Being able to cook well is one of the most important skills everyone should know, especially homemakers. Not only does food fill your mouth with wonderful flavors and your home with rich aromas, but is also meets one of the basic needs of every human-being.
Whether in a time of celebration, or tragedy, or as something as simple as a quick lunch, everyone wants food that TASTES GOOD!
I’m so EXCITED to announce that my daughter, Olivia, will be teaching a 12 Week Basic Culinary Class this fall.
Class size is limited. There will be a waiting list once the class is filled.
Tuition for class is $300. $150 NON-REFUNDABLE DEPOSIT is due upon registration; the balance of $150 is due the first day of class. There is a discount for a second student in the same family.
This 12 Week Basic Culinary is geared toward older children and adults. Children must be at least 12 years old to be a student and they must be serious about learning culinary skills.

Basic Culinary Class
Instructor – Olivia Brodock
Christ Church, Branchville,Al.
Location: September, 2011 – November 22, 2011
Time: 10-2
Cost: $300.00
6-Course Dinner Finale (Nov 22) $8.00 Adults, $4.00 Kids
Culinary Students eat free
Students need to bring to each class:
- 1 -3 ring binder, with 15 page protectors
- Pen
- Apron
- Sack Lunch
This is a demonstration style class, but there will also be a lot of hands-on practice and a LOT of taste testing!
This is an outline of the 12 course and is subject to change at the instructor’s discretion.
Class One -Basics-Stocks-Soups-Appetizers-Garnishes
September 6, 2011
Basics
- Shopping
- Menu planning
- Proportions
- At the Table, Serving
- Food Safety
- Kitchen Safety
- Chopping and Knifes
Stocks
- Vegetable Stock
- Chicken Stock
- Brown Beef Stock
Soups
Hot Soups
Cold Soups
Bisque
Appetizers
- How to Whet an Appetite
- Easy Appetizers for All Occasions
- Plating
- Watermelon Feta Squares
- Cucumber Bites
- Spring Rolls
- Pate’
Garnishes
We eat, in part, with our eyes.
How To Garnish
- Herbs
- Using Vegetables/Fruit
Class Two -Eggs-Rice-Grains
September 13
Eggs
- Scrambled
- Poached
- Hard-Boiled
Fried
Baked
Soufflés
Omelet
- Southwest Omelet
- Eggs Benedict
Quiche
Rice
- Boiling perfect rice
- Fried Rice
- Sushi
- Couscous
- Risotto
- Risotto alla Parmigana
(Polenta)
Class Three -Pasta-Noodles
September 20
Pasta/Noodle Varieties
Hand Made Pasta
- Linguine
- Bowties
- Spaghetti
- Roasted Red Pepper Sauce on Bowties
- Linguine in Clam Sauce
- Ravioli
- Cannelloni
Class Four -Fruit-Vegetables-Salads
September 27
Fruits
Vegetables
- Three Basic Cooking Methods
- Salt Water/Little Water/No Water
- Cut,Cookand Serve 24 Different Vegetables
Ratatouille
Sour Kraut
Artichoke Dip
Perfect French Fries/Onion Rings/Fried Okra
Salads
Lettuces Varieties
Structure/Plating
- Coleslaw
- Pasta Salad
- Seafood Salad
- Goat Cheese & Sundried Tomato Salad
Dressings
- Italian
- Ranch
- Vinaigrette
- French
- Thousand Island
- Caesar
- Blue Cheese
Croutons
Class Five -Fish-Shellfish-Poultry
October 4
Fish
- Salmon
- Tilapia
- Trout
- Tuna
- Cod
- Catfish
- Skinning
- Frying
- Broiling
- Pan Searing
Fish’n'Chips
Tilapia w/ Olives & Peppers
Salmon w/ Lemon, Dill and Butter
Shellfish
- Clams
- Lobsters
- Shrimp
- Crab
Clam Chowder
Shrimp Scampi
Poultry
Oven-Roasting
Pan-Searing
Deep Frying
How to Brine
Carving
Fried Chicken/Buffalo Wings
Chicken Cordon Blue w/MornaySauce
Class Six -Pork-Beef-Game
October 11
Pork
Cuts
- Boston Butt
- Spareribs
- Bacon
- Ham
- Picnic
- Loin
- Feet
- Jowl
- Pork Loin on Potatoes w/ Caramelized Onions and Leeks
Beef
Cuts
- Chuck
- Rib
- Short Loin
- Flank
- Sirloin
- Round
- Plate
- Brisket
- Shank
How to Cook a Steak
Game
Class Seven Cheese-Butter-Bread-Scones-Pizza
October 18
Cheese
- Cheese Varieties
- Marinated Mozzarella and Cheddars
Butter
- Homemade Butters
- Herbed Butters
Bread
French Bread By Taylor White
Cinnamon Rolls
Biscuits
Pretzels
Scones
- Chocolate Chip Scones with Strawberry Bavarian Cream
Pizza
Class Eight Desserts-Cakes-Cookies
October 25
Desserts
- Pies (Crisps)
- Puddings
- Jello
- Ice Cream
- Sorbet
- Tiramisu
- CrèmeBrulee
- Brownies
- Truffles
Cakes
Cheesecake
- Master Cheesecake
- Chocolate Cheesecake
Cookies
- Master Cookie
- Mama’s Chocolate Chip Cookies
Class Nine -Preserving
November 1
- Basic Canning -KathyBrodock
- Freezing
- Drying
Class Ten -Sauces
Nov 8
- Roux
- White Sauce
- Béchamel Sauce
- Hollandaise Sauce
- Beurre Blanc Sauce
- Mayonnaise
- Tartar Sauce
- Cocktail Sauce
- Barbecue Sauce
- Flavored Butters
- Pesto
- Salsas
- Gravy
- Applesauce
- Marinades
- Chocolate Sauce (and other dessert sauces)
Class Eleven – Planning a Dinner Party
Nov 15
Drinks
Table Settings
Dinner Parties
Plan Class Twelve’s Dinner Menu
Class Twelve -Prepare and serve a 6 course dinner.
Nov 22