Cooking Classes Offered:
The ABC Bartending School is a privately owned trade school that was founded in 2004 on the concept that bartending schools need to concentrate on offering superior training behind “real” bars with “actual” bar equipment from “experienced” bartenders.
Each seminar class for “Intro to Bartending” is 3-hours long and held on Saturdays at the school. This seminar covers bar setup, brand identification, free pour/shake and strain methods, as well as basic and practical applications. Cost is $150 for each seminar. No prerequisites are required and admission is open to those 18 years of age and older.
Art of the Meal specializes in hands-on participation cooking classes because we feel that students learn best when executing the technique or menu themselves, and as a result, leave with a much greater level of confidence to practice what they have learned in their own kitchen.
We teach you by TECHNIQUE and not by recipe, making you a more intuitive and resourceful cook.
Our classes our FULL PARTICIPATION providing for a HANDS-ON confidence-building experience.
Culinary events are approximately 3 hours in length.
You will not have to take turns working on small parts of the menu or simply watch a teacher demonstrating techniques. The format is fully hands-on. You will be oriented to the kitchen and learn some safety basics to working with others in a kitchen and immediately begin preparing the menu. Each kitchen is well equipped with stoves, counter space and innovative kitchen tools so that all students have room to work comfortably.
Most classes are designed to run about two and a half hours if they start on time. Half an hour is reserved at the end of class to enjoy your meal, ask questions and get to know your fellow classmates. You are welcome to stay longer!
Milestone Culinary Arts Center and The Viking Cooking School offered a wide variety of one-day cooking and baking workshops and multiple week series that provide more in-depth skills and techniques.
In workshops, students work hands-on in small groups with a skilled professional chef in well-equipped cooking stations furnished with state-of-the-art Bertazzoni ranges.
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