The New School of Cooking is a School for Culinary Arts which opened its Los Angeles location in June 2000. Our classes serve every kind of cook, from beginners to advanced. We feature part-time professional cooking and baking programs which give students the training they need to become professional chefs without the cost or time commitment of a full-time culinary academy. The Professional series are designed to fit within the schedule of working people and meet once a week for four hours. Students in the professional programs will learn all the essentials of classic culinary technique, with a focus on seasonality, and receive basic training in ethnic cuisines and recipe development.

In addition to the professional programs, we offer recreational classes on a variety of subjects, featuring seasonal produce and focusing on proper technique. Classes generally run for three hours, and all our classes are hands-on, so students learn through participation.

PRO I:  The first twenty weeks of our professional cooking course are designed to give students the training they need to pursue a career in cooking or to cook like a professional. Classes meet once a week for four hours. The program is limited to twelve students per series. We follow a traditional culinary curriculum based on classic French technique.  We begin with safety and sanitation and knife skills and proceed through stocks, sauces and up the food chain.  Students graduate from our program by completing three final exams where they prepare several menus without recipes.

In Pro II, students focus on principles and techniques of ethnic cooking, palate development and food pairing. Students build upon the skills and techniques from Pro I and prepare more specialized dishes.  We explore the cuisines of Italy, France, India, Mexico, Asia and more in our advanced culinary arts program.  The class also trains students in menu development, introduces wine and wine and food pairing.

A school for culinary arts would not be complete without a comprehensive professional baking program.  The New School of Cooking’s program teaches the foundations of classic baking technique for anyone who loves to bake and wants to understand baking in depth, or for students who are interested in a pastry career.  In the ten week Pro Baking I, we cover quickbreads, custards, pate a choux, soufflés, tarts, pies, cakes and artisan breads along with much more.

The six week Pro Baking II expands on the skills taught in Pro Baking I and introduces wild yeast, Danish fabrication, candy, mousse and more in a six week part time program.

And, if you are looking for a School for Culinary Arts in the Los Angeles area, please contact us. We’ll be happy to assist you in your decision making process. You can reach us at 310.842.9702 or via email at contact@newschoolofcooking.com