Pro at Home Chef Class
Chef Caleb Timp, Executive Chef, Norse Culinary Team, Sodexo USA
This three day course will feature lots of amazing food prepared by professional chefs and student attendees. We will discuss basic culinary foundations and practice the fundamentals of safe cooking as well as plating presentation. We will review the methods of food production from the source to the table including a trip to the Luther College Garden to harvest food for our meals.
Included in cost - accommodations at Farwell Residence Hall for Friday and Saturday nights, along with Friday night dinner, Saturday breakfast, lunch, dinner, and Sunday brunch. Norse Culinary Team personalized chef coat and chef bag is included in the cost for each participant.
Cost per person, double or single occupancy is $250
Cost per person without accommodations at Luther College is $200
Farwell Residence Hall, air-conditioned rooms with twin beds
Click here to register online. Space is limited to the first 15 participants and participants must be 16 years or older.
About the Instructor:
Join American Culinary Federation Certified Executive Chef Caleb Timp as he demonstrates the fundamental basics of successful meal preparation for the At Home Chef! Chef Caleb is an industry veteran with over 19 years experience cooking in professional kitchens. He has been working at Luther College for the past 10 years and has spent his life dedicated to his craft and to amazing food and culinary experiences!
You will be introduced to the basic principles of cooking, and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; basic fabrication, knife skills, and mise en place. Upon completion, you should be able to execute a broad range of basic cooking skills for practical home application
We will study the fundamental concepts, skills and techniques in basic cookery. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, and related topics. Upon completion, you should be able to exhibit basic cooking skills.
Basic Sanitation/Allergen Safety Guidelines:
This course introduces the basic principles of sanitation and safety as well as allergen awareness and safety. Topics include personal hygiene, sanitation and safety guidelines, use and care of equipment, the principles of food-borne illness, how to avoid allergen contamination, and other related topics. Upon completion, you should be able to demonstrate an understanding of the content for practical home application.
Please click here for course schedule.
Cancellation Policy: Refund for Culinary Course (June). Prior to June 7 you will be charged a $50 administrative fee. On June 7 you will be charged the $50 administrative fee plus 50% of the balance. Refund for Culinary Course (July). Prior to July 5 you will be charged a $50 administrative fee. On July 5 you will be charged the $50 administrative fee plus 50% of the balance.