$250 for all six sessions. Must sign up for all sessions. SESSION 1 - October 25: Knife Skills and Basic Vegetable Cookery - Learn introductory knife skills, how to use and care for your knives and how to cut basic item. Then make delicious recipes using the skills you've learned! Exercises include dicing, mincing, slicing and several vegetable cuts. SESSION 2 - November 1: Stock and Soups - Learn stock-making basics for beef, chicken and vegetables, and then make a puree, a broth and a stew. Learn why we roast some bones and not others, why we call the stock a fond and why some stocks cook for hours and other for only one. SESSION 3 - November 8: Sauces - Learn to prepare basic hot and cold sauces, understanding thickeners and when to use them. All of the Mother Sauces will be included along with some small sauces derived from a select few. SESSION 4 - November 15: Meat & Poultry Techniques - Learn the basic preparation and cooking methods for beef and poultry. Learn basics of sautéing, pan-frying and roasting, as well as how to truss a chicken and tie a roast. SESSION 5 - November 22: Seafood Cooking Techniques - Learn to cook several types of fish and shell fish using basic techniques that you can build on. Sauté, Pan-fry and poach. SESSION 6 - November 29: Baking Basics - Build a solid foundation for baking as you learn the differences between flours, the importance of weighing rather than measuring while baking Pie Dough, Bread and Soufflé.