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Fundamentals of Cooking (Five Week Series)

January 30 @ 6:00 pm - 9:00 pm

|Recurring Event (See all)

An event every week that begins at 6:00pm on Monday, repeating until January 30, 2019

An event every week that begins at 6:00pm on Wednesday, repeating until February 27, 2019


Our class series, Fundamentals of Cooking, will have you whipping, whisking, and chopping like a pro in just five weeks. You will learn how to properly prepare your mise en place, homemade stock, soups, and sauces, how to saute, create mother sauces, and work with eggs.

Week One: Stocks and Soups (January 30)

Homemade stock beats store bought every time! You’ll learn to prepare chicken stock on your own, then prepare a various soups using the stock. You’ll also learn how to make an easy quick bread.

Week Two: Saute (February 6)

Learn how to properly saute and work at the stove. You’ll cook quickly and learn to embrace the heat! In this class, you’ll use the five essential components of a properly sauteed dish and which proteins lend themselves best to sauteing.

Week Three: Braising & Vinaigrettes (February 13)

Braising, cooking with wet heat, is a wonderful cooking method and terrific for long, lazy weekends and uber tender food. Learn how to construct a perfect braise for maximum flavor. You’ll also learn how to create a perfectly balanced vinaigrette so that you never need to buy salad dressing again!

Week Four: Mother Sauces/Bechamel & Veloute (February 20)

Mother sauces are the foundation of all traditional sauces, with Bechamel & Veloute are two to get you started. Learn how to develop a roux, make a satiny smooth sauce and add flavor to your dishes.

Week Five: Eggs & Hollandaise (February 27)

Every good cook needs to know how to properly cook eggs, from perfectly poached to light and airy souffles. In this class you’ll learn to poach eggs, create a savory souffle, and how to create a third mother sauce, hollandaise, using both traditional and quick methods.


Each student will receive a binder with all recipes used in class. Each class finishes with a meal around the table, discussing techniques used and Q & A.

Registering on January 30 will enroll you into the entire series.


January 30
6:00 pm - 9:00 pm


The Kitchen Studio Cooking School
5301 Buckeystown Pike, Suite 125
Frederick, MD 21704 United States
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Age Range:

Who's Attending

7 people are attending Fundamentals of Cooking (Five Week Series)

  • Catherine Hunt
  • Paul Bell
  • Michael Hangartner
  • Danny Forrest
  • Jennifer Catlett


9 available
Fundamentals of Cooking (5 Week Series)$325