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Tuition:
$650

Fine Cooking 2

Fine Cooking 2

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. Prerequisite: Fine Cooking 1.

Course Lessons

  • Lesson 1 - CRÊPES AND SAUCE MAKING

    Crêpes Filled with Shrimp and Scallops; Sautéed Sea Bass with White Sauce Variations; Couscous; Sautéed Snow Peas with Cherry Tomatoes; Salade Vert; and Crêpes Fourrées Frangipane.

  • Lesson 2 - SOUPS AND CHICKEN COOKERY

    Potage Parmentier; Chicken Breast Stuffed with Herbed Goat Cheese; Sautéed Greens with Olive Oil and Garlic; Salade Grande Ferme; Sweet Tarts

  • Lesson 3 - PASTRY & POACHING TECHNIQUES

    Quiches; Poached Salmon with Three Sauces; Egg and Spinach Fettucine; Beurre Blanc; Flavored Oils; Vegetable Sauces; and Poached Fruit.

  • Lesson 4 - SHELLFISH COOKERY

    Seafood Buffet; Oysters with Garlic Butter; Fried Squid with Cilantro Lime Dipping Sauce; Cajun Crab Cakes; Zuppa di Pesce; Coeur à la Crème; and Fruit Coulis.

  • Lesson 5 - PHYLLO DOUGH AND MEAT COOKERY

    Phyllo Dough Triangles with Mushroom Duxelles; Phyllo Dough Triangles with Goat Cheese and Herbs; Phyllo Dough Triangles with Spinach and Feta; Filet Mignon with Sauce Bèarnaise; ? Asparagus with Hollandaise Sauce; Vegetable Gratins; and Crème Brûlée.

Fine Cooking 2

Course ID: TECH2 Duration: 5.00 hour(s)

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    ICE Gift Card

    The Perfect Gift for the Foodie in Your Life!

    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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