Saturday Culinary Series
Featuring: Chef Randy Emert CEC, CCA
All Classes held at: Trevarrow Inc., 1295 N. Opdyke Road, Auburn Hills, MI
Beginning/Refresher Courses
Prepping 101
Objectives:
Properly sharpened knives (**Bring your Own Knives)
Properly diced an onion
Properly chopped herbs
Julienne, Batonnet, Paysanne and Brunoise vegetables
Properly sliced and lined fruit platter
Proper lettuce cleaning and preparing
*This class gives a better understanding of knife safety and use.
*Coffee and Breakfast Breads will be served before class.
*Fruit Tray and Side Salad will be served in class.
Butchering 101
Objectives:
Butchering of a whole chicken
Butcher pork loin from whole
Butcher round fish from whole
Butcher leg of lamb from whole
*This class gives you a better understanding of proper butchery techniques.
*Coffee and Breakfast Breads will be served before class. No other food will be served.
Stock Making 101
Objectives:
Fish Fumet
Chicken Stock
Brown Veal Stock
Vegetable Stock
*Learn how to maximize flavor of your ingredients to make the highest quality stocks.
*Coffee and Cookies will be served before class. No other food will be served.
**Bring Chefs Knife, Boning Knife, Paring Knife & Vegetable Peeler to each Class
Saturday Culinary Series
Featuring: Chef Randy Emert CEC, CCA
All Classes held at: Trevarrow Inc., 1295 N. Opdyke Road, Auburn Hills, MI
Intermediate Courses
Modern Cuisine
Objectives:
Liquid Nitrogen Ice Cream
Pastaless “Ravioli”
Fruit and Vegetable “Caviar”
Discussion of other Modern Techniques and their uses
*You will obtain a better understanding for the term Molecular Gastronomy.
*Coffee and Cookies will be served. All items prepared in class will be tasted.
Braising and Roasting
Objectives:
Braised Lamb or Pot Roast
Roast Leg of Lamb or Pork Loin
Finished Sauce from Braising Liquid
Pan sauce from Roasted Item
Matignon
*You will learn each cooking method and how to apply them to other foods.
*Coffee and Cookies will be served. All items prepared in class will be tasted.
Side Dishes- Potatoes
Objectives:
Potato Gratin
Potato Croquettes
Potato Gnocchi
Marinara Sauce
*You will learn how to handle potatoes to maximize the flavor and binding techniques.
*Coffee and Breakfast Breads will be served. All items prepared in class will be tasted.
Sauces
Objectives:
Hollandaise Sauce
Béchamel Sauce
Velouté Sauce
Espagnolé Sauce
Tomato Sauce
*At the end of this class you will have an understanding of the five Grand Sauces.
*Coffee and Cookies will be served. Sauces will be tasted. No other food will be served.
**Bring Chefs Knife, Boning Knife, Paring Knife & Vegetable Peeler to each Class
Saturday Culinary Series
Featuring: Chef Randy Emert CEC, CCA
All Classes held at: Trevarrow Inc., 1295 N. Opdyke Road, Auburn Hills, MI
Fee, Schedule & Other Information
Class Date Time
Prepping 101 (Beginner/Refresher) January 9 9:00 Am
Stock Making 101(Beginner/Refresher) January 9 12:30 Pm
Prepping 101 (Beginner/Refresher) January 16 9:00 Am
Butchering 101 (Beginner/Refresher) January 23 9:00 Am
Grand Sauces (Intermediate) January 16 12:30 Pm
Braising and Roasting (Intermediate) January 23 12:30 Pm
Side Dishes- Potatoes (Intermediate) January 30 9:00 Am
Modern Cuisine (Intermediate) January 30 12:30 Pm
Other Information:
*Prepping 101 is required before attending any other classes.
*Classes are from 9:30 Am to 12:00 Pm and 12:30 Pm to 3:00 Pm, please be on time as demonstrations will begin promptly at the beginning of each class. *Students will then perform each demonstrated item as a group.
*Classes are transferable, if instructor is notified ahead of time, no substitutions will be made 48 hours prior to the class.
*Reservations required 1 week before the class begins to avoid class cancellations.
*Not all classes will have food samples; Coffee, Breakfast Breads and/or Cookies will be provided.
*Registration Forms can be downloaded from www.greatoakscc.com , email chef Randy at or call at 248 656-4450 for more information.
Class Fees per person:
Fees must be paid one week prior to class to reserve your spot.
One –Two Class(es): $50 per class
Three- Five Classes: $45 per class
Six -Seven Classes: $40 per class
**Class sizes are limited, your payment will be returned to you or exchanges will be offered if the classes you request are full.
Saturday Culinary Series
Featuring: Chef Randy Emert CEC, CCA
All Classes held at: Trevarrow Inc., 1295 N. Opdyke Road, Auburn Hills, MI
Name: ______Date: ______
Address: ______
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Class Description / Date / Time / Mark your choice(s) / PricePrepping 101 / January 9, 2010 / 9:00 am / $
Stock Making 101 / January 9, 2010 / 12:30 pm / $
Prepping 101 / January 16, 2010 / 9:00 am / $
Grand Sauces / January 16, 2010 / 12:30 pm / $
Butchering 101 / January 23, 2010 / 9:00 am / $
Braising and Roasting / January 23, 2010 / 12:30 pm / $
Side Dishes- Potatoes / January 30, 2010 / 9:00 am / $
Modern Cuisine / January 30, 2010 / 12:30 pm / $
Total / $
Payment Methods:
Quick Member Charge if you are a Member of Great Oaks Country Club.
CASH
Check or Money Order made payable to:
Randy Emert
Mail to or Drop off at 777 Great Oaks Boulevard, Rochester, MI 48307