Professional Courses

Professional Chef 1 : Art, Science & Basic Techniques

Investment

$2200 Upfront

8:30 am - 12:30 pm

A 14-Class Series that meets every Sunday

This 14-class professional culinary program is for anyone who wants to learn modern cooking techniques, elevate their home cooking skills (hosting dinner or holiday parties!), or looking to pursue a career in the culinary industry.

Teens (16 & up) interested in pursuing a career in the Culinary Industry

At-home cooks who want to elevate their skills, knowledge, and techniques

Owning/operating a food-related business

Class Schedule

Student Chefs will select a menu from dishes made in Classes 1-13 and practice cooking on the line to present a meal to family and friends.

Class 1 Think Like a Chef, Knife Skills
Class 2 How to Season, Fresh Herbs, Bloom, Toast, & Grind Spices
Class 3 Brine, Pan Sear & Roast
Class 4 Temper, Scald, Infuse
Class 5 Marinate, Grill, Broil
Class 6 Cook, Puree, Rice, Blend
Class 7 Blanch, Shock, Boil, Skim, Steam, Clarify

Class 8 Sweat, Saute, Brown
Class 9 Stir Fry, Steam Fry, InstaPot
Class 10 Emulsify, Whisk, Clarify
Class 11 Dredge, Bread, Pan Fry, Deep Fry
Class 12 Sous Vide, Poach, Simmer
Class 13 Caramelize, Deglaze, Reduce
Class 14 Cook for Family & Friends

WINTER Professional Baking I: AMERICAN

Investment

$1,500 Upfront

8:30am - 12:30pm

10-week series, classes meet every Saturday

The culinary school offers a Professional Baking course, a 10-week series of classes, with weekly 4-hour classes. Students will learn how to read and understand recipes, define baking terms, accurately weigh and measure, follow recipe instructions, and multi-task efficiently and methodically. A passionate baker can fumble up almost any recipe, but Foodie Foundry LLC will teach you what's going on scientifically, how to think like a baker, how to take a standardized recipe and make it your own, while covering simple, classic American (Professional Baking I) and French (Professional Baking II) baking techniques.

SPRING Professional Baking II: FRENCH BAKING

Investment

$1,500 Upfront

Coming Soon - Spring 2025

10-week series with classes every Saturday

The Culinary School introduces Professional Baking II, a 10-week series with classes once a week for 4 hours. Professional Baking 1 is a prerequisite before taking Professional Baking 2. Students will learn to create multi-step, more advanced recipes, define baking terms, accurately weigh and measure, follow complex recipe instructions, and multi-task efficiently and methodically. Foodie Foundry LLC teaches you what the science is, how to think like a baker, how to take a standardized recipe and make it your own, while covering classic French baking techniques.

Class Schedule

PROFESSIONAL BAKING I: AMERICAN

• Class 1: Volume, Weights, Measure, Cookies and Bars

• Class 2: Pound Cakes, Butter Cakes, Coffee Cakes

• Class 3: Chiffon Cakes, Roulades

• Class 4: Sponge Cake and Genoise

• Class 5: Custards and Cheesecakes

• Class 6: Pie Dough, Pate Brisee, Pate Sucree

• Class 7: Savory Yeast Breads

• Class 8: Sweet Yeast Breads

• Class 9: Artisan Breads 1

• Class 10: Artisan Breads 2

• Class 1: Sablés, Tuiles, Madeleines, Financiers

• Class 2: Pate Brisee, Pate Sucre, Tarts

• Class 3: Quatre Quarts, Petit Fours

• Class 4: Pate a Choux, Creme Anglaise

• Class 5: Macarons

• Class 6: Meringues, Daquoise

• Class 7: Souffles and Crepes

• Class 8: Puff Pastry, Kouign-Amann, Croissant (Laminated Doughs)

• Class 9: Puff Pastry, Kouign-Amann, Croissant, Brioche Feuilletee

• Class 10: Genoise, Canelés, Brioche Feuilletee