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Fine Cooking 1

Fine Cooking 1

These are the classes on which our recreational program’s reputation was built. Over 15,000 students have taken this series. Once you master essential cooking techniques, you possess the culinary grounding to cook both classical cuisines and the latest cooking styles. These full-participation classes teach fundamental skills, not recipes. Instead of narrowly focusing on a roast duckling recipe, for example, you’ll master roasting techniques that can be applied to foods from fish to fruit. The curriculum was designed under the guidance of director of education Richard Simpson. You’ll learn all the important cooking methods, from simple grilling to mousse making. As you advance through the series, you’ll gradually come to understand each cooking concept. You’ll have a firm grasp of ingredients and equipment; you’ll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you’ll gain the experience you need to cook with confidence and pleasure --- without relying strictly on recipes. Each class culminates with a student-prepared meal. Each course consists of five 5-hour classes. Fine Cooking 1 is a prerequisite to Fine Cooking 2, 3, and 4.

Course Lessons


    Techniques Learned: Knife Skills; Sautéing; Blanching; Protein Cooking; Compound Butters; Simple Salads; and Sauce Vinaigrette. Menu includes: Spicy Hot Vegetable Soup; Veal Piccata; Sautéed Broccoli; Diced Sautéed Potatoes with Garlic & Parsley; Simple Salad with Vinaigrette; Fresh Fruit Macerated with Liqueur.


    Techniques Learned: Stocks; Basic Chicken Stock; Classic and Express Methods; Degreasing Stocks; Roasting and Baking of Proteins and Vegetables; Rice Cookery; Trussing and Carving Poultry. Menu includes: Arborio Chicken Soup with Escarole; Rosemary Roast Chicken; Baked Stuffed Tomatoes Provençale; Roasted Garlic; Roasted Garlic Pilaf; French Style Spinach, Bacon and Mushroom Salad with Curry Vinaigrette; Clafouti.


    Techniques learned: Brown and White Braising; Reduced Pan Sauces; Deglazing and Reduction; Preparation of Shellfish; and Whipping Heavy Cream Menu includes: Steamed Mussels; Braised Lamb Shanks with Juniper Berries and Rosemary; Braised Leeks; Warm Lentil Salad; Belgian Endive Salad, with Shallot Vinaigrette; Chocolate Mousse.

  • Lesson 4 - EGG COOKERY

    Techniques learned: Compound Salads; Basic Theory and Techniques of Egg Cookery; Perfect Poached Eggs; Beurre Manié; Croûtes; Scrambled Eggs; Omelets; Whipping Egg Whites; and Soufflés. Menu includes: Omelet with Fines Herbs; Poached Eggs in Red Wine Sauce; Salad Niçoise; Assorted Soufflés.

  • Lesson 5 - GRILLING

    Techniques learned: French Crudités (Vegetable Salads); Sauce Mayonnaise and Variations; Greek Court Bouillon; Grilling and Broiling; Techniques for Proteins and Vegetables; Marinades; Tenderizing; Flambéing Menu includes: Vegetable Salad Plate; Grilled London Broil; Mixed Grilled Vegetables of the Season; Bananas Foster.

Fine Cooking 1

Course ID: TECH1 Duration: 5.00 hour(s)


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    Class Levels - Level 1: Basic, Level 2: Intermediate, Level 3: Advanced, Level 4: Professional

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    The Institute of Culinary Education offers the nation's largest selection of hands-on cooking, baking, and wine courses. Classes are offered day and night 355 days of the year. Your gift recipient can choose the topic, menu and time schedule that is perfect for their appetite!

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