SESSION 1 – Kitchen Safety & Knife Skills
Duration: 120–150 minutes
Course Goal:
Build strong culinary foundations through safety, technique, classical preparations, and protein cookery. By the end of the course, students will feel confident using knives, preparing sauces and stocks, composing fresh dishes, and cooking proteins to proper doneness.
Step-by-Step Curriculum
1. Introduction & Safety (15 min)
• Kitchen safety overview
• Proper attire (shoes, clothing, hair restraint)
• Hand washing and sanitation
• Preventing cross-contamination
• Basic food safety principles
2. Knife Orientation (15 min)
• Types of knives (chef, paring, serrated, boning)
• Parts of the knife
• Proper grip (pinch grip)
• Knife care and storage
• Sharpening vs honing (demo)
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3. Knife Skills Demonstration (20–30 min)
• Proper cutting stance and technique
• Common cuts:
• Slice
• Chop
• Dice (small, medium, large)
• Julienne
• Mince
4. Hands-On Practice (40–60 min)
• Students practice cuts using vegetables
• Focus on consistency, speed, and safety
• Instructor feedback and correction
5. Wrap-Up & Q&A (10–15 min)
• Review key safety points
• Knife care reminders
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Jatoma Gavin
Chef
3835 Stinson Blvd
Columbia Heights, 55421
January 8th 2026
6:45 PM - 9:00 PM
- 85 US dollars
SESSION 2 – Stocks & Mother Sauces
Duration: 150–180 minutes
Learning Objectives
• Understand the five French mother sauces
• Prepare béchamel and tomato sauce
• Learn stock fundamentals and mise en place
Step-by-Step Curriculum
1. Introduction to Classical Sauces (20 min)
• Overview of the 5 Mother Sauces:
• Béchamel
• Velouté
• Espagnole
• Tomato
• Hollandaise
• How sauces are used and adapted
2. Béchamel Sauce (30–40 min)
• Roux: ratios and cooking stages
• Proper whisking techniques
• Seasoning and consistency
• Common derivatives (cheese sauce example)
3. Tomato Sauce (30–40 min)
• Ingredients and flavor building
• Difference between fresh vs canned tomatoes
• Simmering and seasoning
• Adjusting acidity and texture
4. Stock Fundamentals & Mise en Place (30–40 min)
• Types of stock: beef, chicken, vegetable
• Proper ratios: bones, aromatics, water
• Mirepoix explained
• Mise en place setup for:
• Beef stock
• Vegetable stock
• Simmering stages and skimming (demo)
5. Tasting, Discussion & Q&A (15–20 min)
• Taste sauces
• Troubleshooting common mistakes
Jatoma Gavin
Chef
3835 Stinson Blvd
Columbia Heights, 55421
January 22nd 2026
6:00 PM - 9:00 PM
- 105 US dollars
SESSION 3 – Cold Production: Salads & Fruit
Duration: 120–150 minutes
Learning Objectives
• Prepare fresh and composed salads
• Make dressings and vinaigrettes from scratch
• Learn proper fruit and melon cutting
• Understand salad presentation and plating
1. Cold Kitchen Basics (15–20 min)
• Importance of freshness and temperature
• Ingredient selection and storage
2. Dressings & Vinaigrettes (30–40 min)
• Basic vinaigrette ratios
• Emulsification methods
• Creamy vs oil-based dressings
• Flavor variations (herbs, citrus, mustard)
3. Fresh & Composed Salads (30–40 min)
• Building balanced salads (texture, color, flavor)
• Leafy vs composed salads
• Proper seasoning of greens
4. Fruit & Melon Cutting (20–30 min)
• Knife selection for fruit
• Cutting pineapple, melon, citrus
• Uniform cuts for presentation
5. Plating & Presentation (15–20 min)
• Visual balance and height
• Portioning
• Clean plate techniques
6. Wrap-Up & Q&A (10 min)
Jatoma Gavin
3835 Stinson Blvd
Columbia Heights, 55421
February 12th 2026
6:45 PM - 9:00 PM
- 105 US dollars
SESSION 4 – Protein Cookery & Temperature Control
Duration: 150–180 minutes
Learning Objectives
• Understand safe cooking temperatures
• Learn proper handling of meat and fish
• Cook proteins to desired doneness
1. Food Safety & Temperature Guidelines (20–30 min)
• Safe internal temperatures:
• Fish
• Pork
• Chicken
• Beef
• Using a thermometer correctly
• Resting meats
2. Meat & Fish Handling (20–30 min)
• Cross-contamination prevention
• Portioning basics
• Seasoning techniques
3. Cooking Demonstrations (60–80 min)
• Fish: pan-seared or baked
• Steak:
• Rare
• Medium
• Well-done
• Heat control and carryover cooking
4. Student Observation & Tasting (20–30 min)
• Visual cues for doneness
• Texture comparison
• Flavor evaluation
5. Course Review & Final Q&A (15–20 min)
• Key takeaways
• How to continue practicing at home
Jatoma Gavin
3835 Stinson Blvd
Columbia Heights, 55421
February 19th 2026
6:30 PM - 9:00 PM
125 US dollars