Classic Cooking Academy - An Arizona Culinary School

Practical Series Week 2 (01/25/18)
2018-01-25 18:30 - 21:00 UTC
STOCKS
Veal
Beef
Chicken
Fish
This is part of a 24 week series. No vouchers accepted

Practical Series Week 14 (01/26/18)
2018-01-26 09:00 - 11:30
Week 14 POULTRY Debone Chicken Stew – Coq au Vin Stuffed – Cordon Bleu Duck – Debone, Stuff Legs, Sauteed Breast w/Orange Sauce

Practical Series Week 2 (01/26/18)
2018-01-26 13:00 - 15:30

Gourmet Cooking Class (SOLD OUT)
2018-01-26 18:30 - 21:00
Please call 480-502-0177 to inquire about waitlist availability.
Experience the art of fine food and drink with this fun, hands-on cooking class, designed to introduce participants to multicultural cuisines and high quality food preparations.
MENU
Lentil Soup with Bacon
Braised Beef with Red Wine & Root Vegetables
Honey & Herb Biscuits
Apple Custard Tart
FAQ’s:

Gourmet Cooking Classes are held on Fridays, 6:30 – 9 p.m., and include all ingredients, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal specials. Cancellation must be made 72 hours in advance of course time.
Class begins with a demonstration and discussion by the Chef Instructor. The Chef Instructor will go over each aspect of the menu. You will divide into small groups, and each group will work on preparing a different aspect of the menu. Once the menu is complete, students will sit down together to enjoy the meal.
Gratuity is not included in the per-person fee. If you kindly wish to leave a tip, it will be split among all staff including the Chef Instructor, Server, Assistant and Dishwasher.
Students will receive a full copy of all recipes for use at home.
Please wear closed toe shoes and tie back all long hair.

Advanced Pastry Series - Week 2 (01/27/18)
2018-01-27 09:00 - 12:00
This class is part of an 8 week series and cannot be registered for individually. No vouchers accepted for registration.
Week 2- Quick Puff
Vol au Vent (Chicken Mushroom Filling)
Mini Pithivier (Puff filled with Frangipane)
Chaussons aux Pommes (Apple Turnover)

Pizza-Making Class (SOLD OUT)
2018-01-27 10:00 - 12:30
Our Chef Instructor will teach you about the essentials of pizza dough (including a discussion of yeast, gluten, flour choices) and homemade sauces. Class attendees will enter the kitchen to handle the dough, top their personal pizza with sauce and toppings, and sit down to enjoy their creations with fresh salads and Italian dessert. Enjoy complimentary wine and beer while learning and dining!
Appetizer: Chopped Salad using Local Greens, Fruits, Almonds, and Spicy Honey Mustard Dressing
Dessert: Cannoli piped with Sweet Ricotta Cream and capped with Pistachios

FAQ’s:

Pizza-Making Classes are held on select Saturdays, 10:00 a.m. to 12:30 p.m., and include all ingredients, pizza/salad/dessert, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal discounts. Cancellation must be made 72 hours in advance of course time.
Class begins with a complete demonstration and discussion by the Chef Instructor. For their individual pizzas, students will use dough pre-made by the Chef Instructor due to the time needed for the dough to rise and rest.
Gratuity is not included in the per-person fee. If you kindly wish to leave a tip, it will be split among all staff including the Chef Instructor, Server, Assistant and Dishwasher.
Students will receive a full copy of all recipes for use at home.
Please wear closed toe shoes and tie back all long hair.

Private Event
2018-01-27 17:00 - 20:00

Sunday Brunch (SOLD OUT)
2018-01-28 10:00 - 12:30
Please call 480-502-0177 to inquire about waitlist availability
The perfect way to spend a Sunday out with friends, or fun for the entire family! Let our Chef instructor guide you through a sweet and savory menu of breakfast and lunch dishes in this hands-on cooking class. Upon exiting the kitchen, you’ll sit down all together and enjoy the meal. Learn new skills that you can apply to your daily breakfasts, or even host your own brunch at home! Coffee and mimosas included.
MENU
Arugula, Grape & Almond Salad with Saba Vinaigrette
Eggs All’Amatriciana (Eggs poached in spicy tomato sauce)
Italian Hash Browns
Ricotta Pancakes with Pear Compote
WHAT TO EXPECT

The class will begin with a Chef demonstration. The Chef Instructor will go over each aspect of the menu. You will work in small groups. Each group will be in charge of completing different aspects of the menu, and you will work together to complete the entire menu.
Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal specials. Cancellation must be made 72 hours in advance of course time.
Please wear close-toed shoes, and tie long hair back.
Gratuity is not included in the class price. If you would like to leave our staff a tip, they will split all gratuity left among the instructor, assistant, server, and dish washer.

Mediterranean Cuisine (SOLD OUT)
2018-01-28 16:00 - 18:30
In this dynamic hands-on cooking class, based upon the food culture of those living along the Mediterranean Sea, you’ll prepare creative, health-conscious dishes that feature the regions most familiar ingredients.
MENU
Grilled Halloumi Cheese with Lemon
Olive, Rosemary & Onion Focaccia
Chicken Thighs and Couscous with Dill
Honey Custard in Phyllo Pastry
FAQ’s:

Mediterranean Cuisine Classes are held on select Sundays, 4 – 6:30 p.m., and include all ingredients, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal specials. Cancellation must be made 72 hours in advance of course time.
Class begins with a demonstration and discussion by the Chef Instructor. The Chef Instructor will go over each aspect of the menu. You will divide into small groups, and each group will work on preparing a different aspect of the menu. Once the menu is complete, students will sit down together to enjoy the meal.
Gratuity is not included in the per-person fee. If you kindly wish to leave a tip, it will be split among all staff including the Chef Instructor, Server, Assistant and Dishwasher.
Students will receive a full copy of all recipes for use at home.
Please wear closed toe shoes and tie back all long hair.

After School Cooking Class (01/29/18)
2018-01-29 16:30 - 18:30
SESSION THREE BEGINS JANUARY 8TH AND RUNS THROUGH FEBRUARY 26TH. CLASSES WILL NOT BE HELD ON SCHOOL HOLIDAYS!
Like to cook or want to learn how? Join our after-school cooking classes and whip up a delicious dinner! Students will prepare the menu and then sit down together and enjoy the fruits of their labor. Basic as well as more advanced cooking techniques will be included for all levels of skill. Available to ages 8-17.
MENU:
Tailgate Treats!
Mini Burger Sliders
Potato Salad
Quick Pickles
Veggies w/Queso Dip
7-Layer Bars
FAQ:

After-School Cooking Classes are held on Mondays, 4:30 – 6:30 p.m., and include all supplies, ingredients and beverages.
$200 for 6-week session, or $40 per individual class. Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register. Cancellation must be made 72 hours in advance of course time for fee refund.
Classes WILL NOT be held on School Holidays.
A Medical authorization form must be on file for each student. Download the MEDICAL AUTHORIZATION FORM
Menus vary each class. Students will prepare the meal and sit down and eat together. A copy of the recipes will be available to take home.
Please wear closed toe shoes and tie back all long hair.

Practical Series Week 15 (01/30/18)
2018-01-30 18:30 - 21:00
Week 15 BEEF Primal Cuts (Butchering) NY Strip, Flank, Tenderloin

Pastry Series Week 2 (01/31/18)
2018-01-31 18:30 - 21:00
This class is part of a 12 week series, and classes cannot be registered for individually. No vouchers accepted for registration.
Doughs 1– Pate Brisee, Pate Sucree, Linzer dough, Shortbread,
French Apple Tart

Practical Series Week 3 (02/01/18)
2018-02-01 18:30 - 21:00
SOUPS
Consomme
Bisque
Chowder
Vegetable: Clear, Pureed
This is part of a 24 week series. No vouchers accepted

Practical Series Week 15 (02/02/18)
2018-02-02 08:00 - 17:00

Practical Series Week 3 (02/02/18)
2018-02-02 13:00 - 15:30

Gourmet Cooking Class (SOLD OUT)
2018-02-02 18:30 - 21:00
Please call 480-502-0177 to inquire about waitlist availability
Experience the art of fine food and drink with this fun, hands-on cooking class, designed to introduce participants to multicultural cuisines and high quality food preparations.
VIETNAMESE BISTRO
Fried Pork Spring Rolls with Sweet & Sour and Peanut Dipping Sauce
Shrimp Banh Mi w/ Sprouted Salad
Banana Fritters & Caramel Sauce
FAQ’s:

Gourmet Cooking Classes are held on Fridays, 6:30 – 9 p.m., and include all ingredients, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal specials. Cancellation must be made 72 hours in advance of course time.
Class begins with a demonstration and discussion by the Chef Instructor. The Chef Instructor will go over each aspect of the menu. You will divide into small groups, and each group will work on preparing a different aspect of the menu. Once the menu is complete, students will sit down together to enjoy the meal.
Gratuity is not included in the per-person fee. If you kindly wish to leave a tip, it will be split among all staff including the Chef Instructor, Server, Assistant and Dishwasher.
Students will receive a full copy of all recipes for use at home.
Please wear closed toe shoes and tie back all long hair.

Advanced Pastry Series - Week 3 (02/03/18)
2018-02-03 09:00 - 12:00
This class is part of an 8 week series and cannot be registered for individually. No vouchers accepted for registration.
Week 3- Breads
Challah (3 and 5 Braids)
Foccacia
Croissant Dough (For Week 4)

Team Building Event (02/03/18)
2018-02-03 14:00 - 17:00

Huss Brewing Company Beer Dinner
2018-02-03 18:00 - 20:00
Join us for a 5 course beer dinner featuring Huss Brewing Company. We will utilize the beer in our menu and each course will be paired with one of our favorite Huss beers!
Menu
Scottsdale Blonde
Crab Cake with Remoulade Sauce and Winter Slaw
Papago Orange Blossom
Green Salad with Manchego, Blood Orange, Watercress, & Pomegranate Beer Vinaigrette
Koffee Kolsch
Coffee Crusted Duck Breast with Bacon Bean Ragu
Alt Ale
Alt Ale Marinated Flat Iron Steak with Green Peppercorn Sauce and Potatoes and Onions
IPA Copper State
Crostini with Blue Cheese Fondue, Nuts, and Grapes

$75 per person. This is a Specialty Class. No vouchers will be accepted.
Register Here

# of People

1 person $75.00 USD2 people $150.00 USD3 people $225.00 USD4 people $300.00 USD

Gourmet Cooking Class (SOLD OUT)
2018-02-04 16:00 - 18:30
Experience the art of fine food and drink with this fun, hands-on cooking class, designed to introduce participants to multicultural cuisines and high quality food preparations.
VIETNAMESE BISTRO
Fried Pork Spring Rolls with Sweet & Sour and Peanut Dipping Sauce
Shrimp Banh Mi w/ Sprouted Salad
Banana Fritters & Caramel Sauce
FAQ’s:

This Gourmet Cooking Class is being held on Sunday, 4:00 – 6:30 p.m., and includes all ingredients, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal specials. Cancellation must be made 72 hours in advance of course time.
Class begins with a demonstration and discussion by the Chef Instructor. The Chef Instructor will go over each aspect of the menu. You will divide into small groups, and each group will work on preparing a different aspect of the menu. Once the menu is complete, students will sit down together to enjoy the meal.
Gratuity is not included in the per-person fee. If you kindly wish to leave a tip, it will be split among all staff including the Chef Instructor, Server, Assistant and Dishwasher.
Students will receive a full copy of all recipes for use at home.
Please wear closed toe shoes and tie back all long hair.

After School Cooking Class (02/05/18)
2018-02-05 16:30 - 18:30
SESSION THREE BEGINS JANUARY 8TH AND RUNS THROUGH FEBRUARY 26TH. CLASSES WILL NOT BE HELD ON SCHOOL HOLIDAYS!
Like to cook or want to learn how? Join our after-school cooking classes and whip up a delicious dinner! Students will prepare the menu and then sit down together and enjoy the fruits of their labor. Basic as well as more advanced cooking techniques will be included for all levels of skill. Available to ages 8-17.
MENU:
Winter Delights
Egg Noodles
Swedish Meatballs
Baked Zucchini Sticks
Cranberry-Ginger Tart
FAQ:

After-School Cooking Classes are held on Mondays, 4:30 – 6:30 p.m., and include all supplies, ingredients and beverages.
$200 for 6-week session, or $40 per individual class. Class is limited to 20 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register. Cancellation must be made 72 hours in advance of course time for fee refund.
Classes WILL NOT be held on School Holidays.
A Medical authorization form must be on file for each student. Download the MEDICAL AUTHORIZATION FORM
Menus vary each class. Students will prepare the meal and sit down and eat together. A copy of the recipes will be available to take home.
Please wear closed toe shoes and tie back all long hair.

Team Building Event (02/05/18)
2018-02-05 18:00 - 21:00

Practical Series Week 16 (02/06/18)
2018-02-06 18:30 - 21:00
Week 16 VEAL AND PORK Primal Cuts (Butchering) Leg – Debone, Scaloppine, Saltimbocca

Pastry Series Week 3 (02/07/18)
2018-02-07 18:30 - 21:00
This class is part of a 12 week series, and classes cannot be registered for individually. No vouchers accepted for registration.
Custards – Crème Caramel, Crème Brulee, Cheesecake

Practical Series Week 17 (08/31/18)
2018-02-08 08:00 - 17:00
Topic:
Lamb – Primal Cuts (Butchering) and Whole Lamb
About:
This is part of a 24 week series. No vouchers accepted.
Apply:
To attend this class, visit our Practical Series page and fill out an application form.

Practical Series Week 4 (02/08/18)
2018-02-08 18:30 - 21:00
SAUCES
1/2 Glace Small Sauces
Roux, Bechamel
Veloute
This is part of a 24 week series. No vouchers accepted

Practical Series Week 16 (02/09/18)
2018-02-09 09:00 - 11:30

Team Building Event (02/09/18)
2018-02-09 11:00 - 14:00

Practical Series Week 4 (02/09/18)
2018-02-09 13:00 - 15:30

Gourmet Cooking Class (SOLD OUT)
2018-02-09 18:30 - 21:00
Please call 480-502-0177 to inquire about waitlist availability
Experience the art of fine food and drink with this fun, hands-on cooking class, designed to introduce participants to multicultural cuisines and high quality food preparations.
TASTE OF GREECE
Greek Salad with Spanikopita
Stewed Shrimp in Tomato, Feta & Onion Broth
Orzo Pilaf
Walnut Baklava
FAQ’s:

Gourmet Cooking Classes are held on Fridays, 6:30 – 9 p.m., and include all ingredients, wine, beer, soda and water. Attendees must be 21 years or older to consume any alcohol.
Class is limited to 24 students. Reservations are based on First Come-First Serve basis. Call (480) 502-0177 or write Info@CCAcademy.edu to register.
$100 per person. Call to inquire about seasonal specials. Cancellation must be made 72 hours in advance of course time.
Class begins with a demonstration and discussion by the Chef Instructor. The Chef Instructor will go over each aspect of the menu. You will divide into small groups, and each group will work on preparing a different aspect of the menu. Once the menu is complete, students will sit down together to enjoy the meal.
Gratuity is not included in the per-person fee. If you kindly wish to leave a tip, it will be split among all staff including the Chef Instructor, Server, Assistant and Dishwasher.
Students will receive a full copy of all recipes for use at home.
Please wear closed toe shoes and tie back all long hair.
