Cooking Classes, Main Menu at Culinary Company Storefront

Cooking at Home	Holiday Cooking	Breakfast & Brunch
Baking at Home	Gift Certificates	Healthy Cooking
Exploring Wine	General Information	Exploring Beer

NEW! Cooking Demos

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Hors d ovres at Home

Gourmet Meals in Minutes

Cooking Game Meets

Cooking at Home Classes

This class featured on "In the kitchen with Chef Jeff" Radio Show

So you want to learn to cook…I mean, really cook? Here’s your chance.

In this five-day series, you will become well-versed in the fundamentals of cooking. This class will include hands-on training in knife skills, kitchen terminology, cooking with herbs and spices, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). This series also available for kids!

SHARPENING YOUR KNIFE SKILLS
COOKING WITH HERBS & SPICES
SAUTÉ, PAN-FRY, DEEP-FRY AND STIR-FRY
ROAST, BAKE, GRILL, AND BROIL
BRAISE, STEW, POACH AND STEAM
NEW! Gourmet Meals in Minutes

Breakfast & Brunch

Breakfast is a hard habit to change, but if you are in the habit of stumbling through the door with just a mug of coffee or tea, you owe it to yourself to adopt the breakfast habit. Whether you are looking for new or familiar breakfast beverages, breads and pastries, or breakfast standards like pancakes, waffles, crepes, eggs or hot cereals this series is for you.

BREAKFAST AND BRUNCH DRINKS
MUFFINS, QUICK BREADS & COFFEE CAKES
PANCAKES, WAFFLES, AND CREPES
EGGS, MEATS, AND POTATOES
SOUPS, SALADS, AND SANDWICHES

Baking at Home

Do you want to improve your skills and ignite your passion for baking? It’s an exciting time in the field of baking, as more Americans are gaining an awareness of and appreciation for the wide variety of fresh baked goods available.

After the lectures, demonstrations, and hands-on bakeshop production in this five class series, you’ll be ready to storm your kitchen and dazzle your family and friends with your newfound confidence and skills.

You will learn the fundamentals of baking and bread baking and discover the techniques used to create basic items such as cookies and brownies, muffins, quick breads, scones, and pies.

YEAST BREADS
QUICK BREADS
COOKIES
PIES AND TARTS
CAKES AND TORTES

Healthy Cooking

Healthy cooking has traveled a long path since its early days of bean sprouts and tofu, and we have learned many lessons along the way. One of those lessons is that there is nothing particularly mysterious about healthy cooking. Foods are nutritious by nature. In this class we will combine curiosity, creativity, and common sense regarding ingredients and preparation methods. If we follow these principles, healthy cooking is sure to follow.

COOKING WITH LESS FAT
MODERATING SALT
SWEETNERS AND BEVERAGES
FRUITS AND VEGETABLES
GRAINS AND LEGUMES
NEW! Cooking Game Meats

Holiday Cooking Series

Both experienced food enthusiasts and beginners alike will benefit from our Holiday Cooking Series. These classes will give you the game plans, recipes, and confidence to cook for all your holiday gatherings. You’ll learn to roast poultry and meats to perfection, make home-style pan gravy, and prepare traditional side dishes and tempting desserts.

These classes will also provide you with new twists on the old favorites, with ideas and techniques for turning your ordinary recipes into extraordinary ones. Learn to create delicious and beautifully presented appetizers, vegetables, main courses, and soups that will wow your dinner guests. Be warned, though, they’ll be so impressed, they’ll want to come back next year, too!

HOLIDAY APPETIZERS
THE MAIN COURSE (TURKEY, HAM AND RIB ROAST)
HOLIDAY SIDE DISHES
HOLIDAY DESSERTS
HOLIDAY BEVERAGES
NEW! Hors d ovres at Home

School of Cooking General Information

LOCATION

All courses are held at Culinary Company, Cross Pointe Centre, 101 E Alex-Bell Road, Suite 132, Centerville, OH 45459. Get Mapquest Directions

REGISTRATION

Classes fill up quickly, so register early! In-person registration is not required. You may register online at www.culinarycompanyonline.com or by mail or telephone using your American Express, MasterCard, Discover or Visa card. Call us at 937-433-4335, or fax to 937-433-0184. Be sure to tell us the course name and start date of the session(s) you’d like to attend. Telephone registration does not guarantee enrollment. Enrollment is guaranteed only upon written confirmation from Culinary Company.

POLICIES AND NOTES

Programs have a minimum age requirement of 13 unless otherwise noted.
Culinary Company reserves the right to cancel or limit the size of any class and to make substitutions in the instructional staff or menu.
Transfers for food enthusiast classes will be permitted based on availability and a $25 transfer charge will be applied. Transfers will not be permitted two weeks prior to the start date of your original class.
Menus and recipes are subject to change due to seasonality and availability of ingredients.

NOTES FOR KIDS AND TEENS

An Authorization for Emergency Treatment of Minors form will be mailed to you with your course confirmation. For safety, all students under the age of 18 must provide this form, signed by their parent or legal guardian, to Culinary Company in order to participate in the course. If your child does not bring this form to class, you will be required to fill one out that day.

UNIFORMS AND EQUIPMENT

For hands-on courses, we’ll provide your bib apron, side towel, and equipment. Due to safety concerns, long pants and closed shoes with flat heels are required; shorts, open-toed shoes, and high heels are not permitted. If you’d prefer to use your own knives, you’re welcome to bring them to class.

TUITION

See course descriptions for specific tuition information. Tuition fees are nonrefundable unless the course is canceled by Culinary Company.

YOUR DAY AT CULINARY COMPANY

Not sure what to expect when you arrive at our store? Here’s a typical schedule for our hands-on courses:

8:30–9 a.m.	Coffee served in classroom
9 a.m.	Class begins
9–10:30 a.m.	Introductions, kitchen tour, lecture and review of menus and recipe production
10:30 a.m.–2:00 p.m.	Kitchen production
2:00–2:45 p.m.	Lunch
2:45-3:00 p.m.	Clean up
3 p.m.	Class Dismissal

Please note that individual class schedules will vary based on the type and format of the course and instructor preferences.