This three part series includes the Basics, Knife Skills, and a foundation of Soups, Stocks and Sauces, as well as the methods of cookery.  Get a taste of the sweet side of desserts and a general outline and guide to everything you will need to get going in your world of culinary arts. This is a great class that covers the fundamentals and much more to help the novice cook to become more confident and develop a palate and a new sense of how to enjoy cooking.  Part II and Part III will follow in the next semesters.

Join Pastry Chef Instructor Christine Law for a hands-on workshop featuring her favorite summer desserts. Simple and delicious, these desserts celebrate the earliest fruits of the season in a variety of preparations, from baking them crisp or in custard, to sautéing the fruit with crepes made to order. 

Menu:
Cheese-Filled Crepes with Fresh Berries
Apricot-Ginger and Blackberry Crisp with Toasted Almond Streusel
Bing Cherry Clafoutis
Peach Upside Down Cake

Vietnamese food is becoming popular among exotic taste seekers in the Bay Area. With influences from both Chinese and French cuisine, Vietnamese food possesses unique characteristics, with unusual combinations of subtle tastes and flavors. Explore Vietnamese cuisine through hands-on preparation of popular dishes. 

Menu:
Fresh Spring Rolls with Prawns and Chicken goi & ga cuon
Green Mango and Grilled Shrimp Salad goi xoai
Shaking Beef with Garlic Sauce bo luc lac
Catfish Clay Pot ca kho to
Vietnamese Coconut Flan bahn dua ra men
Sauces nouc cham and Steamed Rice
Vietnamese Iced Coffee