Our workshops provide workers with the skills they need to advance in the
restaurant industry and allow already familiar workers to hone their skills.

• Class size: 45 max

  Product Identification, Sanitation & Safety

  June 7, 2010 • 6pm-8pm

  It all starts here. Learn how to identify all the essential elements of a kitchen and a recipe. From the tools of the trade to produce and spices, learn how to prepare, cook, and store all the essentials according to the standards set by the Multnomah Country Health Department. Learn exactly what you need to know to keep you and your fellow workers safe in the kitchen.

• Class size: 20 max

  Knife Skills

  June 14, 2010 • 6pm-8pm

  In this class participants will have the opportunity to hone their dicing and chopping ability as they receive hands-on training from an instructor. The focus will be on small dice, medium dice, citrus supremes, juilienne and baton cuts. The participants will also learn how to limit product waste and how to properly use ingredients.

• Class size: 45 max

  Stocks & Sauces

  June 21, 2010 • 6pm-8pm

  In this hands-on workshop participants will have the opportunity to learn the about the five mother sauces and butter sauces. The workshop will also explore the principles of stocks, with demonstrations of chicken stock, veal stock and lamb demi glace. Upon completion the participants should have a clear understanding of sauces, stocks and their proper application.

• Class size: 20 max

  Butchery

  June 28, 2010 • 6pm-8pm

  The instructor will demonstrate his technique for butchering a half lamb and filleting whole fish. There will also be a discussion of different cuts of meat and types of local seafood. The class will then take part in a hands-on demonstration of butchering chicken, and each student will have the opportunity to break down two birds.