you'll gain a complete knowledge of kitchen fundamentals. We'll teach you proper knife skills, the secrets behind beautiful sauces, and how to handle any produce or protein that comes your way. Every class ends with a family-style meal, as students and instructors dine together on the day's coursework. 

Revolutionize the way you cook!    

 Comfortable clothing and closed toe shoes required. Please, no jewelry or heavily scented perfume. 

 *Material subject to change

 

CLASS 1 - Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse)

CLASS 2- Stocks and Soups: stock making fundamentals and soup techniques

CLASS 3- Salads: vinaigrettes and dressings, knife skills practice, modern salads

CLASS 4- Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.

CLASS 5-  Sauces: intro to mother sauces and emulsions. Bechamel, mayonnaise, beurre blanc, and variations.

CLASS 6- Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes, and quiches.

CLASS 7- Grains and Legumes: types, grain & bean cooking methods. 

CLASS 8- Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces.

CLASS 9- Fin Fish: types and categories, cooking techniques

CLASS 10- Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery. 

CLASS 11- Poultry: poultry 101, dry & moist cooking methods 

CLASS 12- Pork: cuts of pork, moist heat cooking methods 

CLASS 13- Beef & Lamb:  cuts of beef and lamb, dry heat cooking methods. 

CLASS 14- Charcuterie: meat grinding and fresh sausages. 

CLASS 15- Milk Crafting: making cultured dairy products and fresh cheeses. 

CLASS 16- Artisan Pizza: make pizza dough, prep seasonal toppings, practice sauces, and cheeses. Assemble and bake artisan-style pizzas. 

CLASS 17- Food Preservation: Fermentation, pickling, and smoked fish. 

CLASS 18- Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city. 

CLASS 19- Wine: intro to wine, and food pairing tasting and pairing exercise. 

CLASS 20- Class Commencement: Canapés and Commencement Celebration.

It's too late to register for this series. The cutoff date was Wed, Oct. 25, 2017.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
113

Sat, Oct. 7, 2017 @ 9:00 AM
to
Sat, Mar. 10, 2018 @ 9:00 AM
PRO COOKING SATURDAY MORNINGS 9 am – 1 pm
 

Saturdays, October 7, 2017 - March 10, 2018

9 am – 1 pm

Tuition is $2950

Deposit is $1475 to hold the seat

$1475 is due on the first day of class

Use code DEPPRO at checkout to pay the 50% deposit

Whether you're considering taking the next step toward a culinary career, or you'd just like to amp up your weeknight meals, ProCooking is the course for you. Meeting weekly in four-hour sessions, our chefs will transform you from novice to professional in just twenty weeks.

In this series, you'll gain a complete knowledge of kitchen fundamentals. We'll teach you proper knife skills, the secrets behind beautiful sauces, and how to handle any produce or protein that comes your way. Every class ends with a family-style meal, as students and instructors dine together on the day's coursework.

Revolutionize the way you cook!  

  Comfortable clothing and closed toe shoes required. Please, no jewelry or heavily scented perfume. 

 *Material subject to change

 

CLASS 1 - Orientation and Knife Skills: intro to a professional kitchen, knives 101, knife cuts (i.e. julienne, brunoise, supreme, and concasse)

CLASS 2- Stocks and Soups: stock making fundamentals and soup techniques

CLASS 3- Salads: vinaigrettes and dressings, knife skills practice, modern salads

CLASS 4- Vegetables & Vegetable Based Sauces: seasonality and cooking techniques. Sauces such as salsa verde and romesco.

CLASS 5-  Sauces: intro to mother sauces and emulsions. Bechamel, mayonnaise, beurre blanc, and variations.

CLASS 6- Eggs and Breakfast: eggs 101, basic cooking methods, soufflés, savory crepes and quiches.

CLASS 7- Grains and Legumes: types, grain & bean cooking methods. 

CLASS 8- Pasta: dried pasta, fresh pasta from scratch, pasta shaping, sauces.

CLASS 9- Fin Fish: types and categories, cooking techniques

CLASS 10- Shellfish: types and categories, storage and cleaning, oyster shucking, shellfish cookery. 

CLASS 11- Poultry: poultry 101, dry & moist cooking methods 

CLASS 12- Pork: cuts of pork, moist heat cooking methods 

CLASS 13- Beef & Lamb:  cuts of beef and lamb, dry heat cooking methods. 

CLASS 14- Charcuterie: meat grinding and fresh sausages. 

CLASS 15- Milk Crafting: making cultured dairy products and fresh cheeses. 

CLASS 16- Artisan Pizza: make pizza dough, prep seasonal toppings, practice sauces and cheeses. Assemble and bake artisan-style pizzas. 

CLASS 17- Food Preservation: Fermentation, pickling, and smoked fish. 

CLASS 18- Cuisine of Los Angeles: Make dishes that celebrate the International roots of our city. 

CLASS 19- Wine: intro to wine, wine and food pairing, tasting and pairing exercise. 

CLASS 20- Class Commencement: Canapés and Commencement Celebration.

It's too late to register for this series. The cutoff date was Sat, Nov. 11, 2017.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
114

Sun, Oct. 8, 2017 @ 9:00 AM
to
Sun, Mar. 11, 2018 @ 9:00 AM
PRO BAKING SUNDAY MORNINGS 9AM- 1PM
 


Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to pay the 50% deposit

Have you always had a sweet tooth? Are you bored with boxed mixes and tired of tinkering without any guidance?  

In our ProBaking 20-week series you'll learn how to master every kind of confection, from cookies and cakes to croissants and candies. 

Let us help you master the nuanced chemistry that makes baking such an elusive art. After completing this course you'll be ready for professional work in the food industry, whether you want to sell your treats at the local farmers market or you've always dreamed of working in a bakery. 

Comfortable clothing and closed toe shoes are required. Please, no jewelry or heavily scented perfume.

 

Class 1 Intro to Baking and Quick Breads: Fundamentals of measuring. Chocolate Pumpkin swirl Muffins and Banana Pecan Bread

Class 2 Cookies: Dropped Molasses Chews and Cut Lavender Shortbread Cookies

Class 3 Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust

Class 4 Tarts: Meyer Lemon Tart with a Pate Sucre Crust and a Fresh Fruit Tart

Class 5 Custards: Grand Marnier Crème Brulee, Maple Pecan Bread Pudding, and Fruit Cheesecake

Class 6 Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones

Class 7 Pate a Choux: Praline Eclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougers

Class 8 Cake: 4 Layer Yellow Cake with Sea Salt Caramel Buttercream

Class 9 Retro Desserts:  Pop Tarts and Chocolate Oreos with Vanilla Frosting

Class 10 Breads: Straight Yeast: Pesto Mozzarella Pizza and Rustic Country Loaf

Class 11 Breads: Enriched: Braided Poppy and Sesame Challah and Cinnamon Rolls with Cream Cheese Glaze

Class 12 Poached Bread: Cheddar Jalapenos Bagels and Pretzels

Class 13 Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers

Class 14 Laminated Doughs Part 2: Classic Croissants, Ham and Gruyere Croissants and Chocolate Croissants

Class 15 Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts

Class 16 Gluten-Free Baking: Fruit Buckle Cake and Herb Focaccia Bread

Class 17 French Macarons: Almond Macarons

Class 18 Chocolate: Chocolate Tasting/Tempering Chocolate Souffles and Assorted Truffles

Class 19 Candies and Confections: Spicy Peanut Brittle, Hard Candies and Vanilla Bean Marshmallows

Class 20 Petit fours and Commencement Toast

*Recipes are subject to change

It's too late to register for this series. The cutoff date was Sun, Oct. 15, 2017.

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
203

Sat, Feb. 3, 2018 @ 10:00 AM
to
Sat, Feb. 24, 2018 @ 10:00 AM
BASICS COOKING SERIES 10am-1pm
 

 

 

 

February 3rd - February 24th, 2018

10am- 1pm 

Basic Cooking Series

This four-part series is perfectly suited for a beginner cook looking to learn fundamental skills in the kitchen. Taught by one of our executive chefs, students will learn how to handle food like a professional. This series covers knife skills, sauces, stocks, and introductory cooking methods for chicken, fish, vegetables, and starches. And of course, each session ends with a feast as the students eat the coursework!

 

Week 1 – Knife Skills, Soups, and Salads: Learn to make delicious dressings, seasonal soups, salads and homemade croutons.

Week 2 – Vegetables and Grains: Learn how to properly roast, blanch, and sauté vegetables and how to cook common grains. We’ll make seasonal grain salads and vegetable dishes.

Week 3 – Fish: Students will learn the key to perfectly cooked fish and variety of sauces and sides. 

Week 4 – Meat: Students will learn to sear a perfect steak, make compound butter, and cook potato side dishes.

Everything is provided, including recipes, kitchen tools, aprons, and ingredients. 

Comfortable clothing and closed toe shoes are required - Please, no jewelry or heavily scented perfume.

3 openings available

$495.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
199

Wed, Mar. 21, 2018 @ 10:00 AM
to
Wed, Aug. 15, 2018 @ 10:00 AM
PRO BAKING WEDNESDAY MORNINGS 10:00 am - 2:00 pm
 

 

 

Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to pay the 50% deposit

Have you always had a sweet tooth? Are you bored with boxed mixes and tired of tinkering without any guidance?  

In our ProBaking 20-week series you'll learn how to master every kind of confection, from cookies and cakes to croissants and candies. 

Let us help you master the nuanced chemistry that makes baking such an elusive art. After completing this course you'll be ready for professional work in the food industry, whether you want to sell your treats at the local farmers market or you've always dreamed of working in a bakery. 

Comfortable clothing and closed toe shoes are required. Please, no jewelry or heavily scented perfume.

 

Class 1 Intro to Baking and Quick Breads: Fundamentals of measuring. Chocolate Pumpkin swirl Muffins and Banana Pecan Bread

Class 2 Cookies: Dropped Molasses Chews and Cut Lavender Shortbread Cookies

Class 3 Pies: Double Crust Apple Pie and Coconut Cream with Graham Cracker Crust

Class 4 Tarts: Meyer Lemon Tart with a Pate Sucre Crust and a Fresh Fruit Tart

Class 5 Custards: Grand Marnier Crème Brulee, Maple Pecan Bread Pudding, and Fruit Cheesecake

Class 6 Preserves: Red Pepper Jelly, Berry or Stone Fruit Jam and Candied Ginger Scones

Class 7 Pate a Choux: Praline Eclairs with Chocolate Glaze and Savory Swiss & Cayenne Gougers

Class 8 Cake: 4 Layer Yellow Cake with Sea Salt Caramel Buttercream

Class 9 Retro Desserts:  Pop Tarts and Chocolate Oreos with Vanilla Frosting

Class 10 Breads: Straight Yeast: Pesto Mozzarella Pizza and Rustic Country Loaf

Class 11 Breads: Enriched: Braided Poppy and Sesame Challah and Cinnamon Rolls with Cream Cheese Glaze

Class 12 Poached Bread: Cheddar Jalapenos Bagels and Pretzels

Class 13 Laminated Doughs Part 1: Croissant Dough and Spicy Herb Crackers

Class 14 Laminated Doughs Part 2: Classic Croissants, Ham and Gruyere Croissants and Chocolate Croissants

Class 15 Fried Doughs: Glazed Yeasted Doughnuts and Old Fashioned Cake Donuts

Class 16 Gluten-Free Baking: Fruit Buckle Cake and Herb Focaccia Bread

Class 17 French Macarons: Almond Macarons

Class 18 Chocolate: Chocolate Tasting/Tempering Chocolate Souffles and Assorted Truffles

Class 19 Candies and Confections: Spicy Peanut Brittle, Hard Candies and Vanilla Bean Marshmallows

Class 20 Commencement: Petit fours and Commencement Toast

*Recipes are subject to change

15 openings available

$2950.00

Chef Instructor

 
Class/Date Description Openings/Price/Location
198

Sat, Mar. 24, 2018 @ 9:00 AM
to
Sat, Aug. 25, 2018 @ 9:00 AM
PRO COOKING SATURDAY MORNINGS
 

PRO COOKING SATURDAY MORNINGS 9AM-1PM 

Saturday, March 24th, 2018 - August 25th, 2018

 Tuition is $2950

 Deposit is $1475 to hold the seat

 $1475 is due on the first day of class

 Use code DEPPRO at checkout to pay the 50% deposit

Pro Cooking is designed to provide students with limited time and a serious interest in cooking with an intensive, hands-on experience that will instill confidence in the kitchen. It can lead to the beginning of a career or simply enable you to cook like a Pro. Everything is provided, including uniforms, media, and kitchen tools. 

 *Material subject to change 

 

Class1 Knife Skills: Quinoa Gado Gado Bowl with Peanut Sauce

Class 2 Stocks & Soups: Butternut Squash Soup with Miso & Lime, Toasted Pepitas & Basmati Rice. Root Vegetable Minestrone with Bacon & Croutons

Class 3 Salads: Kale Caesar Salad with Torn Croutons & Parmesan Crisps. Chicken Salad on Crostini w/ Herbs & Pickled Mustard Seeds. Spinach Salad with Candied Walnuts, Cranberries, and Gorgonzola. Antipasto Salad with Italian Vinaigrette & Warm Chickpeas

Class 4 Vegetables: Green Bean Salad with Basil Pesto. Baba Ganoush with Fresh Pita Chips. Cauliflower Steaks with Romesco Sauce. Sweet Potato Fries with Whipped Tahini Sauce

Class 5 Sauces: Pan Seared Salmon with Hollandaise Sauce & Roasted Asparagus. Macaroni & Cheese with Sauce Mornay

Class 6 Eggs: Seasonal Quiche. Cheese Souffles

Class 7 Grains and Pulses: Seasonal Risotto. White Bean Crostini

Class 8 Fresh Pasta: Pasta Alfredo. Pasta all’Amatriciana. Pasta al Ragu Bolognese

Class 9 Fin Fish: Fish & Chips with Remoulade. Indian Spiced Fish with Basmati Rice & Mango Chutney

Class 10 Shellfish: Crab Cakes with Dill Sauce & Shaved Fennel Salad. Thai Green Curry Mussels & Rice. Lobster Rolls with Old Bay Potato Salad. Mexican Shrimp Cocktail with Fresh Tortilla Chips

Class 11 Chicken: Chicken Pot Pies

Class 12 Pork: Pork Schnitzel with Braised Greens, Whipped Potatoes, & Paprika Sauce. Pork Ribs with Coleslaw, Tangy BBQ Sauce, & Biscuits. Pork Chops with Apples & Cider Sauce; Crispy Potato Cakes

Class 13 Beef & Lamb: Grilled Hanger Steak with Bearnaise Sauce & Gnocchi Parisienne

Class 14 Food Preservation: Salsa Verde (take home), Mustard, Pickles, Onion Jam

Class 15 Sausage: Fresh Sausages. Quick Ketchup. Quick Sauerkraut

Class 16 Cheese: Ricotta Gnocchi. Fresh Ricotta

Class 17 Artisan Pizza: Pizza Dough. Pizza Margherita. Heirloom Potato Pizza. Sausage Pizza. All White Pizza

Class 18 Cuisine of Los Angeles: Kimchi Fried Rice w/ Tofu. Pork Tamales. Sweet Tamales. Korean Tacos

Class 19 Wine & Plating: Salt Crusted Branzino. Pineapple Upside Down Cake. Grilled Hanger Steak. Wild Mushroom Ragout

Class 20 Canapes & Graduation: Crab Puffs. Shrimp & Pineapple Skewers. Brie & Fig Jam Vol Au Vent. Cheese Gougeres. Smoked Salmon Blini. Cheddar Cheese Shortbreads. Chocolate Shortbread. Wedding Cookies. Coffee + Prosecco.

10 openings available

$2950.00

Chef Instructor

 
 
 
 
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