Culinary Series

Baking & Patisserie Series

CULTIVATE YOUR SKILLS

4-WEEK 

FOUNDATIONS 1

Culinary Series

Summary 

The Sauté Culinary Series Foundations I is designed to help students explore the world of culinary arts. This series will expose students to knife skills, stocks, mother sauces, soups, dry and moist heat cooking techniques and contemporary sauces.  Students will work with proteins such as fish, beef, chicken, and will be exposed to classic and contemporary plating techniques. Additional topics covered will be culinary math, product identification and history of foods and spices. 

No prior experience required.

No refunds. 

TUITION

$375

(classes meet twice a week from 6-9 pm)

START DATES

Spring 2020

9-WEEK 

FOUNDATIONS 2

Culinary Series

Summary 

The Sauté Culinary Series Foundations 2 is designed to further expose students to the world of culinary arts. This series will cover vegetable cookery, breakfast cookery, fresh made pastas and grains as well as appetizers and desserts. Students will be exposed to classic and contemporary plating techniques. Additional topics covered will be culinary math, product identification and history of foods and spices. 

No refunds. 

TUITION

$2500

(classes meet twice a week from 6-9 pm)

START DATES

Summer 2020

4-WEEK 

FOUNDATIONS 1

 Baking & Patisserie

Series

Summary 

The Sauté Baking and Patisserie Series Foundations I will provide you with an array of skills including artisan bread production, classic pastry production and techniques utilized in today's professional kitchens. This series will cover basic bread making, plated desserts, cake decorating, pies and tarts along with chocolate work and much more. Students will also be exposed to classic and contemporary plating techniques of their creations. 

 

No prior experience required.

No refunds.

TUITION

$375

(classes meet twice a week from 6-9 pm)

START DATE 

September 23, 2019

Monday's & Wednesday's 

6-9 pm

9-WEEK 

FOUNDATIONS 2

Baking & Patisserie

Series

Summary 

The Sauté Baking and Patisserie Series 2 will provide you with an advanced understanding of artisan bread production, classic pastry production and techniques utilized in today's professional kitchens. The series will cover advanced plated desserts, cake decorating, pies and tarts along with chocolate work and much more. Students will also be exposed to classic and contemporary plating techniques of their creations. 

No refunds.

TUITION

$2500

(classes meet twice a week from 6-9 pm)

 

START DATE

January 13, 2020

Monday's & Wednesday's 

6-9 pm

 

MASTER THE KITCHEN

Series Mission

The Sauté Culinary and Baking & Patisserie Foundations 1 & 2 Series are designed for the novice chef with little to no culinary or baking experience.  Chef instructors will teach you to become comfortable and confident in the kitchen.  In each series, you'll learn hands-on techniques for immediate application in today's kitchens.  Using easy-to-use recipes and basic cooking techniques, you'll learn the importance of advance preparation that will save you time and reduce stress in the kitchen. Tuition includes Sauté recipe packet, chef coat and apron. Certificate awarded upon completion of program.

Important Details 

  • Classes meet twice a week

  • Each series is 4-weeks long

  • Small class size (no more than 16 students)

  • Sessions held from 6 PM - 9 PM

*Times and dates are subject to change

 

WHAT'S COOKIN?

Saute Culinary Academy

150 E. Colorado Blvd Monrovia, CA 91016

(626) 429-2323