The Culinary Academy

BASIC CLASSES

Ø Cooking Skills 101: For the beginner, a basic overview of the types of skills you will require to properly create period feasts.

Ø Recipe Redaction 101: For the beginner, a basic overview of the steps you should take to make a period recipe into something you can actually use and eat.

Ø Feast Stewardship 101: For the first-time feast/kitchen steward, a basic course in the things you need to know before you open a medieval cookbook. Includes introductions to planning, budget control, and recipe selection.

Ø Fire Class 101: For the beginner, a hands-on class teaching basic fire skills, including a discussion of what a cooking fire is made out of and how to get and keep one going until you don’t need it anymore. Also includes a discussion of what kinds of containers can be used in fire, and what cooking methods can be accomplished in fire.

Ø Kitchen History 101: For the beginner, a discussion of the actual logistical role of the kitchen in the medieval period, and its development and changes over the course of time, including ovens, offices, procedures, and equipment.

Ø Food Safety and Post-Feast Kitchen Cleanup: For the beginner, a basic discussion of general rules regarding food safety, and a full disclosure about how to arrange for a kitchen-cleaning crew and how to make sure it gets done right.

Ø Kitchen Clean-up Crew Leader 101: So, you’re not really enthralled about cooking feast, but you’re pretty sure you could do a bang-up clean-up afterwards. This course is for you to learn just what it takes to properly clean a kitchen after a feast, including how many and what kind of people you need to get it done, the basic steps of a clean-up, etc.

Ø Hall Steward 101: For the first-time feast steward, a discussion of the reasons you need a hall steward, how to choose one, what their job duties will entail, including feast service, announcements, and server wrangling.

JOURNEYMAN/INTERMEDIATE CLASSES

Ø Knife Skills 201: For the journeyman, a practicum in chef-like knife skills. Please bring your knife kit to the class.

Ø Kitchen Plan 201: For the journeyman, an in-depth guide for creating the perfect kitchen plan, including a discussion of why you need one.

Ø Menu Planning 201: For the journeyman, an in-depth discussion of how to create a menu for your feast which will be eaten and appreciated by the people you’re feeding.

Ø Budgets 201: For the journeyman, an in-depth guide to budgeting both money and time.

Ø Fire Class 201: For the journeyman, a hands-on class to teach you how to bake, roast, spit roast, and fry over open fire. Students will need to bring cast iron cooking pots/pans and welders’ gloves.

Ø Cheese 201: For the journeyman, a discussion of the various types of medieval cheeses and how to select modern cheeses that will work in the recipes.

Ø Recipe Redaction 201: For the journeyman, how to go from a few medieval-ish dishes to a completely period feast, including a discussion of the bibliographical sources and how to make them work for you.

MASTER CLASSES

Ø Subtleties 301: For the experienced feast steward, a hands-on class for the creation of subtleties, including a discussion of what they are, and how to fit them into your feast.

Ø “Weird” Food 301: For the experienced feast steward, an in-depth guide to “weird” food, including a discussion of what they are, and how to fit them into your feast.

Ø Pastry 301: For the experienced feast steward, a hands-on class for the creation of pastry products in a period manner, covering all of the “eras” of pastry. Students are required to provide their own rolling pin.

Ø Cheese 301: For the experienced feast steward, a hands-on class for making fresh cheese for your feast.

Ø Massive Feasts 301: For the experienced feast steward, a discussion of the plans, logistics, and methods for feeding 250+ people at one OR two sittings.

Ø Fire Class 301: For the experienced feast steward, a hands-on practicum for determining your needs if you find yourself making a feast with NO kitchen, including how to build your cooking area, what to make ahead of time, and what you can successfully cook on-site with NO kitchen.

HANDS-ON COOKING CLASSES

Ø How do we cook thee; let us count the ways: A hands-on class covering the many variations possible with “Medieval Gingerbread”.

Ø The medieval saucier: A hands-on class covering several classic medieval sauces and how to achieve the right flavor, texture, and consistency.

Ø Why are you still buying sausage?: A hands-on class dedicated to the many variations you can achieve when you make your own sausage.

Ø Become an expert “pieman”: A hands-on class covering pie crust and savory pastry, from the earliest recipes to the Elizabethan period.