Main Course Online- Part One- starting dates
Cost: $395
Focus: Setting up your kitchen, Grain, Vegetable, Bean, Sauces
Includes: workbook, textbook
Note: Suggested pre-registration deadline is two weeks ahead of starting date.
Length: four weeks
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September 22, 2010 |
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October 20, 2010 |
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November 17, 2010 |
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December 15, 2010 |
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January 19, 2011 |
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February 16, 2011 |
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March 23, 2011 |
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April 13, 2011 |
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May 18, 2011 |
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June 15, 2011 |
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July 20, 2011 |
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August 24, 2011 |
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September 28, 2011 |
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October 26, 2011 |
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November 16, 2011 |
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December 7, 2011 |
Main Course Online- Part Two- starting dates
Cost: $395
Focus: Soup, Improvising Natural Desserts, Meal Composition
Includes: workbook, textbook
Note: Suggested pre-registration deadline is two weeks ahead of starting date.
Length: three weeks
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October 21, 2010 |
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November 18, 2010 |
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December 9, 2010 |
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January 20, 2011 |
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February 17, 2011 |
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March 24, 2011 |
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April 14, 2011 |
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May 19, 2011 |
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June 16, 2011 |
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July 21, 2011 |
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August 25, 2011 |
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September 26, 2011 |
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October 27, 2011 |
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November 17, 2011 |
Knife Skills
open availability, may be taken individually or concurrently with Main Course Online-Part One or Two
Cost: $75
Includes: Japanese Vegetable Knife
Length: one-week duration to view and practice 30 minutes of videos
Main Course Complete- Online (Part One, Part Two, and Knife Skills*)
*all three parts must be completed within one year
Cost: $750
Includes: Textbook, Workbook, Japanese Vegetable Knife
Main Course - weekly (in studio)
Cost: $885
Includes: all ingredients, workbook, textbook
Note: You can register for Part One and/or Part Two of this course. Please contact us for more details.
No courses at this time
Improvisation
Improvisation classes available upon request
Intensive Workshops
Main Course Intensive - Certificate Course
Cost: $1520 (The Main Course plus 3 - hands-on classes) tofu, tempeh, seitan class
Includes: all materials including a Japanese vegetable knife and apron
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